I’ve tested several Pad See Ew recipes over the years and my favourite is by Recipe Tin Eats. I didn’t change a thing with the method, but I like to add bean sprouts for extra crunch and serve with a side of a vinegar chilli drizzle, which is how Thai street food vendors traditionally serve up! Adds extra punch, tang and zing. My fav.
WATCH VIDEO: if you’re a visual learner, watch me make it here.
Pad See Ew (Thai stir fry noodle, so easy)
Noodles + sauce
- 200g Dried wide rice stick noodles
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons light/regular soy sauce
- 2 teaspoons white vinegar
- 2 teaspoons sugar
- 2 tablespoons water
Veges + Meat
- 2 cloves garlic, finely chopped
- 150 g chicken thigh
- 1 or 2 eggs
- 4-6 stems chinese broccoli
- handful bean sprouts
- Cut the Chinese broccoli, separating the leaves from stems. Cut thick stems in half or vertically if too long.
- Cook the noodles according to pack instructions.
- Mix sauce ingredients together, stir until sugar is dissolved.
- To cook, add oil to a large skillet or wok over high heat. Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white. Add Chinese broccoli stems, cook until chicken is almost cookedthrough. Add Chinese broccolileaves, cook until just wilted.
- Push everything to one side of the pan, making space to crackthe egg in and scramble. Toss egg in with chicken & vege. Remove from pan& set aside so you can cook the noodles on their own.
- Return wok to stove, heat 2 tbsp oil over high heat. Add noodles and Sauce. Toss as few times as possible to disperse Sauce and ensure noodles are coated.
- Quickly add chicken, veg back in, add bean sprouts and toss todisperse. Serve immediately!