📝 About This Recipe
Experience the soul of Bangkok's street food scene with this smoky, savory, and perfectly balanced Pad See Ew. This 'Soy Sauce Stir-Fry' features wide rice noodles kissed by a scorching wok, creating those iconic charred edges known as 'wok hei.' By using premium gluten-free tamari and sweet soy alternatives, we’ve preserved the deep molasses-like richness and silky texture that makes this dish a beloved Thai classic.
🥗 Ingredients
The Noodles and Protein
- 1 lb Fresh Wide Rice Noodles (cut into 1.5-inch wide strips; ensure they are certified gluten-free)
- 8 oz Chicken Breast or Thigh (thinly sliced against the grain)
- 2 cups Chinese Broccoli (Gai Lan) (stems sliced thin on a bias, leaves cut into 2-inch pieces)
- 2 Large Eggs (lightly beaten)
- 3 cloves Garlic (finely minced)
- 3 tablespoons Vegetable Oil (high smoke point oil like avocado or grapeseed)
The Signature GF Sauce
- 2 tablespoons Gluten-Free Tamari (replaces standard soy sauce)
- 2 tablespoons Gluten-Free Sweet Soy Sauce (or 2 tbsp Tamari mixed with 1 tbsp coconut sugar)
- 1 tablespoon Gluten-Free Oyster Sauce (check labels for certified GF status)
- 1 teaspoon White Vinegar (provides essential acidity to balance the sugar)
- 2 teaspoons Coconut Sugar or Brown Sugar
- 1/4 teaspoon White Pepper (finely ground)
For Serving
- 1 teaspoon Dried Chili Flakes (optional for heat)
- 1 wedge Lime (for a bright finish)
👨🍳 Instructions
-
1
Prepare the noodles: If using fresh refrigerated noodles, microwave them for 30-45 seconds until pliable, then gently separate the layers to avoid breaking during stir-frying.
-
2
Whisk together the sauce: In a small bowl, combine the GF tamari, GF sweet soy sauce, GF oyster sauce, vinegar, sugar, and white pepper. Stir until the sugar is dissolved.
-
3
Prep the Gai Lan: Keep the sliced stems and the leafy greens in separate piles, as the stems require more time to cook.
-
4
Heat your wok or a large heavy-bottomed skillet over high heat until it begins to lightly smoke. Add 1 tablespoon of oil.
-
5
Add the sliced chicken to the wok in a single layer. Let it sear undisturbed for 1 minute to get a golden crust, then toss until cooked through. Remove chicken and set aside.
-
6
Add another tablespoon of oil to the wok. Toss in the minced garlic and the Chinese broccoli stems. Stir-fry for 45 seconds until the garlic is fragrant and stems are bright green.
-
7
Add the Gai Lan leaves to the wok and toss briefly for 30 seconds until they just begin to wilt. Push everything to one side of the wok.
-
8
Pour a teaspoon of oil into the empty space and add the beaten eggs. Scramble them quickly until they are 80% set, then mix them into the vegetables.
-
9
Turn the heat up to the absolute maximum. Add the remaining tablespoon of oil and then the rice noodles.
-
10
Pour the prepared sauce directly over the noodles. Using a wide spatula, gently fold the noodles to coat them in the sauce, trying not to break them.
-
11
Spread the noodles out across the surface of the wok and let them sit undisturbed for 30-45 seconds. This creates the 'char' or caramelized spots that define the dish.
-
12
Add the cooked chicken back into the wok. Give everything one final, vigorous toss to incorporate all ingredients and ensure the sauce is thickened and clinging to the noodles.
-
13
Remove from heat immediately to prevent the noodles from becoming mushy. The noodles should look glossy and slightly charred.
💡 Chef's Tips
Use a high-smoke point oil; olive oil will burn and ruin the flavor profile. Don't overcrowd the pan; if cooking for more than two people, work in batches to maintain high heat and achieve the char. Fresh noodles are superior, but if using dried wide rice noodles, soak them in lukewarm water until flexible but still firm (al dente) before frying. If you can't find Chinese Broccoli, Broccolini or regular broccoli with a pinch of extra sugar works as a great substitute. White pepper is essential for that authentic Thai 'funk'—black pepper is too floral for this specific profile.
🍽️ Serving Suggestions
Serve immediately while steaming hot to appreciate the wok-charred aroma. Provide a small dish of 'Prik Nam Pla' (fish sauce with sliced chilies) on the side for extra salt and spice. A cold Thai iced tea (made with coconut milk for a GF/DF option) balances the savory richness perfectly. Follow the meal with fresh mango slices or sticky rice for a traditional Thai experience. Add a squeeze of fresh lime juice at the table to cut through the sweetness of the soy sauce.