Pad See Ew

This beautifully rich and savoury Thai noodle stir fry is made with juicy chopped chicken thighs, Chinese broccoli and wide rice noodles that are stir fried in the sauce until slightly charred and caramelised with that perfect chewy bite.

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: Thai

Keyword: chicken stir fry, noodles

Servings:

Author Nicky Corbishley

Ingredients

Noodles:

300 g (10.5 oz) dried wide flat noodles (look for sen yai noodles, ho fun, wide pad Thai noodles or 10mm wide rice noodles)
1 tsp oil

Stir fry:

2 tbsp oil
300 g (10.5 oz) boneless, skinless chicken thighs chopped into small chunks
¼ tsp salt
¼ tsp black pepper
300 g (10.5 oz) Chinese broccoli stalks separated from leaves. Stalks sliced in half lengthways, leaves sliced into strips( *see notes for replacements)
4 cloves garlic peeled and finely chopped or minced
2 large eggs
1 tbsp oil for frying noodles

Sauce:

4 tbsp oyster sauce
3 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp fish sauce
3 tbsp white or light brown sugar
¼ tsp white pepper

To Serve:

chilli vinegar *see notes to make your own

Instructions

Soak the noodles in boiling water for 2 minutes less than the pack instructions. For me this is 8 minutes.
300 g (10.5 oz) dried wide flat noodles
Then drain and rinse thoroughly in cold water. Toss with the oil and put to one side.
1 tsp oil
Add the sauce ingredients to a bowl or jug and mix together. Put to one side.
4 tbsp oyster sauce, 3 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 tbsp fish sauce, 3 tbsp white or light brown sugar, 1/4 tsp white pepper
Heat up the oil in a wok, over a high heat.
2 tbsp oil
Sprinkle the chicken with the salt and pepper, then add to the wok and cook for 5 minutes, stirring often, until lightly browned and cooked through.
300 g (10.5 oz) boneless, skinless chicken thighs, 1/4 tsp salt, 1/4 tsp black pepper
Add the Chinese broccoli stalks and stir fry for 2 minutes.
300 g (10.5 oz) Chinese broccoli
Add the Chinese broccoli leaves and garlic and stir fry for a further minute, then push the chicken to the side of the wok.
4 cloves garlic
Add the egg to the space in the wok, and fry, stirring it up to scramble.
2 large eggs
Transfer everything out of the wok into a bowl.
Add another tablespoon of oil to the wok and heat over a high heat.
1 tbsp oil
Add the drained noodles and 3 tbsp of the sauce mixture.
Fry the noodles for 2 to 3 minutes, tossing once or twice. We want the noodles to be slightly charred and caramelised for that authentic flavour. The sauce will help them to caramelise.
Once the noodles are hot and slightly caramelised, add the remaining sauce and the chicken, egg and Chinese cabbage back to the wok.
Sir fry for 1 minute, then serve.
Serve with chilli vinegar.
chilli vinegar

Video

Notes

Chinese broccoli swap

I can only find Chinese broccoli in larger Asian supermarkets near me in the UK. If you can't get hold of them, replace them with half tender-stem broccoli (slice the stalks in half, lengthways) and half bok choy.

At a push you can use spring greens (collard greens) instead of bok choy.

Chilli vinegar

Place 1 or 2 sliced red chillies (I use Serrano or Fresno, which are relatively mild) into a small jar and pour over 4 tbsp of white wine vinegar or cider vinegar. Let it sit for 10 minutes, then serve with your noodles.

Nutritional information is approximate, per serving (this recipe serves 4), not serving suggestions.

Nutrition

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