Rice noodles with chicken and Chinese broccoli (Phat si-io kai ["Pad see-ew or Pad si-ew"]) from Simple Thai Food: Classic Recipes from the Thai Home Kitchen (page 120) by Leela Punyaratabandhu

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vinegar with pickled chiles (Nam som phrik dong)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried wide rice noodles for fresh wide rice noodles, regular broccoli for Chinese broccoli, and chicken breasts for chicken thighs.

  • wcassity on January 31, 2021

    Delicious! Basically pad see ew, but more rounded flavor. Bought the soybean sauce she recommends on Amazon. Added dashes of Korean chili flakes and fish sauce at the end. Used regular broccoli.

  • sarahcooks on July 01, 2017

    The whole family loved this. I managed to make double it by turning my gas stove up to power boil, but I wouldn't really recommend it. I used leftover Chinese bbq pork instead of chicken and it was fantastic.

  • twoyolks on January 17, 2015

    It took me longer to cook than the time specified but my chicken was in larger pieces. He finished dish needs to be seasoned with fish sauce, dried chili pepper, and salt.

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