Blackstone Griddle Chicken Pad See Ew Recipe

Blackstone Chicken Pad See Ew

This is my go-to main whenever we order Thai food. I rarely stray from it because I love the contrast of soft rice noodles, well-seasoned chicken, and the slight bitterness of Chinese broccoli, all brought together with a glossy, caramelized sauce. Cooking on a Blackstone griddle helps develop a little char and depth of flavor, but the recipe adapts easily to a wok or heavy skillet on the stovetop.

If you’re aiming to enjoy restaurant-style food at home without breaking the bank, this recipe is a great choice. A few specialty sauces make the flavor authentic-tasting, but they’re easy to store and have long shelf lives, so you can keep them on hand and pull this dish together anytime.

Is it a strictly traditional version? Not exactly. It’s my interpretation that prioritizes flavor, accessibility, and the home cook’s convenience. The result is delicious and reliable, and I hope you’ll give it a try.

Why You’ll Love This Dish

• Rich, balanced flavors: The sauce blends sweet, salty, and umami notes for a satisfying bite.
• Fast to prepare: High heat cooking keeps the total time short and the textures bright.
• Flexible: Swap chicken for shrimp, tofu, or another protein, and exchange greens to suit what you have.
• Restaurant-style results: The griddle gives a lovely sear and slight char that elevates the dish.
• Nutrient-dense: Lean protein and vegetables make this filling without being heavy.

Recipe Shopping List

Here’s what you’ll want to have on hand before you begin. For exact measurements, see the recipe card below.

• Fresh wide rice noodles (Sha Ho Fon)
• Oyster sauce
• Dark sweet soy sauce
• Sugar
• Golden Mountain sauce (or an equivalent savory seasoning sauce)
• Fish sauce
• Neutral oil (avocado oil or similar)
• Garlic
• Chicken breasts
• Eggs
• Chinese broccoli (gai lan)
• Matchstick carrots

How To Make This Recipe (Overview)

Below is a concise overview of the steps so you know what to expect. Follow the full recipe card for exact quantities and timing.

1. Prepare the sauce: Whisk the sauce ingredients together until the sugar dissolves and the mixture is smooth.
2. Warm the noodles: Soften fresh rice noodles by warming them briefly—microwave in short bursts or steam—until pliable.
3. Cook aromatics and eggs: Heat oil, lightly sear garlic, add beaten eggs and scramble, then remove and set aside.
4. Cook chicken and vegetables: Sear thinly sliced chicken and Chinese broccoli until nearly done.
5. Toss with noodles and sauce: Add noodles and sauce, toss just to coat, then let the noodles rest on the hot surface to get a light char before serving.

Recipe FAQ

Can I store leftovers?

Yes. Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat over medium heat in a skillet or briefly in the microwave, adding a splash of water or broth to restore moisture.

Can I make this in advance?

You can assemble the sauce and chop ingredients ahead of time, but the stir-fry itself is best cooked just before serving to preserve texture and flavor.

What substitutions work?

• Swap chicken for shrimp, thinly sliced pork, or firm tofu.
• Use broccolini, regular broccoli, or spinach if Chinese broccoli isn’t available.
• Light soy sauce can replace dark sweet soy sauce in a pinch, though the color and sweetness will differ.

Do I need a Blackstone griddle?

No. A large wok or heavy-duty skillet over medium-high heat will produce excellent results; the key is a very hot cooking surface to get the quick sear and slight char on the noodles.

Serve This With

• Asian Cucumber Salad for a bright, refreshing contrast.
• Fresh spring rolls with peanut sauce for a lighter starter.
• Egg rolls for added crunch and variety.