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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!!
Pad se ew is one of my favorite Thai recipes. This was my first time making it, and it turned out great! Quick, easy, and tasted just like the restaurants. Thank you for publishing your recipe, and putting notes on it! I found them very helpful when looking for the ingredients. I couldn’t find the kecap manis, so I used sweet soy sauce from ABC company. I also LOVE that you put the nutritional information. I’m on a diet, but I could eat this because I could see the calories for it. Thank you so much.
Love this! So quick and delicious that it’s now on high rotation in our household.
Yessss! So great you enjoyed this one Beccy, thanks for letting me know! N xx
Can I substitute another sauce besides oyster sauce? I’m allergic to shellfish. Thanks.
Hi Julie! Hoisin will work too 🙂 Slightly different flavour of coarse, but similar overall!
I love this recipe. It is my go-to when we have friends over because I can easily double it and everyone is always impressed with how good it tastes! I always add fresh green beans and thinly sliced red bell peppers just to spice it up a bit. Excellent recipe!!
That’s so great to hear Allie! Thank you for letting me know – N xx ❤️
Can’t wait to try this recipe! Just one question – do I need to season or marinate the chicken, or the sauce itself is enough? Thanks
Sauce is enough! 🙂
Hi, sorry, I’m answering a year later, but I just wanted to say thank you!! I made this recipe numerous times and each time it came out super delicious, like all your other recipes! Many thanks, Nagi!
This was delicious! I doubled the recipe and didn’t add any water to the sauce. I read your comments before and someone commented how it was too watery. My oyster sauce isn’t too thick. Came out perfectly! Topped it off with some chili powder I bought from Thailand to give it some kick.
WHOOT! Fantastic to hear Victoria, thanks for letting me know! N xx
This recipe is spot on we love it thankyou
I’m so pleased to hear you enjoyed it Kellie! Thank you very much for your message – N xx
My boyfriend and I made this tonight and it was delicious! We used pak choy instead of gai lan, as I prefer it. Also added in some julienne carrot and spring onion. The sauce was so flavoursome! Can’t wait to try some of your other recipes x
That’s so fantastic to hear Jade!! Thanks for trying my recipe and taking the time to come back and let me know you enjoyed it! N xx
Hi, I don’t have the dark soy sauce or honey at the moment to make it. Will it be ok if I omit? Or if I use light soy sauce? Or chili soy sauce?
Hi Stephanie! Use light soy and sugar 🙂
Made this tonight. Used the carrot, onion and bean sprouts as I didn’t have the broccoli. Added in a little fish sauce to the sauce ingredients and sprinkled the finished dish with crushed peanuts and chopped scallions. My family of 5 all came back for seconds so this is definitely a winner!
Whoot! Fantastic to hear Ginny, thanks for letting me know! N xx
Forgot to mention that I also added a can of sliced water chestnuts.
Hi Nagi,
Just made this. I followed the recipe exactly but I used beef instead of chicken. I found the sauce to be very thin and luiquidy. We didn’t get that nice saucy texture like you have in the photo. Any idea where I went wrong or how I can thicken up the sauce? Thanks!
Hi Cassie! The main ingredient that thickens the sauce is the oyster sauce, is the one you used thick like tomato sauce?? It should be 🙂
Delicious!!! Followed the recipe didn’t change a thing…. Will throw in a red chili next time for some added spice….
FANTASTIC to hear Midge! Thank you so much for letting me know. Hope you have a great weekend! – N xx
This doesn’t taste like any pad see ew I’ve ever tasted. It’s more salty and not sweet at all. It’s not terrible, but I will be trying out other recipes before using this one again.
Hi Michele! You’ll find much sweeter versions at some Thai takeout places which are much more westernised versions. 🙂 I do hope you find the one that suits your palette!
Is the chicken cooked prior to being put in the wok or is it cooked once in the wok?
Hi Ashley! Nope, it’s raw chicken 🙂 It’s cooked in the wok. N xx
Hello- I just made this tonight- but with variations on what I had in the fridge. Ground pork, with head cabbage and carrots, and chow fun fresh noodles. Your sauce is definitely what pulls everything together, and the egg trick…love it. Kind of like when I make chilaquiles and mix the egg into the tortilla chips and it gets that awesome texture.
I will definitely make this recipe again when I have a chance to go shopping for your ingredients.
Can’t wait to check out more recipes on your blog. I’m sold!!!
I love hearing that you adapted this using what you have! 🙂
Just made this, loved it. Big raves from family who repeatedly stated way better than restaurant.
AWESOME!!! I’m so glad to hear that Carl, thanks for letting me know! N xx
I made this last night, but without the meat. We had a small pork tenderloin that we roasted and served it with the Nuoc Cham dipping sauce from your lemongrass chicken recipe. It was FABULOUS! There was a small disaster when I lost half of the rice noodles (I knocked them over in the sink) but there were still plenty left. Thanks again for another wonderful recipe! My husband is excited every time I tell him that I am making something from you! Hugs and Kisses to Dozier!!!
I’m so pleased to hear you enjoyed this Cheryl! Thank you for letting me know!!! 🙂 N xx
Both these recipe look devourishness. They need a new hyperbole of thei rown, obviously.
But the Wok. Is a Wok really functional on a western style stove burner? What are you
using?
I want to follow your method exactly, but of course I will likely have to make do with a fry pan.
Hi MB! I actually have an electric stove and yes it works 🙂 Just need to get it smoking hot! The wok itself is a great heat conductor on the base and sides 🙂
Do you think this could work if I don’t use the oyster sauce? It is the one ingredient I wasn’t able to get.
Sorry Jan it’s a pretty key ingredient for this recipe 🙂
Thank you very much for this recipe! I tried it tonight and the result was very good, even though it was my first time cooking this dish ever! I used to eat it a lot as a student from a Thai place around the corner and was wondering how to make it myself. I think your recipe is very much on point and it tasted almost like I experienced back then in college time.
Personally I like a little more egg with the noodles so I used 2 eggs instead of one, and normal broccoli since I can’t buy Chinese broccoli where I live. I think I’ll experiment a bit with the recipe to try out different variations, but as you mentioned – the sauce is key to this recipe, no doubt that your sauce recipe is perfect and should not be tinkered with.
Thanks again for this recipe, everyone I cooked it for yesterday loved it. At least they said so 😉
High five! I’m so thrilled to hear that you enjoyed this Franz, thanks very much for letting me know! N xx