Let’s make one of the most delicious and addicting Thai street foods—Pad see ew! This popular Thai stir-fried noodle dish is made with flat rice noodles, a sweet and salty sauce, and tossed with egg and Chinese broccoli.
Whenever I go to a Thai restaurant, I always order pad see ew (ผัดซีอิ๊ว). I love the flavors and textures of the fresh flat rice noodles, tossed in a sweet, salty umami sauce, Chinese broccoli, and scrambled egg. The best part about this pad see ew recipe is that you can finish cooking it in under 15 minutes!
This classic Thai noodle recipe is perfect for those busy weeknights where you want a fast and easy meal without compromising on the flavor. I love making this pad see ew recipe because you can easily customize it by using any protein of your choice.
Making Thai food is one of my favorite cuisines to cook at home. It is super easy, flavorful, healthy, and absolutely delicious. If you loved this pad see ew recipe, check out my pad thai, pineapple fried rice, and Thai basil chicken recipes!
Table of Contents
❤️ Why You’ll Love This Recipe
- You can make this easy Thai noodles recipe in under 15 minutes!
- This pad see ew recipe is deliciously addicting and packed with the perfect balance of sweet and salty.
- You can customize this chicken pad see ew recipe by swapping the proteins or adding more vegetables!
🍽 Kitchen Equipment
You only need two pieces of kitchen equipment for this Thai noodles recipe.
- Mixing Bowl: you will need a mixing bowl to mix the pad see ew sauce together.
- Wok: Using a wok, will make tossing and stir frying this Thai noodles recipe a breeze.
🛒 Ingredients
All of the ingredients for this chicken pad see ew recipe can be found at your local Asian grocery market or online!
- Fresh wide flat rice noodles: I recommend using fresh wide rice noodles that are at room temperature, but you can also use dried rice noodles as well.
- Chicken Thighs: cut the chicken thigh into bite-sized pieces and marinate for at least 15 minutes.
- Oyster sauce: oyster sauce adds a sweet and savory umami flavor.
- Soy sauce: I recommend using Golden mountain seasoning sauce for a lighter soy sauce flavor.
- Dark soy sauce: dark soy sauce is a deeper soy sauce with a slightly sweet flavor. This gives the noodles a rich brown color.
- Thai sweet soy sauce: for authentic restaurant-style Thai stir-fried noodles, you have to use this thick Thai sweet soy sauce.
- Fish Sauce: fish sauce adds a salty umami finish. I recommend using Three crabs fish sauce.
- Sugar: adds a touch more sweetness to balance out the salty flavors.
- Garlic: is the main aromatic flavor of the dish.
- Eggs: adds additional protein to the pad see ew.
- Chinese broccoli or gai lan: is the main vegetable of this stir fry. You can find Chinese broccoli in the produce section of most Chinese grocery stores.
✨ Substitutions and Additions
This Thai noodles recipe can be adjusted with any of the customizations of your liking. I’ve listed some suggestions for any substitutions or additions below.
Substitutions
- Dry Noodles: if you do not have access to fresh wide rice noodles, you can also use dried wide rice noodles instead.
- Protein: instead of chicken, you can use any protein of your choice such as beef, tofu, shrimp, or pork.
- Dark Soy Sauce: if you do not have access to Thai sweet soy sauce, you can use dark soy sauce instead. However, dark soy sauce is slightly saltier than Thai sweet soy sauce so you may need to adjust the flavor with more sugar or less soy sauce.
Additions
- Chili Oil or Sriracha: if you like to add a kick to your chicken pad see ew, I recommend adding a few dollops of chili oil or sriracha.
- Vegetables: instead of Chinese broccoli (gai lan) you can alternatively use regular broccoli or broccolini. Or make this noodle dish a classic stir fry by adding more vegetables such as carrots, cauliflower, mushrooms, etc.
📝 How to Make Pad See Ew
You can make this chicken pad see ew recipe at home in under 15 minutes!
- Marinate the chicken. In a large mixing bowl, add the sliced chicken, soy sauce, and vegetables. Mix thoroughly and set aside.
- Prepare the noodles. If using fresh noodles, bring your noodles to room temperature and loosen them from the package by running them under hot water. If using dry noodles, cook your noodles according to the instructions on the packaging.
- Mix the sauce. In a medium mixing bowl, mix together the oyster sauce, Thai dark soy sauce, soy sauce, fish sauce brown sugar, and water. Mix until combined and the sugar dissolves.
- Cook the chicken. Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. When the wok is hot, add the garlic and saute for 15 seconds. Then add the chicken and cook for about 1-2 minutes until the chicken turns white.
- Saute the Chinese broccoli. Next, add the Chinese broccoli stems and saute for about 1 minute. Then add the Chinese broccoli leaves and saute for another 1 minute or until wilted.
- Scramble the eggs. Push everything to the side, add a tablespoon of oil and scramble the eggs. Then remove everything from the wok and set it aside.
- Add the noodles and sauce. Toss in the noodles and spread them evenly across the pan. Char them for about 15-30 seconds and then add the sauce and toss until the noodles are evenly coated and caramelized. Lastly, add the chicken, broccoli, and eggs and toss a couple of times until combined. Serve immediately and enjoy!
⭐️ Tips for the Best Pad See Ew
- Use fresh noodles. For this Thai stir-fried noodles recipe, using fresh noodles is recommended because it has a softer, texture, absorb the sauce better, and simply taste better. Before adding the fresh noodles to the wok, I recommend bringing the noodles to room temperature and loosening up the noodles with your fingers first to prevent excess breakage. If they are cold and stiff from the refrigerator, run them under hot tap water.
- Thai Sweet Soy Sauce is a must. Thai sweet soy sauce is the secret ingredient for a sweet umami flavor that cannot be replicated by using any other sauce.
- Caramelize the noodles. Lightly fry the noodles on the pan before adding the sauce and the other stir fry ingredients. A slight char on the noodles will better the flavor and elevate this Thai noodles recipe to restaurant quality!
🥡 Storage Instructions
This chicken pad see ew is best served immediately for the best flavor and texture. However, you can store these Thai stir-fried noodles in an airtight container in the refrigerator for up to 3 days.
💬 Frequently Asked Q’s & A’s
Pad see ew translates to “stir-fried soy sauce noodles.” Pad see ew is a popular Thai street food dish that is made with wide flat rice noodles, scrambled eggs, Chinese broccoli, and a protein (chicken, beef, shrimp, or tofu). This Thai stir-fried noodles dish is made with, oyster sauce, soy sauce, and Thai sweet soy sauce for a delicious balance of sweet and savory.
The wide rice noodles are gluten-free. However, if you want the entire recipe to be gluten-free, you will need to use gluten-free soy sauce or tamari.
Pad see ew uses wide thin rice noodles and has a soy sauce base for the sauce. Pad see ew is stir-fried with Chinese broccoli and scrambled egg. On the other hand, Pad Thai is made with thinner rice noodles and has a tangy tamarind sauce. It is stir-fried with bean sprouts and scrambled eggs.
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👩🏻🍳 Recipe
Pad See Ew (Thai Stir Fried Noodles)
Equipment
Ingredients
- 10 oz fresh wide flat rice noodles
Marinade
- 8 oz chicken thighs thinly sliced
- 2 tablespoon soy sauce
- 2 teaspoon vegetable oil
Sauce
- 2 tablespoon oyster sauce
- 2 tablespoon soy sauce
- ½ tablespoon dark soy sauce
- 1 ½ tablespoon Thai sweet soy sauce
- 2 teaspoon fish sauce
- 1 tablespoon granulated sugar
- 2 tablespoon water
Stir Fry
- 4 garlic cloves minced
- 2 large eggs mixed
- 4-5 stems Chinese broccoli gai lan, cut into 2 inch pieces
Instructions
- Marinate the chicken. In a large mixing bowl, add the sliced chicken, soy sauce and vegetable oil Mix thoroughly and set aside to marinate for at least 15 minutes.
- Prepare the noodles. If using fresh noodles, bring your noodles to room temperature and loosen them from the package by running them under hot water. If using dry noodles, cook your noodles according to the instructions of the packaging.
- Mix the sauce. In a medium mixing bowl, mix together the oyster sauce, Thai dark soy sauce, soy sauce, dark soy sauce, fish sauce brown sugar, and water. Mix until combined and the sugar dissolves.
- Cook the chicken. Heat 1 tablespoon of vegetable oil in a wok over medium high heat. When the wok is hot, add the garlic and saute for 15 seconds. Then add the chicken and cook for about 1-2 minutes until the chicken turns white.
- Saute the Chinese broccoli. Next, add the Chinese broccoli stems and saute for about 1 minute. Then add the Chinese broccoli leaves and saute for another 1 minute or until wilted.
- Scramble the eggs. Push everything to the side, add a tablespoon of oil and crack the eggs and scramble. Then remove everything from the wok and set aside.
- Add the noodles and sauce. Toss in the noodles and spread them evenly across the pan. Char them for about 15-30 seconds and then add the sauce and toss until the noodles are evenly coated and caramelized. Lastly, add the chicken, broccoli and eggs and toss a couple times until combined. Serve immediately and enjoy!
Notes
- Use fresh noodles. For this Thai stir-fried noodles recipe, using fresh noodles is recommended because it has a softer, texture, absorb the sauce better, and simply taste better. Before adding the fresh noodles to the wok, I recommend bringing the noodles to room temperature and loosening up the noodles with your fingers first to prevent excess breakage. If they are cold and stiff from the refrigerator, run them under hot tap water.
- Thai Sweet Soy Sauce is a must. Thai sweet soy sauce is the secret ingredient for a sweet umami flavor that cannot be replicated by using any other sauce.
- Caramelize the noodles. Lightly fry the noodles on the pan before adding the sauce and the other stir fry ingredients. A slight char on the noodles will better the flavor and elevate this Thai noodles recipe to restaurant quality!
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