Pad See Ew
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Break out the chopsticks, you are going to fall in love with this super easy tasty Pad See Ew noodle dish! It’s a popular Thai street food made with wide rice noodles stir-fried together with tender chicken, Chinese broccoli, and scrambled eggs all coated in a sweet and savory sauce!
What Is Pad See Ew?
This popular noodle dish has its roots in China where noodle stir-frying was born, but the Pad See Ew that we know today hails from Thailand. Just like Pad Thai, it’s essentially a quick and easy Thai street food that you’ll find on almost any corner in Bangkok. The dish is made with stir-fried wide rice noodles, meat, Chinese broccoli, egg, and a sweet savory soy based sauce full of umami flavor.
In fact, the name of the dish literally translates to “fried with soy sauce.” And it makes total sense too! Because the sauce is composed of both regular soy sauce and dark soy sauce. It’s also got a bit of oyster sauce and a pinch of fish sauce mixed in as well. But it’s really all about the black soy sauce, which makes the dish! You see, black soy sauce has molasses in it and is thick in texture. So when the rice noodles are coated in the thick sweet sauce and then stir-fried, they caramelize adding a little bit of incredibly delicious charred flavor to the Pad See Ew.
This incredibly good Thai noodle dish is a quick one-pan meal! But if you want to have the ultimate Thai dinner, start off with some of my crispy Air Fryer Thai Chicken Wings and refreshing Thai Cucumber Salad. And then finish with Coconut Rice Pudding and sliced fresh mango for dessert if you like!
Why You’ll Love This Pad See Ew
- Quick and Easy! This recipe does not require any special skills and you can whip this simple Thai street food together with just a handful of super easy to find ingredients in just 20 minutes.
- Authentic Flavor! With tender chewy rice noodles and the right combination of soy sauces and garlic your taste buds travel to Thailand with this authentic Pad See Ew recipe.
- Takeout At Home! No need to order in or go out! Your family will be totally impressed and not believe that you made this absolutely delicious Thai takeout classic right at home!
- Chicken – You’ll need some boneless skinless chicken breast cut into small bite-sized pieces. You can also use pork shrimp, beef, or tofu if you prefer.
- Peanut Oil – Used to coat the chicken. Peanut oil will add more flavor but any type of neutral flavored vegetable oil will work.
- Soy Sauce (Low Sodium) – I like to use low-sodium soy sauce to control the level of added salt. However, regular soy sauce or gluten-free tamari will work just as well.
- Oyster Sauce – Yes, there is oyster in the sauce. So be sure to avoid using it if you have any shellfish allergies.
- Black Soy Sauce – Not to be confused with dark soy sauce, black soy sauce is a type of soy sauce that is thick, super sweet, and salty too. It contributes to the authentic pad see ew taste.
- Fish Sauce – A salty liquid condiment used in Southeast Asian cuisine. It’s made from salted fish that has been fermented for up to 2 years. It can be substituted with soy sauce if you like
- Soy Sauce (Low Sodium) – I always use a low-sodium variety. But regular soy sauce will work just as well. However, keep in mind that using low-sodium soy sauce helps to control the saltiness of the dish.
- Peanut Oil – Used for sautéing the dish. Vegetable oil is another option.
- Garlic – Always use fresh minced garlic cloves over store-bought jarred garlic.
- Eggs – The stir-fried whole eggs bring the dish together and add texture.
- Chinese Broccoli – Also called gai lan, you will find it sold at Asian grocery stores. However, if you can’t find any Chinese broccoli you can also use broccolini or regular broccoli florets.
- Rice Noodles – Traditionally Pad See Ew is made with wide rice noodles. But you can use any size rice noodles you like. If you prefer you could also use fresh rice noodles that don’t need to be soaked.
- Brown Sugar – Adds another layer of sweetness to the dish that balances all the salty ingredients.
Just like my Beef Chow Fun recipe this dish is super easy, and comes together in under 30 minutes! Just be sure to properly soak the rice noodles and it will come out perfect!
To begin, prep the rice noodles according to the package directions. In most cases, this means soaking the dry noodles in a bowl of cold water for about 1 hour or until they are pliable but not soft. When they are ready the noodles will have gone from translucent in color to white. Then drain the noodles in a colander and set them aside for now.
Next, you need to coat the chicken to season it and so that it doesn’t stick together when it’s stir-fried. To do this, toss the chicken pieces together with 1 teaspoon of peanut oil and 1 tablespoon of soy sauce in a small bowl until it’s fully coated.
Now, let’s whip together the sauce that makes the dish! Simply whisk all the sauce ingredients together in a bowl until everything is well incorporated. Then set the sauce aside for a later step.
Once the sauce is made, it’s time to start stir-frying! Begin by heating 2 tablespoons of peanut oil over medium-high heat in a large wok or skillet. After the oil is nice and hot, add the chicken and cook it for about 2 to 3 minutes just until it’s done. Then remove the cooked chicken from the wok and set it aside. Finally, wipe the wok clean with paper towels making sure to remove any excess liquid.
You need to do this step quickly so that the garlic doesn’t burn. First, add the remaining peanut oil to the wok. Then immediately add the minced garlic and saute it for just 30 seconds for it to become fragrant and golden in color. It’s crucial that you add the garlic before the oil gets too hot or the garlic will burn when it hits the wok. Add the eggs to the wok and break the yolks. Then let the eggs sit in the wok for 15 seconds before you quickly scramble them. Next, add the broccoli and toss it together with the oil and scrambled eggs for about 15 seconds.
With the chicken cooked and the sauce made, you can finally start putting it all together. Add the prepared noodles to the wok along with the sauce and brown sugar. Then turn the heat up to high and toss everything together until it’s evenly coated in the sauce. Next, spread the rice noodles over the entire surface of the wok and let them sit for 30 seconds without tossing them. This is done to get some nice char marks on the noodles. Then flip the noodles over and let them sit again for 30 seconds to char. It’s this charring process that makes the pad see ew so delicious.
To complete the dish, add the chicken back into the wok and toss it together with the noodles. Now, remove the pan from the heat and serve the noodles right away garnished with some red Thai chilies and sriracha if you like.
What Is The Difference Between Pad Thai And Pad See Ew?
While they are both Thai noodle dishes, they are quite different. To begin, Pad Thai noodles are thin and pad see ew noodles are wide. But the biggest difference is the sauce. The main flavor of pad see ew is based on a combination of soy sauces and garlic. Whereas, Pad Thai gets its signature flavor from tamarind and peanuts.
What Can I Use In Place Of Black Soy Sauce?
Black soy sauce is sweet and thick. You can find it in almost any Asian market. However, it’s possible to use dark soy sauce as a replacement. You can also use regular soy sauce with some molasses or brown sugar added.
Can I Use Other Types Of Noodles?
While wide rice noodles are the traditional choice for Pad See Ew, some people use other types of noodles such as udon noodles or even spaghetti noodles as a substitute.
Expert Tips
- Soak the noodles. It’s important that you soak the rice noodles properly. They need to be pliable but not too soft or they will turn to mush when stir-fried together with the sauce.
- Don’t burn the garlic. The garlic only needs to be cooked for 30 seconds before adding the eggs and broccoli. It will burn quickly in the hot wok and make the dish bitter.
- No wok required. If you don’t own a wok, no problem! You can just use a large skillet with a surface big enough to properly stir fry and toss all the ingredients together.
Storage
Leftover Thai Pad See Ew will keep in an airtight container in the fridge for up to 4 days. To reheat, sprinkle the noodles with a bit of water and put them in the microwave covered with plastic wrap for a few minutes on medium power. You can also reheat them on the stovetop in a pan.
The leftovers will also keep in the freezer for up to 3 months. Then just let them thaw out overnight in the fridge before reheating.
Other Delicious Recipes To Try
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Pad See Ew
Video
Ingredients
For Chicken
- 2 chicken breasts (boneless and skinless, cut into small pieces (about 1 lb))
- 1 teaspoon peanut oil
- 1 tablespoon soy sauce (low sodium)
For Sauce
- 2 tablespoon oyster sauce
- 2 teaspoon black soy sauce
- ½ tablespoon fish sauce
- 1½ tablespoon soy sauce (low sodium)
Stir Fry
- 3-4 tablespoon peanut oil (divided)
- 4 cloves garlic (minced)
- 2 eggs
- 6 stalks Chinese broccoli
- 6 ounce rice noodles
- 1 tablespoon brown sugar
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prepare the noodles first by following the instructions on the package. I usually place them in a bowl and add enough cold water to cover them and let them rest for 1 hour or until noodles are pliable but not soft. Drain well in a colander. They will change color from translucent to white.
- In a small bowl toss the chicken with the tsp of peanut oil and soy sauce together, making sure the chicken is coated in the oil and soy sauce. This will ensure the chicken separates nicely when cooking and seasons it a bit.
- Mix all the ingredients for the sauce together in a bowl and set aside.
- Start by adding 2 tbsp of the peanut oil to the wok and heat it really well. Add the chicken and cook just until done, about 2 to 3 minutes. Remove the chicken from the wok and set side. Wipe away any excess liquid that’s left in the wok with paper towels.
- Add the remaining 1 to 2 tbsp of peanut oil to the wok, then immediately add the minced garlic before the oil gets too hot. This will prevent the garlic from burning as soon as it hits the wok. Saute the garlic for about 30 seconds just until the garlic starts to get aromatic and turns golden.
- Add the eggs, break the egg yolks then let it sit for about 15 seconds before starting to scramble them briefly.
- Add the broccoli and toss to coat with the oil and the egg. Cook briefly for about 15 seconds.
- Add the prepared noodles to the wok, the prepared sauce and the brown sugar to the pan. Turn the heat up and start tossing the noodles to coat evenly in the sauce. Spread the noodles over the entire surface of the pan, and let them sit without stirring or tossing for about 30 seconds. This will ensure you get some nice charred marks on the noodles, which will give them a nice toasty flavor. Flip the noodles and again let them sit cook for another 30 seconds to char the other side. Toss the chicken back in.
- Remove from wok and serve with immediately. Sprinkle with some red Thai chiles if preferred.
Notes
- Black soy sauce is a rich and thick sauce, made by fermenting regular soy sauce with sugar or molasses. If you don’t have or cannot find black soy sauce, you can use dark soy sauce. Dark soy sauce is a bit saltier than black soy sauce, so I would reduce the amount a bit.
- Chinese broccoli or Chinese kale is a leafy vegetable that is thick and flat with big leaves and thick stems with flower heads. Similar to broccoli, so if you cannot find Chinese broccoli, use regular broccoli or broccolini.
- Soak the noodles. It’s important that you soak the rice noodles properly. They need to be pliable but not too soft or they will turn to mush when stir-fried together with the sauce.
- Don’t burn the garlic. The garlic only needs to be cooked for 30 seconds before adding the eggs and broccoli. It will burn quickly in the hot wok and make the dish bitter.
- No wok required. If you don’t own a wok, no problem! You can just use a large skillet with a surface big enough to properly stir fry and toss all the ingredients together.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Super easy and yummy. I did add red garlic chili sauce to the marinade for the chicken as we love spice
Hi, I am excited to try this Pad See Ew recipe.. I was wondering if there are any other vegetables that would go well with this recipe to add to it and, if so, when I would throw them in in the cooking process?
Also, I have little red chile peppers from this past summer’s farmer’s market frozen in my freezer. Would chopping them up small and adding them complement the flavor of this dish well? My husband likes things spicy but I don’t want to add anything that wouldn’t be a complementary flavor.
Also, what is the green cooked leafy looking garnish(?) on the top of the dish as pictured in your photo of the completed dish?
Thanks for any input- can’t wait to try this!
Hi Misha! I suppose you could add other veggies to your pad see ew, but if you want a more authentic version or pretty close to it I would stick to the ingredients in the recipe. However, other veggies you could add are broccoli, bell peppers, spinach and maybe mushrooms. You could add your red chili peppers if you like spicy, it should be fine. The leafy looking garnish, that’s Chinese broccoli which you can find in any asian store. Hope this helps.
I’ve made this at least a dozen times in the last 6 months, its delicious! I just use regular broccoli sliced down the stem instead of chinese broccoli which can be hard to find sometimes.
The only thing holding it back from 5 stars is that the noodles absorb this sauce a little too quickly leaving them kind-of sticky, but this is as close to a restaurant as I’ve found!
Would it be okay to make extra sauce and use it for a marinade for steak instead of using chicken?
Yeah you can do that for sure!
Tasty and easy to prepare. We added some chilies to spice it up and bean sprouts and used thinly sliced beef instead of chicken, my family loved it. Thanks for the recipe!
Delicious! This recipe is definitely a keeper. Didn’t have any Chinese broccoli, so left it out. Next time I’m going to substitute it with regular broccoli.
You really provide me with awesome recipes that I can share with my family. I look forward to your emails every single day to see what recipes you have ready for me to enjoy. I also love looking through my Pinterest and Instagram of your pages.
Thank you for doing what you do. You are a blessing in my life.
Thank you for your kind and wonderful comment! 🙂
thank you for sharing your recipe, I like how you outline your recipes for me it makes so much easier to prepare. keep up the good work.
I cant wait to make this one! Everything you do is perfect!
Delicious! Was looking for something similar to Thai Express Pad Sew. Taste is the exact same! Thanks so much!
Loved your wok! Is it a cast iron wok? i am a vegetarian can you suggest an alternative to oyster sauce?
It is! It’s from Le Creuset. Hoisin would make an excellent alternative.
Our favourite weeknight meal. Easy, versatile, cheap and delicious!
Awesome!! Loved it
Wonderful! Prepare your ingredients & wok. Sweet savory smoky flavor. Very filling. Comfort food for sure. I used beef ribeye which I had on hand & regular broccoli. I also used preprepared noodles from the International section of grocery. Came out great! Had family coming in kitchen to check out great smell! Will do again next week. Thank you very much.
Hey Cheryl, so happy you liked this!
Even my pickiest eater loved this! Sriracha to the rescue for my spice loving family members. I will be trying more of your recipes!
It is good, isn’t it. 🙂
Are you using dried noodles or fresh? I tried the recipe with dried since I have never seen fresh and it took quite awhile for the noodles to get to al dente. Flavor was great though.
They’re dried noodles, but they’re rice noodles so they shouldn’t take long to cook at all. Did you follow my suggestion for cooking them?