Pad See Ew


60 g Chicken/pork, sliced

100 g Wide flat rice noodles

1 Garlic clove chopped

1/2 Onion sliced

2-3 stalks Chinese kale

4-5 slices Carrot fine sliced

1 Chicken egg


1 T Oyster sauce

Pinch Pepper powder

1/2 T Light soy sauce

1/2 t Dark soy sauce

1 t Sugar


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

2. Add chicken, stir well then add vegetables and add 1 t 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 Optional roast ground peanut,lime and ground chilies.