Pad See Ew – the popular Thai stir fried noodles straight from the streets of Thailand made at home! While Pad Thai is sweeter and nuttier, Pad See Ew is salty, balanced with a touch of sour and a wonderful chargrilled flavour which you can create at home!
Pad See Ew
Pad See Ew, which means “stir fried soy sauce noodles, is an extremely popular Thai street food meal and probably the most popular noodle dish at Thai restaurants in Western countries.
You may have tried and been disappointed by other recipes in the past. It all comes down to the sauce. You have to get the sauce right!
I can’t remember where I originally got the recipe from. Probably from David Thompson, the famous Australian chef who has dedicated his life to mastering the art of Thai cooking. I’ve made it so many times over the years, I can almost make it with my eyes closed. (Not really….but you know what I mean!)
So I had to actually measure the ingredients properly to share the recipe!
What goes in Pad See Ew
Here’s what you need for Pad See Ew. You can find all these ingredients in large supermarkets nowadays!
Pad See Ew Sauce
Pad See Ew has a sweet-savoury-touch-of-sour flavour, and this is made with a combination of the following ingredients:
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Dark soy sauce – for flavour and staining the noodles a dark brown
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Ordinary or light soy sauce – for seasoning
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Oyster sauce – key ingredient, it’s like 10 difference sauces mixed up in one bottle!
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Vinegar – to balance the sweet and savoury
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Sugar – for sweetness
Noodles for Pad See Ew
Pad See Ew is traditionally made with Sen Yai, which are wide, thin fresh rice noodles that are not easily accessible. Even most Asian stores in Sydney do not sell them – you usually need to go to a Thai grocery store.
So it is perfectly acceptable, and just as delicious, to make them with any wide flat rice noodles. I use dried rice noodles labelled as “Pad Thai” Rice Noodles (pictured below) because they are the widest available at the supermarket.
Once rehydrated, they’re essentially Sen Yai Noodles – just not quite as wide.
Chinese Broccoli
This is a key authentic ingredient in Pad See Ew. Otherwise known as Gai Lan or Kai lan, it’s leafy and looks quite different to broccoli, but you’ll notice a similarity in the texture of the stems (hence the name).
If you can’t find it, just sub with other Asian greens, or a combination of broccoli or broccolini + spinach.
Egg and chicken
Feel free to use other proteins if you wish. But chicken is by far the most popular.
How to make Thai Stir Fried Noodles
Usually when making stir fried noodles, we toss everything together in one big pan or a wok.
But for Pad See Ew made at home, I do things differently to best replicate a restaurant flavour and minimise noodle breakage:
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Cook chicken and vegetables first, then remove
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Add noodles and sauce, toss to caramelise (just 15 seconds), then add chicken and vegetables back in
Reason:Â A signature flavour in Pad See Ew is the caramelisation of the noodles. Restaurants and street vendors achieve this with super powered gas stoves with fiery heat that you’ll never find in a home kitchen. Â The only way to replicate that caramelisation on the noodles on a home kitchen stove is to declutter the wok and cook the noodles separately – the noodles will caramelise in 15 seconds.
The other reason is that rice noodles break if you toss them too much. Doing the two-stage toss makes it much easier and faster to disperse the sauce and bring the Pad See Ew together.
Trust me on this point. I’ve made a LOT of Pad See Ew at home in my time, and the two-stage toss it the easiest and most effective technique!
Cooking eggs – the Thai way!
Also worthy of note – you’ll love the way the egg is cooked in Pad See Ew! Using a traditional Thai technique, the other ingredients in the wok/skillet are pushed to the side to make room to scramble the egg, then mixed up with everything else.
As with all stir fries, once you start cooking, it moves very fast! So have everything prepared and ready to throw into the wok because there’s not time to be scrambling around the kitchen!
If you want to add a fresh side, try this Asian Slaw – it’s a great all rounder that goes with all Asian foods. – Nagi x
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Pad See Ew - Thai Stir Fried Noodles
Ingredients
Noodles
- 200g / 7 oz dried wide rice stick noodles , or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1)
Sauce
- 2 tbsp dark soy sauce (Note 2)
- 2 tbsp oyster sauce
- 2 tsp soy sauce (all purpose or light, Note 3)
- 2 tsp white vinegar (plain white vinegar)
- 2 tsp sugar (any type)
- 2 tbsp water
Stir Fry
- 3 tbsp peanut or vegetable oil , separated
- 2 cloves garlic cloves, very finely chopped
- 1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced (Note 4)
- 1 large egg
- 4 stems Chinese broccoli (Note 5)
Instructions
- Chinese Broccoli - trim ends, cut into 7.5cm/3" pieces. Separate leaves from stems. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.
- Noodles - Prepare according to packet directions and drain. Time it so they're cooked just before using - do not leave cooked rice noodles lying around, they break in the wok.
- Sauce - Mix ingredients until sugar dissolves.
Cooking:
- Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
- Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
- Add Chinese broccoli stems, cook until chicken is almost cooked through.
- Add Chinese broccoli leaves, cook until just wilted.
- Push everything to one side, crack egg in and scramble. Remove everything onto a plate (scrape wok clean).
- Return wok to stove, heat 2 tbsp oil over high heat.
- Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise.
- Quickly add chicken and veg back in, and toss to disperse. Serve immediately!
Recipe Notes:
Nutrition Information:
Originally published 2014, updated 2016 then improved again in March 2019, including new video and step photos. Recipe also updated with a more effective cooking method – cooking the ingredients in two batches. No change to ingredients, but yields a better caramelisation and easier to cook – read in post for explanation.
Life of Dozer
When Dozer at a VERY spicy piece of chilli biltong!!
Quick. Easy. Delicious. I even substituted the fresh veg for frozen bits in my freezer (spinach, peas and tofu) and it was still great!
My family loved this dish! I am Thai and this recipe was just as good as my mom’s!
This recipe is amazing! It is my go-to Pad Se Ew recipe, don’t need to look elsewhere. I have been making it for a few years and is a hit with the whole family. It tastes just like take-out. SO GOOD. Thanks for a great one Nagi, as always 🙂
This was easier than I expected to cook. I read many post before trying the recipe to get ideas and forewarns. If you have a soft palette for salt, then you may want to decease the soy sauce and increase the sugar. Also, I soaked the noodles for 30 minutes in very hot water – al dente is an understatement. I threw them in a pot of boiling water for like 2 minutes and that did the trick. Live and learn!
Brilliant!! Easy and on the budget lovely meal! Thank you
I don’t know, much too salty in my opinion. definitely would have gone without a full tablespoon of soy sauce
This was amazing!! My family ate it up! I couldn’t find a few of the ingredients so I used what I had & it was delicious! I substituted hoisen for oyster sauce, egg noodles for rice noodles, and bok choy for Chinese broccoli. Next time I’ll double the recipe so we can have leftovers. Will definitely make this again & again! Thanks for the awesome recipe 🙂
Everyone loved it! Came together super fast.
Oh. My. Gosh! I’ve cooked so many of your recipes and never been disappointed. This dish is no exception – so quick and easy, no mystery ingredients. I used the dried rice noodles, as suggested, and subbed in wombok from the garden, instead of Chinese broccoli. The flavour and texture are as good as you get in a restaurant. Thank you!
This is so quick to make and so insanely delicious. I have a pad see ew habit and this recipe has allowed me to cut down considerably on how often I order in (which is great bc I am broke!!) Haven’t been able to find dark soy sauce or Chinese broccoli in my town but even with regular soy sauce & broccolini it’s perfect. Thank you for this recipe!!!
Convincing! Just made this for the first time and it’s pretty close to what I’ve had at many Thai restaurants in America. The ingredients cost about what a single restaurant meal would cost and now I can eat all the pad see ew I want for weeks and weeks until I’m plump. Thanks, Nagi!
Literally just finished eating this and it was amazing! Easy recipe to follow and I had most of the ingredients. I substituted Chinese broccoli for pak choi like in the notes and it was great. My pad Thai noodles only require soaking in boiling water for 5-10 minutes which is great as I was concerned with clumping that’s being mentioned in the comments. Thanks for the recipe! Looking forward to trying another recipe from your website!