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!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
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:
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!
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!
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:
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:
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:
Cook chicken and vegetables first, then remove
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!
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.
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!
Crack egg straight into the wok.
Scramble egg – Then mix to scramble it. Speed is of the essence here – we want scrambled egg not a sunny side up egg!
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.
Add noodles and sauce into the wok.
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.
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!
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
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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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 tsp dark soy sauce (Note 2)
- 1 1/2 tbsp oyster sauce
- 1 tbsp light soy sauce (or all purpose, Note 3)
- 2 tsp white vinegar (plain white vinegar)
- 2 tsp sugar (any type)
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:
Nutrition Information:
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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Life of Dozer
When Dozer ate a VERY spicy piece of chilli biltong!!
Jane says
Very good recipe! We used tofu and added a 1/2-1 tsp of fresh ground pepper to the liquid ingredients. Also cremini mushrooms as another suggested. A definite keeper! Thank you Nag!
Nagi says
So pleased to hear that Jane! Thanks for letting me know! N x
Catherine says
This is delicious and authentic. We make this almost once a week, it’s one of the only meals I make all of my family will eat, even my picky 3.5 year old! Love love love it.
Nagi says
I absolutely love hearing that!!! I’m so pleased, thanks for letting me know Catherine! N x
Dash says
Yummy 😋 🤤! This was so delicious. I made this vegan with meatless crumbles, mushrooms, basil and onions and it was delcious, can’t wait to make and share!
Thanks for sharing this tasty authentic recipe!
Many blessings!
Kaylee says
Despite the other comment, I care how you altered the recipe. As a fellow vegan, I understand how hard it is to find “vegan only” recipes to work from. Some of the best recipes I have found weren’t intended to be vegan, but I modified them to my liking. All in all, thank you for sharing your substitutions!
And Nagi, thank you for posting this recipe! It looks phenomenal!
Nagi says
You’re so welcome Kaylee! 🙂 N x
Mel says
You made a completely different dish. It must be tiresome for recipe authors to read comments such as yours. No one cares how you altered the recipe.
Bhagyashree Dev says
This recipe is one of the best flat rice noodles recipe ever.
Simple, precise & full of flavour. Perfect for wintery evenings.
I made mine with bacon chunks but I realise it can made with anything, tofu, chicken, prawn…
Lots and lots love & gratitude Nagi
Keep it up
Olga says
We have made this recipe many times and it always turns out fantastic! Better than take out. We use Asian Best brand rice flake noodles pre-soaked in tap water for an hour or two (until pliable) and add them directly to the wok. We also double the sauce and omit the water and it turns out perfect every time. Thank you for sharing this awesome recipe!
floren says
Just done cooking pad sew from this recipe…first time…..and very dilicious even my son love it and ask for breakfast tommorrow…i add a little bit of ginger and about 1 tbsp.hoisin sauce..i used chicken and shrimp and regular brocolli…next time i will try tofu…..
Nagi says
Love hearing that Floren!! Thank you so much for taking the time to let me know – N x ❤️
Denise says
First time buying chinese broccoli, was a ton of fun! Of course I didn’t read the recipe and put the leaves in at the beginning but it was still really fun and really good! Three plates later, I want more!
Penney says
I’ve had this recipe bookmarked for about a year now and make it often! I can’t believe I found a way to recreate my favorite Thai dish so easily. I make sure to always have the sauce ingredients and noodles on hand and as you mentioned, I often use whatever meat and veg I have in the fridge. Definitely a family favorite, thank you!!
Nagi says
That’s wonderful to hear Penney, thank you for letting me know you enjoyed this! N x ❤️
Lisa Fields says
I Loved this dish. I used traditional Broccoli. Not only is this recipe heathy and tasty it’s also very pretty. I wanted a little more zing so I added fresh Ginger and a dash of a sweet hot sauce.
I’ll be making this again in the future.
Thank you for sharing this with us.
Nagi says
Thank you so much for sharing your feedback Lisa, I’m so pleased to hear you enjoyed this! N x ❤️
Jill says
I am gluten free but would love to make this recipe. What do you suggest as a substitute for dark soy sauce?
Nagi says
Hi Jill! Just use any Gluten Free soy sauce 🙂
Barbara says
Hi Nagi,
I made your Pad See last night and my family loved it. I went to our local Asian market and got the Chinese Broccoli and looked for the noodles but could not find them. I asked the owner and he suggested I use a fresh noodles and gave me Chow foon fresh sheet noodles. I cut them up in wide strips and dropped them in boiled water while I cooked the chicken and Broccoli stems. Hubby said it was even better than our local Thai restaurant. This is a keeper:-):-):-):-). We are going to make your Pad Thai next week. Thank you!
Nagi says
That is such a great tip Barbara!! I’m going to do that myself! N xx
Kellie says
Howdy. Am obsessed with everything on your site. Every time I make this though, I find that the noodles kinda go a bit gluggy (most definitely my fault). We love the sauce though. Is there any other type of noodle that could go with this?
Nagi says
Oh dear, I’m sorry to hear that Kellie! What noodles are you using? Dried or fresh, also where are you and what brand are you using? 🙂 N x
Alexnader says
Thank you so much Nagi, I finally found the perfect Pad See Ew recipe. This is just like the one I ate at my favourite restaurant before they changed chefs. You are the best!
Nagi says
I’m so pleased to hear that Alexander ! Thanks for letting me know! N xx ❤️
sarah says
This was so easy and scrumptious! I used pork instead of chicken, and added carrot slices. I will definitely be making this again (and will try your Pad Thai recipe soon too!)
Nagi says
I’m so happy you enjoyed this Sarah! Thank you for letting me know – N x ❤️
Yeye says
I’ll try this recipe since I still have pad thai noodles left on my stash :p
wrd9 says
Great recipe. My son likes his asian food spicy so I added chili garlic sauce, too.
Nagi says
I’m so pleased to hear you enjoyed this wrd9! Thanks so much for taking the time to let me know – N x
Asako says
Made this tonight and it was delicious – reminded me of Newtown lunch specials we’d duck out to get during uni breaks. I’ve been looking everywhere for some great thai recipes that taste like restaurant and I think I’ve found the place! Great to see you’re a Sydney-sider too so I imagine your thai-flavour-palette is similar to mine! YAY!
I got the fresh noodles from Harris Farm and soaked them for a few mins in boiling water. I found they really broke apart when stirring them through the wok though, so I ended up eating this with a spoon! Haha… any tips on how to prevent that? I’ll probably use the other half packet for Drunken Noodles. 🙂
Nagi says
Hi Asako! Sorry to hear your noodles were dud – boo to that! LOVE Newtown 🙂 N xx
Dean says
I was lucky enough to source the fresh Sen Yai rice noodles from my local Asian grocer. I added sliced carrot too. This recipe tastes as good, maybe better than the local Thai take away. I must try some of your other recipes to give my wok a real work out.
Nagi says
Thanks for the great review Dean! I’m SO pleased to hear you enjoyed it! N xx
Erica says
This is FABULOUS! I love your recipes, they are so clear and easy to follow.
Nagi says
I’m so pleased to hear that Erica! Thanks for taking the time to share your thoughts on this recipe 🙂 N xx
Talia says
Looks amazing! Can it be made in a frying pan versus a wok? Or is there another type of pan you’d recommend?
Thanks!
Nagi says
Yes definitely! Any pan will work – heavy duty is best because it heats up so much 🙂 N xx