Pad see ew (Thai stir-fried noodles)

Pad see ew (Thai stir-fried noodles)

Based on 40 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"One of Thailand's most famous dishes—go ahead and rock the wok!"

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
200 g
rice noodles
4⅔ g
ginger
1⅓ cloves
garlic
chili
266⅔ g
chicken legs (boneless)
100
bok choy
2⅔ tbsp
dark soy sauce
2⅔ tbsp
sweet soy sauce
1⅓ tbsp
oyster sauce
tbsp
rice vinegar
tsp
sugar
1⅓ tbsp
vegetable oil
1⅓
eggs
sesame seed (for serving)
sesame oil (for serving)
MetricImperial

Utensils

pot, colander, cutting board, knife, bowl, wok, spatula

How-To Videos

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-prepare-garlic

How to prepare garlic

how-to-measure

How to measure

Nutrition per serving

Cal948
Fat44 g
Protein40 g
Carb95 g
  • Step 1/3

    Prepare noodles according to package instructions, drain under running cold water, and set aside. Mince ginger and garlic. Slice chili pepper thinly. Cut chicken into bite-sized pieces. Separate bok choy leaves and stalks. In a measuring cup, mix dark and sweet soy sauces, oyster sauce, rice vinegar, and sugar.
    • 200 g rice noodles
    • 4⅔ g ginger
    • 1⅓ cloves garlic
    • chili
    • 266⅔ g chicken legs (boneless)
    • 100 bok choy
    • 2⅔ tbsp dark soy sauce
    • 2⅔ tbsp sweet soy sauce
    • 1⅓ tbsp oyster sauce
    • tbsp rice vinegar
    • tsp sugar
    • pot
    • colander
    • cutting board
    • knife
    • bowl

    Prepare noodles according to package instructions, drain under running cold water, and set aside. Mince ginger and garlic. Slice chili pepper thinly. Cut chicken into bite-sized pieces. Separate bok choy leaves and stalks. In a measuring cup, mix dark and sweet soy sauces, oyster sauce, rice vinegar, and sugar.

  • Step 2/3

    Heat wok, add oil, and fry ginger and garlic, stirring constantly. Add bok choy stems and briefly stir-fry while tossing. Add chicken and fry for approx 5 min. Move everything to one side of the pan, break the eggs into the wok and scramble vigorously. Before they set, add the noodles and mix well.
    • 1⅓ tbsp vegetable oil
    • 1⅓ eggs
    • wok
    • spatula

    Heat wok, add oil, and fry ginger and garlic, stirring constantly. Add bok choy stems and briefly stir-fry while tossing. Add chicken and fry for approx 5 min. Move everything to one side of the pan, break the eggs into the wok and scramble vigorously. Before they set, add the noodles and mix well.

  • Step 3/3

    Add sauce, sliced chili pepper, and bok choy leaves to the wok and toss well, continuing to fry approx. 2 min. until well combined. Serve with sesame seeds and a little sesame oil. Enjoy!
    • sesame seed (for serving)
    • sesame oil (for serving)

    Add sauce, sliced chili pepper, and bok choy leaves to the wok and toss well, continuing to fry approx. 2 min. until well combined. Serve with sesame seeds and a little sesame oil. Enjoy!

  • Enjoy your meal!

    Pad see ew (Thai stir-fried noodles)

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