Wide ribbons of fresh rice noodles get seared hard and fast in a smoking-hot wok until they pick up those coveted charred, smoky edges that define great pad see ew. Tender slices of chicken thigh cook first for deep flavor, then get tossed back in with garlic, Chinese broccoli, and softly scrambled egg folded right into the mix. A glossy, savory sauce clings to every strand, balancing salty and slightly sweet notes with a touch of white pepper for warmth. The rice noodles themselves are naturally suited to a gluten free plate, and the technique here — high heat, quick tossing, minimal fuss — keeps the focus on texture and char rather than complicated swaps. It's the kind of takeout-style dish that comes together in one pan and disappears just as fast at the table. Keep this one in your gluten free dinner rotation for nights when you want something bold, smoky, and genuinely satisfying.
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If using refrigerated fresh rice noodles, let them sit at room temperature for 10 minutes until pliable, then gently pull them apart into individual strands. If they are very stuck together, briefly microwave them for 30–45 seconds to loosen.
In a small bowl, stir together the marinade: 1 tbsp oyster sauce and 1 tsp soy sauce. Add the sliced chicken thighs, toss to coat, and set aside while you prepare the remaining ingredients.
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