Chicken Pad See Ew. Chewy noodles in a delicious soy oyster base sauce paired with tender flavourful chicken, leafy greens and soft egg. This is a great option for dinner or lunch.
This is a very bold statement that I'm about to make but honestly, this is the best Chicken Pad See Ew recipe! It was so good I made it twice back to back. And my husband who isn't a big pad see ew fan LOVED it! Mind you, he's a very picky eater.
My chicken pad see ew noodles will honestly keep you coming back for more and they're really simple to make! They take less than 30 minutes because the noodles don't take long to cook.
And that chicken is so juicy, tender with mega flavour thanks to the marinade! I don't think I've ever been more excited to share a recipe with you than this one!
You can of course swap the bok choy with any leafy greens you have on hand and that's the beauty of this dish! It's really versatile. If you're not a chicken fan, you can swap it out for some beef or pork!
I really do hope you try this dish, it's one of my favourite Thai dish. I also share many other Thai recipes below so please check them out!
Other recipes you may like!
THAI DRUNKEN NOODLES
AUTHENTIC CHICKEN PAD THAI
SHRIMP PAD THAI
TOFU EGG PAD THAI
THAI SPICY BASIL FRIED RICE
PAD SEE EW WOON SEN
For this recipe
You will need the following ingredients for this homemade chicken pad see ew:
3 chicken thighs, sliced thinly
2 eggs
3 cups bok choy or leafy greens
229 grams flat wide rice vermicelli, dried kind
2 tbsp garlic minced
1 tbsp oyster sauce
1 tbsp soy sauce
½ tbsp dark soy sauce
0.5 tsp sesame oil
½ cup water
1 tsp cooking oil
Marinade for chicken:
2 tsp soy sauce
1 tsp oyster sauce
½ tsp sugar
½ tsp cornstarch
¼ tsp baking soda
⅛ tsp black pepper
2 tsp sesame oil
How to cook chicken pad see ew
First in a small bowl, mix together your chicken marinade. Marinate your sliced chicken thighs for 10 minutes.
Meanwhile, soak your rice noodles in warm hot water (not boiling water) for 10 minutes. Strain the noodles but reserve the noodle water for later.
In another bowl, whisk your eggs.
Then in a non-stick pan set over medium heat, add cooking oil, followed by sliced chicken and garlic. Cook until chicken is ¾ of way cooked.
Next pour in your whisked egg and stir it around. It's okay if the eggs break into very small pieces or large pieces. It's up to your preference.
Then add in your bok choy or leafy greens. Cook for 2 minutes until they have wilted.
Next add your strained rice noodles along with ½ cup of the rice noodle water.
Season the noodles with oyster sauce, soy sauce, dark soy sauce
and sesame oil.
Give it a very good mix and let the noodles cook for 5-7 minutes until they are soft but chewy and springy!
Serve with some chilli vinegar and enjoy!
Where can I find flat rice noodles?
Any Asian grocer will carry the dried kind which I recommend for this recipe. The fresh kind is great too but I would only recommend soaking those noodles just until loosened and strain immediately. As for cooking time for fresh flat rice noodles, only cook until they're soft and chewy (about 5 minutes). You won't need to add a half cup water unless you feel you need to.
Give it a try!
Well I hope you give my Chicken Pad See Ew recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my recipe for chicken pad see ew, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
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Take care,
Christie
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Chicken Pad See Ew (30-min. Recipe)
Ingredients
- 3 boneless skinless chicken thighs sliced thinly
- 2 eggs
- 3 cups bok choy or leafy greens
- 229 grams dried wide flat rice noodle
- 2 tbsp garlic minced
- 1 tbsp oyster sauce
- 1 tbsp regular soy sauce
- ½ tbsp dark soy sauce
- ½ tsp sesame oil
- ½ cup water
- 1 tsp vegetable oil
Marinade for chicken:
- 2 tsp regular soy sauce
- 1 tsp oyster sauce
- ½ tsp white granulated sugar
- ½ tsp cornstarch
- ¼ tsp baking soda
- ⅛ tsp black pepper
- 2 tsp sesame oil
Chilli Vinegar
- ¼ cup white vinegar
- 1 red chilli sliced
Instructions
- First in a small bowl, mix together your chicken marinade. Marinate your sliced chicken thighs for 10 minutes.
- Meanwhile, soak your rice noodles in warm hot water (not boiling water) for 10 minutes. Strain the noodles but reserve the noodle water for later.
- In another bowl, whisk your eggs.
- Then in a non-stick pan set over medium heat, add cooking oil, followed by sliced chicken and garlic. Cook until chicken is ¾ of way cooked.
- Next pour in your whisked egg and stir it around. It's okay if the eggs break into very small pieces or large pieces. It's up to your preference.
- Then add in your bok choy or leafy greens. Cook for 2 minutes until they have wilted.
- Next add your strained rice noodles along with ½ cup of the rice noodle water.
- Season the noodles with oyster sauce, soy sauce, dark soy sauce and sesame oil.
- Give it a very good mix and let the noodles cook for 5-7 minutes until they are soft but chewy and springy!
- Combine vinegar and chili together
- Serve with some chili vinegar and enjoy!
Extremely tasty and shockingly easy to make. This is probably the best pad see ew I’ve made. Thanks for the recipe!
Your photos speak volumes about how amazing this Pad See Ew is. The chicken marinade is totally perfect and those noodles are just begging to be gobbled up!!
I made this last night and it was so tasty and quick! Substituted the vegetables for just what I had in the fridge and it still turned out great. Thanks for the recipe!
Thank you so much Charmaine for making another one of my recipes! I'm so happy to hear you enjoyed it using what you had in the fridge!
Amazing!! I followed the receipe to a "t" but I went with the fresh noodles because the ones in your picture aren't the true wide rice noodles I get when I go to a Thai restaurant. I have to say I wont cook it any other way. The flavor was amazing and this was a super easy recipe to follow and cook. I must admit, I ate 1 1/2 servings because I was so excited and it was so delicious so next time I may make a little more. Thank you SO MUCH for posting this easy and most importantly delicious recipe!!
Thanks so much for making my recipe Steffany! I'm so glad you enjoyed it and it's awesome that you substituted with the authentic noodles! Haha I ate quite a lot of it too so I always like making double the portion so I don't have to fight over the food lol. Have a great day!
I was so excited to try this recipe out because it looked great!! I didn’t have chicken on hand so I substituted it with tofu, and it was absolutely delicious! My favourite thing about pad see ew is the combination of sweet and salty flavours, probably my favourite Thai dish!
Thank you so much Jasmine for trying my recipe! I'm so glad you enjoyed it with tofu! And yes that's one of my favourite things about this dish too!
I used what I had-broccoli, spaghetti noodles and chicken tenders cut up. I didn’t have dark soy but sweet soy sauce and doubled the ingredients since I was feeding our family of 4. It was great! Thanks for the recipe!
So happy I could share this recipe with you Carolyn! Thank you for making it!
Family loved it and I will definitely make this again! I only had pre-cooked ramen type noodles on hand and chicken tenderloins and they both held up beautifully. I did add mushrooms, bell pepper, and carrots per my family’s request. What they really loved was the flavor and that it wasn’t too sweet like some dishes can be. Thank you for the inspiration!!
I am so happy to read this Hilary! Glad that this worked with pre-cooked ramen noodles 🙂 Happy that I could share this recipe with you and thank you for making it 🙂 Have a lovely day!