2026-10-31

Chicken Pad See Ew

Why it works

This is the Thai takeout order everybody actually wants — wide rice noodles slicked in a sweet-savory sauce, tender chicken, bright broccoli, and egg scrambled right in the pan — except you make it at home in about thirty-five minutes. The sauce is five pantry staples stirred in a bowl, the chicken gets a quick sesame-garlic seasoning before it sears, and everything finishes in one wok, tossed until every noodle turns glossy. At around 45 grams of protein a serving, it eats like takeout and fuels like a real dinner.

The recipe

Ingredients

2½ lb boneless, skinless chicken thighs, diced
1 Tbsp sesame oil, 1 tsp each salt, black pepper, garlic powder, onion powder, plus 1 Tbsp soy sauce (for the chicken)
Sauce: 3 Tbsp soy sauce, 1 Tbsp fish sauce, 1 Tbsp rice vinegar, 1 Tbsp oyster sauce, 1 tsp brown sugar, 1 Tbsp honey
12 oz dried flat rice noodles
4 cups broccoli florets, plus a splash of water
3 large eggs
1 Tbsp neutral oil, for the pan

Steps

Stir the sauce ingredients together in a small bowl and set aside.
Toss the diced chicken with the sesame oil, seasonings, and soy sauce.
Boil the noodles until just tender, stirring as they cook; drain.
Sear the chicken in a hot wok about 5 minutes, turning until golden and cooked through.
Add the broccoli with a splash of water and steam until bright green and tender-crisp.
Push everything aside and scramble the eggs in the pan; fold them through.
Add the noodles, pour the sauce over, and toss until glossy. Finish with a little extra oyster sauce, soy sauce, and garlic powder — just like Laurah does — and serve in big bowls.

Here's the card — save it for next time:

Want the printable version? Get it here: https://easydadrecipes.com/recipes/chicken-pad-see-ew.html

Recipe inspiration: Laurah Wheaton (@preppedbylaurah), “Chicken Pad See Ew” reel: https://www.instagram.com/reel/De0BaIrS5f5/

— Dad