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Home Cuisines Thai Recipes

Pad See Ew (Thai Stir Fried Noodles)

By:Nagi
Published:28 Oct '21Updated:28 Oct '21
821 Comments
Recipe v Video v Dozer v

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!

Close up of Pad See Ew noodles on a plate with chopsticks, ready to be eaten

Pad See Ew

Pad See Ew, which means “stir fried soy sauce noodles”, is an extremely popular Thai street food meal and one of the most popular noodles dishes at Thai restaurants here in Australia.

Making a great Pad See Ew at home simply comes down to two things:

  1. The right sauce. Basic recipes online will instruct you to use little more than just soy sauce and sugar. It takes a little more than that!

  2. Caramelising the noodles – Getting a little caramelisation on the noodles makes all the difference between an “ok” and “wow, it’s JUST like you get at restaurants!”.

    The trick? Remove the stir fry ingredients. Cook the noodles with sauce separately. Less stuff in the wok (or skillet) = easier to caramelise the noodles. At least, at home. If you’ve got a giant restaurant wok burner, you don’t need to do the noodles separately!

Chopsticks pulling up Pad See Ew

What goes in Pad See Ew

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!

1. Pad See Ew Sauce ingredients

Pad See Ew has a sweet-savoury-touch-of-sour flavour, and this is made with a combination of the following ingredients:

Ingredients in Pad See Ew sauce
  • Dark soy sauce – For flavour and staining the noodles a dark brown.

  • Ordinary or light soy sauce – For seasoning (salt) and a bit of flavour. Most of the flavour comes from the oyster sauce and dark soy sauce. More on different soy sauces and when you can substitute with what in this About Soy Sauces post.

  • Oyster sauce – Key ingredient, it’s like 10 difference sauces mixed up in one bottle!

  • Vinegar – To balance the sweet and savoury. Some form of sour is a key ingredient in South East Asian cooking!

  • Sugar – For sweetness.


2. Pad See Ew ingredients

And here are the other ingredients for Pad See Ew:

Ingredients in Pad See Ew
  • Noodles – 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 / Gai Lan – 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.

  • Chicken and egg – 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:

  1. Cook chicken and vegetables first, then remove

  2. Add noodles and sauce, toss to caramelise (just 15 seconds), then add chicken and vegetables back in.

Reason: 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.  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!

How to make the best Pad See Ew at home
  1. Garlic, chicken and Chinese broccoli STEMS first – Using either a wok or large skillet set over high heat, heat the oil then sauté the garlic until it goes light golden. Add the chicken then once it mostly changes from pink to white, add the Chinese broccoli stems which take longer to cook than the leafy part.

    Once the chicken is cooked (it should only take 2 to 3 minutes), toss the Chinese broccoli leaves in and cook for 30 seconds or so just until wilted.

  2. Push everything to the side to make room to scramble the eggs on the side. This is the traditional Thai way of scrambling eggs in Pad See Ew!

  3. Crack egg straight into the wok.

  4. Scramble egg – Then mix to scramble it. Speed is of the essence here – we want scrambled egg not a sunny side up egg!

How to make the best Pad See Ew at home
  1. Empty wok – Remove the chicken and vegetables onto plate. As mentioned above, the best way to cook Pad See Ew at home is to cook the noodles separately so we can get some nice caramelisation on them. If we don’t do this, then the noodles just stew instead of caramelising.

  2. Add noodles and sauce into the wok.

  3. Toss quickly for 1 to 1 1/2 minutes until the sauce is dispersed throughout the noodles and you see some caramelisation on the edges.

    PRO TIP: You want to be quick here because the longer and more you toss, the more noodle breakfast you have. You’ll notice restaurants typically toss the noodles in the wok without using a wooden spoon or other tool for stirring – this too helps to minimise noodle breakage.

    A note on Noodle Breakage – That said, you WILL get some noodle breakage, and that is normal / perfectly acceptable. Ever notice how the wide, flat noodles in Pad See Ew served at Thai restaurants are not long strands? That’s just the way it is. In fact, traditionally, Pad See Ew is served in Thailand with a FORK or spoon instead of noodles for ease of eating.

  4. Add chicken and veg back in – Once the noodles are caramelised, add the chicken and vegetables back in. Give it a quick toss just to disperse, then serve!

Pad See Ew in a wok, fresh off the stove

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


Watch how to make it

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Close up of Pad See Ew - Thai Stir Fried Noodles on a plate, ready to be eaten

Pad See Ew – Thai Stir Fried Noodles

Author: Nagi | RecipeTin Eats
Prep: 8 mins
Cook: 10 mins
Total: 18 mins
Noodles, Stir Fry
Thai
4.95 from 250 votes
Servings2 – 3 people
Tap or hover to scale
Print
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Recipe video above. Pad See Ew (which means Stir Fried Soy Sauce noodles) is one of the most popular Thai street foods. Traditionally made with Sen Yai which are wide, thin rice noodles which are not that easy to come by. So use dried rice noodles instead – I've eaten enough Pad See Ew at Thai restaurants to assure you that there is no compromise on flavour!
KEY TIP FOR SUCCESS: Cook the chicken separately from the noodles. Home stoves are no match for the fierce heat of restaurant and street vendor burners. You have to cook separately to get caramelisation on the noodles which is key for authentic flavour. If you don't, the noodles will just stew and your dish will lack flavour!

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

Preparation:

  • 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 oil: Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
  • Cook garlic and chicken: Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
  • Chinese broccoli STEMS: Add Chinese broccoli stems, cook until chicken is almost cooked through.
  • Chinese broccoli LEAVES: Add Chinese broccoli leaves, cook until just wilted.
  • Scramble egg: Push everything to one side, crack egg in and scramble.
  • REMOVE chicken from wok: Remove everything in the wok onto a plate (scrape wok clean).
  • Caramelise noodles: Return wok to stove, heat 2 tbsp oil over high heat until it starts smoking (HOT is key!). Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise – about 1 to 1 1/2 minutes.
  • Add chicken back in: Quickly add chicken and veg back in, and toss to disperse. Serve immediately!

Recipe Notes:

1. Noodles – Pad See Ew is traditionally made with Sen Yai fresh rice noodles which are wide, flat rice noodles. These are hard to handle and quite difficult to find, even at Asian grocery stores – you need to go to a Thai grocery store.
Easiest to use wide, dried rice stick noodles. I use Pad Thai noodles, the widest you can find at supermarkets.
Fresh rice noodle – Feel free to use, follow the directions in Char Kway Teow to prepare the rice noodles for cooking.
Other noodles – can be made with other noodles, fresh or dried, rice or egg noodles. However, I do not recommend using vermicelli as it is too thin for the strong flavours of the sauce.
2. Dark soy sauce has a stronger flavour than ordinary and light soy sauce, and stains the noodles brown. Can sub with ordinary soy, but noodles won’t be as dark and flavour will be slightly less strong.
3. Normal soy sauce – I use Kikkoman. Or use light soy sauce. 
4. Chicken – You can substitute the chicken with other proteins suitable for stir frying, even tofu or prawns.
5. Chinese Broccoli (Gai Lan, kai lan)If you can’t find Chinese broccoli, you can substitute with other leafy Chinese vegetables such as pak choy or bok choy. Or use broccolini – cut them in half lengthwise.
6. Nutrition per serving, assuming 3 servings.

Nutrition Information:

Serving: 260gCalories: 510cal (26%)Carbohydrates: 73.4g (24%)Protein: 25.1g (50%)Fat: 13.2g (20%)Saturated Fat: 2g (13%)Cholesterol: 105mg (35%)Sodium: 406mg (18%)Potassium: 169mg (5%)Fiber: 1.6g (7%)Sugar: 2.9g (3%)Vitamin A: 9600IU (192%)Vitamin C: 75.1mg (91%)Calcium: 40mg (4%)Iron: 1.4mg (8%)
Keywords: Pad see ew, Thai stir fried noodles
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published 2014, updated 2016. Updated over the course of the years with improved photos, the addition of ingredients and process photos as well as a recipe video. 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.

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821 Comments

  1. Karen says

    May 18, 2022 at 3:50 pm

    This was delicious, but Nagi my noodlez went dry not glossy and sauce soaked like yours. What could I have done wrong please?

    Reply
  2. Meghan says

    May 11, 2022 at 10:24 pm

    This looks amazing, Nagi! Planning to make it this weekend as a surprise. Could you share the type of dark soy sauce you use (in my experience, salt and sweetness levels can vary so much)? Many thanks in advance!

    Reply
    • Nagi says

      May 12, 2022 at 2:32 pm

      I’ve got a post here on all my fave Asian ingredients, Meghan! https://www.recipetineats.com/asian-market-grocery-store-shopping-list/ N x

      Reply
      • Meghan says

        May 13, 2022 at 9:38 pm

        Thank you very much, Nagi! Have a great Friday and weekend 🙂

        Reply
  3. Lucinda says

    May 8, 2022 at 1:25 pm

    5 stars
    I made this and it worked perfectly with firm tofu as my protein of choice. Another great one, Nagi!

    Reply
    • Nagi says

      May 9, 2022 at 4:31 pm

      Thanks for that feedback Lucinda! N x

      Reply
  4. PJ Goetz says

    May 4, 2022 at 8:55 pm

    Made it last night. Very good, family loved it. (I think next time I will make in two batches. Difficult to get things really hot when you double the recipe). It was great but I think I can get a better caramelization on the noodle. Can’t wait for your cook book. Your recipes are the best!

    Reply
    • Nagi says

      May 5, 2022 at 2:25 pm

      Yes I agree – one batch is easier to control the caramelisation! N x

      Reply
  5. Sunny says

    May 4, 2022 at 3:37 pm

    Thanks I always enjoy your recipes. I just google things up and whatever I was after, I end up coming to yours, as you explain things really well.
    Just one tip about cooking noodles I would like to share, of which I just learned today.
    Soaking the noodles in room temperature water for an hour instead of hot water or boiling water helps preventing the breakage, as well as adding some oil in the sauce when caramelising. This way, we can keep the noodle longer after soaking and draining, upto 3days.
    And just cook a bit after caramelising the noodles with sauce and oil.
    I always struggled with the breakage of noodles and First time success today without any breakage..! So exciting!

    Reply
    • Nagi says

      May 4, 2022 at 4:01 pm

      Thank you for those tips Sunny!! Were you using the flat dried rice noodles? N x

      Reply
      • Sunny says

        May 4, 2022 at 9:29 pm

        Yes the same brand dried noodles shown above. Was just hard to find a container big enough for soaking. 🙂

        Reply
        • Nagi says

          May 6, 2022 at 3:27 pm

          That’s great! I will try it that way next time – thank you for sharing! N x

          Reply
  6. Liz says

    April 28, 2022 at 7:13 pm

    5 stars
    Absolutely gorgeous! I had Erawan pad Thai noodles that needed to be used, swapped rump steak instead of chicken, added some carrots and cauliflower and a squeeze of lemon juice. So good. Thank you, Nagi 🤗

    Reply
  7. MM says

    April 24, 2022 at 9:01 am

    Could you use rolled noodles chopped into small sections?

    Reply
    • Nagi says

      April 24, 2022 at 2:04 pm

      Yes MM – that will work. Just prepare them according to the directions. N x

      Reply
  8. Gillian says

    April 12, 2022 at 1:53 am

    5 stars
    Best noodles I’ve ever made ! So delicious. I just get flashbacks of this yummy food. Super easy to make And inexpensive. Definitely gonna make it some time soon

    Reply
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