Pad See Ew
613kcal22.8g protein19.1g fat86g carbs~$1.81/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains egg, soy, shellfish · usually contains gluten
Restrictions
Containsegg · soy · shellfishIt is in an ingredient you cannot leave out.
Usually containsgluten (soy sauce → Tamari)The usual version has it. One without it exists — it is the one named here.
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 12 oz |  rice noodles (wide, fresh if possible) |
| 1 lb |  chicken (thigh, thin slices) |
| 3 tbsp |  kecap manis (sweet dark soy) |
| 2 tbsp |  soy sauce |
| 1 tbsp |  oyster sauce |
| 1 tsp |  vinegar (white) |
| 1 tsp |  sugar |
| 3 clove |  garlic (minced) |
| 3 cup |  Chinese broccoli (gai lan, or broccoli), stems split from leaves |
| 2 unit |  eggs |
| 3 tbsp | vegetable oil (divided) |
Optional
Not counted above. The dish works without them.
| ¼ tsp |  white pepper (over the plate) |
Steps
- Prep8 minnoodles separated, sauce mixed, everything at the stovefresh noodles gently separated (30 seconds of microwave softens the block); dried ones soaked per the package to pliable-not-soft — and the sauce (kecap manis + soy + oyster + vinegar + sugar) stirred and staged, because from the first sizzle to the plate is four minutes with no pauses in it
- Sear3 minhighest heat, chicken firstchicken in a third of the oil until browned at the edges and just cooked, pushed to the wok's shoulder — the pan stays on its highest setting for the entire dish; pad see ew punishes caution more than any error of seasoning
- Fry1 mingarlic and broccoli stems into the well+ oil + garlic + the split gai lan stems 45 seconds, leaves in for 15 more — stems and leaves are two different vegetables on the wok clock, and treating them as one is how the stems arrive raw or the leaves arrive dead
- Cook1 mineggs scrambled hard in the wellthe last of the oil + eggs cracked straight in and scrambled rough — takeout-style egg is cooked hard and torn, not soft-curded; it is a texture player here, not a custard
- Char3 minnoodles + sauce, tossed then LEFT ALONEnoodles in, sauce poured over, tossed until every ribbon is brown, then pressed flat and left untouched for 45 seconds — twice — the leaving-alone is the technique: that unmoved contact is where the noodles blister and catch the smoky edge that is the entire reputation of this dish; constant tossing produces sweet soy noodles, which is a different, sadder food