Thai · main

Pad See Ew with Chicken

Pad See Ew with Chicken reads umami 9.4, salinity 7.1 and funk & ferment 5.9 on Palate's 0–10 flavor X-ray — a Thai main, about 43 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 9.4 · Salinity 7.1 · Funk & Ferment 5.9 · Marine & Briny 4.4 · Richness 4.3 · Sweetness 4.0 · Allium 3.5 · Bitterness 1.5 · Herbaceous 1.5 · Sourness 1.1 · Earthy 1.1 · Nutty 1.1 · Warm Spice 1.1 · Citrus 0.7 · Heat 0.7 · Smoke 0.7

What's in it (13)

Time & effort: about 43 min (33 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 182 kcal, 13.7 g protein, 5.9 g fat, 18.6 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. Soak the dried wide rice noodles in warm (not hot) water for 20-25 minutes, swishing occasionally, until pliable but still slightly firm, like al dente pasta; drain well and set aside. (If using fresh noodles, gently separate the strands by hand and set aside.)
  2. While the noodles soak, toss the sliced chicken with the cornstarch and 1 tablespoon of the soy sauce; let stand at room temperature for 10 minutes — this thin cornstarch coating keeps the chicken tender instead of stringy in the hot wok.
  3. In a small bowl, whisk together the oyster sauce, the remaining 2 tablespoons soy sauce, the dark soy sauce, fish sauce, sugar, and white pepper; set the sauce aside.
  4. Heat 1 tablespoon of the oil in a wok or large heavy skillet over high heat until just smoking. Pour in the eggs, let them set 10 seconds, then scramble into large curds, 30-45 seconds, until just set; transfer to a plate.
  5. Add another 1 tablespoon of oil to the wok and heat until shimmering. Add the chicken in a single layer, sear undisturbed 1 minute, then stir-fry until golden at the edges and cooked through to 165°F, 3-4 minutes total; transfer to the plate with the eggs.
  6. Add the remaining 1 tablespoon oil and the garlic; stir-fry until fragrant, about 20 seconds. Add the broccolini and stir-fry until bright green and crisp-tender, 2-3 minutes.
  7. Add the drained noodles and the sauce. Toss once to coat, then spread the noodles into an even layer and let them sit undisturbed against the hot wok for 45-60 seconds to pick up light char and smokiness; repeat this press-and-toss two or three more times, 3-4 minutes total, until the noodles are browned in spots and no raw sauce pools at the bottom.
  8. Return the chicken and eggs to the wok, toss everything together until evenly combined and heated through, about 1 minute, and serve immediately.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.