Pad See Ew Recipe
Pad See Ew is a delicious Thai stir-fried noodle dish using wide rice noodles, Chinese broccoli, eggs, your choice of protein (chicken, tofu, shrimp) and a flavorful sweet soy stir-fry sauce.
How to Make the Best Pad See Ew
Pad See Ew is one of Thailand’s most beloved street food dishes, featuring wide, flat rice noodles stir-fried with Chinese broccoli in a sweet and savory sauce. The name literally translates to “stir-fried soy sauce,” and it’s the interplay of regular soy sauce with dark soy sauce that gives this dish its distinctive deep color and complex flavor profile.
What sets a great Pad See Ew apart is the wok hei—that slightly smoky, charred quality you get from cooking over high heat. The edges of the noodles should be just a bit crispy and caramelized, while the centers remain tender and chewy. Combined with the crunch of Chinese broccoli stems and the richness of scrambled eggs, every bite delivers a perfect balance of textures.
This versatile dish works beautifully with chicken, shrimp, or crispy tofu, making it easy to customize for any dietary preference. Serve it with a squeeze of fresh lime and a sprinkle of chili flakes for a restaurant-quality meal that comes together in under 30 minutes.
Pad See Ew
Pad See Ew is a delicious Thai stir-fried noodle dish using wide rice noodles, Chinese broccoli, eggs, your choice of protein (chicken, tofu, shrimp) and a flavorful sweet soy stir-fry sauce.
Ingredients
Noodles and Vegetables
Stir-Fry Sauce
Instructions
Preparation
- Prep the wide rice noodles. If using dry noodles, place in a baking dish and cover with boiling water, stirring occasionally until bendy and softened, 15-20 minutes. Drain right before using. If using fresh rice noodles, separate them carefully. If using sheets of fresh rice noodles, cut them into noodles and separate them.
- Prepare your protein: make crispy tofu with salt and pepper, pan-sear thinly sliced chicken seasoned with salt and pepper, or pan-sear seasoned shrimp. Set aside.
- Cut the stems off the Chinese broccoli, then split lengthwise into long, thin 2-3 inch pieces and set aside. Leave the leafy parts about 4 inches long, as they wilt quite a bit during the stir-fry.
- Whisk together the oyster sauce, soy sauce, dark soy sauce, fish sauce, vinegar, sugar, and white pepper in a small bowl. Set aside.
Cooking
- Place everything by the stove. Heat a wok or large skillet over medium-high heat. Add the oil. Once hot, add garlic and cook until golden and fragrant, 20-30 seconds.
- Add the eggs and scramble lightly for 1-2 minutes, then scoot to the side. Add the broccoli stems and stir-fry for 2-3 minutes until softened. Add the leafy parts of the Chinese broccoli and stir-fry until just wilted. Scoop everything onto a plate.
- Add more oil if needed and stir-fry the noodles, letting the edges crisp and caramelize a bit while softening further in the pan.
- Pour in the broccoli and eggs, stir-fry sauce, and the cooked protein. Mix everything together gently and cook for 1-2 more minutes until everything is hot, letting the sugars in the sauce caramelize and get slightly smoky. Stir in half the green onions.
- Taste and adjust the seasoning with more salt, fish sauce, soy sauce, or chili flakes as desired. Serve warm, garnished with remaining scallions and a lime wedge.
Notes
- Dark soy sauce is key to getting the authentic deep color and slightly sweet flavor of this dish.
- Don't overcrowd the wok—high heat and quick cooking give the noodles their characteristic slightly charred edges.
- For best results, have all ingredients prepped and within reach before you start cooking, as the stir-fry process goes quickly.
