Easy Pad See Ew Thai Recipe- Really Good!

Pad See Ew Thai recipe easy

Since our household is on a budget- We’re trying to, as Dave Ramsey taught us, “Live like no one else so you can later live like no one else.” Plus, we have a lot of student loans… which is why I’m so grateful for asian food! I finally was able to drive by an asian supermarket, and I couldn’t believe how cheap some things were. The most expensive thing I bought was a $3.50 bottle of bean curd. Never ate it, had to try it. I had a couple of fun experiences, one of which involved a woman talking my ear off about mushroom seasoning and her friend’s soup, and asking if I knew where it was. I think I have that face that makes people feel comfortable asking a stranger a question- it happens to me all the time!

I tweaked this pad see ew recipe from ThaiFoodLovers and it’s divine! Matthew raved about it, and I was amazed at how soft and flavorful the noodles were.

I used baby bok choy instead of chinese broccoli, and I added chicken broth, 1 Tbs. more soy sauce, and 2 eggs instead of 1. Since the bok choy wilts down a lot, next time I will use more. I also always cook my frozen chicken this secret way.

Once I finish my special diet, I’m going to attempt making drunken noodles… yum.

Here is my recipe:

Serves 2. Prep and cooking time: 35 minutes

  • 15 oz. dry flat white noodles (about 1/4 inch in width, or wider)
  • 1 sliced small onion
  • 2 cloves garlic, crushed and minced
  • 1.5 cups chinese broccoli or other dark greens (add 1.5 cups more for leafy greens, as it will wilt down a lot)
  • 1 chicken breast (sliced) and cooked this way
  • 1 large egg (or 2 if you’re being decadent)
  • 3 tbs cooking oil (not olive oil, as the temperature will get too hot)
  • 1/8 cup chicken broth (optional)

Seasoning Ingredients – to taste:

  • 1 tbs dark soy sauce
  • 1.5 tbs light soy sauce
  • 2 tbs oyster sauce
  • 3/4 tsp sugar
  • 1/4 tsp ground white pepper
  • 1/4 tsp mushroom seasoning (optional)


1. Cook the chicken while you prepare the sauce, cut the veggies, and prepare rice noodles according to package directions.

2. Heat the cooking oil in the wok, then fry the onion and garlic till golden

3. Add the sliced chicken just until warm.

4. Add the egg into the wok

5. Before egg is cooked, add the noodles, vegetables, and the seasoning ingredients

6. Stir fry on high heat until all ingredients are well mixed in, about a minute.

7. Taste and adjust the flavoring if required with salt, pepper, soy sauce. (I added the 1/8 cup of chicken stock here because I felt it was too dry.)



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