From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Chicken Pad See Ew with Chinese Broccoli
Bold flavour, better than takeout, ready in 35 minutes.
Bobbie's tips: use extra-wide rice noodles for authentic texture; high heat is key; dark soy sauce gives the classic colour and depth; don't overcook the noodles — they should be soft but slightly chewy. Swap in shrimp, beef or tofu, or regular broccoli if Chinese broccoli isn't available. Keeps 3 days in the fridge; not recommended for freezing. Nutrition per serving from Bobbie's card: about 490 calories, 18 g fat, 58 g carbohydrates, 28 g protein, 960 mg sodium. Soy and oyster sauces may contain wheat — check labels if you avoid gluten.
Ingredients
Sauce
- 3 tbsp soy sauce (use low-sodium)
- 2 tbsp dark soy sauce (for colour and authentic flavour)
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- ¼ tsp white pepper
- 2 tbsp water
Noodles
- 14 oz (400 g) extra-wide rice noodles (fresh or dried)
Chicken
- 1 lb (450 g) chicken breast or thighs, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
Stir-fry
- 2 tbsp oil (vegetable or avocado oil)
- 4 cloves garlic, minced
- 2–3 eggs, lightly beaten
- 1 bunch Chinese broccoli (gai lan), trimmed and cut into 2-inch pieces
- 1–2 Thai chilies, sliced (optional, for heat)
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Method
- 1
Prepare everything: slice the chicken, trim and cut the Chinese broccoli, mince the garlic, slice the chilies, and whisk together the sauce. If using dried noodles, soak in hot water until pliable, then drain.
- 2
Marinate the chicken: toss the sliced chicken with soy sauce, cornstarch and sesame oil. Let marinate for 10–15 minutes.
- 3
Cook the noodles: if using fresh noodles, separate them gently. If using dried, soak in hot water until soft but still slightly firm, then drain well. Set aside.
- 4
Cook the chicken: heat 1 tbsp oil in a large wok or skillet over high heat. Add the chicken and stir-fry until golden and cooked through. Remove and set aside.
- 5
Scramble the eggs: add a little more oil if needed. Pour in the beaten eggs and scramble until just cooked. Push to the side of the pan.
- 6
Stir-fry garlic and broccoli: add the minced garlic and chilies and stir-fry for 30 seconds until fragrant. Add the Chinese broccoli and cook for 2–3 minutes until bright green and slightly tender.
- 7
Add noodles and sauce: add the noodles, cooked chicken and sauce. Toss everything together, breaking up the noodles gently and coating them in the sauce. Stir-fry for 2–3 minutes until heated through.
- 8
Final toss: make sure the noodles are tender, well coated, and slightly charred in spots (this adds amazing flavour). Taste and adjust seasoning if needed.
- 9
Serve hot with extra chilies, lime wedges, or a sprinkle of white pepper.
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From Bobbie's “Bobbie's Recipe Cards (batch 7)”. Written up by Bobbie's Kitchen · Updated 26 October 2026