The name of the dish translates to “fried with soy sauce”. Variations of the dish can be found in other countries as well. It is very similar to the char kway teow of Malaysia and Singapore and to Cantonese chow fun. It is also similar to rat na (in Thai) or lard na (in Laos).
Ensure you cook the chicken separately from the noodles. A home stoves is no match for the fierce heat of a restaurant or street vendor burners. You have to cook them separately to get the required caramelisation on the noodles which is absolutely key for an authentic flavour.
If you don’t heed this advice then your noodles will just stew and the dish will lack overall flavour!
Download the .pdf from this link: Pad See Ew – Thai Stir Fried Noodles