No products in the cart.
20-Minute Chicken Pad See Ew Recipe
Chicken Pad See Ew was the noodle dish I grew up eating on the streets of Bangkok—wide rice noodles with smoky char, sweet-savory sauce, and tender chicken in every bite. Today, I make a 20-minute version at home that my family can’t get enough of. Want the secret?
20-Minute Chicken Pad See Ew Recipe
Ingredients
For the chicken and marinade
- 3/4 pound chicken breast, sliced against the grain
- Pinch of salt
- Pinch of white pepper
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon cooking oil
For the sauce
- 1 tablespoon soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 cup water
For the stir-fry
- 14 ounces dried thick rice noodles
- 3 tablespoons cooking oil, separated
- 2 large eggs
- 3 stalks Chinese broccoli, cut into bite-sized pieces
- 3 cloves garlic, minced
Instructions
- To prepare the chicken, slice the chicken breast against the grain into ¼-inch slices. In a bowl, add the sliced chicken and sprinkle with salt, mixing until slightly tacky. Add the white pepper, soy sauce, and dark soy sauce and mix well. In a small bowl, combine the cornstarch and water to form a slurry, then mix it into the chicken. Add the cooking oil to seal in moisture and prevent sticking. Let marinate while preparing the remaining ingredients.
- To prepare the vegetables, cut the Chinese broccoli into bite-sized pieces and mince the garlic.
- To make the sauce, in a bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and water until combined.
- To cook the noodles, in a pot over high heat, bring water to a boil. Add the dried rice noodles and cook for about 3 minutes until softened but still slightly undercooked. Transfer immediately to cold water to stop the cooking, then drain well.
- To stir-fry the chicken, in a wok over high heat, add 1 tablespoon of cooking oil. Add the marinated chicken and stir-fry for about 3 minutes until fully cooked. Remove and set aside.
- To stir-fry the eggs and Chinese broccoli, in the same wok over high heat, add 1 tablespoon of cooking oil. Crack in the eggs and stir-fry until partially set, then push to one side. Add the Chinese broccoli and garlic and stir-fry for about 1 minute until fragrant. Remove everything and set aside.
- To stir-fry the noodles and combine, in the wok over high heat, add the remaining tablespoon of cooking oil. Add the drained noodles and stir-fry until heated through. Return the chicken, eggs, and Chinese broccoli to the wok and pour in the sauce. Toss for about 1 minute until evenly coated. Let the noodles sit undisturbed for about 15 seconds to develop a light char before serving.
Video
Notes
Tips & notes
- Slice against the grain: Chicken breast has long muscle fibers. Cutting against the grain keeps the meat tender and juicy.
- Choose the right noodles: Thick rice noodles with a bit of starch hold together better and won’t break apart during stir-frying.
- Don’t overcook the noodles: Slightly undercooking them during boiling prevents mushy noodles later.
- High heat matters: Keep the wok hot to achieve that signature smoky flavor without steaming the noodles.
- Let it char: That final 15-second rest in the wok creates the lightly caramelized flavor that makes Pad See Ew so irresistible.
I love you yummy recipes I do have to change some ingredients as im Gluten Intolerance
Hi Eileen, Thank you so much! I’m really glad you’re enjoying the recipes. Please feel free to adjust the ingredients —— Pad See Ew is very forgiving, and gluten-free swaps work great. Happy cooking!
I love the way you present your cooking with simple ingredients but looks delicious. Thank you for sharing your ingredients.
Hi Yolanda, I’m really happy you enjoy the simple ingredients and presentation. Thanks for watching and cooking along with me!