Chicken Pad See Ew is a popular Thai street food dish that combines chewy, wide rice noodles with tender marinated chicken, Chinese broccoli (or bok choy), and a deliciously savory sauce. The dish gets its distinctive flavor from the combination of oyster sauce, soy sauces, and fish sauce, making it a balance of sweet, salty, and umami tastes. Topped with chili vinegar and garnished with scallions, this recipe delivers authentic Thai flavors right to your table.

Full Recipe:

Ingredients:

Chicken & Marinade:

300g (10.5oz) chicken thigh, thinly sliced: The rich and tender texture of chicken thighs makes them ideal for this stir-fry. Thinly slicing ensures quick and even cooking.
1 tbsp (20ml) soy sauce: Adds a salty umami flavor to the chicken marinade.

1 tsp (5g) corn flour, starch, or tapioca: This ingredient helps to tenderize the chicken and give it a silky texture.
2 tsp (10ml) peanut oil: Adds a mild, nutty flavor and helps in stir-frying.

Noodles & Sauce:

1 1/2 tbsp (30g) oyster sauce: Provides a rich, savory flavor and a hint of sweetness to the dish.

1 tbsp (20ml) black soy sauce (not dark soy sauce): This type of soy sauce is thicker and sweeter, giving the dish its characteristic dark color.
1 tbsp (20ml) soy sauce: Used to add depth and saltiness.
2 tsp (10ml) fish sauce: Adds a savory umami punch, a key flavor in Thai cuisine.

1/2 tsp (4g) sugar: Balances the salty and savory flavors in the sauce.
Ground white pepper to taste: Adds a hint of heat and complexity.
350g (12.3oz) wide rice noodles: These noodles are the star of the dish, providing a chewy texture that soaks up the sauce well.

4 tsp (20ml) peanut oil: Used for stir-frying the ingredients.
4 garlic cloves, sliced: Adds aromatic flavor that enhances the overall taste.
Chinese broccoli or bok choy: Adds freshness and a slight bitterness that balances the richness of the sauce. The thick stems provide a nice crunch.

Chilli Vinegar:

1/4 cup (60ml) white vinegar: The acidity of vinegar cuts through the richness and balances the flavors.
1 long red chilli or Thai chilli for extreme heat: Infuses the vinegar with a mild heat, perfect for those who like a spicy kick.

Garnish:

Green stem spring onion (scallion), sliced: Adds a pop of color and a mild onion flavor.

Instructions:

Step 1: Marinate the Chicken

In a bowl, combine 300g of thinly sliced chicken thigh with 1 tablespoon of soy sauce, 1 teaspoon of corn flour (starch or tapioca), and 2 teaspoons of peanut oil.
Mix well until the chicken is evenly coated. Set aside to marinate for at least 10 minutes while you prepare the other ingredients.

Step 2: Prepare the Sauce

In a small bowl, whisk together 1 1/2 tablespoons of oyster sauce, 1 tablespoon of black soy sauce, 1 tablespoon of regular soy sauce, 2 teaspoons of fish sauce, 1/2 teaspoon of sugar, and a pinch of ground white pepper.

Set the sauce mixture aside.

Step 3: Cook the Noodles

Prepare 350g of wide rice noodles according to the package instructions. Drain and set aside.
In a large pan or wok, heat 2 teaspoons of peanut oil over medium heat. Add the noodles and stir-fry for 2 minutes to get a slight char. Remove and set aside.

Step 4: Stir-Fry the Chicken and Vegetables

In the same pan, add the remaining 2 teaspoons of peanut oil. Heat over medium-high heat and add 4 sliced garlic cloves. Stir-fry for 30 seconds until fragrant.
Add the marinated chicken and cook for 3-4 minutes until it’s browned and cooked through.
Add Chinese broccoli or bok choy and stir-fry for another 2 minutes until the greens are tender but still crisp.

Step 5: Combine Everything

Return the noodles to the pan with the chicken and vegetables. Pour the prepared sauce over everything.
Toss well to coat all the ingredients with the sauce. Stir-fry for another 2-3 minutes until everything is heated through and well combined.

Step 6: Prepare the Chilli Vinegar

In a small bowl, combine 1/4 cup of white vinegar with 1 sliced long red chili or Thai chili.

Let it sit for a few minutes to infuse.

Step 7: Serve and Garnish

Transfer the Chicken Pad See Ew to a serving plate.
Garnish with sliced green stem spring onions (scallions).

Serve hot, with chili vinegar on the side for drizzling over the noodles.

Tips for the Perfect Pad See Ew:

Control the Heat: Use high heat to achieve a slight char on the noodles, which adds a smoky flavor that is characteristic of Pad See Ew.
Choose the Right Noodles: Fresh wide rice noodles are best, but dried ones will work if you can’t find fresh. Make sure to soak them in hot water until they are pliable but not too soft.

Balance the Sauce: Taste the sauce before adding it to the stir-fry. Adjust the sweetness, saltiness, and umami to your preference by adding more sugar, soy sauce, or fish sauce.
Add More Vegetables: Feel free to add mushrooms, bell peppers, or other vegetables to add more color and texture to the dish.

Storage and Reheating:

To Store: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.

To Reheat: Warm up in a hot pan or microwave. Add a splash of water or a little more sauce to rehydrate the noodles.

Conclusion:

Chicken Pad See Ew is a simple yet incredibly flavorful dish that brings the taste of Thailand right to your kitchen. With a perfect balance of savory, sweet, and slightly smoky flavors, it’s a dish that’s sure to impress. Enjoy it fresh and hot, and don’t forget to add a splash of chili vinegar for that authentic Thai street food experience!