Authentic Pad See Ew Recipe

If you’ve ever craved the smoky, savory flavor of Thai street food, Pad See Ew is the noodle dish you need to master. This stir-fry isn’t just about wide rice noodles coated in a glossy soy-based sauce—it’s about balance. Sweet, salty, and slightly tangy, every bite carries that signature wok char that makes it unforgettable. Unlike complicated recipes, Pad See Ew comes together in minutes with simple ingredients you probably already have in your kitchen. Perfect for busy weeknights or when you want to impress without stress, this dish delivers all the comfort of takeout with the satisfaction of homemade cooking.

Table of Contents

Table of Contents

Why You’ll Love This Recipe (Pad See Ew)

• Quick & Easy – From start to finish, you’ll have a restaurant-worthy stir-fry on the table in less than 30 minutes.
• Simple Ingredients – Everyday pantry staples like soy sauce, vinegar, and sugar come together with just a few fresh ingredients.
• Incredible Flavor Balance – The sweet, salty, and slightly tangy sauce clings to the noodles, while the smoky “wok char” makes every bite irresistible.
• Better Than Takeout – Homemade Pad See Ew lets you control the quality of ingredients, adjust seasoning, and get that perfect caramelization.
• Comfort in a Bowl – Chewy noodles, tender chicken, and crisp-tender broccoli make this dish hearty, satisfying, and soul-warming.
• Crowd-Pleaser – Perfect for weeknight dinners, casual get-togethers, or even impressing guests who love authentic Thai flavors.

This version stands out because it nails the signature wok hei (smoky charred flavor) by quickly caramelizing the noodles without over-stirring. It’s the perfect balance of rich sauce, bouncy noodles, and crisp veggies—all made in your own kitchen.

Ingredients Needed

For the Noodles

• 200 g (7 oz) dried wide rice stick noodles or 450 g (15 oz) fresh wide flat rice noodles (Sen Yai) – dried are easier to find, fresh give extra chewiness.

For the Sauce

• 2 tsp dark soy sauce – adds that deep, caramel color and rich flavor.
• 1 ½ tbsp oyster sauce – the savory umami backbone of the dish.
• 1 tbsp light soy sauce (or all-purpose soy sauce) – for balance.
• 2 tsp plain white vinegar – a touch of acidity to brighten flavors.
• 2 tsp sugar – white sugar is classic, but brown sugar adds a hint of depth.

For the Stir-Fry

• 3 tbsp peanut oil or vegetable oil – divided; peanut oil gives a more authentic flavor.
• 2 cloves garlic – finely chopped for maximum aroma.
• 150 g (5 oz) boneless, skinless chicken thighs – sliced thinly for tenderness.
• 1 large egg – scrambled directly in the wok for extra richness.
• 4 stems Chinese broccoli (gai lan) – leaves and stems separated; stems sliced lengthwise if thick.

How to Make Pad See Ew

Preparation:

1. Prep the broccoli – Wash, trim the ends, and cut into 3-inch pieces. Separate the stems from the leafy tops. If stems are thick, slice them in half lengthwise so they cook evenly.
2. Cook the noodles – Prepare according to package instructions, then drain well. Plan this so they’re ready just before cooking; rice noodles break easily if left sitting too long.
3. Make the sauce – In a small bowl, whisk together dark soy sauce, oyster sauce, light soy sauce, vinegar, and sugar until the sugar dissolves.

Cooking:

4. Heat the wok – Place a large wok or heavy skillet over high heat. Add 1 tbsp of oil and let it get very hot (this step is crucial for achieving that smoky flavor).
5. Cook garlic & chicken – Toss in the garlic and stir-fry for 15 seconds until fragrant. Add the chicken and cook until most pieces turn from pink to white.
6. Add broccoli stems – Stir-fry until slightly softened and the chicken is almost cooked through.
7. Add broccoli leaves – Toss in the leafy tops and stir just until they wilt.
8. Scramble the egg – Push everything to one side of the wok. Crack in the egg and scramble until just set. Mix gently with the chicken and veggies.
9. Remove from wok – Transfer everything to a plate. Wipe the wok clean if needed.
10. Caramelize the noodles – Add the remaining 2 tbsp oil to the hot wok. Once it begins smoking, add the noodles and sauce. Stir quickly but minimally—this allows the noodles to get those delicious caramelized edges. Cook for about 1–1 ½ minutes.
11. Finish the dish – Return the chicken, egg, and broccoli mixture to the wok. Toss everything together quickly until well combined. Serve hot and enjoy immediately!

Serving and Storage Tips

• Serving: Plate it while piping hot for the best texture. Garnish with chili flakes or a squeeze of fresh lime if you like a little heat. Serve alongside Thai chili vinegar for authenticity.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat in a hot pan with a splash of water or extra sauce to revive the noodles without drying them out. Avoid microwaving for too long, as it can make the noodles mushy.

Helpful Notes

• Protein swaps: Try beef, shrimp, or tofu instead of chicken for variety.
• No Chinese broccoli? Substitute with broccolini, regular broccoli, or even bok choy.
• Noodle tip: If using dried noodles, undercook slightly—they’ll finish cooking in the wok.
• Flavor boost: Add a pinch of white pepper or chili oil for extra kick.
• Cooking tip: High heat and minimal stirring are key. The noodles should sear and caramelize, not steam.

Conclusion

Pad See Ew is the kind of recipe that hits all the right notes: bold flavors, chewy noodles, crisp-tender veggies, and just the right amount of char. It’s quick enough for a weeknight, but impressive enough to serve to friends and family. Plus, it’s endlessly adaptable—swap the protein, play with the veggies, or spice it up to suit your taste.

If you try this recipe, I’d love to hear how it turned out! Leave a comment and a star rating below. And don’t forget to share your delicious results on Pinterest or Facebook—your friends will thank you.

👉 What’s your favorite twist on Pad See Ew—extra veggies, different protein, or maybe a little extra heat? Let us know in the comments!

Frequently Asked Questions (FAQ)

What is the difference between Pad See Ew and Pad Thai?

Pad See Ew uses wide rice noodles stir-fried with soy-based sauce and Chinese broccoli, while Pad Thai is made with thinner noodles, tamarind sauce, peanuts, and often has a sweeter-sour flavor.

What is Pad See Ew made of?

The core ingredients are wide rice noodles, soy-based sauce (dark and light soy, oyster sauce, vinegar, sugar), Chinese broccoli, egg, and a protein like chicken, beef, or tofu.

Is Pad See Ew the same as Drunken Noodles?

Not quite. Drunken Noodles (Pad Kee Mao) are spicier, made with basil and lots of chili. Pad See Ew is more savory-sweet with a smoky flavor and less heat.

What does Pad See Ew mean?

In Thai, “Pad” means stir-fry and “See Ew” refers to soy sauce. So it literally translates to “stir-fried soy sauce noodles.”