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!!
Another fabulous recipe!! Your recipes have changed the way I eat..in a good way. Fresh,easy to prepare and budget friendly. Thankyou Nagi and Dozer.
I love hearing that Marcia, thank you for your lovely feedback! N x
I have looked for “dark soy sauce” at Asian markets here in Reno, Nevada, and they don’t know what I am talking about! Do you have a brand name?
That is a terrifying thought – that an Asian Store doesn’t know about dark soy sauce?? Here’s a few: Lee Kum Kee https://www.amazon.com/Lee-Kum-Kee-Premium-Sauce/dp/B0001EJ4CU. Blue Dragon https://www.amazon.com/Blue-Dragon-Dark-Sauce-150ml/dp/B00MWUBXRK. There’s loads of brands and I haven’t had a miss yet! 🙂
What about Healthy Boy Brand sauces? What is the difference between dark soy sauce and dark sweet soy sauce?
Hi Larry! That’s a Thai brand 🙂 Dark soy is not sweet and it’s watery, dark sweet soy is sweet and like a thin syrup. If you can only find dark sweet, that’s fine to use just skip the sugar 🙂 N x
I’m loving your recipes. Thankyou. Planning on cooking the pad see ew as soon as I can find the ingredients – living in Melbourne. Good Asian shops scattered around but not always easy to get to. Thanks again.
Hi Mavis – you’ll find all these ingredients at Woolies and Coles 🙂 N x
Why did you remove the Print option , Please ADD IT Your site is Excellent!!
Hi Peter, I promise it’s there, it’s on the recipe card! There’s a button 🙂 N x
Hope you are overcoming the leaking roof! Two months’ worth of rain in a day ! And also hope Dozer is over his heartburn !! Can pups rake Mylanta 🙂 ? Make Pad See Ew often and we must both keep our eyes on David Thompson. Yep, learnt to cook eggs like this from him also 🙂 ! Are you aware his shows are on Foxtel at the moment!! Altho’ I live semi-rurally all our supermarkets keep at least 4-5 Asian vegetables including gai lan . . . . methinks we are very lucky . . .
Hello Nagi! This recipe looks fabulous. To increase the heat in this dish would I just add crushed red pepper flakes? Thanks for the input!
Turned out the gutters were full! Has it been pouring down there?? N x
Just for info for Australian readers – yes, I use the same noodles as Nagi, BUT: are you all aware of the US on-line firm ‘iHerb’ ? It keeps e’thing but the kitchen sink in foods, food supplements etc – have just looked and want the wide brown Pad Thai ones + a ‘Costco-like’ load of other stuff. Yes, our exchange rate is poor at the moment , but $4 is not so much ! Have bought from them for ages and can recommend ! If you buy more than about $A50 freight is free and you get brownie points for your next purchase. Buy a lot of spice mixes from there also.
I never heard of it! But am spending my Friday night doing online shopping and that’s on the list!! N xx
Greetings, Nagi – Thanks for posting this updated recipe. I haven’t made Pad Sei Ew for a few months, but it is always a favorite. Fortunately, I have an 18,000 BTU burner on my home range, so I can get some good caramelization. I’ve found the bigger, wide noodles—true Sen Yai—is more durable in the high heat required. Fortunately, here in North America, if you don’t have a Thai market nearby, they are available by online order.
The original post was a great recipe, and I’ll try this update in a few days.
I am SO JEALOUS!!!!!!!!!!!
Thank you for updating and publishing. I am obsessed with Asian noodles of all sorts and this will go to the top of the list of recipes to try.
Hope you get a chance to try it Alonna! N x
This looks really yummy N!
Poor Dozer looks so miserable! I bet he’ll think twice b4 eating that again! 🤔 😂 Maybe not!
I finally got a better internet provider after 6 wks with no internet! Two phones didn’t have service around here and they said they did! Plus I wanted a good phone! Now I can comment again! Need to catch up with everything u have made! 😀
My whole business would shut down if I didn’t have internet for 6 weeks!! 😂
Hi Nagi,
I always enjoy your blog and have adapted many of your recipes to my cooking including Irish soda bread. However my husband of over fifty years said your no knead soft buns are the very best buns he has ever eaten in his life. The only adaptation I make is to add a little oil to help keep them fresh longer. I find the dough also adapts well to the addition of raisins or other dried fruits, and to being shaped and flavoured into cinnamon rolls.
We love Dozer. Thanks to both of you for the pleasure you both give us.
Faye and Ray from Ottawa, Canada
Oh wow what wonderful feedback Faye! I’m so pleased your husband enjoyed them! N x
Will bookmark this for when my daughter comes back from studying overseas, Nagi – her favourite. Glad to see you have become a Costco convert (a 45 minute drive for us!)
It is terrifying how much I bought…. 😂 Some amazing finds! Monterey Jack cheese – so cheap! And really good quality frozen prawns, what a great find!! N x
I’ve been waiting for you to do this. Thanks Nagi! Making this tonight.
Hope you enjoyed it Alan! N x
So easy and taste like take out.. my children really enjoyed so much. No more take out.. Thanks for sharing this recipe Nagi.
So glad your kids enjoyed it Charlotte! N x
looks delicious. Years ago I made a easy version that used soy,molasses and fish sauce. In my area of southern ca. we have a large “little Saigon ” shopping area where I’m able to get fresh and still warm rice noodles.
You’re so lucky! Fresh noodles are the BEST 🙂 N x
One of my favorite Thai dishes and always thought it’d be difficult and involved to make. So easy and absolutely delicious. I used chicken breasts in place of the thighs. I don’t need to go out anymore when I want my Pad See Ew. I will be making this on a regular basis.
I’m so glad you enjoyed this Pamela! Thank you for letting me know! N x
Tried this recipe twice, the second time, I read the directions a bit more closely and realized I used twice the dried noodles than the recipe calls for. (wondered why it was a bit dry). I doubled the recipe to fit with the amount of noodles and it delicious (not just my opinion, 3 other nerd foodies as well). The cooking instructions were as important at the ingredients. I have officially put this in my “Keepers” file. Thank you!!
I’ve done that before too! I used the FRESH noodles weight for DRIED and it was way too much noodles 🙂 Glad it was enjoyed Gene! N x
This was very good and will be better next time when I double the sauce. I followed the substitution for dark soy sauce, which may have made the sauce more subtle than I’d like but still very good. I also used shrimp instead of chicken and bok choy. Easy and good leftovers also.
Pad See Ew makes fabulous leftovers, if you like it saucy you can always double the sauce as you suggested ❤️
Hi I just wanted to let you know that the Sen Yai rice noodles are available at a green grocer in Zetland, Sydney!
Oh great!!
Very good with simple ingredients that is always vailable in my kitchen except for the chinese bok choy. I used romaine lettuce instead, it was just as good. Thank you for sharing! Can’t wait to try your padthai, another favorite in my household.
I’m so glad you loved it Mae!
Super easy, super tasty. Not more needs to be said.
Terrific, thanks Peter!
Amazing recipe – as per usual! I never even considered making pad see ew at home. Game changer!
You’ll never look back! So much better than take out!