Umami Cooking

Meaty with a dash of veggies

Pad see ew

Pad see ew (literally, “fried soy sauce”) is the Thai adaptation of the Chinese chow fun, much like the char kway teow of Singapore and Malaysia.

Pad see ew

Asian noodle+ Chicken / duck / turkey+ Vegetable / fruit recipe

Cook’s notes

In this recipe, chicken and bok choy are added to the noodles instead of the more traditional beef and Chinese broccoli. And, unlike most recipes you’ll find on the web which relies on the sauce and only the sauce to flavor the dish, we season every step of the way.
This is a stir fried dish, the cooking temperature is set to high throughout, so you need cooking oil with a high smoking point.

Pad see ew

Prep: 10 minutes
Cook: 10 minutes
Soaking 40 minutes
Total: 1 hour
Servings: 4 people
Course: Main Course, Snack
Cuisine: Thai
Label: Stir fried noodles
Print recipe Subscribe

Ingredients

For the sauce

  • 3 tablespoons light soy sauce
  • 3 tablespoons dark soy sauce
  • 3 tablespoons oyster sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons palm sugar

To complete the dish

  • 2 tablespoons cooking oil
  • 4 chicken thigh fillets cut into thin strips
  • 4 shiitake mushrooms sliced
  • salt
  • pepper
  • 4 cloves garlic minced
  • 3 eggs
  • baby bok choy root ends cut off
  • 225 grams wide rice noodles (about 8 oz) soaked in warm water for 40 minutes then drained

Instructions

  1. Mix together all the ingredients for the sauce. Set aside.
  2. Heat one tablespoon cooking oil in a wok or frying pan.
  3. When the oil starts to smoke, spread the chicken strips in the hot oil. Sprinkle with salt and pepper. Allow the bottom to brown before stirring.
  4. Add the garlic to the chicken and stir fry just until the chicken is cooked through.
  5. Throw in the bok choy, sprinkle in a little salt and pepper, and stir fry just until the greens start to wilt.
    Stir frying chicken and bok choy
  6. Push the chicken and greens to the edges of the pan to create a well at the center.
  7. Crack the eggs directly into the well. Stir until the eggs are set.
    Stirring whole eggs into stir fried chicken and bok choy
  8. Scoop out the contents of the pan, transfer to a plate and keep hot.
  9. Heat the remaining cooking oil in the wok or frying pan and dump in the drained rice noodles. Stir to coat the noodles with oil.
    Stir frying rice noodles with sauce
  10. Pour in the sauce. Stir and toss the noodles around to distribute the sauce evenly.
  11. Slowly pour in a quarter cup of water around the perimeter of the noodles.
  12. Cover the wok or pan and allow the noodles to fully cook.
  13. Stir the noodles and make sure they have absorbed the water.
  14. Add the stir fried chicken, greens and eggs and toss to distribute everything evenly.
    Stir frying Pad see ew in wok
  15. Serve immediately.
    Pad see ew
Print recipe Subscribe

Meaty with a dash of veggies