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Le Chaudron recipe

Pad See Ew thai

Thai stir-fried wide rice noodles

⏱ 25 minServes 4Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 400 g (14 oz)wide rice noodlessen yai
  • 400 g (14 oz)chicken breasts
  • 300 g (11 oz)Chinese broccoligai lan)
  • 5 clovesgarlic
  • 4whole eggs
  • 4 tbspsweet dark soy saucesweet soy sauce
  • 3 tbsplight soy sauce
  • 2 tbspoyster sauce
  • 2 tbspbrown sugar
  • 1 tsprice vinegar
  • 5 tbspneutral vegetable oil
  • 1 tspground white pepper
  • 1limefor serving
  • 400 g (14 oz) wide rice noodles sen yai
  • 400 g (14 oz) chicken breasts
  • 300 g (11 oz) Chinese broccoli gai lan)
  • 5 cloves garlic
  • 4 whole eggs
  • 4 tbsp sweet dark soy sauce sweet soy sauce
  • 3 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp brown sugar
  • 1 tsp rice vinegar
  • 5 tbsp neutral vegetable oil
  • 1 tsp ground white pepper
  • 1 lime for serving
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 wok or large sauté pan (32 cm / 12½ in)1 large pot for the noodles1 colander1 chef’s knife1 wooden or bamboo spatulaChinese five-spice powderBlack peppercorns

03 — Method

  1. Soak the 400 g (14 oz) wide rice noodles in a large bowl of lukewarm water for 30 minutes so they soften without cooking. This keeps their chewy texture.
  2. Drain the noodles well and rinse quickly in cold water. Cut the chicken against the grain into thin 1 cm (⅜ in) strips for tenderness.
  3. Remove the germ from the 5 garlic cloves and chop finely. Wash the gai lan and cut into 4 cm (1½ in) pieces, keeping the leaves whole.
  4. Make the sauce in a small bowl: mix the sweet dark soy sauce, light soy sauce, oyster sauce, brown sugar and rice vinegar. This sweet-salty sauce is the soul of Bangkok street-stall Pad See Ew.
  5. Heat 3 tbsp oil in the wok over VERY HIGH heat until it just starts to smoke. Stir-fry the garlic 30 seconds without burning it. Add the chicken and sear 3 minutes over high heat, stirring constantly.
  6. Push the chicken to the sides of the wok and crack the 4 eggs into the center. Scramble quickly with a wooden spatula for 1 minute, until just set but not dry.
  7. Add the gai lan and stir-fry 2 minutes over high heat so it stays crisp. Add the drained noodles and 2 more tbsp oil so they don't stick to the wok.
  8. Pour the sauce over the noodles and stir-fry VIGOROUSLY for 3 minutes over high heat until everything is coated and the noodles char slightly. Serve right away with lime wedges and ground white pepper.

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CategoryMain dishes