Pad see ew was always one of my favourite dishes to order out with golden, stir-fried, soy sauce-covered, caramelised rice noodles and just the right amount of char. This Chicken Pad See Ew recipe uses super simple pantry ingredients that rival the flavour of your local takeaway. It is seriously simple and delicious. On the days we just can’t be bothered cooking, it is satisfying being able to make a meal at home in less time than it would take to order in, which is cheaper, is healthier and, most importantly, that tastes even better!
This Chicken Pad See Ew is the recipe to have in your bank of “I have to cook but can’t be bothered” recipes. I have a method of cooking the noodles that is foolproof and means you don’t need to “panic cook”, worrying that they are going to go soggy. Ready in less than 20 minutes with minimal effort and cleanup required, this is a recipe you will want to make again and again!
Can Chicken Pad See Ew be made ahead of time?
Yes, you can refrigerate it for up to 3 days. Reheat in the microwave for when you need dinner on the table, fast!
Is Chicken Pad See Ew suitable for leftovers?
It can be refrigerated for up to 3 days. Reheat in the microwave. Not suitable to freeze.
How do I stop my rice noodles breaking up?
To stop rice noodles breaking up as you stir-fry them, use this simple method. To prepare your dry rice noodles, bring a medium pot of water to the boil. Add the noodles and cook them until they are just softened and pliable. This takes 2–3 minutes, which is generally 3–4 minutes less than the packet instructions. Rinse and drain them immediately in cold tap water. They will still be firm in some parts, which is okay, as they will finish cooking in the pan. Undercooking them using this method is a foolproof way of stopping the noodles going soggy and breaking apart in your stir-fry.
What vegetables can I add to Chicken Pad See Ew?
Although this recipe calls for Chinese broccoli (gai lan), a variety of different vegetables work in this recipe! Try finely sliced capsicum (bell pepper), broccoli, carrot, baby corn, bean sprouts or shredded cabbage. Use up to 2 cups of the vegetables of your choice in this recipe.
Chicken Pad See Ew
“Holyyyy. Was craving Pad Thai and this recipe did not disappoint! Delicious!” Share PrintClick to change the servings
Ingredients
- 300 g (10½ oz) boneless, skinless chicken thighs, cut into thin strips
- 1 tbsp tamari or all-purpose soy sauce (see note 1 for using chicken breast)
- 1 tbsp sesame oil
- 200 g (7 oz) thick rice noodles (the dry variety)
- 1 tbsp olive oil
- 1 tbsp finely chopped garlic
- 3 eggs whisked
- 1 bunch Chinese broccoli (gai lan), cut into bite-sized pieces
- 2 tbsp tamari or all-purpose soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp fish sauce (see note 2 for substitutes)
- 1 tbsp brown sugar
- 1 bird's eye chilli, thinly sliced (optional)
- 2 tbsp rice wine vinegar (optional)
Instructions
- Add the chicken, tamari or soy sauce and sesame oil to a medium-sized bowl. Toss the chicken to coat.
- To cook the rice noodles, bring a medium-sized pot of water to the boil. Add the noodles and cook them until they are just softened and pliable. This takes between 2–3 minutes, which is generally 3–4 minutes less than the packet says. Rinse and drain them immediately in cold tap water. They will still be firm in some parts, which is okay as they will finish cooking in the pan.
- Heat the olive oil in a large, deep, heavy-based frying pan over high heat. Add the garlic and cook, stirring, for 30 seconds until fragrant.
- Add the chicken and cook for 2–3 minutes until it has just changed colour. Push to one side of the pan.
- Add the eggs and cook for 2 minutes or until firm, breaking them up as you go.
- Add the Chinese broccoli and cook for 1 minute until just softened.
- Add the tamari or soy sauce, dark soy sauce, fish sauce and brown sugar to the pan. Cook, stirring for 1 minute or until the sauce has slightly thickened and caramelised.
- Toss through the cooked noodles.
- Combine the bird’s eye chilli and vinegar, if using. Drizzle over the noodles to serve.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Sylvia says:
Mine turned out very salty and dry
Nicole says:
Hi Sylvia, gosh sorry to hear that! Maybe you could try using low-salt soy. Also, it’s important to remove the chicken once cooked in step 3, then return it to the pan in step 8 at the same time as the noodles. This stops it from overcooking and drying out. I really hope you give it another go. ❤️ Nic x
Lee says:
Absolutely delicious!!! Adults and kids cleared their plates. Definitely add to meal planning regularly.
Nicole says:
Brilliant to hear, Lee! Thanks for the rating. ❤️ Nic x
Monique says:
Holyyyy. Was craving Pad Thai and this recipe did not disappoint! Delicious!
Nicole says:
Haha! So happy this didn’t disappoint! Thanks for the rating, Nic x
Jessica says:
Very tasty dish. Thanks for the tip on how to cook the noodles for just 2-3 mins, it made a massive difference. The whole family loved it. 5 and 8 years old approved.
Michelle says:
So delicious and easy to cook. Definitely a winner dish!
Amber says:
Just cooked a double batch of this tonight and it was a win from the boys in the house! I’m looking for tomorrows leftovers when the flavours develop further overnight.
Pauline says:
Delicious! Quick and easy and enjoyed by the family.
Bec says:
Easy, budget friendly and Yum! My 14 year old son loves this one 💚
Olesia says:
Sooo freaking good! I made a massive pot of it (3x the recipe) for the 4 of us and there was only a tiny bowl leftover! 2 of the people had thirds!!
gai says:
We really enjoyed this dish, quick to prepare and so tasty.
No leftovers in this house !
rchristall says:
This was delicious!! So quick and easy!! Almost bought takeaways but thought no I’ll take your inspiration & sure enough, prepared and cooked within 30mins (only because I had to debone my chicken).
catleeman says:
Delicious 🙌🙌♥️😋