Craving a quick and flavour-packed dinner? This easy Chicken Pad See Ew brings all the sweet, salty and smoky goodness of your favourite Thai takeaway straight to your home kitchen. Ready in under 25 minutes, it’s a budget-friendly stir-fry that’s perfect for busy weeknights – and simple enough for even beginner cooks.
Chicken Pad See Ew Recipe
Ingredients (Serves 2–3)
For the sauce:
3 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tbsp rice vinegar or lime juice
For the stir-fry:
300g chicken thigh or breast, thinly sliced
300g fresh wide rice noodles (or dried, cooked according to packet)
2 cloves garlic, crushed
2 eggs
2 cups Chinese broccoli (gai lan), chopped (or substitute broccolini)
2 tbsp vegetable oil
Method
Make the sauce: In a small bowl, mix together the dark soy sauce, light soy sauce, oyster sauce, sugar and vinegar. Set aside.
Prepare the noodles: If using fresh noodles, separate them gently so they’re ready for the pan.
Cook the chicken: Heat 1 tbsp oil in a large wok or frying pan over high heat. Add chicken and stir-fry until just cooked through. Remove from the pan.
Add aromatics: Add remaining oil, then stir-fry garlic for 20 seconds until fragrant.
Add the eggs: Crack eggs into the pan and scramble lightly.
Add veg and noodles: Toss in the Chinese broccoli and stir-fry for 1–2 minutes. Add the noodles and return the chicken to the pan.
Add sauce & char: Pour the sauce over and stir-fry for 2–3 minutes. Let the noodles sit for 20–30 seconds to get a little smoky “char” before stirring again.
Serve: Plate up hot with extra lime wedges if you like.
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