Super Food In Minutes20 Minutes

Pad See Eew

Name: Pad See Eew
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 250g (9oz) wide rice noodles; 2 tbsp oyster sauce; 3 tbsp reduced salt soy sauce; 2 tsp white wine vinegar; 2 tsp caster sugar; 1 tbsp sunflower oil; 2 garlic cloves, crushed; 4 skinless chicken thigh fillets, cut into 1cm (½in) dice; 320g (11¼oz) tenderstem broccoli, stems cut into thirds; 1 large free-range egg

An immensely popular Thai street food dish that is super-simple to create at home in less than 15 minutes.

Donal SkehanFrom the series · Super Food In Minutes

20 min totalServes 4Easy

Pad See Eew

Time20 min

Serves4

SkillEasy

ShowSuper Food In Minutes

Method

Soak the noodles in boiling water for 10 minutes, or until softened. Whisk the oyster and soy sauces, vinegar and sugar together and set aside.

While the noodles are soaking, heat the oil in a wok over a high heat, add the garlic and fry for 30 seconds, then add the chicken and stir-fry for 2–3 minutes until nearly cooked. Add the broccoli and a splash of water and cook for 2–3 minutes more.

Push the chicken and broccoli to the side of the wok and crack in the egg; scramble until just set, then mix with the chicken and broccoli. Remove from the wok and set aside.

Drain the noodles and add to the wok with the sauce and toss together to coat and heat through. Return the chicken and broccoli to the pan and mix together, then serve immediately.

Cook's notes

Have everything chopped and the sauce whisked before you light the wok; a stir-fry gives you no time to catch up once it's going.
Soak the rice noodles until just pliable, not fully soft — they finish cooking in the wok and will turn gluey if overdone.
Try the wok sequence I used on the show: tip the cooked chicken, broccoli and egg out, get the sauce bubbling in the empty wok, and let the drained noodles soak it all up before everything goes back in for a final toss.
A splash of water with the broccoli gets things steaming — and if anything starts to char, another dash of water sorts it.
Push everything to the side and scramble the egg in its own little space before folding it back through, so you get soft curds rather than a coating.

Serve with It's a complete bowl on its own, but a dish of chilli flakes in vinegar or a drizzle of sriracha on the side lets everyone dial up the heat. A cold lager works a treat.

Make ahead & storage Best eaten the moment it's made, while the noodles still have bite. Leftovers will keep for a day but soften in the fridge — refresh them in a very hot wok with a splash of water.

20 MinutesAsian

Recipe by Donal Skehan · From the series Super Food In Minutes · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving

278kcal

20gprotein

24gcarbs

10gfat

Figures from the show's kitchen.

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