Pad See Ew
Pad see ew (literally, "fried soy sauce") is the Thai adaptation of the Chinese chow fun, much like the char kway teow of Singapore and Malaysia. In this recipe, chicken and bok choy are added to the noodles instead of the more traditional beef and Chinese broccoli. And, unlike most recipes you'll find on the web which relies on the sauce and only the sauce to flavor the dish, we season every step of the way.
For the sauce
- 3 tablespoons light soy sauce
- 3 tablespoons dark sloy sauce
- 3 tablespoons oyster sauce
- 3 tablespoons rice vinegar
- 3 tablespoons palm sugar (see notes after the recipe)
To complete the dish
- 2 tablespoons cooking oil (see notes after the recipe)
- 4 chicken thigh fillets cut into thin strips (see notes after the recipe)
- 4 cloves garlic minced
- 3 eggs
- baby bok choy root ends cut off (again, see notes after the recipe)
- 225 grams wide rice noodles soaked in warm water for 40 minutes then drained
- Mix together all the ingredients for the sauce. Set aside.
- Heat one tablespoon cooking oil in a wok or frying pan.
- When the oil starts to smoke, spread the chicken strips in the hot oil. Sprinkle with salt and pepper. Allow the bottom to brown before stirring.
- Add the garlic to the chicken and stir fry just until the chicken is cooked through.
- Throw in the bok choy, sprinkle in a little salt and pepper, and stir fry just until the greens start to wilt.
- Push the chicken and greens to the edges of the pan to create a well at the center.
- Crack the eggs directly into the well. Stir until the eggs are set.
- Scoop out the contents of the pan, transfer to a plate and keep hot.
- Heat the remaining cooking oil in the wok or frying pan and dump in the drained rice noodles. Stir to coat the noodles with oil.
- Pour in the sauce. Stir and toss the noodles around to distribute the sauce evenly.
- Slowly pour in a quarter cup of water around the perimeter of the noodles.
- Cover the wok or pan and allow the noodles to fully cook.
- Stir the noodles and make sure they have absorbed the water.
- Add the stir fried chicken, greens and eggs and toss to distribute everything evenly.
If palm sugar is not available, you may use light brown sugar. The flavor won’t be the same though. This is a stir fried dish, the cooking temperrature is set to high throughout, so you need cooking oil with a high smoking point. We prefer chicken thigh fillets, skin on, over chicken breast. We allow the skin to render fat for added flavor. If your bok choy is large (or if you’re using the more traditional Chinese broccolli), cut into lower and upper halves to separate the stalks from the leaves. Add the stalks to the stir fry ahead of the leaves as they will take more time to cook.
Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.