Pad See Ew is a quick and delicious homemade Thai noodle stir fry with plenty of bold flavor! This popular Thai street food features chewy wide rice noodles quickly stir-fried with egg and Chinese broccoli, and all coated in a rich and savory soy sauce mixture. You can add a protein or keep it meatless!
Pad See Ew
You’ve likely ordered Pad See Ew at a restaurant or enjoyed it as take-out before. However, it’s not be be confused with Pad Thai or Drunken Noodles, which are similar but not quite the same. Pad See Ew features dark soy sauce as the main sauce ingredient and it not a spicy dish.
It is one of my all time favorite quick and easy dinner recipes. These Thai stir-fried noodles feature chewy wide rice noodles seared to have a little caramelization. The dish also features Chinese broccoli, eggs, and a salty, sweet, and savory sauce. While I usually add a protein like shrimp, thinly sliced chicken, beef, or firm tofu, you can also leave it as a simple rice noodle dish.
The sauce for Pad See Ew is one of the best parts of the whole thing! It consists of a few bold ingredients, and each one is important to creating the most in depth savory flavor possible. While soy sauce is the star of the show, it’s complimented beautifully by a medley of other ingredients like fish sauce, oyster sauce, chicken stock, and much more. When it all comes together in the pan with the noodles and broccoli, irresistible Pad See Ew is created!
What is Pad See Ew?
This is a Thai stir-fried noodle dish that is similar to Pad Thai and Drunken Noodles, but is distinctly different from both. It literally translates to “stir-fried soy sauce noodles” and is pronounced like “pad see you.”
Pad See Ew features wide rice noodles that are stir fried with Chinese broccoli and eggs. The biggest difference here is that this dish features dark soy sauce in addition to the fish sauce. Dark soy sauce is actually the main ingredient of the sauce in this dish.
How to Make Pad See Ew
Ingredients You’ll Need:
For the stir fry:
- Chicken – You can omit the protein entirely or swap it for tofu, beef, or shrimp.
- Dark Soy Sauce – Dark soy sauce is richer, deeper, and darker in color and flavor. Use this soy sauce unless you have to substitute for gluten free.
- Peanut Oil – This is a neutral cooking oil that lends a very light nutty flavor to the dish.
- Garlic – Use fresh garlic for the best aroma and flavor.
- Chinese Broccoli – Many grocery stores do carry Chinese Broccoli. If you’re having a hard time finding some, head to your local Whole Foods or Asian market for better luck.
- Eggs – two large eggs will be good.
- Wide Rice Noodles – if you don’t have access to fresh, feel free to use dried wide rice noodles and cook them first according to the package instructions.
- Soy Sauces – For the signature sauce, you’ll need both dark AND light soy sauce!
- Fish Sauce – This sauce is used in so many Thai recipes, as it lends a ton of flavor to everything it’s mixed with.
- Oyster Sauce – use gluten free or vegetarian option if needed.
- Chicken Stock – For the best results, I always recommend using Homemade Chicken Stock when available.
- White Vinegar – This ingredient helps add a light tangy note.
- Brown Sugar – use light or dark if needed.
- Peanut Oil
- White Pepper
Important Recipe Ingredient Notes:
Dark Soy Sauce – Dark soy sauce differs from your usual soy sauce as it is richer, deeper, and darker in color. It’s the preferred soy sauce to use in Pad See Ew, as it’s what dyes the noodles a darker color and gives the dish a richer flavor. Dark soy sauce is not gluten free, though. If you have to substitute it, do what you have to do, and use the gluten free soy. Your dish will still be amazing!
Wide Rice Noodles – Traditionally, this dish is made with fresh rice noodles, but those are very hard to find in Western countries. Check your local Asian market and if you happen to find some, consider yourself lucky! Otherwise, feel free to use dried wide rice noodles and cook them first according to the package instructions.
When using fresh noodles, let them warm to room temperature or pop them into the microwave for a few seconds to warm and soften. Otherwise, you will have a hard time separating the cold fresh noodles in the wok.
Protein – Whether you’re using chicken, shrimp, beef, or tofu, prep it the same way and suggested in the recipe. Cook it first per recipe as well, just note that shrimp will take you less time to cook. If using tofu, cut it into about 1/2 inch pieces and sear them on all sides for a few minutes.
Prepare your ingredients.
Cook the rice noodles according to package instructions, drain, and set aside.
Whisk the sauce ingredients together.
Slice the chicken into thin pieces. Mix the chicken with cornstarch, dark soy sauce, and oil.
Mince the garlic and cut the broccoli. To cut Chinese broccoli, simply remove the leaves from the stem and slice the stem into thin pieces. Roughly chop the broccoli leaves.
Whisk the eggs with just a small splash of light soy sauce.
Cook the first key ingredients.
Preheat your wok with a little peanut oil, then add the garlic and cook until fragrant.
Add the chicken to the wok and sear it. Add the broccoli stems, continuing to sear until everything’s almost done.
Toss the broccoli leaves into the wok and cook until wilted. Then, move everything to the sides and add the eggs to the center of the wok. When the eggs are half cooked, mix everything together.
Sear the noodles and finish the dish.
Searing is your friend! One of the key aspects of Pad See Ew is that signature sear on the noodles. The way to achieve that is to get your wok hot, hot, hot, before adding the noodles. Then, after you’ve added the noodles and tossed them in sauce, let them sear for a few seconds before moving. Then, toss and let them sear again. This will give you the irresistible, delicious sear on the noodles!
Once the noodles are seared and they’re mixed with the sauce, add everything back into the wok. Give everything a good stir to combine, then remove the wok from the heat and enjoy your Pad See Ew!
Frequently Asked Questions
What does Pad See Ew taste like?
Pad See Ew had a rich, deep flavor that is a combination of salty, savory, and a little sweet. It is not a spicy dish! To balance the dark soy sauce, there’s a lovely note of sweetness from the oyster sauce and brown sugar.
If you do want to make it spicy, you can add one or two (or more) Thai chili peppers when sautéing the garlic.
Is Pad See Ew Gluten Free?
If you use the dark soy sauce as this dish calls for, it will NOT be gluten free. Dark soy sauce does not come in a gluten free option. If you want to make it gluten free, you definitely can (and I do all the time)!
To make it gluten free, you have to substitute gluten free soy sauce instead of dark and light soy sauces. You also need to make sure to use gluten free oyster sauce. The flavor will not be as rich as with dark soy sauce but it will still be fantastic.
Store leftover stir-fried noodles in an airtight container, in the refrigerator. It should be good for about 2-3 days. I recommend reheating it back in your wok with a little extra peanut oil. (If the noodles seem a little dry, you can add a tablespoon or two of chicken or vegetable stock to re-invigorate them.)
What else to serve with Thai noodles?
As an appetizer to these stir-fried noodles, you can serve Thai Spring Rolls or Chicken Satay. If you want a light appetizer, make a vegetable plate and serve it with Peanut Sauce for dipping.
Pad See Ew Recipe
Pad See Ew
- 8-10 oz chicken breast or thigh meat can also use beer or firm tofu
- 1 tbsp dark soy sauce
- 1-2 tbsp peanut oil
- 1 tbsp cornstarch
- 3 garlic cloves minced
- 4-5 stalks of Chinese broccoli fewer for very thick stalks
- 2 eggs
- 1 lb wide rice noodles
- 3 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 4 tbsp oyster sauce
- 3 tbsp chicken stock
- 1 tbsp white vinegar
- 1 tbsp brown sugar
- 2 tbsp peanut oil
- 1/8-1/4 tsp white pepper
- Cook rice noodles according to the package instructions, drain and set aside.
- Whisk the ingredients for the sauce together and set aside.
- Slice chicken into thin pieces and mix with cornstarch, dark soy sauce, and a little oil.
- Mince garlic and cut the broccoli. To cut the Chinese broccoli, cut off the leaves off the stem and slice the stem thinly. Roughly chop the broccoli leaves. Whisk the eggs with a touch of soy sauce. Set aside
Cooking Pad See Ew:
- Make sure your work is greased or seasoned. Preheat your wok over medium heat and add a little peanut oil. Add in garlic and sear until fragrant.
- Add chicken, spread it around. Start to sear and add broccoli stems after the first toss. Continue to sear until it's almost done.
- Add in the broccoli leaves and cook until wilted. Move everything to the side and add in the eggs. Start to stir and when eggs are half cooked, mix everything together.
- Take everything out of the wok and set aside.
- Heat up the work on medium-high to high heat and add some more peanut oil.
- Add the noodles, whisk the sauce one more time, and pour it over the noodles. Toss is and let them sear for a few seconds, until the get a sear on.
- Toss again and let them sear while you add everything else back in. Once you get some of that sear on the noodles, which will only take a few seconds at high heat, take the wok off heat and serve your Pad See Ew!
Man, this was so good!