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These pad see ew noodles are an absolute must try if you love easy stir fry recipes. This is a Thai stir fry noodle dish which you customize by using any type of protein you like. In this recipe I will be using chicken breast, but other very popular versions include, steak, shrimp, and tofu.
Cooking noodles for pad see ew
Fresh rice rolls/noodles
A very important part of this dish is the noodle component. Some Asian grocery stores sell fresh rice rolls or noodles. If you purchase these, there is no need to cook them additionally before adding them to the wok. If using rice rolls, you will want to unroll them and cut into your desired sizes.
Dried rice noodles
The way I like to prepare dry noodles is by soaking them in hot water for about 10 minutes or until they are soft but not fully cooked yet. A good way to check is by taste testing. They should taste like they need to be boiled for 1-2 more minutes. This is the texture you want because they will continue cooking in the pan. There should also be package instructions on how to cook rice noodle that you can follow as well. Here are the ones I use:
Key steps and ingredients for pad see ew
Birds eye chili
These are basically a red Thai chili pepper that is extremely spicy. I can only handle one in this recipe and have to deseed them. Using these chilies add that signature spice that is to die for. Here is a picture of what they look like:
Chinese broccoli
Chinese broccoli is the traditional green used for this dish. They have a thick stem and wide/large leaves. This makes it perfect for color, and texture. I prepare them by cutting the broccoli into 5 inch segments and you can cut the stems in half so they cook faster.
Garnishes
Typically, there are no garnishes, however, I always need to add green onions and my homemade chili crisp to every noodles dish. It brightens up the plate while adding umami and spice.
Pad See Ew
Ingredients
Chicken
- 1 large chicken breast
- 1 tbsp soy sauce
- 1 tbsp corn starch
- 1 tsp white pepper
- 1 tbsp oil
Noodles
- 250 grams fresh rice noodles/roll
- 5 cloves chopped garlic
- 1 deseeded chopped birds eye chili
- 2 handfuls Chinese broccoli cut into 5 inch segments
- 2 large eggs
Noodle sauce
- 1 tbsp soy sauce
- 2 tbsp dark soy sauce
- 1 tsp vinegar
- 1 tsp fish sauce
- 1½ tbsp oyster sauce
- ½ tbsp sugar
Instructions
- Thinly slice chicken breast and marinate with soy sauce, corn starch, white pepper, and oil.1 large chicken breast, 1 tbsp soy sauce, 1 tbsp corn starch, 1 tsp white pepper, 1 tbsp oil
- Pre-mix the noodle sauce by combining all the noodle sauce ingredients together in a bowl.1 tbsp soy sauce, 2 tbsp dark soy sauce, 1 tsp vinegar, 1 tsp fish sauce, 1½ tbsp oyster sauce, ½ tbsp sugar
- Unroll your rice rolls and cut into desired size. If you are using regualr fresh rice noodles then just separate them in a bowl.250 grams fresh rice noodles/roll
- Heat up your wok/pan over high heat with 1 tbsp of oil and cook the chicken for 3-5 minutes and set aside. They shouldn't take long since they are thin pieces.
- Scramble 2 eggs and set aside.2 large eggs
- In your pan/wok add 1 tbsp of oil over med-high heat and cook your chopped garlic and chilies. Stir for 30 seconds.5 cloves chopped garlic, 1 deseeded chopped birds eye chili
- Add Chinese broccoli and stir 1 minute.2 handfuls Chinese broccoli cut into 5 inch segments
- Add rice noodles as well as the pre-mixed noodle sauce.
- Stir for 1-2 minutes until most of the sauce has been absorbed by the noodles.
- Add chicken and eggs back into the wok and toss to combine. Should only take 10-20 seconds now that the noodles are cooked.
- Top with green onions and chili crisp. (optional)
I love the way the recipe tells you what to do and has the ingredients so that you don’t have to keep going back-and-forth as you’re cooking. What a great idea you had to do that I love it.
Just finished making this recipe! Amazing with the chili oil recipe on your site. Very easy to follow as well and I really enjoy the photos of the produce that some may not recognize immediately. Making grocery trips easy as well!! 10/10
So glad you enjoyed Bryanna!
Is this distilled vinegar or rice vinegar??
I use rice vinegar
Easy to make. I do double the amount of this recipe. Husband loves it, requested again right after he had the first time. I do recommend marinating the beef at least 1/2 hour. I used chuck roast because I did not have flank, which i marinated the second time for an hour.
Serving size???? How many people or is this just one serving??
Good for 1-2 people
Hi! I would like to know the name of the dark sauce that you use gor this recipe?
The brand is Pearl River Bridge!
My fav Thai dish. I can’t wait to make this. Ty!
No problem! 🙂