Thai
Pad See Ew
Smoky dark-soy flat noodles with chicken, egg and greens — Thai comfort food in 15 minutes.
About this recipe
Pad See Ew is a thai lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around chicken and egg, and it takes around 15 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 200g, sliced chicken breast
- 2 egg
- 3 cloves garlic
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 250g, fresh flat rice noodles buy
- 1 bunch Chinese broccoli (kailan) buy
Equipment
Method
- 1
Mix dark soy, light soy, oyster sauce and sugar into a sauce.
~2 min
- 2
SearSear.Brown the surface over high heat for deep flavour (the Maillard reaction). It adds taste — it doesn't 'seal in' juices.Glossary → chicken and garlic in a very hot oiled wok until cooked, 4 min. Push aside and scramble the eggs.
~5 min
- 3
Add chopped kailan stems and noodles; pour in the sauce and toss hard to get some char, 3 min.
~4 min
- 4
Fold through the leafy greens until just wilted and serve.
~2 min
Smart swaps
Out of something? Try one of these.
- Noodles
- whatever you have — rice, instant noodles, or even pasta in a pinch.
- Chicken breast
- chicken thigh (more forgiving), prawns, or firm tofu.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Oyster sauce
- hoisin loosened with a splash of soy, or soy sauce + a small pinch of sugar.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Slice chicken thinly across the grain — it cooks faster and stays tender. How to slice chicken thinly →
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 15 min.
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Pad See Ew take to make? +
Around 15 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Noodles → whatever you have — rice, instant noodles, or even pasta in a pinch; Chicken breast → chicken thigh (more forgiving), prawns, or firm tofu; Garlic → garlic powder (¼ tsp per clove) at a push. See the full list of smart swaps above.
Can I make Pad See Ew ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
More Thai recipes
Thai
Thai Basil Chicken (Pad Krapow Gai)
The 15-minute Bangkok street classic — minced chicken, chilli and holy basil over rice with a runny fried egg.
Thai
Thai Tom Yum Instant Noodles, Upgraded
A packet of instant noodles turned into a real meal with egg, prawns and lime — 10 minutes flat.
Thai
Thai Fried Rice (Khao Pad)
Day-old rice, egg and whatever protein you have — fast, savoury, and endlessly flexible.