Pad See Ew

Pad See Ew is a beloved Thai street food classic that combines wide rice noodles, vibrant greens, and juicy chicken in a savory, slightly sweet sauce. This dish is a perfect balance of smoky, salty, and sweet flavors, making it an irresistible meal to enjoy any day of the week. Whether you’re craving an easy weeknight dinner or looking to impress friends with authentic Asian flavors, Pad See Ew checks all the boxes. Plus, it comes together quickly, using simple ingredients you probably already have in your pantry.

Why Pad See Ew is Worth Your Time

Pad See Ew isn’t just another noodle dish. It’s a celebration of texture and flavor — chewy rice noodles, tender chicken pieces, and crisp Chinese broccoli all coated in a luscious sauce that sings with umami. The secret lies in the technique: cooking the noodles over high heat to get that signature char and caramelization. It’s the kind of dish that tastes like it took hours to prepare but actually comes together in under 30 minutes. If you enjoy bold, comforting meals that are both satisfying and fresh, Pad See Ew is a must-try.

What We’re Using

• 2 chicken breasts (boneless and skinless, cut into small pieces, about 1 lb) — tender protein that soaks up the sauce beautifully
• 1 teaspoon peanut oil — for marinating the chicken and adding a subtle nutty flavor
• 1 tablespoon low sodium soy sauce — adds saltiness without overpowering
• 2 tablespoons oyster sauce — the heart of the sauce, delivering depth and umami
• 2 teaspoons black soy sauce — provides color and a touch of sweetness
• 1 tablespoon fish sauce — accents the dish with a savory, salty punch
• 1 tablespoon low sodium soy sauce — for seasoning the noodles and chicken as they cook
• 3–4 tablespoons peanut oil (divided) — for stir-frying
• 4 cloves garlic (minced) — infuses the dish with aromatic goodness
• 2 eggs — adds richness and texture
• 6 stalks Chinese broccoli — crunchy, slightly bitter greens that balance the dish
• 6 ounces rice noodles — wide, chewy noodles that are the star of the show
• 1 tablespoon brown sugar — brings a hint of sweetness to balance the savory flavors

Must-Have Equipment

• Wok or large skillet — perfect for high-heat stir-frying and getting that signature char
• Large bowl — to soak and toss the rice noodles
• Sharp knife and cutting board — for prepping chicken, garlic, and broccoli
• Spatula or wooden spoon — to stir and toss everything evenly
• Measuring spoons — for precise seasoning balance

How to Prepare Pad See Ew

Step 1: Prep the Noodles

Start by soaking the rice noodles in warm water for about 20-30 minutes until they’re pliable but not mushy. Drain and set aside. This step ensures the noodles cook evenly and absorb the sauce without falling apart.

Step 2: Marinate the Chicken

In a small bowl, combine the chicken pieces with 1 teaspoon peanut oil and 1 tablespoon low sodium soy sauce. Mix well and let it sit for at least 10 minutes. This quick marinade tenderizes the chicken and infuses it with flavor.

Step 3: Mix the Sauce

In another bowl, whisk together 2 tablespoons oyster sauce, 2 teaspoons black soy sauce, 1 tablespoon fish sauce, 1 tablespoon low sodium soy sauce, and 1 tablespoon brown sugar. Set aside — this will be the savory-sweet sauce that coats the noodles.

Step 4: Cook the Chicken

Heat 1 tablespoon peanut oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and slightly caramelized, about 5-6 minutes. Remove from the wok and set aside.

Step 5: Sauté Garlic and Eggs

Add 1 tablespoon peanut oil to the wok. Toss in the minced garlic and cook until fragrant, about 30 seconds. Push the garlic to the side, crack in the eggs, and scramble them gently until just set.

Step 6: Stir-Fry the Noodles and Broccoli

Add another 1-2 tablespoons peanut oil to the wok. Toss in the soaked rice noodles and Chinese broccoli stalks. Stir-fry on high heat, making sure to spread the noodles out so they get a bit of char. This step is essential for authentic flavor.

Step 7: Combine and Season

Return the cooked chicken to the wok. Pour in the sauce mixture and toss everything together quickly but thoroughly, coating noodles, chicken, and greens evenly. Cook for another 1-2 minutes until the sauce thickens slightly and the broccoli is tender-crisp.

Step 8: Serve Immediately

Plate your Pad See Ew hot from the wok, garnish with extra cracked black pepper or chili flakes if you like a little heat. Enjoy this vibrant, flavorful dish fresh for the best taste.

Seasonal Serving Ideas

• Top with freshly chopped cilantro and a squeeze of lime for a bright contrast.
• Serve alongside a crisp cucumber salad to add a refreshing crunch.
• Add sautéed shiitake mushrooms in autumn for an earthy twist.
• Include thinly sliced bell peppers or carrots in spring for extra color and nutrients.

Notes from the Test Kitchen

• Using black soy sauce is key for that deep color and mild sweetness; if unavailable, dark soy sauce can be a substitute but adjust sugar accordingly.
• Chinese broccoli offers the perfect balance of bitterness and crunch, but if you can’t find it, baby bok choy or regular broccoli florets work well too.
• Don’t overcrowd the wok—stir-fry in batches if necessary to get the best sear and texture.
• Adjust the fish sauce and soy sauce amounts based on your salt preference; remember, oyster sauce contributes saltiness too.

Freezer-Friendly Notes

Pad See Ew is best enjoyed fresh for optimum texture, but you can freeze leftovers if needed. Store in an airtight container and freeze for up to 2 months. To reheat, thaw overnight in the fridge and stir-fry briefly in a hot pan with a splash of oil to revive the noodles and redistribute the sauce. Keep in mind that the vegetables might lose some crispness after freezing.

Ask & Learn

Can I substitute chicken with another protein?

Absolutely! Shrimp, tofu, or thinly sliced beef are excellent alternatives that work wonderfully in Pad See Ew. Just adjust cooking times accordingly to avoid overcooking.

What can I use if I don’t have oyster sauce?

If oyster sauce isn’t available, a combination of soy sauce and a touch of mushroom sauce can mimic the umami flavor. You might also add a little hoisin sauce for sweetness.

How do I prevent the noodles from sticking together?

Soaking the noodles properly and tossing them with a bit of oil before cooking helps keep them separate. Stir-frying over high heat and stirring frequently also prevents clumping.

Is it possible to make this dish vegetarian?

Yes! Replace chicken with firm tofu or extra vegetables like mushrooms and bell peppers. Use vegetarian oyster sauce or mushroom sauce instead of traditional oyster sauce and skip the fish sauce, substituting with soy sauce or tamari.

Reader Favorites

• Sally’s Baking Addiction – Pad Thai — another iconic Thai noodle dish with a tangy twist.
• Pinch of Yum – Thai Chicken Curry — rich and fragrant curry, perfect for warming dinners.
• Minimalist Baker – Easy Chicken Stir Fry — a quick and healthy stir-fry option packed with veggies.
• Pinch of Yum – Thai Fried Rice — flavorful fried rice with authentic seasonings.

Bring It Home

Making Pad See Ew at home is a rewarding experience that brings the vibrant flavors of Thailand right to your kitchen. With a handful of simple ingredients and a bit of high-heat stir-frying, you can create a dish that tastes like it came from a bustling street vendor’s cart. The balance of savory sauces, tender chicken, fresh greens, and chewy noodles is a crowd-pleaser that’s perfect for weeknights, meal prep, or entertaining. So grab your wok, prep those noodles, and get ready to indulge in one of the most satisfying noodle dishes out there.

Pad See Ew is truly a culinary gem that deserves a spot in your regular rotation. Its bold flavors, quick prep time, and adaptable ingredients make it a go-to for anyone craving a delicious, comforting, and colorful meal. Give this recipe a try, and you’ll soon see why it’s loved around the world!

Share on Pinterest