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pad see ew gai

This is one of my favourite Thai dishes – definitely in the top 5. In fact, I cannot visit Bangkok without having this dish of chewy noodles, chicken, scrambled egg and kailan stir-fried in black soy sauce. Along with any other items on my agenda like shopping or spa or hanging out with old friends, there is always a slot where I make time to have my favourite Thai meals.

It took me a while to perfect the recipe at home. It’s not that it is so complicated – there are relatively few ingredients – but it is the precise balance of those that can make or break this dish. At times the sauce went too sweet, other times when I made it, the noodles got too sticky. But this is the recipe where it comes out just right every time.


Easy Recipe for Pad See Ew Gai -or- Broad Noodles Stirfried with Chicken and Egg

For the stir-fry:

  • 14oz broad dried rice noodles, soaked in water for 40 minutes
  • 1 cup chicken, thinly sliced
    (I think dark meat like boneless thigh is better but you can use chicken breast too. You can also use pork.)
  • 6 Tbsp neutral cooking oil, like vegetable or canola
  • 3 cloves garlic, crushed
  • 1 cup Chinese baby kailan or bok choy torn or cut into bite sized pieces
    (if you cannot find this use another bitter green like kale) 
  • 2 eggs, beaten

For the sauce:

  • 3 Tbsp oyster sauce
  • 2 tsp sugar
  • 1 Tbsp light soy sauce
  • 1 tsp sweet soy sauce (sometimes called black soy sauce)
  • 1/8 tsp ground black pepper


This all comes together in a few simple steps.

1) Combine all the sauce ingredients and add the raw chicken and let the meat marinate the meat in the sauce while preparing the other ingredients.

2) Using high heat, heat 1/2 tablespoon oil in a wok (or large frying pan if you don’t have a wok). Add one cloves of smashed garlic and stir briefly (about 30 seconds), then add the cut vegetables. Cook stirring constantly until partially cooked, but still firm. Remove from the wok.

3) Heat 4 Tbsp oil in a wok over medium heat. Then add the remainder of the garlic cloves, stir briefly. Add the noodles and stir fry another 2-3 minutes until brown and soft, remove from the wok to a plate.

4) Add 1 Tbsp oil to the hot wok, and then add the marinated chicken and eggs, stirring to cook through and combine.

5) Add the already cooked vegetables and stir fry to combine.

6) Finally, add the noodles and stir fry. The idea is to get them a little brown / charred so they get a bit crispy on the edges.


Plate and serve! I like to top with dried chili flakes to give the dish more of that Thai spicy pop in the mouth.

However the traditional Thai way to eat many dishes is to add a little of the 4 flavours – salt (by fish sauce); sour (by vinegar infused with green chilies); sweet (by sprinkling white sugar); and spicy (chili flakes). No doubt you will find your own perfect combination.

Note: Sometimes, if I am feeling virtuous, I will make it a bit more healthy by adding more greens and also sliced carrots and mushrooms.

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