Pad See Ew – the popular Thai stir fried noodles straight from the streets of Thailand made at home! While Pad Thai is sweeter and nuttier, Pad See Ew is salty, balanced with a touch of sour and a wonderful chargrilled flavour which you can create at home!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Pad See Ew
Pad See Ew, which means “stir fried soy sauce noodles”, is an extremely popular Thai street food meal and one of the most popular noodles dishes at Thai restaurants here in Australia.
Making a great Pad See Ew at home simply comes down to two things:
The right sauce. Basic recipes online will instruct you to use little more than just soy sauce and sugar. It takes a little more than that!
Caramelising the noodles – Getting a little caramelisation on the noodles makes all the difference between an “ok” and “wow, it’s JUST like you get at restaurants!”.
The trick? Remove the stir fry ingredients. Cook the noodles with sauce separately. Less stuff in the wok (or skillet) = easier to caramelise the noodles. At least, at home. If you’ve got a giant restaurant wok burner, you don’t need to do the noodles separately!
What goes in Pad See Ew
I can’t remember where I originally got the recipe from. Probably from David Thompson, the famous Australian chef who has dedicated his life to mastering the art of Thai cooking. I’ve made it so many times over the years, I can almost make it with my eyes closed. (Not really….but you know what I mean!)
So I had to actually measure the ingredients properly to share the recipe!
1. Pad See Ew Sauce ingredients
Pad See Ew has a sweet-savoury-touch-of-sour flavour, and this is made with a combination of the following ingredients:
Dark soy sauce – For flavour and staining the noodles a dark brown.
Ordinary or light soy sauce – For seasoning (salt) and a bit of flavour. Most of the flavour comes from the oyster sauce and dark soy sauce. More on different soy sauces and when you can substitute with what in this About Soy Sauces post.
Oyster sauce – Key ingredient, it’s like 10 difference sauces mixed up in one bottle!
Vinegar – To balance the sweet and savoury. Some form of sour is a key ingredient in South East Asian cooking!
Sugar – For sweetness.
2. Pad See Ew ingredients
And here are the other ingredients for Pad See Ew:
Noodles – Pad See Ew is traditionally made with Sen Yai, which are wide, thin fresh rice noodles that are not easily accessible. Even most Asian stores in Sydney do not sell them – you usually need to go to a Thai grocery store.
So it is perfectly acceptable, and just as delicious, to make them with any wide flat rice noodles. I use dried rice noodles labelled as “Pad Thai” Rice Noodles (pictured below) because they are the widest available at the supermarket.
Once rehydrated, they’re essentially Sen Yai Noodles – just not quite as wide.
Chinese Broccoli / Gai Lan – This is a key authentic ingredient in Pad See Ew. Otherwise known as Gai Lan or Kai lan, it’s leafy and looks quite different to broccoli, but you’ll notice a similarity in the texture of the stems (hence the name).
If you can’t find it, just sub with other Asian greens, or a combination of broccoli or broccolini + spinach.
Chicken and egg – Feel free to use other proteins if you wish. But chicken is by far the most popular.
How to make Thai Stir Fried Noodles
Usually when making stir fried noodles, we toss everything together in one big pan or a wok.
But for Pad See Ew made at home, I do things differently to best replicate a restaurant flavour and minimise noodle breakage:
Cook chicken and vegetables first, then remove
Add noodles and sauce, toss to caramelise (just 15 seconds), then add chicken and vegetables back in.
Reason: A signature flavour in Pad See Ew is the caramelisation of the noodles. Restaurants and street vendors achieve this with super powered gas stoves with fiery heat that you’ll never find in a home kitchen. The only way to replicate that caramelisation on the noodles on a home kitchen stove is to declutter the wok and cook the noodles separately – the noodles will caramelise in 15 seconds.
The other reason is that rice noodles break if you toss them too much. Doing the two-stage toss makes it much easier and faster to disperse the sauce and bring the Pad See Ew together.
Trust me on this point. I’ve made a LOT of Pad See Ew at home in my time, and the two-stage toss it the easiest and most effective technique!
Garlic, chicken and Chinese broccoli STEMS first – Using either a wok or large skillet set over high heat, heat the oil then sauté the garlic until it goes light golden. Add the chicken then once it mostly changes from pink to white, add the Chinese broccoli stems which take longer to cook than the leafy part.
Once the chicken is cooked (it should only take 2 to 3 minutes), toss the Chinese broccoli leaves in and cook for 30 seconds or so just until wilted.
Push everything to the side to make room to scramble the eggs on the side. This is the traditional Thai way of scrambling eggs in Pad See Ew!
Crack egg straight into the wok.
Scramble egg – Then mix to scramble it. Speed is of the essence here – we want scrambled egg not a sunny side up egg!
Empty wok – Remove the chicken and vegetables onto plate. As mentioned above, the best way to cook Pad See Ew at home is to cook the noodles separately so we can get some nice caramelisation on them. If we don’t do this, then the noodles just stew instead of caramelising.
Add noodles and sauce into the wok.
Toss quickly for 1 to 1 1/2 minutes until the sauce is dispersed throughout the noodles and you see some caramelisation on the edges.
PRO TIP: You want to be quick here because the longer and more you toss, the more noodle breakage you have. You’ll notice restaurants typically toss the noodles in the wok without using a wooden spoon or other tool for stirring – this too helps to minimise noodle breakage.
A note on Noodle Breakage – That said, you WILL get some noodle breakage, and that is normal / perfectly acceptable. Ever notice how the wide, flat noodles in Pad See Ew served at Thai restaurants are not long strands? That’s just the way it is. In fact, traditionally, Pad See Ew is served in Thailand with a FORK or spoon instead of noodles for ease of eating.
Add chicken and veg back in – Once the noodles are caramelised, add the chicken and vegetables back in. Give it a quick toss just to disperse, then serve!
As with all stir fries, once you start cooking, it moves very fast! So have everything prepared and ready to throw into the wok because there’s not time to be scrambling around the kitchen!
If you want to add a fresh side, try this Asian Slaw – it’s a great all rounder that goes with all Asian foods. – Nagi x
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Pad See Ew – Thai Stir Fried Noodles
Ingredients
Noodles
- 200g / 7 oz dried wide rice stick noodles , or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1)
Sauce
- 2 tsp dark soy sauce (Note 2)
- 1 1/2 tbsp oyster sauce
- 1 tbsp light soy sauce (or all purpose, Note 3)
- 2 tsp white vinegar (plain white vinegar)
- 2 tsp sugar (any type)
Stir Fry
- 3 tbsp peanut or vegetable oil , separated
- 2 cloves garlic cloves, very finely chopped
- 1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced (Note 4)
- 1 large egg
- 4 stems Chinese broccoli (Note 5)
Instructions
Preparation:
- Chinese Broccoli – trim ends, cut into 7.5cm/3" pieces. Separate leaves from stems. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.
- Noodles – Prepare according to packet directions and drain. Time it so they’re cooked just before using – do not leave cooked rice noodles lying around, they break in the wok.
- Sauce – Mix ingredients until sugar dissolves.
Cooking:
- Heat oil: Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
- Cook garlic and chicken: Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
- Chinese broccoli STEMS: Add Chinese broccoli stems, cook until chicken is almost cooked through.
- Chinese broccoli LEAVES: Add Chinese broccoli leaves, cook until just wilted.
- Scramble egg: Push everything to one side, crack egg in and scramble.
- REMOVE chicken from wok: Remove everything in the wok onto a plate (scrape wok clean).
- Caramelise noodles: Return wok to stove, heat 2 tbsp oil over high heat until it starts smoking (HOT is key!). Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise – about 1 to 1 1/2 minutes.
- Add chicken back in: Quickly add chicken and veg back in, and toss to disperse. Serve immediately!
Recipe Notes:
Nutrition Information:
Originally published 2014, updated 2016. Updated over the course of the years with improved photos, the addition of ingredients and process photos as well as a recipe video. Recipe also updated with a more effective cooking method – cooking the ingredients in two batches. No change to ingredients, but yields a better caramelisation and easier to cook – read in post for explanation.
MORE THAI TAKEOUT FAVOURITES
Love noodles? Me too! See my entire Noodle recipes collection.
Life of Dozer
When Dozer ate a VERY spicy piece of chilli biltong!!
Je n’ai pas trouvé de radis chinois j’ai mise du bok choy. C’était excellent! Je vais l’essayer avec du bœuf.
Hello, Love your recipes! Is there a wok you like working with or that you would recommend? Maybe I can find it on Amazon.
Better than anything I have eaten in a long time
Easy to make and very easy to eat and eat and eat again! Thx Nagi.
Loved it, can’t wait to make it again, will probably add more veggies next time…. thanks for sharing….
I’m so glad you loved it Tom!
A savory, easy-to-make dish that didn’t disappoint, even without the chicken. Increased garlic to 3 cloves, decreased dark soy sauce by 1 tablespoon and used regular broccoli which I steamed for 3 minutes before blending with the other ingredients.
Definitely 5 star!
Just made for my bf who stops home for lunch l. Literally took max of 20 min including cutting of veggies/meat and boiling of noodles. Flavor was amazing! I unfortunately did not have dark soy sauce so can attest, it does not get the caramel color with reg. Ss. Still would make it this way again. Side note would be the that next time, steam the stems of the Chinese broccoli beforehand (or just cut thinner) as mine were big to bite and took longer to cook. Overall we loved it! One quick delicious meals to go in the recipe book!
I’m so glad you loved it Peter! – N x
Was actually delicious! Cheap too!
Wahoo!
This looks AMAZING- I can’t wait to try it! I’ve been needing to buy oyster sauce for a while but have yet to do so- this is my new motivation!! I was wondering if you have a recommended brand (or two) for oyster sauce and for dark soy sauce. I know brand can make a BIG difference in flavor! FYI I’m in Texas (sadly not Australia!) but I have lots of great grocery stores around. Thanks in advance!
Hi Megan, Kikkoman is a great brand to start with – it should be readily available there 🙂
Thank you! 🙂
I made this twice already and its beautiful, I used the indonesian dark sweet soy sauce and its perfect…Thank you!
So pleased with your recommendation
The fact YOU have cooked this recipe NOT that it sounds good is what Inspires me to cook it
Thank you 👏
Wonderful to hear Jovi!
Amazing! The first time I’ve ever been able to produce a pad see ew like flavor 🙂 My noodles were not caramelized enough though, probably because I dumped the sauce and noodles in the wok simultaneously. Are you supposed to let the noodles sit in the heated wok and oil to caramelize before mixing in the sauce?
Hi Nagi! I just love your website! You are always so clear and concise. And I love the layout you present with all the needed ingredients and the videos are so helpful! ! And your recipes are so tasty…Thank you so much 👍🏻
You’re so welcome Serena, thanks so much for the feedback I really appreciate it! – N x
So delicious and easy to make. I used fresh rice noodles and lemongrass pork – a hit for dinner! Thank, Nagi!
You’re so welcome Judy!
Hi! What could I substitute the oyster sauce with if I’m vegan? Pad see ew is my favorite and I’m hoping that not using the oyster sauce won’t completely compromise the flavor of my favorite Thai dish. Thank you for your time.
Hi Kailey, there is a mushroom based oyster sauce which is a great substitute!
Hi Nagi! My NZ friend sent me your site and I am anxious to try out your recipes, especially the Thai food. I am from Eastern US and I just recently started learning to cook Thai.
You’re never too old to try new cooking! I want to substitute the broccoli in the pad see ew with Swiss chard I am growing in my garden. Do you think it would make or break the recipe? Thank you. BTW love your Dozer boy!
You’re never too old Doreen!! You could definitely sub with Swiss chard, I know you’re going to love it!
Love your work, this is the 3rd or 4th recipe of yours I have scoured the net for good recipes for things and yours have been the best.
I am not a commenter buuut you deserve the praise!
I too prefer a tichum sweeter but it’s just personal preference
Thank you so much Rose, that truly means a lot ❤️
Thank you for your recipe! I’ve made it twice now and I’m so excited to be able to make one of my favorite Thai dishes at home. I added 1 carrot and a few baby corn. Served pickled peppers with it and my family raved about how good it was!
Never fails! This recipe tastes just like the takeout! It’s so fast and easy too! Thanks Nagi!
Sounds like you nailed it Cassie, you won’t need to get takeaway anymore!
Fantastic recipe and easy to understand/follow. Turned out perfectly. Thank you!
That’s awesome Linn, thanks for letting me know!
Hi! this looks delicious. I see people saying they would add a little more sugar next time and I know that I usually like things on the sweeter side. could I used a bit of kecap manis in this recipe? instead of sugar or dark soy sauce? any recommendations? thank you!
Hi Rose, I prefer dark soy then you can adjust the sweetness to taste – N x
I followed this recipe to the “T” and may I say my mind went back to my first vacation to Thailand. Mmmmmm…thank you for the awesome recipe! It’s a keeper!
Wahoo! That’s so nice to hear!
Delicious! Made this tonight with a thinner pho noodle and they held up really well to the stir frying. I think the trick is to undercook the noodles slightly so they finish cooking with the sauce. Big fan of your recipes, and your mum’s blog got me through living in Japan for four months!
Yes you’ve got the right idea! Always undercook if you’re going to cook twice. I’m so glad you loved it Kailey!