Fried thick noodle with soy sauce (Pad See Ew)

50 g. sliced chicken/pork

1-2 cloves garlic-chopped
1-2 stalks Chinese kale (thinly sliced)

1 baby corn (thinly sliced)
200 g. fresh wide rice noodle mixed with dark soy sauce
1 egg

2 tbsp. cooking oil


2 tsp. sugar
1/2 Tbsp fish sauce
3 tsp. oyster sauce

1/2 Tbsp soy sauce

2 tsp. dark soy sauce

Ground white pepper, to taste (If needed)



  1. Mix the noodles with dark soy sauce until all are coated (light brown all over)
  2. Fry garlic in oil over medium-high heat until garlic starts to turn golden. Add chicken and cook until done, then remove all and set aside
  3. Add the egg to the same hot wok. Let it set and scramble, then add all vegetables and toss for about 10 – 15 seconds
  4. Add rice noodle, sugar, fish sauce, oyster sauce, and ground white pepper then turn up the heat. Mix everything together, then spread the noodles out to cover the entire pan and let them sit without stirring for about 15-30 seconds until some of the noodles have “toasted”
  5. Add cooked protein back into the pan and toss briefly to mix and heat up the protein