# Pad See Ew

A higher-protein, macro-friendly version of the classic Thai stir-fried noodle dish.

- Servings: 3 servings
- Cuisine: Thai
- Category: Dinner
- Language: en

## Ingredients

- 255 g dried wide rice noodles
- 4 whole boneless, skinless chicken thigh
- 2 whole egg
- 150 g egg whites
- 175 g Chinese broccoli
- 4 tbsp oyster sauce
- 3 tbsp soy sauce
- 2 tbsp dark soy sauce
- 3 tsp Splenda Brown Sugar Blend
- 1 tbsp cornstarch
- garlic (optional)
- cooking spray

## Instructions

1. Prepare the rice noodles according to the package instructions, keeping them slightly firm.
2. Slice chicken thighs and marinate with 1 tbsp oyster sauce, 1 tbsp soy sauce, salt, pepper, 1 tbsp cornstarch, and cooking spray.
3. Separate the Chinese broccoli leaves from the stems and mince the garlic.
4. Combine 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, and 3 tsp Splenda brown sugar blend for the sauce.
5. Cook the chicken in a hot wok sprayed with cooking spray until browned and cooked through, then remove and set aside.
6. Stir-fry the Chinese broccoli stems and garlic until the stems start to soften, then add the leaves.
7. Push everything to the side of the wok, add the eggs and egg whites, and scramble until just set.
8. Add the noodles and the sauce to the wok, and toss over high heat until evenly coated and slightly caramelized.
9. Return the chicken, broccoli, and eggs to the pan, toss until combined, and serve hot.

## Source

- Original video: https://www.facebook.com/reel/1413506570997700/?fs=e&mibextid=wwXIfr&fs=e
- Creator: Ryann Lacorte
- Recipe page: https://www.cliprecipe.com/recipe/85326b92-b854-4947-a111-f8caffbbf978
- Extracted: 2026-10-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt