Pad See Ew



¼ C Chicken/pork, sliced

100 g Wide flat rice noodles

1 Garlic clove chopped

2-3 stalks Chinese kale

4-5 slice Carrot fine sliced

1 Chicken egg


1 T Oyster sauce

Pinch Pepper powder

1½ t Light soy sauce

1 t Sugar


1. In a wok, heat oil and add garlic. Fry until fragrant.

2. Add chicken, stir well then add vegetables and add 1 tea spoon of oil crack the egg and cooked the egg.

3. Add noodles and stir to mix well. Add seasoning, stir and turn regularly until done.

Serves: 1-2 people


Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and are intended to be reference only.

Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.

Bangkok Thai Culinary School