Dinner

Chicken Pad See Ew

Glossy, caramelized rice noodles tossed in a sweet-savory sauce with tender seasoned chicken thighs, bright steamed broccoli, and soft scrambled egg folded right into the pan. It tastes like your favorite Thai takeout order, but every one of the six big bowls carries about forty-five grams of protein by our math.

Ingredients

• 2½ lb boneless, skinless chicken thighs, cut into bite-size pieces
• 1 tbsp sesame oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder, plus more for finishing
• 1 tsp onion powder
• 1 tbsp soy sauce, for the chicken, plus more for finishing
• 3 tbsp soy sauce (for the sauce)
• 1 tbsp fish sauce (for the sauce)
• 1 tbsp rice vinegar (for the sauce)
• 1 tbsp oyster sauce (for the sauce), plus more for finishing
• 1 tsp brown sugar (for the sauce)
• 1 tbsp honey (for the sauce)
• 12 oz dried flat rice noodles
• 1 tbsp neutral oil, for the pan
• 4 cups broccoli florets
• Splash of water, for steaming the broccoli
• 3 large eggs

Steps

1. Mix the sauce: Stir the soy sauce, fish sauce, rice vinegar, oyster sauce, brown sugar, and honey together in a small bowl until the sugar dissolves. Set aside.
2. Season the chicken: Toss the diced chicken thighs with the sesame oil, salt, black pepper, garlic powder, onion powder, and 1 tablespoon of soy sauce until every piece is coated.
3. Cook the noodles: Boil the rice noodles until just tender, stirring while they cook so they don’t stick together. Drain in a colander and set aside.
4. Sear the chicken: Heat the neutral oil in a large wok or skillet over high heat. Add the chicken and cook about 5 minutes, turning the pieces until golden all over and cooked through.
5. Steam the broccoli: Add the broccoli florets with a splash of water and let them steam in the pan until bright green and tender-crisp.
6. Scramble the eggs: Whisk the 3 eggs in a bowl until beaten smooth. Push everything to one side of the pan, pour the eggs in, and scramble until just set, then fold them through.
7. Bring it together: Add the drained noodles to the pan, pour the sauce over everything, and toss until every strand is glossy and coated.
8. Finish and serve: Just like Laurah does, finish with a little extra oyster sauce, soy sauce, and garlic powder to taste. Serve hot in big bowls.

Recipe adapted from Laurah Wheaton’s Chicken Pad See Ew (@preppedbylaurah) — original reel. Sauce amounts are exactly as shown in her reel; her full written recipe on Substack is paywalled, so the chicken, noodle, and broccoli quantities are standard amounts for six servings (her stated yield). Macros are estimates computed from the ingredient list.