Pad See Ew

This is my husband’s favorite Thai dish. I have been trying to replicate his Thai take-out experience at home for quite a while. Ironically, this updated adaptation of my first attempt may be his favorite.

This is an easy and fast dish to throw together when we have leftover chicken or a lot of fresh greens. I especially love making it when I receive an abundance of baby bok choy in my CSA share.

This recipe is a combination of recipes from Food and Wine, CHOW.com, foodnetwork.com, among others. If the fresh wide rice noodles are difficult to find, substitute dry rice noodles.

  • 2 12-oz packages of fresh wide rice noodles or  1 8 to 14-oz package dry rice noodles
  • 1 pound (or more) bok choy, broccoli rabe, or other greens (I typically use about 8 baby bok choy)
  • 4 T vegetable oil, divided
  • 6-9 large garlic cloves, sliced paper thin
  • 4 to 5 boneless, skinless chicken thighs or 1 large chicken breast, seasoned, grilled or broiled, and shredded
  • 6 T soy sauce (light or dark)
  • 6 T oyster sauce
  • 3 teaspoons granulated sugar
  • 3 large eggs, lightly beaten
  1. If using fresh rice noodles, bring them to room temperature. Then, separate and tear them into large pieces; set aside. (Alternatively, if using dry rice noodles, place the noodles in a pot of boiling water.  Turn off the heat, and let soak until loose a pliable but not soft, about 5-8 minutes.  Drain and set aside.)
  2. If using bok choy, cut the leaves into 1 1/2-inch ribbons. Cut the stems into 1/4-inch thick pieces. Wash and keep separate.
  3. Season the chicken with salt and pepper; broil or grill. Hand shred the meat when cool enough to handle, set aside.
  4. Prep all other ingredients prior to cooking so that they can be incorporated quickly. (I combine the soy and oyster sauces with the sugar in a measuring cup with a spout.)
  5. Heat 2 T of vegetable oil in a large frying pan over medium-high heat.  (I used a 14-inch stainless steel skillet.)
  6. When it shimmers, add the bok choy stems and cook for 2 minutes. Then, add the bok choy leaves and continue to cook for an additional minute.
  7. Add the garlic and shredded chicken, and cook until garlic just begins to color and the chicken warms through, about 1 minute.
  8. Push mixture to the outside of the pan and add remaining 1 T oil to the center of the pan. Pour the eggs into the oil and scramble briefly until eggs begin to set, then let cook undisturbed until solid, about 2 to 3 minutes.  Mix eggs into mixture.
  9. Remove the chicken-greens-egg mixture from the pan and set aside.
  10. Add the remaining 1 T oil to the pan over medium-high heat. Add the torn fresh noodles along with the soy and oyster sauces and sugar and cook until the noodles absorb the sauce and are warmed through, about 3 minutes.
  11. Add the chicken-greens-egg mixture to the saucy noodles. Mix to incorporate. Serve.

Note: The chicken can be omitted for a vegetarian version.

This post was first published in October 2012, updated October 2020.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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