Pad See Ew with Chinese Broccoli and Egg

Why You’ll Love This Recipe

• Classic smoky wok hei from searing wide rice noodles the right way.
• Balanced dark and light soy glaze—deeply savory with a hint of sweetness.
• Flexible: choose tender chicken thigh or golden-edged tofu.
• Weeknight fast—30 minutes, one pan, restaurant flavor.

Grocery List

• Produce: Chinese broccoli (gai lan), optional scallions, garlic (optional), lime or white vinegar (for table condiment), Thai chili flakes
• Dairy: None
• Pantry: Fresh wide rice noodles (or dried wide rice sticks), light soy sauce, dark soy sauce, oyster sauce (or mushroom oyster sauce), fish sauce (optional), brown sugar, ground white pepper, cornstarch, neutral oil (canola/peanut), rice vinegar or distilled vinegar

Full Ingredients

Noodles and Vegetables

• 10 oz (300 g) fresh wide rice noodles (sen yai), gently loosened; or 6 oz (170 g) dried wide rice sticks, soaked until pliable
• 6 oz (180 g) Chinese broccoli (gai lan), stems and leaves separated, cut into 2-inch (5 cm) pieces
• 2 large eggs

Protein (choose one)

• Chicken option: 6 oz (170 g) boneless skinless chicken thigh, thinly sliced
• Quick chicken marinade: 1 tsp light soy sauce, 1 tsp neutral oil, 1/2 tsp sugar, 1 tsp cornstarch
• Tofu option: 7 oz (200 g) extra-firm tofu, pressed 15 minutes, cut into 1/2-inch batons
• Quick tofu seasoning: 1 tsp light soy sauce, 1 tsp neutral oil

Soy Sauce Glaze

• 1.5 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce (use mushroom-based oyster sauce for vegetarian)
• 1 tsp fish sauce (optional but recommended; omit for vegetarian)
• 2 tsp packed brown sugar
• 2 tbsp water
• 1/4 tsp ground white pepper

For the Wok

• 2.5 tbsp neutral oil, divided
• 1 tsp rice vinegar or white vinegar + Thai chili flakes, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the noodles

If using fresh wide rice noodles, gently separate into ribbons. If they are stuck, cover and microwave on high for 45–60 seconds to soften, then tease apart without tearing. If using dried wide rice sticks, soak in just-boiled water for 6–8 minutes until pliable but still a touch firm; drain very well. Toss noodles with 1 teaspoon oil to prevent sticking and set aside.

Step 2: Marinate the protein

For chicken: In a small bowl, mix 1 tsp light soy sauce, 1 tsp oil, 1/2 tsp sugar, and 1 tsp cornstarch. Add the sliced chicken, toss well, and marinate 10 minutes.

For tofu: Pat the pressed tofu dry. Toss with 1 tsp light soy sauce and 1 tsp oil. Do not add cornstarch; it tends to stick and burn in this stir-fry.

Step 3: Mix the soy sauce glaze

In a measuring cup, whisk together 1.5 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp fish sauce (optional), 2 tsp brown sugar, 2 tbsp water, and 1/4 tsp white pepper until the sugar dissolves. Keep the glaze and a heatproof spatula by the stove.

Step 4: Sear the protein

Heat a carbon steel wok or 12-inch heavy skillet over high heat until just smoking, 2–3 minutes. Add 1 tbsp oil and swirl to coat. Add the chicken or tofu in a single layer. Sear without moving for 60–90 seconds, then stir-fry another 60–90 seconds until browned and just cooked through. Transfer to a plate.

Step 5: Build wok hei with the noodles

Return the wok to high heat. Add 1 tbsp oil. Add the noodles in an even layer. Sear undisturbed for 45–60 seconds until you see some charred edges, then flip and sear another 30 seconds. Avoid overcrowding; if your pan is small, sear the noodles in two batches for best caramelization.

Step 6: Add the gai lan and eggs

Add the gai lan stems and stir-fry for 30 seconds, then add the leaves and toss for another 20–30 seconds until just wilted. Push noodles and greens to one side, add the remaining 1/2 tbsp oil to the empty space, and crack in the eggs. Scramble until just set (20–30 seconds), then fold through.

Step 7: Sauce, combine, and finish

Return the chicken or tofu to the wok. Pour the soy sauce glaze around the edges so it sizzles. Toss vigorously for 45–60 seconds until the noodles are glossy, the sauce clings, and you see light char on some noodle edges. Taste and adjust: add a splash of light soy for salt, a pinch of sugar for balance, or a dash of vinegar for brightness. Serve immediately with Thai chili flakes and a small dish of vinegar for drizzling.

Pro Tips

• Dry noodles and hot pan are key. Excess moisture steams instead of searing. Drain soaked noodles very well and preheat your pan until lightly smoking.
• Cook in batches if needed. Overcrowding kills wok hei. Two quick batches beat one crowded one.
• Color control: Dark soy adds color fast. If noodles look too pale, add 1/2 tsp more dark soy; if too dark, balance with 1–2 tsp water and a pinch of sugar.
• Use chicken thighs for juiciness; if using breast, reduce sear time by 30 seconds to avoid drying out.
• No wok? A preheated cast-iron skillet works great. Let it get ripping hot before the oil goes in.

Variations

• Beef See Ew: Swap chicken for 6 oz (170 g) thinly sliced flank steak. Marinate the same way as chicken; sear 60–90 seconds total.
• Vegetarian/Vegan: Use tofu and mushroom oyster sauce; skip fish sauce. Add sliced shiitakes with the gai lan for extra umami.
• Gluten-Free: Use gluten-free tamari for light soy, gluten-free dark soy (or add 1/2 tsp molasses to tamari for color), and a gluten-free “oyster” sauce alternative.

Storage & Make-Ahead

Best enjoyed immediately for peak wok hei. Leftovers keep 2–3 days in an airtight container in the refrigerator. Reheat in a hot nonstick skillet with 1–2 teaspoons water for 1–2 minutes, tossing until hot. You can marinate the chicken up to 12 hours ahead (refrigerated), or press and cut tofu up to 24 hours ahead. Mix the soy sauce glaze up to 3 days in advance; refrigerate and stir before using. Avoid fully cooking the noodles ahead—they are best prepared right before stir-frying.

Nutrition (per serving)

Approximate for chicken version: 580 calories; 26 g protein; 32 g fat; 50 g carbohydrates; 4 g fiber; 1,800 mg sodium. Tofu version: about 520 calories; 22 g protein; 26 g fat; 55 g carbohydrates; 4 g fiber; 1,700 mg sodium. Values will vary with exact products and amounts.