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+ servings

20-min. Easy Pad See Ew

Christie Lai
Pad See Ew. Chewy rice noodles with a savory flavor stir fried with chicken, leafy greens, garlic, and red chili. These Thai stir-fried noodles truly hit the spot! Ready in 20 minutes or less!
5 from 8 votes
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Thai
Servings 4
Calories per serving 780 kcal

Ingredients
 
 

  • 19 oz fresh rice noodles or dried wide rice noodles
  • ½ lb chicken thighs skinless boneless or sub with chicken breast
  • 1 cup Gai-Lan aka Chinese broccoli (or sub with bok choy, yu choy or normal broccoli florets)
  • 2 large eggs
  • 4 cloves garlic minced
  • 1 red chili pepper sliced (optional)
  • 2 tablespoon vegetable oil or any neutral oil
  • 1 tablespoon oyster sauce to marinate chicken

Noodle Sauce:

Instructions
 

  • Marinate sliced chicken with oyster sauce. Set aside to marinate as you prepare other ingredients.
  • Wash gai lan in cold water and trim the ends. Cut gai lan into 2-inch-long pieces. If the stalks are very thick, slice them into thinner pieces or only use the leafy parts.
  • In a small bowl, combine Noodle Sauce ingredients.
  • Microwave or steam fresh rice noodles for 3 minutes (or more) on high heat until softened and pliable. Let them cool.
    Gently separate fresh rice noodle rolls from each other. Then vertically split each rice noodle roll into half so they're easier to eat. (Or you horizontally slice the rice noodle rolls into 1-inch wide pieces and then unroll them like in the pictures/video but this takes more time).
    Using dry rice noodles? Follow package directions or soak them in lukewarm water for 30 minutes or in hot boiling water for 1 minute, until limp but firm to touch. Strain, gently separately them. No need to cut them.
  • In a large wok or large skillet on medium-high heat, add 1 tablespoon of oil. Fry sliced chicken until cooked through, 2-4 minutes. Remove and set aside.
  • Reduce to low heat, add ½ tablespoon of oil. Fry minced garlic and red chili for 10 seconds. Add in gai lan. Fry for 1 minute until greens are tender. Sweep everything to the side.
  • Add ½ tablespoon oil, pour in eggs. Break the yolks, let eggs cook and then break apart. Toss with other ingredients and sweep everything to the side.
  • Increase to high heat, add ½ tablespoon oil into the empty space. Toss in rice noodles and noodle sauce. Mix until noodles are coated in sauce and most sauce has evaporated.
  • Add back in chicken and toss. Optional: Let the noodles char a bit in the pan for smoky flavor. Serve and enjoy!

Notes

Storage

This dish will last up to 4 days stored in an airtight container. To reheat, microwave until hot (3-4 minutes) or pan fry on the stove.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Nutrition
Calories: 780kcal | Carbohydrates: 124g | Protein: 21g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 2187mg | Potassium: 410mg | Fiber: 3g | Sugar: 4g | Vitamin A: 470IU | Vitamin C: 45mg | Calcium: 75mg | Iron: 3mg