By eatmundo · July 9, 2026
Same ingredients, elsewhere in the world
3 matchesDishes from other countries' kitchens, made from the same core ingredients as Pad See Ew (Stir-fried Wide Rice Noodles). The percentage is the share of ingredients the two recipes have in common.
Telur Ceplok KecapIn Indonesia · same ingredients50%
Kolo MeeIn Malaysia · same ingredients50%
Tofu Egg Stir-FryIn Malaysia · same ingredients50%
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.
According to eatmundo's ingredient comparison, the closest dish to Pad See Ew from another cuisine is Telur Ceplok Kecap (Indonesia): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 is Pad See Ew?
Pad See Ew is a stir-fried noodle dish from Thailand made with wide rice noodles, Chinese broccoli, egg, and a protein such as chicken in a savory soy-based sauce. It is a common street food item typically consumed as a main meal for lunch or dinner.
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.