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Pad See Ew

Pad See Ew (ผัดซีอิ๊ว) is a delightful stir-fry with broad rice noodles, chicken, egg and greens seasoned with sweet soy sauce.
Course Entree
Cuisine Best, Thai
Level Intermediate
Main Ingredient Noodles, Vegetable
Diet Dairy-Free
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings

Ingredients

for stir-fry

  • 150 grams dry wide rice noodles (or 350 grams fresh, sen yai)
  • 2 tablespoons vegetable oil
  • 12 grams garlic (2 large cloves finely chopped)
  • 2 eggs
  • 100 grams gailan (or other green vegetable)

for chicken

  • 200 grams chicken (thinly sliced)
  • 1 teaspoon soy sauce
  • 1 teaspoon potato starch

pad see ew sauce

  • 1 tablespoon Thai dark soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons sugar
  • 1/8 teaspoon ground white pepper

to serve

  • pickled chili peppers

Instructions

  1. Rehydrate the noodles.
  2. Put the chicken in a bowl and stir in the 1 teaspoon of soy sauce. Add the potato starch and mix to combine, set aside.
  3. Make the Pad See Ew sauce by combining the dark soy sauce, oyster sauce, sugar and white pepper in a small bowl and set aside. Prepare all the other ingredients.
  4. Heat a large frying pan over high heat until hot. Add 1 tablespoon of oil to the pan and fry the chicken until cooked through. Transfer the chicken to a clean bowl and set aside.
  5. Add the remaining 1 tablespoon of oil to the pan and fry the garlic until fragrant.
  6. Add the eggs and break them up with a spatula scrambling them.
  7. When the eggs are mostly (but not fully) cooked, add the gailan and stir-fry until it is bright green and wilted (but not fully cooked).
  8. Add the rehydrated noodles and sauce and stir-fry, tossing to coat evenly. If you notice the noodles sticking together you can add a bit more oil to help free them up.
  9. When the sauce is evenly distributed, return the chicken to the pan, stop stirring and let the noodles brown for a bit on one side before tossing to redistribute and brown some more.
  10. Plate the noodles and serve with pickled chili peppers.