Name: Pad See Ew (Thai Stir Fried Noodles)
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Cuisine: Thai
Ingredients: For the Noodles:; 200g (7 oz) dried wide rice stick noodles or 450g (15 oz) fresh wide flat rice noodles (Sen Yai); For the Sauce:; 2 tsp dark soy sauce; 1 1/2 tbsp oyster sauce; 1 tbsp light soy sauce (or all-purpose soy sauce); 2 tsp white vinegar; 2 tsp sugar; For the Stir Fry:; 3 tbsp peanut or vegetable oil, divided; 2 garlic cloves, finely chopped; 150g (1 cup / 5 oz) boneless skinless chicken thighs, sliced; 1 large egg; 4 stems Chinese broccoli, leaves and stems separated and stems halved lengthwise if thick

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Pad See Ew is a classic Thai street food dish made with wide rice noodles stir-fried over high heat with tender chicken, crisp Chinese broccoli, and egg, all tossed in a deeply savory soy-based sauce. With its smoky flavor and slightly caramelized noodles, this quick and satisfying dish delivers bold, authentic taste in under 20 minutes.

Why You’ll Love This Recipe

Pad See Ew is the ultimate comfort food—rich, savory, and full of texture. The magic lies in the high-heat stir-fry that caramelizes the noodles, giving them their signature smoky flavor. It’s fast, uses simple pantry ingredients, and is endlessly adaptable. Whether you’re craving takeout or making a weeknight dinner, this recipe brings Thailand’s street food flavor to your kitchen.

Pad See Ew (Thai Stir Fried Noodles)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Noodles:
200g (7 oz) dried wide rice stick noodles or 450g (15 oz) fresh wide flat rice noodles (Sen Yai)

For the Sauce:
2 tsp dark soy sauce
1 1/2 tbsp oyster sauce
1 tbsp light soy sauce (or all-purpose soy sauce)
2 tsp white vinegar
2 tsp sugar

For the Stir Fry:
3 tbsp peanut or vegetable oil, divided
2 garlic cloves, finely chopped
150g (1 cup / 5 oz) boneless skinless chicken thighs, sliced
1 large egg
4 stems Chinese broccoli, leaves and stems separated and stems halved lengthwise if thick

Directions

Prepare the Chinese broccoli: Trim and cut into 3-inch pieces. Separate the leaves from the stems.
Cook the noodles: Prepare according to the package instructions. Drain and use immediately—do not let them sit or they may clump.
Mix the sauce: In a small bowl, stir together the dark soy sauce, oyster sauce, light soy sauce, vinegar, and sugar until the sugar dissolves.
Begin the stir fry: Heat 1 tablespoon of oil in a large wok or skillet over high heat.
Add the garlic and cook for 15 seconds until fragrant. Add the chicken and stir-fry until mostly cooked.
Add the Chinese broccoli stems and stir-fry for 1 minute, then add the leaves and stir-fry until just wilted.
Push everything to one side of the wok. Crack the egg into the empty space and scramble until just set. Mix everything together.
Transfer the mixture to a plate and wipe the wok clean.
Return the wok to high heat and add the remaining 2 tablespoons of oil. Heat until the oil is just starting to smoke.
Add the cooked noodles and the sauce. Toss quickly to coat and let sit undisturbed for about 1 to 1 1/2 minutes to caramelize.
Return the chicken, vegetables, and egg to the wok. Toss everything together quickly until heated through.
Serve immediately while hot.

Servings and timing

Prep Time: 8 minutes
Cooking Time: 10 minutes
Total Time: 18 minutes
Servings: 2–3 servings
Calories: 495 kcal per serving

Variations

Vegetarian Option: Replace chicken with tofu and use vegetarian oyster sauce.
Beef Version: Substitute chicken with thinly sliced flank steak or sirloin.
No Chinese Broccoli? Use broccolini, regular broccoli, or kale.
Extra Egg: Add another egg for a richer, heartier stir-fry.
Spicy Kick: Add sliced Thai chilies or a spoonful of chili garlic sauce during the stir-fry.
Gluten-Free: Use tamari or gluten-free soy sauce and a gluten-free oyster sauce alternative.

Storage/Reheating

Pad See Ew is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet or wok with a splash of water or oil to loosen the noodles. Avoid microwaving for best texture.

FAQs

Can I use dry noodles instead of fresh?

Yes. Soak or boil them according to package instructions, then drain and use immediately.

Why do my noodles stick together?

Be sure to cook and use them right away. If using fresh noodles, separate them gently before adding to the wok.

Can I use other vegetables?

Yes. Try bok choy, baby spinach, or sliced bell peppers if Chinese broccoli isn’t available.

How do I get that authentic smoky flavor?

Use high heat and don’t overcrowd the pan. Let the noodles sit undisturbed for a minute to caramelize.

Can I make this ahead?

You can prep the sauce and chop the ingredients ahead, but for best texture, stir-fry fresh before serving.

What’s the best protein substitute?

Firm tofu works great. Pan-fry it separately for a crispy texture before adding to the dish.

Is Pad See Ew the same as Pad Thai?

No. Pad See Ew is soy sauce-based with wider noodles, while Pad Thai is tangier with tamarind and peanuts.

Do I need a wok?

A wok is ideal, but a large, heavy skillet will work—just ensure it gets very hot.

What oil should I use?

Use peanut oil or another high-heat oil like vegetable or avocado oil. Avoid olive oil for stir-frying.

Can I double the recipe?

Yes, but cook in batches to maintain high heat and avoid soggy noodles.

Conclusion

Pad See Ew is a delicious, quick Thai noodle dish that brings street food flavor straight to your kitchen. With its caramelized noodles, savory sauce, and satisfying mix of textures, it’s no wonder this is a beloved staple. Easy to customize and ready in under 20 minutes, it’s the perfect go-to for bold, comforting flavor on busy nights.