Chicken Pad See Ew

Pad See Ew was always one of my favourite dishes to order out with golden, stir-fried, soy sauce-covered, caramelised rice noodles with just the right amount of char. This Pad See Ew recipe uses super simple pantry ingredients that rival the flavour of your local takeaway. It is seriously simple and delicious. On the days we just can’t be bothered cooking, it is satisfying being able to make a meal at home in less time than what it would take to order takeaway, that is cheaper, that is healthier and most importantly that tastes even better!

This Chicken Pad See Ew is the recipe to have in your bank of “I have to cook but can’t be bothered” recipes. I have a method of cooking the noodles which is foolproof and means you don’t need to “panic cook” worrying that they are going to go soggy. Ready in less than 20 minutes with minimal effort and cleanup required, this is a recipe you will want to make again and again!

Can Pad See Ew be made ahead of time?

Yes, you can refrigerate Pad See Ew for up to 3 days. Reheat in the microwave for when you need dinner on the table, fast!

Is Pad See Ew suitable for leftovers?

Pad See Ew can be refrigerated for up to 3 days. Reheat in the microwave. Not suitable to freeze.

How do I stop my rice noodles breaking up?

To stop rice noodles breaking up as you stir-fry them, use this simple method. To prepare your dry rice noodles, bring a medium-sized pot of water to the boil. Add the noodles and cook them until they are just softened and pliable. This takes between 2-3 minutes which is generally 3-4 minutes less than what the packet says. Rinse and drain them immediately in cold tap water. They will still be firm in some parts which is okay; they will finish cooking in the pan. Undercooking them using this method is a foolproof way of stopping the noodles going soggy and breaking apart in your stir-fry.

What vegetables can I add to Pad See Ew?

Although this Pad See Ew recipe calls for Chinese Broccoli, a variety of vegetables work in this recipe! Try finely sliced capsicum, broccoli, carrot, baby corn, bean sprouts or shredded cabbage. Use up to 2 cups of vegetables of your choice in this recipe.

Chicken Pad See Ew

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5 from 4 reviews

Perfect for nights when you need a quick dinner but want to skip the takeaway, this flavour-packed Pad See Ew comes in and saves the day! Perfectly cooked noodles and chicken come together in a delicious sauce made with pantry staple ingredients. Delicious, but outrageously simple.

• Total Time: 20 mins
• Yield: 2-3 1x

Ingredients

Units MUS Scale 1x2x3x

Chicken

• 300g chicken thigh fillets, cut into thin strips (see note 1 for using chicken breast)
• 1 tbsp tamari or soy sauce
• 1 tbsp sesame oil

Stir-fry

• 200g thick rice noodles (the dry variety)
• 1 tbsp olive oil
• 1 tbsp garlic, finely chopped
• 3 eggs, whisked
• 1 bunch Chinese broccoli, cut into bite-sized pieces
• 2 tbsp tamari or all purpose soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp fish sauce (see note 2 for substitutes)
• 1 tbsp brown sugar

To serve

• 1 bird’s eye chilli, thinly sliced (optional)
• 2 tbsp rice wine vinegar (optional)

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Instructions

1. Add the chicken, tamari or soy sauce and sesame oil to a medium-sized bowl. Toss the chicken to coat.
2. To cook the rice noodles, bring a medium-sized pot of water to a boil. Add the noodles and cook them until they are just softened and pliable. This takes between 2-3 minutes which is generally 3-4 minutes less than what the packet says. Rinse and drain them immediately in cold tap water. They will still be firm in some parts which is okay; they will finish cooking in the pan. 
3. Heat the olive oil on high heat in a large, deep, heavy-based frying pan. Add the garlic and cook, stirring for 30 seconds until fragrant.
4. Add the chicken and cook for 2-3 minutes until it has just changed colour. Push to one side of the pan.
5. Add the eggs and cook for 2 minutes or until firm, breaking them up as you go. 
6. Add the Chinese broccoli; cook for 1 minute until just softened. 
7. Add the tamari or soy sauce, dark soy sauce, fish sauce and brown sugar to the pan. Cook, stirring for 1 minute or until the sauce has slightly thickened and caramelised. 
8. Toss through the cooked noodles. 
9. Combine the bird’s eye chilli and vinegar if using. Drizzle over the noodles to serve. 

Equipment

Staub Chistera

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Tongs

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Notes

Note 1 – Chicken breast can be used, however once cooked in step 3, it needs to be removed from the pan. Return it to the pan in step 8 at the same time as the noodles. This stops the chicken from overcooking and drying out. 

 

Note 2 – The fish sauce can be substituted with more tamari or soy sauce, or oyster sauce (I have yet to find an additive-free oyster sauce which is why I generally exclude it from my recipes).  

 

MAKE AHEAD

Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.

LEFTOVERS

Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: thai, stir fry, pad see ew
• Method: stir fry
• Cuisine: Thai