Pad See Ew

pad see ew
This is one of those dishes we used to order out frequently - It's now one of my favourites to eat in!


  • 300g chicken breast, thinly sliced
  • 1 tbsp tamari or all purpose soy sauce
  • 1 tbsp sesame oil


  • 200g thick rice noodles
  • 1 tbsp olive oil
  • 1 tbsp garlic, finely chopped
  • 3 eggs, whisked
  • 1 bunch chinese broccoli, cut into bite-sized pieces
  • 3 tbsp tamari or all purpose soy sauce
  • 1 tbsp dark soy sauce
  • 1/4 cup brown sugar
  • 1 tbsp sesame oil

To serve

  • Dried chilli flakes (optional)
  • 1 birds eye chilli, sliced (optional)
  • 2 tbsp rice wine vinegar (optional)
  1. Add the chicken breast, tamari or all purpose soy sauce and sesame oil to a small bowl. Toss the chicken to coat. 
  2. Cook the rice noodles as per the packet instructions less 2 minutes (this is important to stop the noodles breaking up while stir-frying). Rinse the noodles immediately with cold tap water and set aside.
  3. Heat the olive oil on high heat in a large skillet, add the garlic and cook, stirring for 30 seconds until fragrant.
  4. Add the chicken breast, cook until sealed for 2-3 minutes. Remove from the pan and set aside.
  5. Add the egg, cook until set for 2-3 minutes. 
  6. Add the Chinese broccoli, tamari or all purpose soy sauce, dark soy sauce and brown sugar to the pan. Cook, stirring for 1 minute. 
  7. Toss through the cooked noodles and return the chicken to the pan. Drizzle with sesame oil.
  8. Serve dried chilli flakes on the side along with chilli infused vinegar (combine the sliced chilli and rice wine vinegar to make).

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Nicole Simple Home Edit Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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