Create this popular Thai noodle dish at home with this simple yet delish dish, easily adaptable to suit your dietary requirements and tastebuds!
I was introduced to this recipe by my close friend and fellow explorer, Ronée. You can follow her travels (and super cute doggies) on Instagram @tales.trails.journeys.
Originally a Chinese-influenced stir fried noodle dish, but commonly eaten in Thailand (and now in your own home!), here's Ronée's spicy version of this popular dish!
Chilli Pad See Ew
We fell in love with this Thai street food when we travelled in Thailand, buying it from a little lady and her mobile scooter-kitchen! It was love at first bite. Once we returned home I made it my mission to find an authentic recipe to replicate. Over the years I've tweaked it here and there to better suit my husband and I, which means you can too!
We love this recipe because it is simple and budget friendly, given many of the ingredients may already be in your fridge or pantry. If that's the case, you could potentially feed a family of four for with this recipe for under $15!
Sauce Ingredients
2 tbsp oyster sauce
2 tbsp dark soy sauce
2 tbsp water
2 tsp soy sauce
2 tsp white vinegar
2 tsp brown sugar
(For the chilli lovers)
A dash of Sirracha sauce
Sprinkle of chili flakes
Stir Fry Ingredients
4 skinless chicken thighs, sliced (substitute for tofu if desired)
1 bunch of Asian greens (bok choy, pak choi or Chinese broccoli)
2 eggs, lightly beaten
2 garlic cloves, crushed
1 pack of Banh Pho noodles (or any wide flat rice noodles)
Vegetable oil
Method
1. Combine all sauce ingredients. Set aside.
2. Asian greens - trim ends and separate leaves from stems.
3. Prepare noodles according to their packet, time them to be ready just prior to using so they don't fall apart in the wok.
4. Heat oil in a large wok/frypan to fry off eggs in batches, making small pancakes to either slice or keep whole. Set aside.
5. Add a little more oil and sauté garlic for a few seconds.
6. Add chicken/tofu, stirring occasionally.
7. Once the chicken turns white, add Asian greens stems and cook for a further 1-2 mins
8. Add remaining leaves, stir through and set aside.
9. Return the wok/frypan to the heat and add the sauce.
10. Once bubbling around the edges, add the cooked noodles and stir to coat.
11. Add the chicken, greens and egg pancakes to the noodles and combine.
13. Serve immediately. Enjoy!
I'd love to hear if you enjoyed this recipe as much as Ronée and I! Let us know in the comments or by tagging us @gennavievelyons and @tales.trails.journeys.
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