- Dairy free
- Lactose free
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
Pad see ew is a popular Thai noodle takeaway dish that can be whipped up at home in 20 minutes using thick rice noodles and a thick soy-based sauce.
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 200g dried rice stick noodles
- 1 tbs tsp soy sauce
- 2 tsp sesame oil
- 1/4 tsp ground white pepper
- 600g Coles RSPCA Approved Australian Chicken Thigh Fillets, thinly sliced
- 1 tbs peanut oil
- 2 spring onions, thinly sliced, plus extra to serve
- 4 garlic cloves, thinly sliced
- 1 bunch Chinese broccoli, coarsely chopped, stems and leaves separated
- 2 free range eggs, lightly whisked
- Thinly sliced red chilli, to serve (optional)
- Lemon wedges, to serve (optional)
Sauce
- 1 tbs oyster sauce
- 1 tbs soy sauce
- 3 tsp white vinegar
- 3 tsp fish sauce
- 1 tsp white sugar
- 1/4 tsp ground white pepper
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the noodles in a large heatproof bowl. Cover with hot water and set aside for 5 mins or until just tender. Drain well. Toss with 2 tsp of the soy sauce.
Step 2
Combine the sesame oil, pepper and remaining 2 tsp of soy sauce in a large bowl. Add chicken and toss to coat. Set aside for 5 mins to develop the flavours.
Step 3
To make the sauce, combine the oyster sauce, soy sauce, vinegar, fish sauce, sugar and pepper in a small bowl.
Step 4
Heat 2 tsp of the peanut oil in a large wok or frying pan over high heat until smoking. Add the chicken and cook, turning occasionally, for 2 mins or until browned all over. Add spring onion, garlic and broccoli stems. Stir-fry for 2 mins or until stems are almost tender. Push mixture to the side of the wok.
Step 5
Add egg and stir-fry to scramble. Stir into chicken mixture. Stir in half the sauce mixture. Transfer mixture to a large bowl.
Step 6
Heat remaining 2 tsp of oil in wok or pan until very hot and smoking. Add the noodles and drizzle with the remaining sauce mixture. Stir-fry for 2 mins or until lightly browned and charred. Add the chicken mixture and broccoli leaves. Gently fold to combine for 1 min or until leaves just wilt. Transfer to serving plates and sprinkle with chilli and extra spring onions. Serve with lemon wedges.
Recipe tip
Soaking the noodles until only just malleable rather than tender or soft, helps ensure they don’t break up during their cooking time in the wok.
COOK. STORE. SAVE.
Smart swap: If you only have chicken breast or prefer the flavour then you can substitute it for thighs, however, be careful when cooking as it can be much more likely to dry out.
Clever storage: Like any good takeaway dish, this Thai favourite can taste even more delicious the next day. Store leftovers in an airtight container in the fridge for up to 5 days.
Why chicken pad see ew will be your new go-to Thai dish
In the running for best Thai noodle dish, it’s a tight competition when it comes to pad see ew vs pad thai. While pad Thai is a favourite thanks to a combination of thin rice noodles with sweet, sour and spicy flavours, protein such as chicken, beef, pork or tofu, and crushed peanuts, its rival has a more subtle flavour and sweeter soy-based sauce and flat rice noodles.
Pad see ew translates to ‘fried with soy sauce’ and the popular stir-fry is said to have originated from Chinese migrants in Thailand. The flavours in the pad see ew sauce are similar to the Malaysian char kway teow, which is also said to have originated from Chinese immigrants. Fresh, vibrant ingredients and punchy flavours are what we love about these easy Thai recipes. Check out our collection for more ideas and inspiration, including curries, salads, soups and more.
Tips for choosing the right pad see ew ingredients
The trick to creating a high-quality rice noodle stir-fry is to start with the right ingredients. The key ones for this classic dish include Chinese broccoli and a thick sauce to create a rich salty and slightly sweet flavour.
Of course, one of the most important factors to start with is the pad see ew noodles. Thick rice noodles work best with this dish and soak up the sauce nicely and are the perfect anchor for the rest of the ingredients for pad see ew. This recipe uses dry rice stick noodles, which are softened before use, but you could use fresh ones if you prefer. Be careful not to overcook them as no one wants soggy noodles. How to achieve a restaurant-quality dish? Don’t overcrowd your wok to allow for the ideal caramelisation when frying rice noodles that will give that authentic taste you’re after. Also, be careful not to toss them too much if you want to limit breakage.
The fresh aspect of this chicken pad see ew noodles recipe is Chinese broccoli or gai lan. Gai lan is a leafy green veg with thick stems and small florets like broccoli. and is often served as Chinese broccoli with oyster sauce or as part of mixed Asian greens at yum cha and Chinese banquets. But what sets pad see ew apart from other Thai chicken stir-fry with noodle dishes is the sauce. A combination of darker and lighter sauces gives it a rich colour and layering of flavours.
For more chicken recipes with rice noodles, put these easy noodle recipes on the menu for comforting, satisfying bowls to please all. From ramen, soba, egg noodle recipes and more, there's something delicious you'll love to twirl your fork into.
How to make pad see ew the star of your meal
If you’re serving this up as a weeknight dinner then it’s as simple as plating it in large bowls with a sprinkle of spring onions, fresh chilli if you like hot and spicy flavours or sesame seeds.
If serving chicken stir-fried rice noodles as part of a wider banquet then place the whole lot on a serving platter and allow people to help themselves. Start with a string of tasty entrees like money bags, chicken satay skewers and a Thai beef salad.
FAQs
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Chicken pad see ew
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 200g dried rice stick noodles
- 1 tbs tsp soy sauce
- 2 tsp sesame oil
- 1/4 tsp ground white pepper
- 600g Coles RSPCA Approved Australian Chicken Thigh Fillets, thinly sliced
- 1 tbs peanut oil
- 2 spring onions, thinly sliced, plus extra to serve
- 4 garlic cloves, thinly sliced
- 1 bunch Chinese broccoli, coarsely chopped, stems and leaves separated
- 2 free range eggs, lightly whisked
- Thinly sliced red chilli, to serve (optional)
- Lemon wedges, to serve (optional)
Sauce
- 1 tbs oyster sauce
- 1 tbs soy sauce
- 3 tsp white vinegar
- 3 tsp fish sauce
- 1 tsp white sugar
- 1/4 tsp ground white pepper
Description
Pad see ew is a popular Thai noodle takeaway dish that can be whipped up at home in 20 minutes using thick rice noodles and a thick soy-based sauce.
Method
Step 1
Place the noodles in a large heatproof bowl. Cover with hot water and set aside for 5 mins or until just tender. Drain well. Toss with 2 tsp of the soy sauce.
Step 2
Combine the sesame oil, pepper and remaining 2 tsp of soy sauce in a large bowl. Add chicken and toss to coat. Set aside for 5 mins to develop the flavours.
Step 3
To make the sauce, combine the oyster sauce, soy sauce, vinegar, fish sauce, sugar and pepper in a small bowl.
Step 4
Heat 2 tsp of the peanut oil in a large wok or frying pan over high heat until smoking. Add the chicken and cook, turning occasionally, for 2 mins or until browned all over. Add spring onion, garlic and broccoli stems. Stir-fry for 2 mins or until stems are almost tender. Push mixture to the side of the wok.
Step 5
Add egg and stir-fry to scramble. Stir into chicken mixture. Stir in half the sauce mixture. Transfer mixture to a large bowl.
Step 6
Heat remaining 2 tsp of oil in wok or pan until very hot and smoking. Add the noodles and drizzle with the remaining sauce mixture. Stir-fry for 2 mins or until lightly browned and charred. Add the chicken mixture and broccoli leaves. Gently fold to combine for 1 min or until leaves just wilt. Transfer to serving plates and sprinkle with chilli and extra spring onions. Serve with lemon wedges.