Fresh juicy Pad Thai/PAD SEE EW using wonton/dumplings filling with chicken.

Chicken dumplings stir fry, crunchy veg and super delicious.

Bored with wonton soup?

Make this wonton pad Thai instead! It’s yummy, it’s savory, and a little bit spicy, This Pad Thai recipe will blow your mind!

How to make chicken Pad Thai super delicious, chicken Pad Thai in a different way and it’s surprisingly super easy to make. So this stir fry wonton pad Thai/Pad See Ew or should we call it dumplings Stir-Fry? Is one of the current food trends in Indonesia and It’s very easy and quick to make.

So instead of using normal rice noodles, today we are going to use wonton wrappers/dumplings for the noodles, and we will make just like you are going to make wonton soup. And we’ll make the dumplings from scratch, but you can use store-bought dumplings, too. First, let’s make the dumplings/wonton filling.

01 Wonton Pad Thai – Pad See Ew Pad Thai

Erwina

Wonton Pad Thai (Pad See Ew)

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 1 serving

Course: Main Course

Cuisine: Thai

Ingredients Equipment Method Notes

Ingredients

For the Dumplings:

200 g/7oz ground chicken or pork plus optional shrimp, save some for later
2 cloves garlic minced or paste
1 tsp salt
1/2 tsp sugar optional
1/2 tsp white pepper
1 tsp mushroom or chicken powder optional
1 tsp soy sauce
1 Tbsp oyster sauce
1 egg
3 Tbsp tapioca flour or corn flour

For the Pad Thai:

1 egg
2 cloves garlic minced (can add onion or shallots)
25 g/1oz bean sprouts
50 g/2oz chicken ground or diced
1 tsp sweet soy sauce kecap manis, Indonesian brand, or substitute dark thick soy sauce plus a pinch of sugar
1 Tbsp oyster sauce
1 Tbsp soy sauce
1/4 tsp mushroom or chicken powder optional
1/4 tsp pepper salt to taste (optional)
Chili paste or fresh chili to taste
2 Tbsp oil
Vegetables of choice mung bean sprouts, choy sum or bok choy, kale, bell pepper, to taste

Equipment

Wok
Pot (for boiling dumplings)

Method

Make the dumpling filling by mixing all the dumpling ingredients together. Wrap the filling in wonton wrappers, being careful not to overfill them.
Use about 8-10 dumplings per serving of Pad Thai.
Bring a pot of water to a boil (use plenty of water) and boil the dumplings for about 3 minutes, until they float to the top.
In a wok, saute the garlic (and onion or shallots, if using) until fragrant, then add the beaten egg.
Cook the egg until fragrant, then push it to the side of the wok and add the chicken (or any leftover chicken, pork, or shrimp).
Season with salt, white pepper, mushroom or chicken powder, oyster sauce, and sweet soy sauce (fish sauce is optional too).
Toss in the boiled dumplings, chili, vegetables, and green onion.
Taste and adjust the seasoning as needed.
Mix everything well and turn off the heat, keeping the vegetables slightly crisp (al dente).
Serve immediately and enjoy!

Notes

Two Ways to Enjoy

This recipe makes about 25-30 dumplings, which is more than you need for one serving of Pad Thai — perfect, since you can save the extra dumplings for wonton soup another day, or double up on the noodle dish if you’re feeding more people.

Boiling Tip

Use plenty of water when boiling the dumplings so they have room to float freely and cook evenly — they’re done as soon as they rise to the surface, usually around 3 minutes.

Keep it Crisp

When you toss in the vegetables at the end, cook them just until they’re al dente. Overcooked, limp vegetables will take away from the fresh crunch that makes this dish so satisfying.