Pad See Ew

Pad See Ew -- this Thai dish is quick and easy to make at home, and easy to customize with your favorite protein | gimmesomeoven.com

Last week was a bit of a doozie.

After a weekend spent working on the lawn, Barclay and his roommate managed to pick up some gnarly cases of poison ivy…which I’m highly allergic to.  So I tried to keep my distance when I went to visit.  But I forgot to take into account his sweet, adorable, furry, loves-to-roll-in-the-grass, and-also-loves-to-rub-up-against-anyone-asking-for-a-belly-rub, and sure enough, ended up with an ultra-itchy case of it myself.

Then Barclay came down with the flu.  (Right before he gave a TedTalk on Saturday, but he powered through!)

Then I came down with a terrible breakout of canker sores (they’ve plagued me since I was a kid) and was relegated to a pureed soup diet.  (<– Do any of you have any remedies that actually work for you?!)

And needless to say, but the time the weekend rolled around, I think it’s safe to say that we weren’t exactly what you’d call “pillars of health”.  Oof.

That said, though, I’m always a big believer in the comforting power of good food whenever some sort of sickness hits.  So when Barclay was down for the count with the flu earlier in the week, I swung by a nearby Thai place to pick up a big bowl of tom kha soup for him (his favorite), along with a big order of my favorite pad see ew for me (my latest sweet favorite).  The only bummer?  They goofed up my order and made pad kee mao for me instead!  Definitely another one of my favorites, as you know.  But I was craving the sweeter stir fry sauce in the pad see ew.  So the next day, I did a little bit of research online and realized that I actually already had the ingredients to make the sauce at home.  So I buzzed by our neighborhood Asian market and picked up some Chinese broccoli, added in some chicken I had on hand, and 15 minutes later, this restaurant-quality dish was ready to go.

It was just what the doctor ordered.  :)

Pad See Ew -- this Thai dish is quick and easy to make at home, and easy to customize with your favorite protein | gimmesomeoven.com

I’m guessing that most of you familiar with Thai food are familiar with this classic noodle dish.  But in case you’re not, it’s just a basic rice noodle stir-fry with tons of Chinese broccoli (see below), a sweeter savory sauce, and maybe some extra protein if you’d like (chicken, pork, beef, shrimp, tofu, you pick!).

Pad See Ew -- this Thai dish is quick and easy to make at home, and easy to customize with your favorite protein | gimmesomeoven.com

Feel free to throw in any other veggies you might like as well.  But I stuck with the classic Chinese broccoli this time, and added in tons of it.  So good!!  And don’t forget that you get to eat the stems too.  Just slice them really thinly, and they’ll cook up perfectly and give the dish a little bite.
Pad See Ew -- this Thai dish is quick and easy to make at home, and easy to customize with your favorite protein | gimmesomeoven.com

Oh, and I also sprinkled on one of my favorite little “treats” that I became obsessed with at another Thai restaurant in town — fried garlic!

Pad See Ew -- this Thai dish is quick and easy to make at home, and easy to customize with your favorite protein | gimmesomeoven.com

Have you guys ever tried these?  I’ll admit, they have a little habit of getting stuck in your teeth.  But oh man, they are like the best Thai “sprinkles” ever, and I can’t get enough of them.  They’re usually only available at Asian groceries, but if you ever spot them, I highly recommend picking up a batch.
Pad See Ew -- this Thai dish is quick and easy to make at home, and easy to customize with your favorite protein | gimmesomeoven.com

Anyway, another Thai take-out recipe to add to the make-at-home list!  Hope you enjoy it as much as I did!

Pad See Ew -- this Thai dish is quick and easy to make at home, and easy to customize with your favorite protein | gimmesomeoven.com

Pad See Ew (Thai Sweet Stir Fried Noodles)

This Thai Pad See Ew recipe is quick and easy to make at home, easy to customize with your favorite protein, and so sweet and savory and delicious!

Ingredients:

STIR-FRY INGREDIENTS:

  • 12 ounces (dry) rice stick noodles
  • 2 Tablespoons peanut or vegetable oil, divided
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces*
  • 5 cups (packed) Chinese broccoli, chopped into bite-sized pieces with the stems and leaves separated
  • 3 cloves garlic, peeled and minced
  • 2 eggs, whisked
  • stir-fry sauce (see below)
  • (optional: fried garlic, lime wedges, for serving)

STIR-FRY SAUCE:

  • 3 Tablespooons dark sweet soy sauce
  • 1 Tablespoon oyster sauce
  • 1 Tablespoon (regular) soy sauce
  • 1 Tablespoon rice wine vinegar
  • 2-3 teaspoons sugar or honey
  • optional: 1-2 teaspoons chili garlic sauce, to taste

Directions:

To Make The Stir-Fry:

  1. Prepare noodles al dente according to package instructions.  (Or if there are no instructions, I recommend placing the noodles in a large mixing bowl and pouring boiling water on top of them until they are submerged.  Wait 3-5 minutes until they are soft and al dente, then drain the water and set the noodles aside until ready to use, breaking them up with your fingers so that they don't stick together.)
  2. Meanwhile, heat 1 Tablespoon oil in a large saute pan or wok over high heat.  Stir in the chicken and Chinese broccoli stems and garlic and cook for 4-6 minutes, flipping and stirring occasionally, until the chicken is just cooked through.  (The chicken should be no longer be pink on the inside.)  Transfer the mixture to a separate plate and set aside.
  3. Add 1 teaspoon of the remaining oil to the saute pan or wok.  Add the eggs, and quickly scramble them, stirring occasionally, until they are cooked.  (Alternately, you can also scramble the eggs beforehand and set aside until ready to use, or cook them simultaneously in another saute pan, if your current pan isn't big enough.)
  4. Add in the remaining 2 teaspoons oil, the cooked noodles, chicken and broccoli stems, broccoli leaves, stir-fry sauce, and give the mixture a good toss until everything is combined.  Continue cooking for 2-3 more minutes, tossing frequently.  Taste, and season with salt and pepper if needed.
  5. Serve immediately, with optional garnishes if desired.

To Make The Stir-Fry Sauce:

  1. Whisk all ingredients together until combined.  If you'd like to add in some heat, add in 1-2 teaspoons chili garlic sauce to taste.

*Feel free to substitute in 1 pound of steak, shrimp, pork, or tofu in place of the chicken.  Just saute until it is cooked through, and proceed with the rest of the recipe as instructed.

Slightly adapted from She Simmers and Recipe Tin Eats.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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Comments

  1. Kelly — April 18, 2016 @ 9:41 am (#)

    Ouch, I’m so sorry to hear about your canker sores. Those are THE WORST. Hydrogen peroxide has always helped mine heal a little faster. :(

  2. Kavita Goyal — April 18, 2016 @ 10:46 am (#)

    Beautiful recipe. The pics in the article are picture-perfect. 

    • Hayley @ Gimme Some Oven — April 19th, 2016 @ 10:16 am

      Thanks Kavita!

  3. Lisa — April 18, 2016 @ 11:07 am (#)

    Yum! This looks so good! I am plagued with canker sores too, and swear by alternating between swishing coconut oil and apple cider vinegar. I feel like both have helped my canker sores be less severe and heal more quickly!

  4. Kari — April 18, 2016 @ 11:17 am (#)

    This dish looks delicious! I have never heard of it before. I hope your week looks better this week!
    Kari

  5. betsyjo — April 18, 2016 @ 1:15 pm (#)

    Hi Ali-

    Wanted to chime in on the canker sores.  I feel your pain! I was plagued by them for years, to the point where I would tear up sometimes when I ate because it hurt so bad.  My mom told me over and over to switch toothpaste, and I resisted until I had a breakout similar to yours.  I’ve used the plain old Crest Cavity Protection (no bleach, no whitening, etc) for probably 10+ years and I’ve maybe had one canker sore since then.  Miraculous!  It might be worth a shot!

    Betsy

  6. sara — April 18, 2016 @ 2:49 pm (#)

    This looks delicious!!! And can be made GF, yay! 

    Canker sores… plagued me since I was young too. I’ve found I get them when I am feeling very stressed out, like it is the first “line of defense” that gives when the levels get too high, sleep is too little and not enough water is going into the system. This hurts like the dickens but then ends up numbing them a bit, salt directly on the sores for as long as I can handle it (10-15 seconds) and then rinse with warm water. Seems to generally help them dry out and heal and be numb for a bit. Hope you are both on the mend after last week! 

  7. Megan — April 18, 2016 @ 2:54 pm (#)

    Canker sores are the worst! I’ve always gotten them, especially as a kid. It’s usually a sign I’m stressed and not *handling* it well ;-). I swear by cream of tartar. I keep a small jar in my bathroom (that I only use for my canker sores), use a Q-tip to dip into the jar, put it directly on the canker sore and hold it there until I can’t stand it any more. I repeat as often as I need to, but specifically in the morning and before bed. It burns and bubbles a little bit (compared to having multiple open sores in my mouth, I can deal), but it forms a layer over the top of the canker sore so it can heal. Think of it like giving your canker sore a scab so it can heal from the bottom up,  instead of repeatedly being irritated and opened while your try and talk and eat.

    Hope that helps! Love your recipes, we just moved and we had a week of 5 ingredient meals that were DELICIOUS and saved my sanity. 
    -M. 

  8. Sarah T — April 18, 2016 @ 6:45 pm (#)

    Looks great! 

    As for the canker sores- my dentist suggested swishing with water and baking soda instead of salt water last time I had them. 

  9. Kristin P — April 19, 2016 @ 12:24 am (#)

    For the canker sores, I switched dentists a few years ago and she recommended changing to Sensodyne or Tom’s of Maine toothpaste because there is something in almost all other toothpastes that causes canker sores in some people (I’ve used Sensodyne ever since). Have barely had any since, except for a vacation where I used a different toothpaste. I don’t know why it took 30+ years for someone to tell me this tidbit so I share it whenever I can.

    I just bought some pork to try your slow cooker carnitas. Can’t wait!

  10. Fanny — April 19, 2016 @ 12:43 am (#)

    As a Chinese, I used to eat similar noodle all the time when I was a kid! Why did I never think about making it myself? Your recipe sounds very simple and delicious. So going to try this! :)

    • Hayley @ Gimme Some Oven — April 19th, 2016 @ 9:01 am

      Thanks Fanny — we hope you enjoy this! :)

  11. T — April 19, 2016 @ 9:35 am (#)

    I’ve always found that taking a B-complex multivitamin helps immensely with canker sores.  I don’t take a B-complex regularly anymore (I used to in grad school when I was always stressed out and getting frequent canker sores), but if I feel one starting I start taking it and find that I seem to nip the problem in the bud.  

  12. Prudence — April 19, 2016 @ 10:41 am (#)

    First had Pad See Ew several years ago and fell in love. Can’t wait to try this recipe.

    • Hayley @ Gimme Some Oven — April 19th, 2016 @ 3:58 pm

      Thanks Prudence — we hope you enjoy it! :)

  13. Lauren — April 19, 2016 @ 8:56 pm (#)

    Had to chime in on the canker issue. My husband gets then so badly that he can barely talk at times. He uses Toms silly strawberry toohpaste (kids) because it doesn’t hurt him when he does have one. He had tried everything and nothing worked. Then we heard it’s a vitamin B issue. He takes a high quality multi B vitamin and it’s been like a miracle. He still gets them but not often and less severe. I think it’s B-12 that is really important but he takes a multi B. Hope that helps. 

  14. Shelby — April 19, 2016 @ 8:58 pm (#)

    Barclay gave a TED Talk?? Please post a link or tell us what it was about…I love those and would love to hear his!

  15. Christine — April 19, 2016 @ 10:46 pm (#)

    Hi Ali,

    So canker sores suck, as you know! I take the vitamin Lysine everyday / I used to get them whenever I got really stressed or anxious or I bit my cheek. I rarely get them now. I take 500mg in the morning and at night. If I do get the beginning of one (or more) I double up. Taking these vitamins have changed my life. Someone else mentioned changing your toothpaste, that is something I’ve read as well! I wanted something to prevent them from coming and this is all that I’ve found that actually prevents them! 
    Good luck!!

  16. Holly — April 20, 2016 @ 8:21 am (#)

    My son had canker sores a lot when he was young. The owner of our health foods store recommend that he take Lysine (an amino acid vitamin) for a month – one pill twice a day on an empty stomach. Lysine helps with your immune system. After that he rarely gets them. If he does he just takes some more lysine to “reset” his system.

  17. Rebecca — April 20, 2016 @ 10:05 pm (#)

    Canker sores are the worst! Swishing hydrogen peroxide and water definitely helps, but a few years ago, a doctor prescribed a steroid nasal spray (intended for allergies). You spray it directly on your sores and they disappear! It sounds odd, but it works! 

  18. Jessie | Kitschen Cat — April 21, 2016 @ 8:36 am (#)

    So sorry to hear about your weekend – not fun!! I had a wicked case of Poison Ivy when I was a kid and felt so miserable. This recipe has my mouth ultra watering. And the fried garlic??!! What?? Sounds amazing! **Excuse me while I teleport myself to my asian grocery store…

  19. Keith @ How's it Lookin? — April 21, 2016 @ 9:47 am (#)

    Looks so good. Thai food is so flavorful, thanks a lot

    • Hayley @ Gimme Some Oven — April 21st, 2016 @ 7:33 pm

      Thanks Keith — we hope you enjoy this! :)

  20. Beverley @ Born to Sweat — April 21, 2016 @ 1:24 pm (#)

    mm, MM! I adore pad see ew, and i love that you used gailan in it too! adds a bit of extra veggie rather than just noodles and egg. looks amazing. pinning for later

    • Hayley @ Gimme Some Oven — April 22nd, 2016 @ 8:32 am

      Thanks Beverley — we hope you love this recipe! :D

  21. Lauren — April 22, 2016 @ 7:35 am (#)

    Do you think I could sub fish sauce for oyster sauce? I know it isn’t quite the same taste but my husband is allergic to all shellfish, and I am desperate to make this. Pad Se Iew is my favorite Thai dish, and I cannot seem to find a good version of it since I’ve been living in Germany.

    • Hayley @ Gimme Some Oven — April 22nd, 2016 @ 8:49 am

      Hi Lauren! Good question! We actually feel consistency-wise, your best bet (since oyster sauce is so thick, and fish sauce is more like soy sauce) would be to use hoisin sauce. We hope that helps and that you enjoy this recipe!

  22. Amy Kaminski — April 27, 2016 @ 2:31 pm (#)

    This recipe looks great and I can’t wait to find the fried garlic..YUM!  Canker Sores: I suffered from them for many many years but I can’t recall having one in the past 10 years (I’m 54) BUT when I had them I would do one or the other: apply a small baby aspirin on the sore and let is dissolve (immediate pain relief–I do this for any mouth sores).  I used to dip a Q-tip in Camphor of Spirits and then hold the wet tip directly on the canker sore.  It would burn for a few minutes and then I would drool a little while waiting for the pain to stop.  This was an immediate resolution to the pain and the canker sore.  

  23. Amber — April 28, 2016 @ 10:45 am (#)

    For the canker sore, get a prescription for Valtrex from your doctor and as soon as you start to feel a tingle coming on or notice a small bump take the recommended dose and you won’t even get one. I’ve tried everything, including Abreva and other at-home topical treatments, however this is the only thing that actually works. I haven’t had one for years!

  24. Karen — May 1, 2016 @ 6:31 pm (#)

    This looks amazing! Actually all of your recipes do. Thank you for sharing❤️

    • Hayley @ Gimme Some Oven — May 3rd, 2016 @ 7:58 am

      Thank you Karen, you are too kind! We hope you enjoy this! :)

  25. maggie — May 4, 2016 @ 9:02 pm (#)

    I only discovered pad see ew a couple years ago, but it’s my go-to whenever I get Thai food…I can’t wait to try making it and (hopefully) add it into my limited repertoire!

    • Hayley @ Gimme Some Oven — May 4th, 2016 @ 10:33 pm

      Awesome! We hope you enjoy this recipe Maggie! :)

  26. Meggan | Culinary Hill — May 5, 2016 @ 4:58 pm (#)

    Hey lady! Re: Canker sores. I too have always been plagued. My best advice is to get a toothpaste that does NOT contain sodium laurel sulfate (that’s in stuff to make it foamy and poofy, like shampoo). The Trader Joe’s toothpaste is good, or Sensodyne, you’ll just have to read the labels. My college dentist told me about that and it was life-changing. He also prescribed me a steroid cream which really helps if you want to go the prescription medicine route. I don’t anymore, but it really helped me back in the day. After I graduated college my regular doctor (OBGYN) would also prescribe me the steroid too. If you are desperate let me know and I’ll dig out the old tube I keep on hand for reference. Good luck! They are really the worst! And that thing where you have one and then you constantly keep biting on it by accident… ARGGGGH! :)

  27. Jen — May 6, 2016 @ 12:04 pm (#)

    For the canker sores, have you ever tried switching to natural toothpaste?  I had them my whole life until I started using Tom’s toothpaste and now I never get them unless for some reason I have to use regular toothpaste.  I assume it must be an allergy of some sort for me.

  28. Leann — July 27, 2016 @ 5:38 pm (#)

    This is a really nice and very versatile recipe. I made it exactly as written the first time, which was wonderful. Just tonight I doubled the sauce, and substituted spinach for the Chinese broccoli. I also added snap peas and sesame seeds. Next time, I’m adding onions. This one’s a keeper! Thanks so much for sharing it!

    • Hayley @ Gimme Some Oven — July 28th, 2016 @ 9:49 am

      Thanks Leann! We’re so glad you enjoyed it, and those snap peas and sesame seeds sound like awesome additions! :)

  29. Becca — August 29, 2016 @ 2:20 am (#)

    Hi, Allergic to oyster sauce. Any recommended substitutions? Thanks

    • Hayley @ Gimme Some Oven — August 29th, 2016 @ 10:20 am

      Hi Becca! No worries, you can use hoisin sauce instead. We hope you enjoy!

  30. Margaret — December 15, 2016 @ 2:44 pm (#)

    love!! xx :~)