Pad see ew (Thai stir-fried noodles)

Based on 16 ratings

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 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g rice noodles
7 g ginger
2 cloves garlic
chili
400 g chicken legs (boneless)
150 bok choy
4 tbsp dark soy sauce
4 tbsp sweet soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp sugar
2 tbsp vegetable oil
eggs
sesame seed (for serving)
sesame oil (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
1423
Protein
60 g
Fat
66 g
Carb
143 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.
    • 300 g rice noodles
    • 7 g ginger
    • 2 cloves garlic
    • chili
    • 400 g chicken legs (boneless)
    • 150 bok choy
    • 4 tbsp dark soy sauce
    • 4 tbsp sweet soy sauce
    • 2 tbsp oyster sauce
    • 1 tbsp rice vinegar
    • 1 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.
    • 2 tbsp vegetable oil
    • 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!