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Photo of Chicken pad see ew by WW

Chicken pad see ew

Total Time
20 min
5 min
15 min
Traditional combinations are really what make this delicious dish! Spices, sauces and vegetables give a flavour that dances around the whole dish!


Dry rice noodles

200 g

Peanut oil

2 tsp

Skinless chicken breast

400 g, thinly sliced

Red onion

1 medium, thinly sliced

Vegetable mix, non-starchy, fresh

420 g

Kecap manis

1 tbs, (or soy sauce)

Oyster sauce

1½ tbs


1 medium, cut into wedges


  1. Place rice noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes or until just tender. Drain well.
  2. Heat a wok over high heat. Add half the peanut oil and heat for 20 seconds. Stir-fry chicken breast in 2 batches, for 2-3 minutes or until golden. Transfer to a plate and set aside.
  3. Heat remaining peanut oil in the wok over high heat. Stir-fry onions for 2 minutes or until golden. Add vegetable mix and 2 tbs water and stir fry for 3 minutes or until vegetables are tender. Return the chicken to the wok with the noodles, kecap manis (or soy sauce) and oyster sauce and stir-fry until hot. Serve immediately with lime wedges.