best easy pad see ew recipe Pad see ew

Alright, folks, let’s talk about Pad See Ew. You know, that delicious, slightly sweet, and oh-so-satisfying Thai noodle dish that’s somehow both incredibly comforting and surprisingly easy to whip up at home? I’ve been tinkering with my own version, and I think I’ve finally nailed the perfect balance of flavors.

Pad See Ew

This Pad See Ew recipe is a delicious and easy to make Thai noodle dish. With wide rice noodles, Chinese broccoli, egg, and a flavorful sauce, it’s sure to be a family favorite.

Here’s what you’ll need to gather to make this amazing dish:

Ingredients:

* 1 pound wide rice noodles (fresh or dried, but fresh are *chef’s kiss*) * 1 tablespoon vegetable oil * 2 cloves garlic, minced * 1 pound boneless, skinless chicken thighs (or pork, or tofu – whatever floats your boat!), cut into bite-sized pieces * 1 bunch Chinese broccoli (gai lan), cut into 2-inch pieces (regular broccoli works in a pinch, just trim it a bit smaller) * 2 large eggs, lightly beaten * 2 tablespoons dark soy sauce (this is what gives it that characteristic color and slightly molasses-y flavor) * 2 tablespoons light soy sauce * 1 tablespoon oyster sauce (optional, but highly recommended for depth of flavor) * 1 tablespoon sugar * 1 teaspoon rice vinegar * Pinch of white pepper * Optional garnishes: chopped peanuts, chili flakes, lime wedges ### Instructions:

1. First things first, get those noodles ready. If you’re using fresh noodles, they might need to be separated a bit. If you’re using dried, cook them according to package directions until they’re al dente. You don’t want them mushy! Rinse them with cold water and set aside. This stops the cooking process and keeps them from sticking together.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds, until fragrant. Be careful not to burn it!
3. Add the chicken (or your protein of choice) and stir-fry until cooked through. Remove the chicken from the wok and set aside.
4. Add the Chinese broccoli to the wok and stir-fry for a few minutes, until it’s slightly tender-crisp.
5. Push the broccoli to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs until they’re cooked through, then mix them in with the broccoli.
6. Add the cooked noodles and chicken back to the wok.
7. In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce (if using), sugar, rice vinegar, and white pepper.
8. Pour the sauce over the noodles and toss everything together until the noodles are evenly coated and heated through.
9. Serve immediately, garnished with chopped peanuts, chili flakes, and lime wedges, if desired.

Seriously, this is so good. The combination of the salty soy sauces, the slightly sweet sugar, and the tangy rice vinegar is just *perfect*. And the chewy noodles with the tender broccoli and protein… *chef’s kiss*! It’s a great weeknight meal, and even better, it’s easily customizable. Feel free to adjust the amount of sugar and soy sauce to your liking. You can also add other vegetables, like bell peppers or carrots. The possibilities are endless!

Enjoy! Let me know what you think!

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