Quick One-Pan Chicken Pad See Ew
Smoky, saucy Thai noodles in one pan — dinner done in 20 minutes.
Pad see ew is the Thai noodle dish that deserves way more weeknight attention than it gets. Wide, chewy noodles coated in a savory-sweet soy sauce with tender chicken and crisp-edged egg — it's deeply satisfying without being heavy. This one-pan version keeps cleanup to a minimum and gets everything on the table in about 20 minutes. The key is high heat and not stirring too much, which gives the noodles those slightly charred edges that make pad see ew taste like it came from a restaurant. No wok, no problem — a large skillet works just fine.
Ingredients
- 8 oz wide flat rice noodles — fresh or dried; if dried, soak in hot water 8 minutes until pliable then drain
- 0.75 lb boneless skinless chicken breast or thighs — sliced thin against the grain
- 2 tbsp oyster sauce
- 2 tbsp soy sauce — regular or low-sodium
- 1 tbsp dark soy sauce — for color and depth; sub extra regular soy sauce if unavailable
- 1 tsp sugar
- 1 tsp fish sauce — optional but adds authentic depth
- 2 tbsp neutral oil — vegetable or canola
- 3 unit garlic cloves — minced
- 2 unit large eggs
- 2 cup Chinese broccoli (gai lan) or regular broccoli florets — cut into bite-sized pieces; stems sliced thin
- 1 pinch white pepper
Method
- 1 If using dried rice noodles, place them in a large bowl and cover with very hot tap water. Soak 8 minutes until pliable but still slightly firm — they'll finish cooking in the pan. Drain and toss with a tiny splash of oil to prevent sticking. Skip this step if using fresh noodles.
- 2 In a small bowl, whisk together oyster sauce, soy sauce, dark soy sauce, sugar, and fish sauce (if using). Set the sauce aside.
- 3 Heat a large skillet or wok over high heat until it just starts to smoke. Add 1 tablespoon of oil and swirl to coat.
- 4 Add the sliced chicken in a single layer. Let it sear undisturbed for 1–2 minutes until golden on one side, then toss and cook another 1–2 minutes until just cooked through. Transfer to a plate.
- 5 Reduce heat to medium-high. Add the remaining 1 tablespoon of oil and the garlic. Stir-fry 20 seconds until fragrant.
- 6 Add the broccoli and stir-fry 2 minutes until bright green and just tender. Push everything to one side of the pan.
- 7 Crack both eggs into the empty side of the pan. Let them set for 15 seconds, then scramble gently until just cooked but still slightly soft. Break them up and mix into the broccoli.
- 8 Add the drained noodles to the pan. Pour the sauce over everything. Toss with tongs to coat, then let the noodles sit undisturbed on high heat for 30–45 seconds to get some char on the bottom. Toss once more.
- 9 Return the cooked chicken to the pan. Toss everything together, taste and adjust seasoning with a bit more soy sauce if needed, and finish with a pinch of white pepper.
- 10 Serve immediately straight from the pan.
Variations
- Vegetarian Swap — Replace chicken with 8 oz of extra-firm tofu, pressed and cubed. Sear the tofu first in the same way until golden on two sides, then set aside. Replace fish sauce with an extra teaspoon of soy sauce and use vegetarian oyster sauce (widely available).
- Faster Swap — Use pre-cooked rotisserie chicken, shredded or chopped. Skip the chicken-cooking step entirely and just add the chicken when you return it to the pan at the end — cuts total time to about 15 minutes.
- No Dark Soy Sauce — Dark soy sauce adds color and a slightly richer, less salty flavor. If you don't have it, just use all regular soy sauce — the dish will taste great, just a little lighter in color.
- Broccoli Substitute — No Chinese broccoli? Regular broccoli, broccolini, bok choy, or even a handful of baby spinach stirred in at the end all work well here.
Notes
The char (called 'wok hei') is the soul of this dish — don't be afraid of high heat and don't stir constantly. Let the noodles sit and get a little color on the bottom before tossing. If your pan is small, cook in two batches rather than crowding. Fresh wide rice noodles (found at Asian grocery stores) will give you the best texture, but soaked dried noodles work well on a weeknight. Leftovers reheat okay in a skillet with a splash of water, but the noodles will soften a bit.
Equipment that helps
- Large (12-inch) skillet or wok — A wide surface area is the difference between noodles that char and noodles that steam — crowding kills the texture.
- Tongs — Wide flat noodles tear easily with a spatula; tongs let you toss them gently without breaking them apart.
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