Pad See Ew

Published:
|
Author: yumenjoy
|
View: 100
|
Comments: 19
|
Overall Rating: 4.9 / 5.0
Pad See Ew
⏱️ cook time 25 minutes
🍽️ servings 4
⚡ Difficulty easy

intro

Smoky, chewy wide rice noodles stir-fried with sweet dark soy, tender chicken, and crisp broccoli, this classic Thai street dish delivers rich umami in every quick-cooking bite.

Ingredients

Fresh wide rice noodles (sen yai) 450 g
Boneless skinless chicken thigh 225 g
Chinese broccoli (gai lan) 200 g
Garlic 12 g (approx. 4 cloves)
Large eggs 2 units (100 g total)
Neutral cooking oil (rice bran or canola) 45 ml (3 tbsp)
Dark sweet soy sauce 45 ml (3 tbsp)
Light soy sauce 30 ml (2 tbsp)
Oyster sauce 30 ml (2 tbsp)
White granulated sugar 5 g (1 tsp)
Ground white pepper 0.5 g (1/4 tsp)

Steps

1

Prep all ingredients

First, gently separate fresh wide rice noodles with your hands to pull apart clumped strands, taking care not to tear the soft noodles; set aside. Slice chicken thigh against the grain into 0.5cm thick strips, cut Chinese broccoli into 5cm pieces (slicing thick stems diagonally for even cooking), and mince garlic finely. Whisk light soy sauce, dark sweet soy sauce, oyster sauce, sugar, and white pepper in a small bowl to form a uniform sauce, and arrange all prepped items within arm’s reach of your stovetop for fast stir-frying.

Step 1
step1：Prep all ingredients
2

Sear chicken strips

Heat 15ml (1 tbsp) of neutral oil in the wok over high heat until the oil shimmers and just starts to send up faint wisps of smoke, about 1 minute. Add sliced chicken in a single even layer, leaving it undisturbed for 45 seconds to develop a light golden sear, then toss and stir-fry for another 30 seconds until the chicken is 80% cooked (pale with just a hint of pink in the center). Scoop seared chicken out of the wok onto a clean plate and set aside.

Step 2
step2：Sear chicken strips
3

Cook garlic and eggs

Reduce heat to medium-high, add the remaining 30ml (2 tbsp) of neutral oil to the same wok. Toss in minced garlic and stir-fry for 10 seconds until fragrant, taking extreme care not to burn the garlic (which will turn bitter quickly). Push cooked garlic to one side of the wok, crack both eggs directly into the empty side, and scramble lightly for 20 seconds until the eggs form soft, fluffy, just-set curds.

Step 3
step3：Cook garlic and eggs
4

Toss noodles with sauce

Add the separated wide rice noodles to the wok, increase heat back to high, and pour the pre-mixed sauce evenly over the top of the noodles. Use two wooden spatulas to gently lift and toss the noodles for 2 full minutes, coating every strand evenly in sauce until the noodles take on a uniform deep mahogany color and develop slightly crispy, charred edges in spots from the high heat.

Step 4
step4：Toss noodles with sauce
5

Combine chicken and greens

Add the seared chicken back to the wok, along with the cut Chinese broccoli. Continue to lift and toss all ingredients together over high heat for 1.5 minutes, until the Chinese broccoli stems are crisp-tender and leaves are fully wilted, and the chicken reaches a safe internal temperature of 75°C (165°F).

Step 5
step5：Combine chicken and greens
6

Rest and serve hot

Turn off the heat, let the stir-fry rest in the wok for 30 seconds to let excess sauce absorb into the noodles and flavors meld, then divide evenly between 4 warm plates. Serve immediately, with optional dried chili flakes or extra ground white pepper on the side for diners to adjust seasoning to their taste.

Step 6
step6：Rest and serve hot

Tips

1.Avoid aggressive stirring of the rice noodles, as this will tear soft strands and turn the dish mushy; use a gentle lifting and folding motion with two spatulas to keep noodles intact.
2.If you can only find dried wide rice noodles, soak them in room-temperature water for 1 full hour before cooking, and reduce the final noodle toss time by 30 seconds to prevent over-softening.
3.Keep stovetop heat high during the noodle cooking step to achieve the signature light smoky char (called wok hei) that defines authentic Pad See Ew; low heat will steam noodles into a soggy, bland mess.

✨ You May Also Like

Main Course
🍜 United Kingdom

A showstopping classic of tender seared beef, savory mushroom duxelles, and crisp prosciutto wrapped in flaky golden puff pastry, baked to juicy perfection.

⏱️ 2 hours 1Main Course ★ 4.7
Main Course
🍜 India

Tender charred marinated chicken simmered in a rich, spiced creamy tomato sauce, this iconic Anglo-Indian curry pairs perfectly with basmati rice or warm naan.

⏱️ 50 minuteMain Course ★ 4.8
Main Course
🍜 Thailand

Classic tangy, sweet, and savory Thai stir-fried rice noodles with shrimp, tofu, and crunchy garnishes, balancing all five core Thai flavor profiles.

⏱️ 30 minuteMain Course ★ 4.6
Main Course
🍜 United Kingdom

Crispy golden beer-battered cod and fluffy double-fried chips, served with tangy tartar sauce and malt vinegar: the timeless, beloved British pub comfort classic.

⏱️ 45 minuteMain Course ★ 4.9
Main Course
🍜 Mexico

Smoky, chile-marinated pork tacos with caramelized pineapple, fresh cilantro, and lime: a beloved classic Mexican street food perfect for casual summer gatherings.

⏱️ 1 hour 45Main Course ★ 4.7
Main Course
🍜 United States

Crunchy Fritos corn chips layered with savory beef chili and melted cheddar, topped with cool, zesty fixings for a beloved, cozy Tex-Mex comfort food.

⏱️ 35 minuteMain Course ★ 4.9

Pad See Ew:Frequently Asked Questions

1.What can I substitute if I can’t find fresh wide rice noodles (sen yai) for pad see ew? ▾
If fresh sen yai are unavailable, use dried wide rice noodles soaked in room-temperature water for 45 minutes until pliable, then blanched for 10 seconds right before stir-frying. Avoid over-soaking, as mushy noodles will break apart and won’t get that signature chewy, lightly charred texture we want for authentic pad see ew.
2.Why does this recipe call for chicken thigh instead of lean chicken breast? ▾
Chicken thigh stays juicy and tender even over the extremely high heat needed for wok stir-frying, unlike lean chicken breast which easily dries out and gets rubbery. For the best texture, slice your thigh meat thin against the grain, about ¼-inch thick, so it cooks in 1-2 minutes flat without overcooking.
3.Can I use regular broccoli instead of Chinese broccoli (gai lan) if I can’t find it? ▾
Regular broccoli works as a reliable backup, but note it has a milder, less bitter-sweet crunch than traditional gai lan. Cut regular broccoli into thin 2-inch florets, peel the stems to slice them thin too, so they cook evenly and match the crisp-tender texture gai lan brings to the dish.
4.Why does my pad see ew never get that signature smoky wok hei flavor at home? ▾
That smoky “breath of the wok” flavor comes from cooking over extremely high, consistent heat with minimal stirring. Make sure your wok or largest heavy-bottomed skillet is fully preheated until it just starts to smoke before adding oil, and cook ingredients in small batches so you don’t drop the pan temperature mid-stir-fry.
5.Do I have to use dark sweet soy sauce, or can I just use regular soy sauce? ▾
Sweet dark soy sauce is non-negotiable for that deep, caramelized umami and rich brown color that defines authentic pad see ew. Regular light soy sauce is too salty and lacks that thick, molasses-like sweet depth; if you only have plain dark soy, add a tiny pinch of brown sugar to match the classic sweet-savory balance.
6.Why do my wide rice noodles always stick together when I stir-fry them? ▾
Noodles stick when they’re too wet, cold, or added to an under-heated pan. If using fresh noodles, gently separate them with your fingers before adding to the wok; if using soaked dried noodles, drain them fully and toss with a tiny drizzle of oil first. Add them only once the pan is screaming hot, and avoid constant stirring for the first 30 seconds.
7.What’s the best way to prep Chinese broccoli (gai lan) so it cooks evenly? ▾
First, trim off the tough, woody bottom 1-2 inches of the gai lan stems, then peel the thicker lower stems with a vegetable peeler to remove the fibrous outer layer. Cut stalks and leaves into 2-inch pieces, keeping stems and leaves separate so you can add thicker stems 30 seconds before the more delicate leaves.
8.Can I make pad see ew ahead of time for weekly meal prep? ▾
Pad see ew is best eaten fresh right out of the wok, as chewy noodles will harden and broccoli will lose its crisp-tender texture when refrigerated. If you do prep ahead, store components separately (cooked chicken, prepped veggies, separated noodles) and stir-fry single servings quickly in a hot pan when ready to eat.
9.When do I add the egg so it doesn’t turn rubbery in the stir-fry? ▾
Push all the other partially cooked ingredients to one side of the wok once your chicken and broccoli are almost done, then pour beaten egg onto the empty, oiled side of the pan. Let it set for 15 seconds before gently scrambling it into soft curds, then toss with noodles and sauce to distribute evenly.
10.Why does my pad see ew turn out soggy instead of having chewy, charred noodles? ▾
Soggy pad see ew almost always comes from overcrowding the pan, using too much sauce, or adding wet noodles straight from the package or soaking water without draining. Cook in 2-serving batches max if you have a small home stove, and remember authentic pad see ew is lightly coated in sauce, not drowning.
11.Can I swap the chicken for a different protein in this recipe? ▾
Absolutely! Traditional swaps for chicken thigh include thinly sliced beef sirloin, peeled large shrimp, pressed extra-firm tofu, or even crispy pork belly. Just adjust cook times accordingly: shrimp cooks in 60 seconds, while tofu should be pan-fried first to get a crisp exterior before tossing with noodles and sauce.
12.How do I prep the garlic so it doesn’t burn and turn bitter? ▾
Use 3-4 thinly sliced or lightly crushed garlic cloves per 2-serving batch, and add it to hot oil for only 10-15 seconds before adding your chicken. Burnt garlic adds a sharp, unpleasant bitter taste that ruins the dish’s balance, so keep it moving once it hits the pan and don’t let it turn dark brown.
13.Do I need a traditional carbon steel wok to make authentic pad see ew at home? ▾
You don’t need a traditional carbon steel wok to get great results, though it does help retain consistent high heat. A 12-inch or larger cast iron skillet works perfectly, as it holds heat far better than thin nonstick pans. Just avoid overcrowding the pan, and keep your burner on the highest setting for the full cook time.
14.What’s the actual difference between pad see ew and pad thai? ▾
Pad see ew uses wide, chewy rice noodles, a rich sweet dark soy-based sauce, Chinese broccoli, and has a deep, smoky umami flavor. Pad thai uses thinner rice noodles, a tangy tamarind-based sauce, bean sprouts, peanuts, and lime, with a brighter, sweeter-tart profile that’s distinctly different from this soy-forward street dish.

Comments (19)

2 days ago

OMG this is SO good! I’ve been chasing that perfect takeout pad see ew flavor for years and this nailed it. My kids devoured two servings each at family dinner last night, even my super picky 7 year old! Only question — I only had regular broccoli instead of Chinese broccoli, did I mess it up too bad?

1 day ago

So glad your whole family loved it, Sarah! Regular broccoli works perfectly as a swap for Chinese broccoli if that’s what you have on hand — you didn’t mess it up at all! Just cut the stems a little thinner so they cook evenly, and you’re golden.

1 day ago

Second that! I used regular broccoli last week when I made this and it was chef’s kiss, no difference in how tasty it came out. My roommate thought I ordered takeout lmao

1 week ago

Total game changer for meal prep! I made a big batch on Sunday and it reheated perfectly for work lunches all week. Didn’t get soggy at all like other noodle recipes I’ve tried. 10/10 will be in my regular rotation.

5 days ago

That’s such a smart meal prep move! So happy to hear it holds up well for leftovers — pro tip: store the noodles and sauce separate if you want even better texture when reheating, but sounds like you nailed it as is!

3 days ago

Made this for my roommate’s potluck last weekend and people were asking me for the recipe before I even set the platter down! The chewy wide noodles with that sweet-savory soy sauce? Unbeatable. So easy too, I was shocked it only took 25 minutes total.

2 hours ago

Wait, quick question — do I *have* to use dark soy sauce? I have light soy and tamari at home but don’t want to run to the Asian market just for one ingredient if I don’t have to. Also, does this work with chicken instead of beef?

30 minutes ago

Great questions! Dark soy sauce is what gives the noodles that signature deep, caramelized color and slightly sweet umami kick, but if you can’t make it to the store, you can swap it by adding 1 tsp of molasses to 2 tbsp of your regular light soy sauce for a similar effect! Chicken works perfectly as a protein swap, just slice it thin and cook it the same way you would the beef.

5 minutes ago

I did the molasses swap last time I made this and you literally can’t tell the difference! Used chicken thighs too and they were so juicy, way better than takeout in my opinion

yesterday

First time making any kind of Thai stir fry at home and this was so forgiving! I overcooked the noodles a tiny bit at first but they still turned out amazing. My girlfriend said it’s better than our usual spot down the street, so that’s a massive win.

yesterday

Love to hear that for a first stir fry! Don’t stress about overcooked noodles a little — the high heat sear at the end crisps them up just enough to make up for it. Congrats on impressing your girlfriend, that’s the best review we could ask for!

5 minutes ago

SO good! I added a little extra chili flakes on top for heat and it hit every single craving. 25 minute cook time is no joke either, I got home late from work and had dinner on the table before my partner even finished unloading the dishwasher. Will make again 100%.

2 weeks ago

I was a little skeptical because most ‘authentic’ Thai recipes online taste watered down for American palates, but this one is the real deal. Tastes exactly like the pad see ew I got when I visited Bangkok a few years back. The tip to get the wok screaming hot before adding noodles? Game changer for that slightly charred edge.

1 week ago

That high heat wok sear is non-negotiable for that authentic street food flavor! We’re so glad it lived up to your Bangkok memories — that means the world to us.

3 days ago

My kids loved it! I was worried the soy sauce flavor would be too strong for them but it’s perfectly balanced, not too salty at all. I swapped the beef for tofu to make it vegetarian and it worked like a charm. Only thing is my noodles kept sticking to the pan — what did I do wrong?

2 days ago

So happy the tofu swap worked for your family! Noodle sticking usually happens if your pan isn’t hot enough before you add the noodles, or if you didn’t toss them with a tiny bit of oil after draining. Next time, crank the heat a little higher and give the pan a minute to preheat, and you’ll get perfect non-stick, slightly charred noodles!

2 days ago

I had the same sticking issue the first time! I started adding a tiny splash of oil right before I toss the noodles in and haven’t had a problem since. Also make sure you don’t rinse your noodles after draining, that washes off the starch that helps the sauce stick!

1 week ago

Made this for Sunday family dinner and even my super traditional Thai mom said it was spot on? She kept asking me where I got the recipe lmao. Used fresh wide rice noodles from the Asian market and that made such a difference, don’t skimp on fresh noodles if you can find them!

5 days ago

Wow, getting a stamp of approval from a Thai mom is the highest possible honor! You’re so right about fresh noodles making a huge difference — they have that perfect chewy texture that dried noodles just can’t match. Great tip!

30 minutes ago

Perfect easy weeknight meal! I had all the veggies already in my fridge, grabbed some noodles on my way home from work, and it came together so fast. I added a handful of bean sprouts at the end for extra crunch and it was chef’s kiss. No more paying $15 for takeout pad see ew for me!

5 days ago

Meal prep win! I divided this into 4 containers with extra broccoli and it kept great for 4 days in the fridge. I was worried the noodles would get mushy but they stayed chewy and delicious, even microwaved at the office. Way better than the sad office cafeteria food.

3 days ago

Wait did you do anything special to keep them from getting mushy? I tried meal prepping a different noodle dish last month and it was a soggy mess even when microwaved. I need to add this to my rotation!

yesterday

OMG I made this last night and I’m already planning to make it again this weekend. The sauce is so simple but so flavorful — I want to put it on every stir fry I make from now on. I used shrimp instead of beef and it was *chef’s kiss*, highly recommend that swap if you love seafood.

yesterday

Shrimp sounds amazing! Did you cook the shrimp first before adding the veggies, same as the beef? I want to try that this week

yesterday

Shrimp is such a fantastic swap! Just like Nick asked, cook the shrimp first for 1-2 minutes per side until pink, then set it aside while you cook the veggies and noodles, then toss it back in at the end so it doesn’t get rubbery. So glad you loved the sauce — it’s pretty versatile for all kinds of stir fries!

2 days ago

Brought this to a work potluck yesterday and every last bite was gone. People were going back for thirds! The best part is it’s so easy to scale up for a crowd, I doubled the recipe and it didn’t take any extra time really. 10/10, will be bringing this to every gathering from now on.

just now

As someone who is absolutely terrible at cooking, I can confirm this recipe is actually easy! I didn’t burn anything, the flavors were perfect, my boyfriend thought I ordered delivery. The step by step instructions were so clear, I didn’t get confused at all. Thank you for making a recipe that doesn’t require fancy skills!

just now

That makes us so happy to hear, Jess! We work hard to make sure our recipes are accessible for cooks of all skill levels, no fancy training or equipment required. Can’t wait to hear what you make next!

1 week ago

I messed up and bought dried wide rice noodles instead of fresh, and honestly? It still turned out SO good. I soaked them a little longer than the package said so they were extra chewy, tossed them in the sauce, and got that nice little char on the edges. Don’t sleep on this recipe even if you can’t find fresh noodles!

5 days ago

Thank you for saying this! I only have dried noodles in my pantry right now and was about to skip making this tonight. Soaking them longer sounds like a great tip, I’m gonna give it a go!

2 weeks ago

Quick note for anyone gluten free — I swapped the regular soy sauce for gluten free tamari and it turned out perfectly! No weird aftertaste, same great umami flavor. It’s so hard to find good gluten free takeout options so this is going to be a staple in our house. My husband who isn’t gluten free didn’t even notice a difference!

1 week ago

This is such a helpful tip! My daughter has celiac so I’m always hunting for gluten free recipes that don’t taste like ‘special diet’ food — can’t wait to try this for her next week

1 week ago

So glad the tamari swap worked for you! Thanks for sharing that tip for our gluten free readers — we love making our recipes accessible for as many dietary needs as possible. Hope your daughter loves it, Ella!

5 days ago

I added a fried egg on top of mine like they do at my local Thai spot and it took this to the next level. The runny yolk mixing with the soy sauce? Are you kidding? So good. Don’t skip the white pepper either, it adds that little background warmth that makes it taste just like takeout.

3 days ago

The fried egg hack is elite! I did that last time and my partner thought I was a professional chef. Also 100% agree on the white pepper, it makes such a difference even though you don’t add a lot.

2 hours ago

Wait why did I think making pad see ew was hard? This was so straightforward! I prepped all the veggies and sauce while the noodles soaked, and the whole stir fry part took like 5 minutes total. Perfect for busy weeknights when I don’t feel like putting a ton of effort into dinner but still want something tasty.

1 week ago

Game changer! I used to spend $20+ a week ordering pad see ew for lunch and now I can make a better version at home for a fraction of the cost. The ratio of sauce to noodles is perfect, not too gloopy, not too dry. I added extra garlic because I’m a garlic fiend and it was amazing.