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Chicken Pad See Ew

Chicken Pad See Ew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

Perfect for nights when you need a quick dinner but want to skip the takeaway, this flavour-packed Chicken Pad See Ew 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 1x

Ingredients

Scale

CHICKEN

  • 300 g (101/2 oz) boneless, skinless chicken thighs, cut into thin strips (see note 1 for using chicken breast)
  • 1 tbsp tamari or all-purpose soy sauce
  • 1 tbsp sesame oil

STIR-FRY

  • 200g (7 oz) thick rice noodles (the dry variety)
  • 1 tbsp olive oil
  • 1 tbsp finely chopped garlic
  • 3 eggs, whisked
  • 1 bunch Chinese broccoli (gai lan), 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)

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 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 the packet says. Rinse and drain them immediately in cold tap water. They will still be firm in some parts, which is okay as they will finish cooking in the pan. 
  3. Heat the olive oil in a large, deep, heavy-based frying pan over high heat. 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 and 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

Notes

Note 1 – Boneless, skinless 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

Find it online: https://simplehomeedit.com/recipe/pad-see-ew/