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Thai

Pad See Ew Chicken

A classic Thai soy-sauce noodle stir-fry with chicken, flat rice noodles, egg and Chinese broccoli.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Pad See Ew Chicken

30 mintotal

Prep 18 min · Cook 12 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Fifteen minutes at the wok. Have every ingredient chopped and the sauce mixed before you light the burner — nothing here waits.

Method

  1. Mix dark soy sauce, sweet soy sauce, oyster sauce, soy sauce and ground white pepper in a small bowl.

  2. Heat a wok or wide pan over high heat, add neutral oil and stir-fry the garlic until fragrant.

  3. Add the chicken and cook until the outside is opaque and lightly browned.

  4. Push the chicken aside, add the beaten egg and scramble it softly.

  5. Add Chinese broccoli and toss until the stems begin to soften but the leaves stay bright.

  6. Add the flat rice noodles and sauce mixture, then toss quickly until the noodles are glossy and slightly smoky.

  7. Serve immediately while the noodles are hot and loose.

How to tell it's done

The noodles should be chewy and glossy, the chicken tender, and the Chinese broccoli crisp-tender.

Getting it right

Tip

High heat is important for Pad See Ew; it helps the noodles pick up a lightly smoky wok-style flavor.

What to serve it with

Serve hot as a complete noodle meal with extra white pepper on the side.

Common mistakes

The noodles break into short pieces.
Toss with a spatula by lifting and folding rather than stirring, and separate fresh noodles gently by hand before they go in. Flat rice noodles tear easily when they are cold or over-worked.
The dish is pale and tastes only of soy.
The wok must be genuinely hot and the noodles left undisturbed for a few seconds at a time. That contact with the hot surface is what gives pad see ew its faint smokiness; constant tossing steams them instead.

Substitutions

  • Use Broccoli if Chinese Broccoli is unavailable, but slice it thin so it cooks quickly.
  • Use Chicken Breast instead of Chicken Thigh if preferred, but avoid overcooking.
  • Oyster Sauce usually contains shellfish and Soy Sauce may contain gluten; check labels for packaged sauces.
  • Fresh flat rice noodles give the best chewy texture, but soaked dried noodles can also work.

Storing and reheating

Best straight from the wok. It keeps a day in the fridge but the noodles stiffen and break on reheating. If you do, use high heat and a splash of water. Do not freeze.