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Pad See Ew Chicken


• 160g skinless chicken breast fillet
• 3 tablespoons of light soy sauce
• 2 tablespoons of oyster sauce
• 1 garlic clove, peeled
• 3 tablespoons vegetable oil
• ground white pepper
• ½ sliced brown onion, small
• ½ cup sliced carrots
• 300 g fresh wide rice noodles
• 2-3 teaspoons dark soy sauce
• good pinch of white sugar, to taste
• 2 eggs
• 1 cup very coarsely cut asian greens (bok choi, chinese broccoli)
• Pinch of deep fried garlic, 1 tablespoon chopped coriander, to serve


Like its big brother, Pad Thai, Pad See Ew is Bangkok-Style noodle dish translates to “Fried rice noodle with soy sauce”. The noodles are almost dry fried, so that they char and become smoky. Fresh rice noodles are best for this dish (available in Asian Shops)using at room temperature. If the noodles have been fridge, steam them to soften and allow to cool before using.

Slice the Chicken and briefly marinate with 1 tablespoon of light soy sauce. Crush the garlic by pounding it using a pestle and mortar or finely chop it with a knife.

Heat the wok add 2 tablespoons oil then add the chicken and lightly stir fry until golden and almost cooked. Stir in the garlic paste, a pinch of white pepper, sliced onions and carrots. By now most of the oil should have been absorbed; drain off any excess.

Pull apart the rice noodle strands and add to the wok, spread them over the contents of the wok and leave undisturbed for a moment up to 20 seconds then gently begin to stir the noodles. It is crucial not to break the noodle strands while doing this. Drizzle the noodles with the extra 2 tablespoons of light soy sauce, the dark soy sauce, oyster sauce and the sugar.

Turn up the heat slightly to caramelise the noodles, stirring occasionally and carefully. After a minute or two, push the noodles to one side of the wok and add the remaining tablespoon of oil. Turn up the heat, crack in the eggs and fry until they are just beginning to set and the edges of the whites are beginning to brown. Lightly break up the eggs, then gently stir and fold in the noodles, and leafy green vegetable help to absorb the flavours of the sauce along with a good pinch of white pepper. Simmering them for a few minutes so that they caramelise and char slightly.

Serve the noodles sprinkled with the deep fried garlic, the coriander and a pinch of white pepper.

Though not as popular as Pad Thai, Pad see ew is beloved as a takeaway dish throughout Australia. Its flavours are more hearty than Pad Thai, and its light enough to be a refreshing summer dish and filling enough to be a winter warmer.

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