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Pad See Ew

Pad See Ew

Flat Rice Noodle Recipe learnt at cooking school in Thailand. 

Course Main, Main Course
Cuisine Thai
Keyword asian, chicken, noodles
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Author Kyrstie Barcak


  • 1 tbsp oil for cooking
  • 5 cloves garlic finely chopped
  • 250-300 grams chicken sliced
  • 2 eggs
  • 1 handful green beans chopped into small pieces
  • 1 carrot small - chopped into thin rounds
  • 500 grams thick flat rice noodles not dried
  • 1 tbsp dark soy sauce
  • 1 tbsp regular/light soy sauce
  • 1 tbsp palm sugar shaved or grated
  • 1 1/2 tbsp fish sauce
  • 1 bunch bok choi or greens chopped in half

To Serve

  • 1 handful coriander leaves or spring onion chopped


  1.  Add oil to a pan, or wok, and fry the garlic

  2. Add the sliced chicken to the pan and stir until almost cooked then add the egg and stir until broken and dispersed through the pan

  3. Add the vegetables (except the bok choy) to the pan and cook for a few minutes and continue to stir

  4. Heat the noodles in a bowl of boiling water for a couple of minutes until they just start to soften, drain and then add to the pan.

  5. Add the dark soy and stir then add the regular soy sauce, palm sugar and fish sauce, continuing to stir to coat the noodles and until the palm sugar has dissolved completely 

  6. Add the bok choy and stir until it starts to wilt

  7. Serve with fresh coriander or spring onion if you wish.

Recipe Notes

Purchase the rice noodles at an Asian grocer. They are found in the fridge section. The packet I purchased specified that they were noodles for frying.