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This is a stir fried dish, the cooking temperrature is set to high throughout, so you need cooking oil with a high smoking point.
Course
Main Course, Snack
Cuisine
Thai
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Soaking time for the rice noodles
40
minutes
minutes
Total Time
1
hour
hour
Servings
4
people
Author
Connie Veneracion
Ingredients
For the sauce
3
tablespoons
light soy sauce
3
tablespoons
dark soy sauce
3
tablespoons
oyster sauce
3
tablespoons
rice vinegar
3
tablespoons
palm sugar
To complete the dish
2
tablespoons
cooking oil
4
chicken thigh fillets
cut into thin strips
4
shiitake mushrooms
sliced
salt
pepper
4
cloves
garlic
minced
3
eggs
baby bok choy
root ends cut off
225
grams
wide rice noodles
soaked in warm water for 40 minutes then drained
Instructions
Mix together all the ingredients for the sauce. Set aside.
Heat one tablespoon cooking oil in a wok or frying pan.
When the oil starts to smoke, spread the chicken strips in the hot oil. Sprinkle with salt and pepper. Allow the bottom to brown before stirring.
Add the garlic to the chicken and stir fry just until the chicken is cooked through.
Throw in the bok choy, sprinkle in a little salt and pepper, and stir fry just until the greens start to wilt.
Push the chicken and greens to the edges of the pan to create a well at the center.
Crack the eggs directly into the well. Stir until the eggs are set.
Scoop out the contents of the pan, transfer to a plate and keep hot.
Heat the remaining cooking oil in the wok or frying pan and dump in the drained rice noodles. Stir to coat the noodles with oil.
Pour in the sauce. Stir and toss the noodles around to distribute the sauce evenly.
Slowly pour in a quarter cup of water around the perimeter of the noodles.
Cover the wok or pan and allow the noodles to fully cook.
Stir the noodles and make sure they have absorbed the water.
Add the stir fried chicken, greens and eggs and toss to distribute everything evenly.