Now you don’t have to go out for great Pad See Ew. Easily and quickly make your own mouthwatering Thai Stir Fry Noodles at home. Healthier than restaurants and 200% delicious.
- For the Sauce:
- 3 TB soy sauce
- 1 TB pure honey
- 4 TB Asian oyster sauce
- 1 TB vinegar
- 2 TB granulated sugar
- For the Noodles:
- 14 oz wide-cut Asian rice noodles, from Asian aisles of most grocery stores
- 4 TB canola oil
- 4 cloves garlic, chopped
- 1 large raw boneless/skinless chicken breast, sliced into bite-size pieces and tossed with 1/2 tsp kosher salt and 1/2 tsp black pepper
- 2 large eggs
- 1 entire bunch of clean spinach leaves
- Optional: Sriracha for serving, if you like some heat!
- In a bowl, combine all sauce ingredients and whisk to combine well. Set aside.
- Cook rice noodles according to package instructions. Drain and set aside.
- In a large wok, add oil and garlic. Stir constantly over medium high heat until fragrant, about 30 sec. Take care that garlic doesn’t burn. Add seasoned/sliced chicken and stir well, about 1 minute. Push browned chicken to edges of wok, leaving a center well. There should still be plenty of oil in the center; add 1-2 TB oil if it’s dry. Crack eggs one at a time into center well. Stir eggs in center until fully scrambled. Add drained rice noodles to the chicken/egg mixture. Add the sauce evenly over noodle mixture.
- Using long chopsticks or spatula, gently toss noodle mixture so it’s fully coated in sauce. Add spinach leaves and stir just to wilt. Remove from heat immediately, and serve while hot. Serve with Sriracha on the side, if desired.
This dish is best served and devoured right after it’s cooked. Generally speaking, dishes like Pad Thai and Pad See Ew made with rice noodles are best when eaten right away.