Before I begin, I must say this. This pad see ew recipe is one of my favorite takeout recipes that I’ve experimented with and I love it!
Which is why I just HAVE TO share this ridiculously easy recipe with you guys. And guess what? It is ready in just 20 minutes, I kid you not! That’s quicker than ordering takeout and picking it up. PLUS you get to eat your own home cooked meal. 😊
You can make this recipe for a quick lunch in the midst of a jam-packed day or as a simple dinner.
Every dish I cook has some sort of story behind it. This one has it too!
During my time in San Diego, I used to order take-out a lot from my favorite Thai restaurant. Whenever Meg visited me from Minneapolis, we made it a point to get some of that delicious pad see ew that we both loved.
We used to make plans to cook our favorite dishes in our own kitchen some day (I do not miss long distance relationships!) And pad see ew topped that list!
I had no idea that our attempt at cooking something that seemed complicated could ever taste this good! I dare say that this pad see ew recipe is better than any takeout you’ll ever have! It is sublime!
So, let’s get right into it!
Let me break it down into 5 simple steps!
- Cook the rice noodles
- Prepare the pad see ew sauce mix
- Stir fry the chicken and vegetables
- Add noodles to the sauce
- Combine and serve!
Now that you have a basic idea of what is involved, let’s begin!
Cook the rice noodles
There are a few different types of rice noodles you could get for this dish. I use the wide flat noodles. The wider, the better!
Usually, the box/packet they come in would have cooking instructions on them. Otherwise, just cook it in boiling water for about 5 minutes. Just like boiling pasta, cook these noodles al dente. It has a tendency to overcook easily and become sticky and mushy.
Once the noodles are cooked, drain the water and run it under cold water. This stops it from cooking further. You could drizzle a bit of oil on the noodles to prevent it from sticking.
Prepare the pad see ew sauce mix
In a small bowl, add dark soy sauce, regular soy sauce, fish sauce, oyster sauce and brown sugar. Mix them together and keep it aside.
You can use a whisk to mix it well.
Stir fry the chicken and vegetables
First, thinly slice the chicken. You could cut the chicken horizontally but if that’s hard, just cut it like a loaf of bread. The traditional recipe calls for Chinese broccoli but you can choose to use any greens. I’m using bok choy today, so go ahead and chop the leaves lengthwise.
Chop the stems separately, we’ll be cooking them before the leaves.
Alright, let’s get cooking! Get a large pan or a wok and crank up the heat to high. Add some oil to the pan, toss in the chicken and season it with salt and pepper.
Cook the chicken for about a minute or two on each side until it is golden brown. Since the chicken is thinly sliced, it will cook quickly.
Next, add in the minced garlic and only the stems of the bok choy. Keep stirring and tossing them around for a couple of minutes. Push everything to a side and crack an egg in the pan. Scramble the egg and then stir everything together.
Add the bok choy leaves. Keep stirring until the leaves wilt a little. Transfer the stir-fry into a bowl and set it aside.
Add noodles to the sauce
To the same pan, add in the pad see ew sauce you prepared earlier and let it cook for about 30 seconds. Add the noodles and gently lift and fold to coat it with the sauce. Rapid stirring would break the noodles!
On high heat, cook the noodles for about 1-2 minutes until they are slightly caramelized. This adds a slightly chewy texture like the way it is served at restaurants. But be careful, the noodles will stick to the pan if they overcook!
Combine and serve!
Once your noodles are done, add in the stir fry and mix it all together. Doesn’t it look perfectly gorgeous when it all comes together?
There you have it! Your scrumptious pad see ew is ready!
You did it! I hope you enjoy your meal as much as we did! 
If you love Thai food, also check out my Chicken Thai basil fried rice!
Please leave your rating and comments below and share this pad see ew recipe with your family and friends! It’ll motivate me to keep creating and sharing my experiments in the kitchen with you guys!
See you next time!
Pad See Ew
Ingredients
Stir fry
- 200 g / 7oz wide rice noodles
- 1 chicken breast (thinly sliced)
- 1 egg
- 1 tbsp minced garlic (about 3 cloves)
- 4-5 stalks bok choy (alternatively use Chinese broccoli)
- 1 tsp ground black pepper
- 1-2 tsp salt (add to taste)
- 2 tbsp olive oil (or any oil)
Sauce
- 1 tbsp fish sauce
- 2½ tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp regular soy sauce
- 1 tsp brown sugar
Instructions
- Add wide rice noodles to a pot of boiling water and cook al dente for about 5 minutes (or follow the packet instructions).
- Once cooked, drain the water and run it under cold water. Drizzle some oil on the noodles to keep it from sticking. Set it aside.
- Thinly slice the chicken. Chop the stems and leaves of the bok choy lengthwise and keep them separate.
- Prepare the pad see ew sauce by mixing all the ingredients under the sauce section.
- Add oil to a large pan or wok and set it to high heat. Add the raw chicken and season it with salt and pepper. Cook on both sides for a couple of minutes until it is lightly browned.
- Add the minced garlic and the bok choy stems. Cook for 1-2 minutes.
- Push everything to one side in the pan and crack and egg. Scramble the egg and mix everything together.
- Add the leaves of the bok choy and cook for a minute until the leaves slightly wilt. Once cooked, set aside the stir fry in a bowl.
- In the same pan, add the prepared sauce and cook for 30 seconds. Add the noodles and gently lift and fold them to coat it with the sauce. Spread the noodles and cook on high for 1-2 minutes until it gets slightly caramelized. (This gives the noodles a chewy texture like at restaurants.)
- After about 2 minutes, add in the chicken and greens and mix everything together. Serve with chili oil!
