Gluten Free Chicken Pad See Ew

Pad See Ew is one of those takeout dishes that feels almost impossible to recreate at home without wheat sneaking in through the sauces — but this version nails it by swapping in tamari, gluten free oyster sauce, and gluten free dark soy sauce across the board. The result is a deeply savory, slightly smoky noodle dish with tender chicken thighs, silky wide rice noodles, and crisp-tender Chinese broccoli that holds its own against anything you'd order at a restaurant. Soaking the rice noodles just until pliable before they hit the wok is the key move here — it keeps them from turning mushy while still letting them soak up all that rich, caramelized sauce. Cooking over screaming-high heat gives the noodles those coveted charred edges that make Pad See Ew so craveable. The scrambled eggs get folded right into the wok, adding richness and body without any extra fuss. This recipe makes four generous servings, so it's just as good for a weeknight family dinner as it is for meal-prepping lunches that actually taste better the next day.

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