Pad see ew with chicken from The Wok - Recipes and Techniques (page 372) by J. Kenji López-Alt

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Notes about this recipe

  • Eat Your Books

    Can substitute broccoli or broccolini for Chinese broccoli.

  • Stephenn31 on May 19, 2024

    Very good as written. I added a splash of fish sauce here and there while cooking. I prefer a good pad se ew over a pad thai

  • Emily Hope on April 12, 2022

    Did a head-to-head comparison with the recipe from Night + Market and found that the Night + Market sauce was better (maybe it's the Thai seasoning sauce?), but preferred the technique here, which stir-fries the greens and noodles separately and combines them at the end. This left the noodles more intact. This one also has garlic, which I'd probably include again. Subbed in fried tofu for the chicken. Still didn't get the greatest wok hei (maybe I'll try putting the wok on my grill), but otherwise this compares pretty favorably to most takeout versions we can get, and is pretty easy to put together. Getting fresh, refrigerated rice noodles to be pliable again is the only fiddly part.

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