20-Minute Chicken Pad See Ew Thai Stir Fry Noodles
Wide rice noodles, chicken, egg, and baby bok choy in a glossy, savory-sweet sauce. High heat, minimal stirring, and a short “noodle rest” give caramelized edges and real wok flavor at home.
Ingredients
Sauce
- 1½ tablespoons dark soy sauce
- 4½ tablespoons oyster sauce
- 3 tablespoons kecap medja
- 3 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons white sugar
- 1 tablespoon light brown sugar
- 1½ teaspoons sesame oil
Stir-fry
- 3 tablespoons oil divided
- 2 cloves garlic very finely chopped
- 1 ¼ pound chicken breast thin strips
- ⅔ pound baby bok choy sliced
- 1 egg large
- 1 pound wide rice noodles Dried noodles: cook per package just until done, drain, briefly cold rinse and drain well
- 2 spring onions sliced on the bias
Ingredients you need per step are listed below the step in Italic
Instructions
- Mix all sauce ingredients in a bowl until sugars dissolve.1½ tablespoons dark soy sauce, 4½ tablespoons oyster sauce, 3 tablespoons kecap medja, 3 tablespoons fish sauce, 2 tablespoons rice vinegar, 2 tablespoons white sugar, 1 tablespoon light brown sugar, 1½ teaspoons sesame oil
- Heat 1 tablespoon of oil in a large wok over high heat. Add the garlic; cook about 30 seconds until fragrant (don’t brown).3 tablespoons oil, 2 cloves garlic
- Add chicken; stir-fry until just shy of cooked. Add bok choy; stir-fry 1 to 2 minutes until starting to soften but still crunchy.1 ¼ pound chicken breast, ⅔ pound baby bok choy
- Push everything to one side. Add remaining oil to the empty space. Crack in the egg; scramble just to set into ribbons, then fold through. (If crowded, lift mixture to a bowl.)1 egg
- Add noodles. Pour over ⅓ of the sauce. Stir as little as possible: 2–3 gentle turns only. Leave briefly (about 15 seconds) so edges darken and caramelise.1 pound wide rice noodles
- Stir-fry for 30 to 60 seconds until hot and coated. Taste; add a touch more sauce if you like. Top with spring onions and serve immediately.2 spring onions
NOTES
1. Noodles (dry = better color): For dried noodles, cook them just done, rinse briefly, and drain REALLY well. Wet noodles steam and stay pale.
2. High heat test: Oil shimmering and a single noodle sizzles instantly. If it doesn’t, wait—this is the whole trick.
3. Don’t keep tossing: 2–3 gentle turns, then pause. Sitting still gives caramelized edges and wok flavor.
4. Sauce in two stages: The first hit gives shine and caramelization. The second hit is for final seasoning once everything is combined.
5. Too dry/tacky: Add a drizzle of sauce or 1–2 tablespoons of water, toss once, then PAUSE again.
6. Storage
- Best fresh (that noodle edge moment is at its peak right away).
- Leftovers keep for 1 day in the fridge. Reheat quickly in a hot pan with a small splash of water. Keep it short and hot.
Nutrition
Calories: 533kcal | Carbohydrates: 56g | Protein: 35g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 2518mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3528IU | Vitamin C: 37mg | Iron: 2mg
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