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Pad See Ew

Pad See Ew (Thai Stir-Fried Noodles)

Pad See Ew is a classic Thai noodle stir-fry with chewy wide rice noodles, tender chicken, and crisp Chinese broccoli tossed in a glossy soy-based sauce. Balanced with sweet, salty, and tangy flavors plus that irresistible smoky wok char, it’s comfort food that comes together in minutes—better than takeout!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 plates
Course: Dinner, Main Course
Cuisine: ASIAN, Thai
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Noodles
  • 200 g dried wide rice stick noodles or 450 g (15 oz) fresh wide flat rice noodles (Sen Yai)
For the Sauce
  • 2 tsp dark soy sauce adds caramel color and rich flavor
  • 1 1/2 tbsp oyster sauce savory umami base
  • 1 tbsp light soy sauce or all-purpose soy sauce
  • 2 tsp plain white vinegar
  • 2 tsp sugar white sugar is classic; brown sugar adds depth
For the Stir-Fry
  • 3 tbsp peanut oil or vegetable oil divided; peanut oil is more authentic
  • 2 cloves garlic finely chopped
  • 150 g boneless, skinless chicken thighs sliced thinly
  • 1 large egg scrambled in the wok
  • 4 stems Chinese broccoli (gai lan) leaves and stems separated; stems sliced if thick

Method
 

  1. Prep broccoli: Wash, trim, and cut into 3-inch pieces. Separate stems from leaves; slice thick stems lengthwise.
  2. Cook noodles: Prepare per package directions. Drain well; keep ready just before stir-frying.
  3. Make sauce: Whisk dark soy, oyster sauce, light soy, vinegar, and sugar until dissolved. Set aside.
  4. Heat wok: Place wok over high heat. Add 1 tbsp oil until smoking.
  5. Cook garlic & chicken: Stir-fry garlic 15 seconds, then add chicken. Cook until no longer pink.
  6. Add broccoli: Stir-fry stems until slightly softened, then add leaves until wilted.
  7. Scramble egg: Push contents aside, crack in egg, scramble until just set. Mix with chicken and veggies.
  8. Remove mixture: Transfer to a plate. Wipe wok clean if needed.
  9. Caramelize noodles: Add 2 tbsp oil. Once hot and smoking, add noodles and sauce. Stir quickly but minimally, letting edges char for 1–1.5 minutes.
  10. Finish: Return chicken, egg, and broccoli to wok. Toss everything together. Serve immediately while hot.

Notes

Swap chicken with beef, shrimp, or tofu for variety. Use broccolini or bok choy if Chinese broccoli isn’t available. For extra flavor, add chili oil or a pinch of white pepper. The key to wok hei is high heat and minimal stirring.