Smoky charred wide rice noodles with dark soy and Chinese broccoli
Pad See Ew Extra Dark
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Servings
2
2 servings
Difficulty
Medium
Cost
Budget
$
Pad See Ew Extra Dark
Smoky charred wide rice noodles with dark soy and Chinese broccoli
★4.6(25)
Extra-dark, extra-smoky pad see ew with wide rice noodles, Chinese broccoli, and tender chicken seared in a screaming-hot wok. The dark soy sauce creates an addictive caramelized char.
10m
Prep Time
8m
Cook Time
18m
Total Time
2
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Pad see ew is all about wok hei — that elusive smoky breath of the wok. This extra-dark version leans into dark soy sauce and maximum heat for deeply caramelized, almost blackened noodles.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Pad See Ew Extra Dark special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
Instructions
- 1
Separate fresh rice noodles gently. If using dried, soak in warm water until pliable.
- 2
Heat wok until smoking. Sear chicken in oil over high heat until just cooked, set aside.
- 3
In the same wok, crack in an egg and scramble quickly. Add noodles and let them char for 30 seconds without stirring.
- 4
Add dark soy, regular soy, and sugar. Toss vigorously, letting noodles char again.
- 5
Add Chinese broccoli and chicken. Toss until broccoli is just wilted. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Fresh wide rice noodlesDried pad thai noodles, soaked
Different texture but still absorbs the sauce well
Chinese broccoliRegular broccoli florets
More readily available with a similar flavor profile
Tips & Storage
Pro Tips
Do not stir constantly — let the noodles sit in the hot wok to develop charred spots.
Work in small batches; overcrowding the wok leads to steaming instead of searing.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best eaten immediately. Noodles become sticky and soft when stored.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (145mg) · 2 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates10g
Fat48g
Fiber920mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is dark soy sauce?
- A thicker, sweeter soy sauce used for color and depth. It is not the same as regular soy sauce.
- Can I use dried wide noodles?
- Yes, soak them in warm water for 30 minutes. Fresh noodles give the best texture.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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