Discover Pad See Ew, one of Thailand's most popular stir-fried noodle dishes! ‘Pad’ means stir-fried, while “See Ew” refers to the soy sauce that flavours these wide rice noodles. With tender chicken, crunchy vegetables and an umami-rich sauce, this simple and tasty recipe is perfect for a quick meal that will impress your guests. Try it now and travel to the heart of Thai flavours!
Serves 2
200-300 g fresh wide rice noodles
1 teaspoon dark soy sauce
2 tablespoons light soy sauce
2 tablespoons oyster sauce
2 tablespoons vegetable oil
100 g chicken, thinly sliced
2 cloves garlic, chopped
100 g Chinese broccoli (kale), bevelled lengthways
or 50 g kale + 50 g carrot, diced (or julienned)
1 teaspoon coconut sugar
Ground pepper to taste
Place the rice noodles, dark soy sauce, half the light soy sauce and half the oyster sauce in a bowl. Stir until the noodles are uniformly brown.
Fry the chicken, garlic and broccoli (and carrot, if using) in the oil over a medium heat for three minutes, or until the chicken is lightly browned. Add the sugar, the other half of the soy sauce and the oyster sauce and mix briskly.
Add the noodles and stir constantly for about two minutes or until the noodles are hot. Taste to adjust seasoning.
Transfer to a serving dish. Add pepper to taste.
Do you like this recipe for Pad See Ew Chicken? It's taken from a book dedicated to Pad Thaï, noodles and rice, on sale in the online shop.
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