# Chicken Pad See Ew

- Servings: 4 servings
- Cuisine: Thai
- Category: Soup
- Difficulty: easy
- Language: en

## Ingredients

- 0.5 tbsp oil
- 600 g skinless chicken thigh fillet, diced
- 1 tbsp light soy sauce
- 1 tsp coconut sugar
- 0.5 tbsp oil
- 650 g fresh rice noodles
- 4 cup chinese broccoli, chopped, stems and leaves separated
- 5 clove garlic, minced
- 3 whole egg, lightly beaten
- to taste optional spring onions or chives, thinly sliced
- 2.5 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tsp fish sauce
- 1 tbsp dark soy sauce
- 1 tsp dark soy sauce
- 1 tbsp coconut sugar
- 0.25 tsp white pepper
- 3 tbsp water

## Instructions

1. Separate the noodles by hand, warming in the microwave if necessary.
2. Toss chicken with 1 tbsp light soy sauce and 1 tsp coconut sugar.
3. Combine all sauce ingredients in a bowl.
4. Heat oil in a pan or wok, then cook chicken in batches until golden and cooked through.
5. Heat remaining oil in the pan, then stir-fry broccoli stems and garlic before adding leaves until wilted.
6. Add eggs to the pan, scramble, and set aside with the vegetables.
7. Add noodles and sauce to the hot pan, leaving them undisturbed to caramelise for 30-60 seconds before tossing.
8. Return chicken, vegetables, and eggs to the wok and toss until heated through.

## Source

- Original video: https://www.facebook.com/reel/1143718948327194/?fs=e&mibextid=wwXIfr&fs=e
- Creator: Fit Foodie Lulu
- Recipe page: https://www.cliprecipe.com/recipe/c76f189a-212d-40f4-979c-8c55f5d0a0bf
- Extracted: 2026-10-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt