Pad See Ew is a delicious Thai noodle dish with wide rice noodles stir fried in a savory sauce with vegetables and your choice of protein, easy to make!
Pad See Ew Recipe (Stir Fried Thai Noodles)
If you enjoy a quick noodle stir fry, you're going to love this amazing Stir Fried Thai Noodles dish. It's called Pad See Ew, and it is guarantee to satisfy all of your noodle cravings.
What is Pad See Ew?
Pad See Ew is a popular Thai noodle dish of wide rice noodles stir fried in a simple but delicious savory sauce. It is usually made with noodles, and can be made with a variety of proteins, like chicken, beef, shrimp, or tofu.
You may have enjoyed it in Thai restaurants, but you can easily enjoy pad see ew at home with this recipe.
The dish is a fusion of Thai and Chinese flavors, likely created by Chinese immigrants who moved into the area.
Key ingredients of Pad See Ew are wide rice noodles, which caramelize better in the hot wok, as well as Chinese Broccoli (Gai Lan or Kai lan), egg, and soy sauce.
Other common ingredients include oyster sauce as well as optional proteins of choice and other vegetables. It's a very customizable Thai stir fry dish, and I hope you enjoy it as much as we do.
Let's talk about how to make pad see ew, shall we?
Pad See Ew Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- PAD SEE EW SAUCE
- Sweet Soy Sauce. Or use a mix of light soy sauce and dark and soy sauce.
- Oyster Sauce.
- Fish Sauce.
- Sugar. Use white sugar or brown sugar, to your preference.
- FOR THE PAD SEE EW
- Canola Oil. Or use another high-heat cooking oil.
- Boneless Chicken Breast. You can also use chicken thighs.
- Garlic.
- Large Eggs.
- Chinese Broccoli. Or use broccoli florets with other leafy greens, or broccolini.
- Fresh Wide Rice Noodles. These can be found at Asian grocery stores or online. You can also use dried rice noodles.
- Ground White Pepper.
How to Make Pad See Ew - the Recipe Method
Whisk the pad see ew sauce ingredients together in a small bowl and set aside. You can make it ahead as a time saver.
Heat half of the canola oil in a large wok or stir fry pan to very high heat and quickly stir fry the chicken and garlic.
High heat is important for this stir fry dish. See the Recipe Tips & Notes section for more information.
Add the remaining oil, push the chicken and garlic to one side, then stir fry the eggs, scrambling as you go.
Add the Chinese broccoli and stir fry. For softer broccoli, par cook it before stir frying.
Push everything to one side and stir fry the fresh or prepared rice noodles to the other side (add more oil if needed). Cook without stirring for 1 minute to allow them to sear and caramelize in the pan.
Stir in the pad see ewe sauce and gently stir fry until the noodles absorb the sauce and begin to crisp up and the chicken is cooked through.
Stir in ground white pepper and serve.
Boom! Done! Your pad see ew is ready to serve. Stir fried Thai noodles in the house! You're going to love this dish. It is so satisfying.
Recipe Tips & Notes
- High Heat is important for proper caramelization of the noodles, which truly defines this dish. Restaurants have an easier time with this by using larger woks over very high heat and lots of oil. It's hard to achieve at home, but you can do it! Cook your chicken, vegetables, and noodles in batches if needed, then combine everything at the end. This works great for smaller woks/pans.
- You can use thin rice noodles for this recipe, though they won't caramelize the same way as wide rice noodles.
Storage & Leftovers
Leftover pad see ew noodles will last up to 3 days in the refrigerator in a sealed container. You can gently reheat them in a wok or pan on the stove top to enjoy again.
Pad See Ew Vs Pad Thai
Pad See Ew and Pad Thai are similar dishes, but vary in their use of noodles. Pad See Ew uses wide rice noodles, where Pad Thai uses thinner rice noodles.
You'll also see more vegetables in Pad Thai typically.
Pad see ew sauce is simpler as well, where pad thai sauce incorporates a few more ingredients, such as tamarind.
That's it, my friends. I hope you enjoy this pad see ew recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy Thai cooking, I hope you'll check out this cookbook, which helped me adapt this recipe.
- 101 Thai Dishes (You Need to Cook Before You Die, by Jet Tila with Tad Weyland Fukumoto. (affilliate link, my friends!)
- Also check out my cookbook - The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Tools Used For This Recipe
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
HexClad 12 Inch Hybrid Stainless Steel Wok Pan with Stay-Cool Handle - I've been loving this wok, makes stir frying and clean up so easy.
Try Some of My Other Popular Thai Recipes
Try Some of My Other Popular Stir Fried Noodle Recipes
- Spicy Noodles
- Gochujang Noodles
- Yakisoba Noodles
- Yaki Udon Noodles (Japanese Stir Fried Noodles)
- Lo Mein Noodles
- Drunken Noodles
- Mie Goreng (Indonesian Stir Fry Noodles)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pad See Ew Recipe (Stir Fried Thai Noodles)
Ingredients
PAD SEE EW SAUCE
- 2 tablespoons sweet soy sauce or use a mix of dark and light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon white sugar or use brown sugar
FOR THE PAD SEE EW
- 3 tablespoons canola oil or other high-heat cooking oil
- 8 ounces chicken breast thinly sliced
- 3 cloves garlic minced
- 2 large eggs
- 2 cups Chinese broccoli cut into small pieces (or use broccoli florets with other leafy greens, or broccolini)
- 8 ounces fresh wide rice noodles or use equivalent dried rice noodles, cooked and drained then tossed in a bowl with oil to keep moist
- ½ teaspoon ground white pepper
Instructions
- Whisk the sauce ingredients together in a small bowl. Set aside.
- Heat half of the canola oil in a large wok or stir fry pan to very high heat for 1 minute, just until it starts to begin to smoke. High heat is important for this stir fry. Add the chicken and garlic and cook for 1 minute, stirring rapidly.
- Add the remaining oil and push the chicken and garlic to one side. Add the eggs to the other and lightly scramble them, cooking and stirring about 30 seconds, until they just set.
- Add the broccoli and cook, stirring, 1-2 minutes, or until the broccoli is cooked to your liking.
- Push everything to one side and add the fresh or prepared rice noodles to the other side (add more oil if needed). Cook without stirring for 1 minute to allow them to sear in the pan.
- Add the pad see ewe sauce and gently stir fry for 3 minutes, or until the noodles absorb the sauce and begin to crisp up and the chicken is cooked through.
- Stir in ground white pepper and serve.
Notes
- If you prefer softer broccoli, add it when you add the chicken, or par cook it before stir frying.
- High Heat is important for proper caramelization. Cook your chicken, vegetables, and noodles in batches if needed, then combine everything at the end. This works great for smaller woks/pans, as most restaurants have much larger woks.
Nutrition Information
Bill in Oregon says
Another winner Mike and SO easy. I subbed bok choy (on hand) for the broc and used a pound of noodles so doubled the sauce, which is very tasty btw. Sliced breast of chicken enabled the longer pieces to really get coated in sauce. The bok choy greens and sliced stalks went well & the eggs were a nice addition. The wok made this even easier to toss together. I know your serving size says 3 but it was so good the two of us ate it all even with the extra noodles. Delicious and in the rotation now. Thanks....Bill
Mike Hultquist says
Excellent! Glad you enjoyed it, Bill. I love to hear it! I appreciate your sharing this. =)
Ed Moder says
This is a great recipe. Connie made it - I did NOT. She added shrimp to the chicken. Noodles were not as wide as yours. She had to cook the noodles longer because she did not soak them long enough.
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But it was delicious and with a double batch for only 2 people, we will enjoy this a few more times.
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Thanks!
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Mike Hultquist says
Glad you both enjoyed it, Ed! Another winner! =) =)
Ramya says
Cant wait to make this soon for me can i use tofu / vegetarian oyster sauce and vegan fish sauce i never had pad see ew before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.