Chicken Pad See Ew
Prep time
Cook time
Total time
Serves: 2-4
  • 1-2 tbsp oil
  • 1 tbsp garlic, minced
  • 4-6 oz chicken ground or tenderloin beef ( I used chicken)
  • 1 egg
  • 2 Chinese broccoli (Kai Lan) or napa cabbage or broccoli
  • 8 oz fresh rice noodles (soak your rice noodles in hot water for 10-15 minutes stirring frequently until they soften, or follow package directions. Drain and use them in the recipe)
  • For the Base Sauce:
  • ¼ cup oyster sauce (in case you are not too fond of oyster sauce then reduce the quantity to 1 or 2 tbsp)
  • 2 tbsp Mushroom soy sauce (My friend uses this brand: healthy boy)
  • 1 tbsp soy sauce (brand: golden mountain or Maggie should do)
  • 1 tsp Fish sauce
  • 2 tsp sugar
  • 2 tsp dark/black soy sauce (just for color, usually it's not that salty)
  • ⅛ tsp white pepper
  • Garnish with fresh red chillies and spring onions
  • Last time I cooked I added a bit of schezwan sauce to make it spicy and since I only had oyster sauce and soy sauce with me, I added a bit of black bean sauce, worcestershire sauce and vinegar. Again please feel free to increase/decrease amount according to your taste.
  1. Prepare your sauce by mixing the ingredients listed under base sauce. Set aside.
  2. Heat oil, sauté garlic for a few seconds and add chicken (cook this just until 70%).
  3. Put the chicken to one side of the pan and on the other empty side, add egg. Let cook for a few seconds and then break the yolk and wait until it sets than scramble.
  4. Add the noodles and the sauce. Mix everything together and stir fry until there is not much liquid left in the wok.
  5. Next add the Chinese broccoli to the noodles and cook until wilted. During this time, just let the noodles sit for a minute or so to get a nice char on them.
  6. Take off heat, garnish with Serrano chili or cucumber immerse in vinegar and serve immediately.
Recipe by The Novice Housewife at