Easy Pad See Ew

Place the fresh rice noodles in a bowl or pan of cold water and gently separate them so they don’t clump together when cooking. If using pre-packaged rice noodles, soak in boiling water (off the heat) for 15 minutes to par-cook.  Once the noodles have separated in the water, drain them thoroughly in a colander.

Combine the cornstarch and soy sauce in a medium bowl. Add the sliced chicken and mix to coat. Let it marinate for 10 minutes or up to an hour.

In a small bowl, whisk together the oyster sauce, sugar, soy sauce, fish sauce, and dark soy sauce until the sugar has dissolved; set aside.

Add 3 tablespoons of oil to a wok or large nonstick pan over medium-high heat until the oil is just starting to smoke. Add the marinated chicken and fry for about 2 minutes on one side, moving the chicken as little as possible. Flip and cook until golden brown, another 2 minutes. Turn your heat down to low and add the broccoli and garlic, stirring with your spatula. Add the rice noodles. Slowly and gently fold them in with the rest of your ingredients, trying your best not to break them.

Add the sauce mixture, and gently toss, evenly coating the ingredients, about 1 minute.

With your spatula, push all of the ingredients to one side of the wok, leaving enough space for the eggs. Increase the heat to medium-high. Add the remaining 1 tablespoon of oil followed by the eggs and cook, stirring frequently to scramble, until the eggs are just set, about 45 seconds.  Gently toss the cooked egg into the noodles.

Taste a noodle to make sure it is cooked to your desired doneness. If it is too firm, add 2 to 3 tablespoons of water to the pan and slowly toss, to help the noodles cook through. Turn off the heat and season with a hefty pinch of white ground pepper. Transfer to a serving plate and serve. Pad see ew is best eaten fresh. Store any leftovers in an airtight container in the fridge for up to 3 days and reheat in the microwave. Love the recipe? Leave us stars and a comment below!