Chicken Pad See Ew
Save Recipe
This chicken pad see ew is an easy Thai-inspired noodle recipe made with tender chicken breast, mushrooms, bok choy and chewy rice noodles tossed through a rich soy and oyster sauce. It comes together fast, makes a heap of leftovers and tastes ridiculously good reheated the next day. Note - ingredients can be approximate.
Equipment
- Large wok
Ingredients
- 200 g (7 oz) flat rice noodles, See Note 1
- 500 g (1 lb) chicken breast, approx.2 breasts
- ¼ cup cornflour / cornstarch
- 3 bulbs bok choy
- 200 g (2 cups) mushrooms
- 2 large eggs, lightly whisked
- 1 tablespoon sesame oil, or other high heat oil
Sauce (or ½ cup store-bought)
- 2 teaspoons dark soy sauce, or kecap manis
- 2 tablespoon oyster sauce, subs note 2
- 3 tablespoon soy sauce, subs note 3
- 2 teaspoon white wine vinegar, subs note 4
- 1 tablespoon brown sugar
- 2 cloves garlic, fresh recommended
Instructions
Preparing
- Slice the 500 g (1 lb) chicken breast into thin strips and toss with the ¼ cup cornflour / cornstarch until evenly coated. This helps keep the chicken tender and gives the sauce something to cling to.
- Slice the 200 g (2 cups) mushrooms and roughly chop the 3 bulbs bok choy.
- Mince the 2 cloves garlic and mix together with the 2 teaspoons dark soy sauce, 2 tablespoon oyster sauce, 3 tablespoon soy sauce, 2 teaspoon white wine vinegar, 1 tablespoon brown sugar and garlic. Stir until combined and the sugar has mostly dissolved.
- Lightly whisk the 2 large eggs and set aside ready for cooking.
Cooking
- Heat the olive oil in a large wok or deep frying pan over high heat.
- Add the coated chicken breast and cook for 4-5 minutes, stirring occasionally, until lightly golden and cooked through.
- Add the mushrooms and stir fry for 2-3 minutes until softened and lightly golden.
- While the mushrooms are cooking, place the 200 g (7 oz) flat rice noodles into a large heatproof bowl and cover with hot water. Soak according to packet instructions minus 1 minute so the noodles still have a slight bite in the middle.
- Add the bok choy to the pan and cook for 1 minute until just wilted.
- Push everything to one side of the pan and pour in the whisked eggs. Scramble gently until mostly set.
- Drain the rice noodles well and add them to the pan along with the prepared sauce.
- Toss everything together for 2-3 minutes until the noodles soften fully and absorb the sauce. The noodles should look glossy and lightly caramelised around the edges.Note - If meal prepping, don’t stress if the noodles still have a slight bite in the middle as they will continue to soften during storage and reheating.
Notes
Note 1 - Noodles
Traditional Pad See Ew recipes have quite wide noodles. The widest you can find in the supermarkets are Pad Thai noodles. I use these for this recipe. If you want to venture to an Asian supermarket, you could find thicker noodles there.
Note 3 - Oyster Sauce
Substitutions - hoisin sauce, soy sauce + sugar, fish sauce, teriyaki sauce. If substituting, flavour may be slightly different
Note 4 - Soy Sauce
Substitutions - tamari, coconut aminos, liquid aminos, fish sauce, Worcestershire sauce. If substituting, flavour may be slightly different
Note 5 - White Wine Vinegar
Substitutions - rice wine vinegar, apple cider vinegar, champagne vinegar, lemon/lime juice. If substituting, flavour may be slightly different.
Storage
Store in airtight containers in the fridge for up to 4 days. The noodles will absorb more sauce and firm up slightly as they sit.
Reheating
Microwave for 2-3 minutes with a splash of water or soy sauce, allowing the noodles to heat for at least 1 minute before stirring so they loosen without breaking apart.
Nutrition
Calories: 575kcalCarbohydrates: 79gProtein: 44gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 162mgSodium: 1736mgPotassium: 2299mgFiber: 8gSugar: 14gVitamin A: 28305IUVitamin C: 287mgCalcium: 702mgIron: 7mg
Tried this recipe?Please consider Leaving a Review!
