This Thai Chicken Stir Fry with Rice Noodles, also known as Pad See Ew, is a delightful blend of tender chicken, wide rice noodles, garlic, spicy chilies, and vibrant Chinese broccoli, all tossed in a savoury sauce.
It’s a quick, flavourful dish that’s perfect for weeknight dinners. Garnished with crunchy cashews and a drizzle of chili oil, this dish is sure to satisfy your craving for a hearty, delicious meal.
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Ingredients
Chicken
- Chicken thighs
- Light soy sauce
- Vegetable oil
- Cornstarch
Noodles
- Dried wide rice stick or flat noodles
Sauce
- Dark soy sauce
- Oyster sauce
- Light soy sauce
- White vinegar
- Sugar
Stir Fry
- Peanut or vegetable oil
- Garlic
- Red chili peppers
- Jr Chinese broccoli
- Eggs
For Serving
- Chopped cashews
- Chili oil
See recipe card for quantities
Instructions
Marinate the Chicken
In a small bowl, combine chicken, light soy sauce, vegetable oil, and cornstarch. Set aside.
Prepare the Sauce
In a small bowl, mix dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar. Set aside.
Soak the Noodles
Soak the rice noodles in warm water as per package instructions. Ensure they are ready just before cooking.
Stir Fry
Heat 1 tablespoon of oil in a wok over high heat.
Add marinated chicken, garlic, and red chili peppers. Stir constantly.
After 1 minute, add broccoli stems. Cook until the chicken starts to brown.
Add broccoli leaves and cook until just wilted (about 2 minutes).
Scramble Eggs
Reduce heat, push the chicken aside and make space in the wok. Drizzle that area with oil then pour in whisked eggs and scramble until soft (about 1 minute).
Transfer everything from the wok onto a plate.
Caramelize Noodles
Wipe the wok clean and heat 2 tablespoons of oil over high heat.
Add the noodles and sauce. Toss gently to coat the noodles, cooking until caramelized (about 1 ½ minutes).
Combine
Add the chicken stir fry and eggs back into the wok. Toss to combine everything.
Serve
Serve immediately, garnished with chopped cashews and a drizzle of chili oil. Enjoy!
Watch how this Thai style chicken stir fry recipe was made here.
Equipment Used
Prepared using the Hestan Culinary ProBond Professional Clad Stainless Steel Wok for this cook. Handcrafted in Italy using a tri-ply body and responsive pure aluminum core for optimum performance, maximum durability, and fast, even heat distribution.
Plus my favourite design feature, the flat bottom! I don’t need a wok ring to hold it when I walk away, and it works on induction, electric and glass cooktops!
Cooked on the Hestan Range. Proud Hestan Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this Thai Chicken Stir Fry with Rice Noodles recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James
📖 Recipe
Thai Chicken Stir Fry with Rice Noodles
Ingredients
Chicken
- 200 g / 7 oz chicken thighs 2-3 thighs, boneless, skinless, cut into ¾” cubes
- 1 teaspoon light soy sauce
- 1 tablespoon peanut or vegetable oil
- 1 teaspoon cornstarch
Noodles
- 227 g / 8 oz dried wide rice stick or flat noodles
Sauce
- 2 teaspoons dark soy sauce
- 1 ½ tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 2 teaspoons white vinegar
- 2 teaspoons sugar
Stir Fry
- 3 tablespoons peanut or vegetable oil separated
- 3 cloves garlic finely chopped
- 2 red chili peppers sliced open with the stem still attached
- 250 g / 9 oz Jr Chinese broccoli cut into 2” long pieces (separate the stems from the leaves)
- 2 large eggs whisked
For Serving
- Chopped cashews
- Chili oil
Instructions
Marinate the Chicken
- In a small bowl, combine chicken, light soy sauce, vegetable oil, and cornstarch. Set aside.
Prepare the Sauce
- In a small bowl, mix dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar. Set aside.
Soak the Noodles
- Soak the rice noodles in warm water as per package instructions. Ensure they are ready just before cooking.
Stir Fry
- Heat 1 tablespoon of oil in a wok over high heat.
- Add marinated chicken, garlic, and red chili peppers. Stir constantly.
- After 1 minute, add broccoli stems. Cook until the chicken starts to brown.
- Add broccoli leaves and cook until just wilted (about 2 minutes).
Scramble the Eggs
- Reduce heat, push the chicken aside and make space in the wok. Drizzle that area with oil then pour in whisked eggs and scramble until soft (about 1 minute).
- Transfer everything from the wok onto a plate.
Caramelize Noodles
- Wipe the wok clean and heat 2 tablespoons of oil over high heat.
- Add the noodles and sauce. Toss gently to coat the noodles, cooking until caramelized (about 1 ½ minutes).
Combine
- Add the chicken stir fry and eggs back into the wok. Toss to combine everything.
Serve
- Serve immediately, garnished with chopped cashews and a drizzle of chili oil. Enjoy!
Rate this Recipe
- Last step! If you make this, please leave a review letting us know how it was!
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