Pad See Ew Recipe

You'll love this easy Pad See Ew noodle dish with chopsticks! A popular Thai street food, it combines wide rice noodles, tender chicken, Chinese broccoli, and scrambled eggs in a sweet and savoury sauce! 

– 2 chicken breast – 1 teaspoon peanut oil – 1 tablespoon soy sauce  – 2 tablespoon oyster sauce – 2 teaspoon black soy sauce – ½ tablespoon fish sauce – 1½ tablespoon soy sauce



Prepare the noodles per the package. In a bowl, I cover them with cold water and let them rest for an hour until the noodles are pliable but not soft. 

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Place the chicken in a small bowl and coat it with the tsp of peanut oil and soy sauce. Using this method will help the chicken separate and season. 

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Sauce ingredients should be mixed in a bowl and set aside. Start by heating 2 tbsp peanut oil in the wok well. Cook chicken until done, 2–3 minutes. 

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Remove excess liquid from the wok with paper towels. Add the remaining 1–2 tbsp peanut oil to the wok and mince the garlic before it gets too hot. 

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After hitting the wok, this will prevent garlic from burning. Just until aromatic and golden, sauté garlic for 30 seconds. 

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Scramble the eggs briefly after breaking the yolks and letting them sit for 15 seconds. Add broccoli and coat with oil and egg. 

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Spend 15 seconds cooking. Pour the noodles, sauce, and brown sugar into the wok. Increase the heat and toss the noodles to coat nicely in the sauce. 

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Spread noodles evenly across the pan and let them sit for 30 seconds without stirring.  

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The noodles will have toasty flavour from the charred marks. Flip and let the noodles cook for 30 seconds to char the other side. 

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Throw the chicken back. Remove from wok and serve now. Add red Thai chiles if desired. 

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