Pad See Ew

Pickled chiles

Step 1

Combine chiles and vinegar in a small bowl or glass jar, cover tightly, and chill at least 2 day before using.

Do ahead: Chiles can be pickled 2 months ahead. Keep chilled.

Chile powder

Step 2

Toast chiles in a dry small skillet over low heat until brittle and slightly darker in color but not browned and blistered, about 4 minutes. Transfer to a plate and let cool. Grind in spice mill or with mortar and pestle to the consistency of coarse cornmeal.

Do ahead: Chiles can be ground 6 months ahead. Store airtight in a cool, dry place.

Noodles and assembly

Step 3

If using dried rice noodles, bring a large pot of water to a boil over high heat. Add noodles and stir to separate and prevent sticking, then remove pot from heat. Let noodles sit until cooked through and no hard center remains, 8–10 minutes. Drain in a colander and rinse under cold running water until cool. Drain well again; set aside.

Step 4

Trim about 1″ off bottom of each broccoli stem. Remove stalks from tops and slice on a diagonal ¼” thick; set aside. If using chinese broccoli, cut tops into 2″ pieces. If using broccoli, cut into 2″ florets. Set aside, keeping separate from stalks.

Step 5

Heat oil in a wok or a large nonstick skillet over high until shimmering. Crack eggs into pan; add garlic and cook, stirring, until eggs are almost set. Add broccoli stalks and chicken and cook, tossing often, until chicken is cooked through, about 2 minutes.

Step 6

Add dark sweet soy sauce, thin soy sauce, vinegar, soy bean paste, ½ tsp. sugar, reserved noodles, and reserved broccoli florets, if using regular broccoli, and cook, stirring, until noodles absorb some of the sauce and are softened, about 1 minute. Continue to cook, undisturbed, until underside starts to brown and more sauce has been absorbed, about 1 minute. Turn noodles over and cook, undisturbed, until underside is browned, about 2 minutes. Add Chinese broccoli, if using, and cook, tossing, until bright green, about 2 minutes.

Step 7

Divide noodles among plates and season with white pepper. Serve with fish sauce, pickled chiles, chile powder, and more sugar alongside for topping as desired. 

Editor’s note: Need help deciphering your local Thai restaurant menu? Read our guide to pad Thai, pad see ew, pad kee mao (a.k.a. drunken noodles), and more Thai noodle dishes. Then, head this way for more Thai recipes →