🇹🇭 Thailand · Food
Pad See Ew (Stir-fried Wide Rice Noodles)
By eatmundo · July 9, 2026
Pad See Ew, a beloved Thai street food, features wide, chewy rice noodles wok-fried with crisp Chinese broccoli, tender slices of meat, and a savory-sweet dark soy sauce glaze. Its distinctive smoky char and satisfying texture make it an irresistible and comforting meal, often enjoyed for a quick lunch or dinner.
Ingredients
check them off as you prepareHow to Make It
- 1
In a small bowl, whisk together 1 tbsp dark soy sauce, 1.5 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp palm sugar, and 0.5 tsp white vinegar. This is your delicious sauce blend. Set it aside for later.
- 2
Heat a large wok or skillet over high heat until it's smoking slightly. Add 2 tbsp vegetable oil and swirl to coat. Add 2 minced garlic cloves and stir-fry for 10-15 seconds until fragrant, being careful not to burn them.
- 3
Add 200g sliced chicken breast (or your chosen protein) to the wok. Stir-fry for 2-3 minutes until it's mostly cooked through and slightly browned. Push the chicken to one side of the wok, creating a space.
- 4
Crack 1 large egg into the empty space. Scramble it quickly with your spatula until just set, then break it up and mix it in with the chicken. This adds a lovely richness.
- 5
Add 250g fresh wide rice noodles to the wok. Try to break them apart gently with your spatula if they're clumpy. Toss them with the chicken and egg for about 1 minute, allowing them to heat through and absorb some of the flavors. A tip: fresh noodles often stick, so work quickly!
- 6
Pour your prepared sauce mixture over the noodles. Add 150g Chinese broccoli florets. Stir-fry vigorously for 2-3 minutes, tossing constantly to ensure the noodles are evenly coated in the dark, glossy sauce and the broccoli is tender-crisp. You're looking for that beautiful caramelization.
- 7
Continue stir-frying until the noodles have developed a slight char and are nicely browned, about another 1-2 minutes. The dish should smell wonderfully smoky. Taste and adjust seasoning if needed – a little more soy for savory, sugar for sweet, or vinegar for tang.
- 8
Serve your Pad See Ew immediately on a warm plate. It's best enjoyed fresh off the wok, allowing the smoky 'wok hei' flavor to truly shine. Garnish with a sprinkle of white pepper if desired.
Frequently Asked Questions
What kind of noodles are best for Pad See Ew?+
Fresh wide rice noodles (sen yai) are essential for authentic Pad See Ew. Their chewiness and ability to absorb sauce and develop a char are key. Dried noodles will yield a different texture.
How do I prevent the noodles from sticking together or breaking?+
Gently separate fresh noodles before adding them to the wok. Use a well-seasoned, very hot wok and sufficient oil. Work quickly and avoid overcrowding the pan, which lowers the temperature.
Can I substitute Chinese broccoli (Gai Lan) with another vegetable?+
While Gai Lan provides a unique texture and slight bitterness, you can use regular broccoli, kale, or even bok choy as alternatives. Just ensure they are cut into bite-sized pieces.
What gives Pad See Ew its signature smoky 'wok hei' flavor?+
The 'wok hei' comes from cooking ingredients rapidly in a very hot wok, allowing certain components to char and caramelize. Using a large, well-heated carbon steel wok and stir-frying quickly is key.
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