Chicken Pad See Ew

15:04' 26-04-2018
This classic Thai stir-fried noodle dish comes from a recipe used in a Los Angeles restaurant, collected by French chef Victor Garnier Astorino.


    Note that two different types of soy sauce are used, to be added at different stages. For the “regular” soy sauce you could use tamari.

    The recipe is best with Chinese broccoli (gai lan), but you can use normal broccoli if you steam it briefly before adding.

    These ingredients are sufficient to serve one person.


    • 100g wide flat rice noodles

    • 125g skinless chicken breast fillets, cut into pieces

    • 1 egg

    • 1 garlic clove, finely chopped

    • 1 Tbsp vegetable oil

    • 1½ Tbsp sugar

    • ½ tsp rice vinegar

    • ½ tsp soy sauce

    • ½ tsp dark soy sauce

    • ½ tsp oyster sauce

    • ½ tsp fish sauce

    • 1 handful Chinese broccoli (gai lan)

    • 1 pinch white pepper


    • Cook the noodles.

    • Pour the oil into a very hot frying pan.

    • Add the chopped garlic and stir for about 30 seconds.

    • Add the chicken, and stir-fry for about 3 minutes, or until browned.

    • Add the cooked rice noodles and mix well.

    • Add the egg and stir vigorously for about 2 minutes to coat all of the mixture.

    • Add the rice vinegar, regular soy sauce and sugar.

    • Continue the vigorous stirring for about 2 minutes.

    • Add the Chinese broccoli, dark soy sauce, oyster sauce and fish sauce.

    • Stir-fry for about a minute only.

    • Mix in some white pepper, and serve.

    Araya C







    Vocabulary Rating Review

    Chicken Pad See Ew Rating: 4.5 / 5 stars from 1 votes.
Keywords: chinese broccolithai stir-fried noodle dishvinegar

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