Pad See-Ew (Thai Stir-Fry Noodles)

Pad See-Ew ‘Thai Stir Fried Noodles’ are a simple rice noodle stir-fry that comes with rich filling morsels of juicy chicken and crunchy yu choy stems. It makes a great week night meal that is perfect for sharing. Rice noodles are smooth and tender. They are the base of most popular Thai recipes that have no European equivalent, I have been able to find, for an adequate substitute. Made from rice flour, they need only be soaked in hot water for a few minutes to become very tender. Which makes this recipe a breeze to prepare and clean up after.

Watch the vide and follow the instructions below for a dish just like the one in the picture. Like and share this or any of the videos you may find interesting from the growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Leave a comment and let us know what you thought of this or any of my meal suggestions. My family devoured the meal from this video while it was hot and ready. We loved it and I am sure you will too.

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In bowl, combine all the ingredients together and mix.

In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

Cut the chicken into cubes. Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add minced garlic and cook for 30-45 seconds or until fragrant. Add chicken and cook for for 4-6 minutes or until no longer pink.

Add yu choy stem and cook for 2-3 minutes.

Turn up the heat to high. Push the chicken and yu choy to the side. Add egg and cook. Scramble the eggs and push aside.

Add cooked noodles and sauce.

Mix the sauce with the noodles until evenly coated.

Add yu choy leaves and mix everything together.

Remove the wok from the heat source.

Serve immediately & enjoy!

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Pad-See-Ew (Thai Stir Fry Noodles)

Mouthwateringly smooth Thai Stir Fried Noodles are bursting with rich chicken and crunchy vegetables in this easy to follow recipe.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course, Noodles
Cuisine Asian, Thai
Servings 3
Calories

Ingredients
  

  • 8 oz dried wide rice noodles
  • 1 ½ cups yu choy, bok choy or Chinese broccoli
  • 6 oz boneless skinless chicken thighs cut into cubes
  • 2 garlic cloves minced
  • 1 egg
  • 2 tbsp oil

Sauce

  • 2 tbsp oyster sauce
  • 2 tbsp water
  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sugar
  • 1 tbsp rice vinegar or white vinegar

Instructions
 

Sauce

  • In bowl, combine all the ingredients together and mix.

Noodles

  • In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

Stir-fry

  • Cut the chicken into cubes and set aside. Cut the yu choy (or bok choy) in half. Set the stems and leaves aside.
  • Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add minced garlic and cook for 30-45 seconds or until fragrant. Add chicken and cook for for 4-6 minutes or until no longer pink. Add yu choy stem and cook for 2-3 minutes.
  • Turn up the heat to high. Push the chicken and yu choy to the side. Add egg and cook. Scramble the eggs and push aside.
  • Add cooked noodles and sauce. Mix the sauce with the noodles until evenly coated. Add yu choy leaves and mix everything together. Remove the wok from the heat source.

Serve immediately & enjoy!

    Video

    Keyword 15 minutes under noodle recipe, easy pad see ew (thai stir fry noodles), pad see ew, quick and eay noodle recipe, thai stir fried noodles
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