Thai Chicken Pad See Ew
If you love a good takeout-style noodle dish, this Thai Chicken Pad See Ew is one you’ll want to make at home. It’s packed with chewy rice noodles, tender chicken, and crisp veggies all tossed in a rich, savory sauce. This is one of those easy dinners that comes together fast and tastes like something you’d order from your favorite Thai restaurants. Perfect for busy weeknights when you want something filling and full of flavor.
Pad see ew is a popular thai noodle recipe made with wide rice noodles, soy-based sauce, eggs, and protein like chicken or beef.
Yes, bok choy, napa cabbage, or chinese broccoli are great options.
Absolutely, try shrimp, beef, or even tofu.
Chicken breasts → Use chicken thighs, shrimp, or tofu
Broccoli → Swap for chinese broccoli, napa cabbage, or green beans
Honey → Brown sugar works just as well
Oyster sauce → Use a vegetarian version if needed
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
Ingredient Notes
- Wide rice noodles: These chewy rice noodles are the base of this beloved thai stir-fried noodle dish
- Avocado oil: Helps everything cook evenly in a hot pan
- Chicken breasts: Thinly sliced for quick cooking and tender bites
- Fresh broccoli or broccolini: Adds texture and a fresh crunch
- Green onions: Bring a mild onion flavor and color
- Eggs: Scrambled right into the stir fry for extra richness
- Cooking spray: Keeps everything from sticking
- Low sodium soy sauce: The main salty base, similar to light soy sauce
- Honey: Adds a touch of sweetness like sweet dark soy sauce
- Oyster sauce: Gives that classic pad see ew sauce depth
- Garlic cloves: Fresh flavor that ties everything together
- Red chili pepper flakes: Adds a little heat, adjust to taste
Thai Chicken Pad See Ew
- Cook noodles according to package instructions, drain and set aside. Whisk all sauce ingredients in a small bowl and set aside.
- Heat 1 tablespoon oil in a large skillet over medium high heat. Add chicken and cook for 6–8 minutes until done. Remove and set aside.
- Add another tablespoon oil and cook broccoli and green onions for 2–4 minutes. Remove and set aside.
- Add remaining oil, scramble eggs in the pan.
- Return chicken, noodles, vegetables, and sauce to the skillet. Toss over high heat until sauce thickens and coats everything. Serve immediately and enjoy.
Thai Chicken Pad See Ew
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
- 8 oz wide rice noodles
- 2 tablespoons avocado oil divided
- ½ lb thinly sliced boneless skinless chicken breast
- 1 ½ cups fresh broccoli or broccolini
- 3 green onions sliced
- 3 large eggs
- Cooking spray
For the sauce:
- ¼ cup low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon oyster sauce
- 2 garlic cloves minced
- ½ teaspoon red chili pepper flakes
Instructions
- Cook noodles according to package instructions, drain and set aside. Whisk all sauce ingredients in a small bowl and set aside.
- Heat 1 tablespoon oil in a large skillet over medium high heat. Add chicken and cook for 6–8 minutes until done. Remove and set aside.
- Add another tablespoon oil and cook broccoli and green onions for 2–4 minutes. Remove and set aside.
- Add remaining oil, scramble eggs in the pan.
- Return chicken, noodles, vegetables, and sauce to the skillet. Toss over high heat until sauce thickens and coats everything.
- Serve immediately and enjoy.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
