Pad See Ew - Thai Stir Fried Noodles

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

200 g	200g / 7 oz dried wide rice stick noodles (, or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1))
11 g	2 tsp dark soy sauce ((Note 2))
25 g	1 1/2 tbsp oyster sauce
16 g	1 tbsp light soy sauce ((or all purpose, Note 3))
10 g	2 tsp white vinegar ((plain white vinegar))
8 g	2 tsp sugar ((any type))
27 g	3 tbsp peanut or vegetable oil (, separated)
6 g	2 cloves garlic cloves, very finely chopped
150 g	1 cup / 150g / 5oz chicken thighs ((boneless, skinless), sliced (Note 4))
50 g	1 large egg
2400 g	4 stems Chinese broccoli ((Note 5))

Method: 11 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Thank you, Nagi. This is delicious and I cook lots of asian food, Chinese, Korean, Vietnamese, Japanese, and Thai. I used dried wide rice noodles (get the widest ones). The noodles need to soak in warm water for about 40-60 min. Don’t rush it by boiling. If yo” — a cook, 5★

“I would have to say meh. My husband loved it though. My noodles were not dark like the photo. Some said you should double the sauce and that might have helped. It didn’t have the depth that I wanted and probably because the noodles didn’t caramelize enough. Th” — a cook, 3★