Pad See Ew

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! 

• 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.

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

• Pad Thai
• Red Chicken Curry
• Thai Meatball Lettuce Wraps
• Steak Salad
• Thai Chicken Salad
• Drunken Noodles (Pad Kee Mao)