This dish offers the perfect balance of sweet and savoury flavours; with tender chicken, fresh green cabbage and choy sum, all served with thick, silky rice noodles.
It’s a quick and delicious way to enjoy a classic Thai dish at home.
Tips for the best Pad See Ew
- Use fresh flat rice noodles for the best texture – they absorb the sauce beautifully.
- Make sure to get the chicken crispy by stir-frying it on high heat.
- For extra flavour and that signature richness, let the sauce caramelise slightly before adding the noodles.
Why you’ll love this dish
- Full of Flavor – The savoury, slightly sweet sauce pairs well with the chicken and vegetables.
- Hearty & Satisfying – The combination of tender chicken, noodles, and fresh vegetables creates a filling meal.
- Quick & Easy – Ready in under 30 minutes, this is the perfect dish for a fast and flavourful dinner.
What goes in my Chicken Pad See Ew
- Green Cabbage: Thinly sliced, it provides a fresh, crunchy contrast to the noodles.
- Choy Sum: The leafy greens bring a mild bitterness that balances the richness of the sauce.
- Fresh Flat Rice Noodles: Soft and silky, they’re the foundation of this dish, soaking up the delicious sauce.
- Chicken Thigh Fillets: Juicy and tender, chicken thigh fillets provide a rich flavour that holds up well in stir-frying.
- Dark Soy Sauce: Gives the dish its deep, rich colour and savoury depth.
- Light Soy Sauce: Balances the saltiness of the dark soy sauce.
- Oyster Sauce: Provides a hint of sweetness and umami, giving the dish a savoury complexity.
- Brown Sugar: A touch of sweetness to round out the salty and savoury flavours of the sauce.
Chicken Pad See Ew
Course: MainServings
4
servingsPrep time
20
minutesCooking time
15
minutesIngredients
1/2 green cabbage, sliced
1 bunch of Choy Sum, leafy parts separated from stalks
450g fresh flat rice noodles
- Chicken:
500g skinless chicken thigh fillets
2 tbsp light soy sauce
- Sauce:
2 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp brown sugar
Directions
- Slice the chicken thighs into thin strips and marinate them with 2 tablespoons of light soy sauce. Set aside for at least 15 minutes.
- Prepare the noodles according to package instructions.
- Combine the sauce ingredients in a small bowl. Mix well until the sugar dissolves.
- Heat a wok or large skillet over medium-high heat. Add a little oil, then add the marinated chicken. Stir-fry until the chicken is cooked through and lightly browned. Remove the chicken from the wok and set aside.
- In the same wok, add a little more oil if needed. Add the green cabbage and Choy Sum stalks. Stir-fry for a few minutes until the vegetables are just tender.
- Add the cooked noodles, chicken and Choy Sum leaves to the wok. Pour over the sauce and stir-fry everything together until well combined and heated through. Serve and enjoy!
