Chicken Pad See Ew

Pad See Ew is found on many Thai restaurant menus. It's so easy to make these pan-fried noodles at home!

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 1 package (16 oz.) dried wide rice noodles
  • 3 Tbsp. vegetable oil, divided
  • 3 cloves garlic, peeled and chopped
  • 8 oz. boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 Tbsp. light soy sauce
  • 3 Tbsp. dark soy sauce
  • ½ cup chicken stock
  • 2 large eggs
  • 2 cups chopped bok choy
  • 3 Tbsp. sugar
  • ½ tsp. ground white pepper

Directions

  • Soak noodles in hot water for 15 minutes. Drain and rinse; set aside
  • Heat a deep pan or a wok over medium heat. Add 2 tablespoons oil and sauté garlic in the oil for 10–15 seconds, until fragrant and brown. Add the chicken and stir until the meat is cooked, about 5 minutes. Remove chicken mixture and set aside.
  • In a large bowl, toss the noodles with light soy sauce, dark soy sauce, and chicken broth. Stir to coat. Add remaining oil to pan and spread noodles out over heated surface of the wok. Let noodles pan-fry for about 1 minute, stirring the entire time, until noodles are softened and have absorbed all the sauces.
  • Make a well and add eggs in the middle of the pan, crack the yolks, and let fry for 1 minute. When the eggs are partially cooked, mix in with the noodles.
  • Add the bok chok and stir-fry for 5 minutes. Return chicken to the pan and stir-fry until heated through, about 3 minutes. Sprinkle with sugar. Stir and mix well. Serve warm.

Recipe Information

Serves: 4

Ingredients

  • 1 package (16 oz.) dried wide rice noodles
  • 3 Tbsp. vegetable oil, divided
  • 3 cloves garlic, peeled and chopped
  • 8 oz. boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 Tbsp. light soy sauce
  • 3 Tbsp. dark soy sauce
  • ½ cup chicken stock
  • 2 large eggs
  • 2 cups chopped bok choy
  • 3 Tbsp. sugar
  • ½ tsp. ground white pepper

Directions

  • Soak noodles in hot water for 15 minutes. Drain and rinse; set aside
  • Heat a deep pan or a wok over medium heat. Add 2 tablespoons oil and sauté garlic in the oil for 10–15 seconds, until fragrant and brown. Add the chicken and stir until the meat is cooked, about 5 minutes. Remove chicken mixture and set aside.
  • In a large bowl, toss the noodles with light soy sauce, dark soy sauce, and chicken broth. Stir to coat. Add remaining oil to pan and spread noodles out over heated surface of the wok. Let noodles pan-fry for about 1 minute, stirring the entire time, until noodles are softened and have absorbed all the sauces.
  • Make a well and add eggs in the middle of the pan, crack the yolks, and let fry for 1 minute. When the eggs are partially cooked, mix in with the noodles.
  • Add the bok chok and stir-fry for 5 minutes. Return chicken to the pan and stir-fry until heated through, about 3 minutes. Sprinkle with sugar. Stir and mix well. Serve warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories680
Total Fat16g
Saturated Fat3g
Cholesterol145mg
Sodium800mg
Total Carbohydrate106g
Dietary Fiber2g
Sugars11g
Protein24g