Pad See Ew is one of the most beloved noodle dishes in Thai cuisine. Its popularity stems from its satisfying mix of soft rice noodles, crunchy vegetables, and rich savory sauce. The key to amazing Pad See Ew lies in finding the freshest ingredients and perfectly balancing sweet, salty, and umami flavors. While similar to other Thai noodle staples like Pad Thai, Pad See Ew stands out with its own unique combination of sweet soy sauce and Chinese broccoli.
Follow along to unlock the secrets of real deal Pad See Ew. We’ll explore everything from choosing the right noodles to must-have cooking tools. With this guide, you’ll be able to make restaurant-quality Pad See Ew at home. Let’s get cooking!
To make excellent Pad See Ew, you need to start with high-quality components. Here are the essentials for nailing this recipe:
Noodles
Sen yai rice noodles – The wide flat rice noodles are the best match for Pad See Ew. They hold up well to stir-frying.
Fresh or soaked dried noodles – Either fresh or soaked dried noodles work fine. Dried noodles just need 30 minutes of soaking before using.
Main Ingredients
Soy sauce – Use a good-quality sweet soy sauce. It gives Pad See Ew its distinctive flavor.
Oyster sauce – Adds savory umami notes. A couple tablespoons is perfect.
Chinese broccoli – The vegetable star of the show! Pick broccoli with crisp, bright green stalks.
Eggs – Scrambled eggs add protein. Eggs should be fully cooked but tender.
Garlic – Lots of minced garlic is essential for flavor. Use 6-8 cloves.
Protein – Chicken, pork, beef, shrimp or extra-firm tofu.
Produce
Onions
Bean sprouts
Chinese chives – Optional but provides flavor and crunch.
Oil and Seasonings
Vegetable oil for stir-frying
White pepper
Fish sauce
Sugar to balance seasoning
Equipment
Wok – Best for quick, high-heat stir-frying
Spatula – A long metal spatula helps toss noodles.
Knife and cutting board – For chopping veg. A sharp knife helps!
Measuring spoons – For adding sauces and seasonings.
Wooden spoon – For scrambling eggs.
Many Thai cooks also use a Thai noodle basket for blanching noodles. But a regular stock pot works too!
Step-by-Step Pad See Ew Recipe
Follow these tips for Pad See Ew success:
Prep the Noodles
Boil noodles until just tender but still firm. Be careful not to overcook.
Rinse noodles in cold water to stop cooking and prevent sticking.
Toss noodles with a little oil to separate.
Chop the Veggies
Peel and mince garlic – You want fine consistent pieces to flavor the oil.
Cut chicken into bite-size pieces if using.
Slice onions thinly for even cooking.
Chop Chinese broccoli stems diagonally into bite-size pieces to match tops.
Make the Sauce
Combine seasonings – Mix soy sauce, oyster sauce, sugar, white pepper, and fish sauce in a small bowl.
Adjust to taste – The sauce should strike a balance of salty, mildly sweet and savory.
Stir-Fry
Heat 1-2 Tbsp oil in wok over high heat.
Add eggs and scramble until just set but still moist. Remove eggs.
Add garlic and onions. Stir-fry until fragrant.
Add protein and stir-fry until mostly cooked through.
Add Chinese broccoli stems first then tops last.
Give sauce a final stir and pour over ingredients.
Toss the Noodles
Pour noodles into the wok.
Turn heat to high. Keep ingredients moving.
Toss and stir noodles constantly with your spatula and wooden spoon.
Don’t let them sit and stick to the wok.
Finish and Serve
Give noodles a final saucy stir.
Transfer Pad See Ew to a platter.
Top with scrambled eggs.
Garnish with extra chives.
Enjoy immediately while the noodles are fresh and full of wok hei.
Serving Suggestions
Pad See Ew Recipe
Pad See Ew is usually enjoyed on its own as a one-plate meal. But here are some tasty ways to round out your Thai feast:
Jasmine rice – Fluffy jasmine rice complements the soft noodles.
Thai fried chicken – Crispy fried chicken is a perfect protein pairing.
Fresh vegetables – A stir-fried veggie side balances the meal.
Thai iced tea – Sweet tea cools the palate after spicy food.
Mango and sticky rice – Sweet, coconutty sticky rice with fresh mango slices.
Feel free to get creative with your own Pad See Ew combo! The noodle dish pairs well with many Thai staples.
FAQs About Pad See Ew Recipe
What is pad see ew sauce made of?
Pad see ew sauce is typically made from soy sauce, oyster sauce, fish sauce, sugar, and sometimes tamarind paste or vinegar. The sauce creates the sweet, salty, and umami flavor that characterizes pad see ew.
What’s the difference between Pad Thai and pad see ew?
The main difference between pad Thai and pad see ew is the type of noodles used. Pad Thai uses thin rice noodles, while pad see ew uses wide, flat rice noodles. Pad see ew also has a sweeter, darker sauce compared to pad Thai.
Is pad see ew healthy?
Pad see ew can be a relatively healthy dish. The main ingredients are rice noodles, protein like chicken or beef, broccoli, and egg. However, the sauce uses quite a bit of oil and sugar, so moderation is key. Going easy on the sauce makes it healthier.
Is pad see ew the same as Drunken Noodles?
No, pad see ew and drunken noodles are different dishes. Drunken noodles use wide rice noodles like pad see ew, but they have a spicy sauce made with chili garlic sauce instead of the sweet soy sauce used in pad see ew. Drunken noodles also often contain basil.
Conclusion: Pad See Ew Recipe
The secrets of a crowd-pleasing Pad See Ew are using fresh wide rice noodles, quality ingredients like Chinese broccoli, a well-balanced sweet soy sauce, and properly stir-frying everything over intense heat. Follow the tips here for the perfect noodle texture and authentic Thai wok hei flavor. Once you master the basic recipe, add your own twist with different proteins or veggie sides. Happy Pad See Ew cooking! Let me know if you have any other questions.
Rice noodles: 150 grams (5 oz) fresh wide rice noodles (Sen Yai) or dried rice noodles soaked according to package instructions
Protein: 100 grams (3.5 oz) thinly sliced chicken, beef, pork, tofu, or vegetables (depending on your preference)
Egg: 1 large egg, beaten
Broccoli florets: 150 grams (5 oz) cut into bite-sized pieces (or other vegetables like baby bok choy, carrots, or green beans)
Garlic: 1 clove, minced
Shallot: 1 shallot, thinly sliced
Soy sauce: 2 tablespoons light soy sauce
Oyster sauce: 1 tablespoon oyster sauce
Dark soy sauce: 1 tablespoon dark soy sauce (optional, for color)
Brown sugar: 1 tablespoon brown sugar
Vegetable oil: 1 tablespoon vegetable oil
White pepper: ½ teaspoon ground white pepper
For Serving (Optional):
Lime wedges
Fresh cilantro
Chili flakes (for a spicy kick)
Instructions
Prepare the Ingredients:
If using dried rice noodles, soak them according to package instructions.
Slice your chosen protein (chicken, beef, pork, tofu) thinly.
Wash and cut the broccoli florets (or other vegetables) into bite-sized pieces.
Mince the garlic and thinly slice the shallot.
In a small bowl, whisk together the light soy sauce, oyster sauce, dark soy sauce (if using), brown sugar, and white pepper.
Heat the Wok: Heat your wok or large skillet over high heat. Add the vegetable oil and swirl to coat the pan.
Scramble the Egg: Push the oil to one side of the pan. Crack in the beaten egg and scramble it until cooked through. Remove the cooked egg from the pan and set aside on a plate.
Stir-Fry the Protein: Add the sliced protein to the hot wok and stir-fry for 2-3 minutes, or until browned and cooked through. Push the cooked protein to the side of the pan.
Add Garlic and Shallot: Add the minced garlic and sliced shallot to the empty space in the wok. Stir-fry for 30 seconds, until fragrant.
Incorporate the Noodles: Add the soaked and drained rice noodles (or cooked dried rice noodles) to the wok. Toss with the stir-fried ingredients to combine.
Add the Sauce: Pour in the prepared sauce mixture and toss the noodles and vegetables together to coat them evenly.
Incorporate Broccoli and Egg: Add the broccoli florets (or other vegetables) to the wok and stir-fry for another 1-2 minutes, or until tender-crisp. Add the cooked scrambled egg back to the pan and toss to combine.
Serve Hot: Remove the Pad See Ew from the heat and transfer it to a serving plate. Enjoy immediately!
Notes
High Heat & Short Cooking Time: Pad See Ew is a fast stir-fry, so it's important to use high heat and cook everything quickly to avoid overcooking the noodles.
Protein Choice: You can use any protein you prefer, or even make a vegetarian version with just vegetables and tofu.
Soy Sauce Variations: Adjust the amount of soy sauces to your taste preference. You can use less dark soy sauce if you don't want the noodles to be too dark.
Noodles: Fresh wide rice noodles (Sen Yai) are traditional, but dried rice noodles work too (soak or cook according to package instructions).
Vegetables: Feel free to experiment with other vegetables like baby bok choy, carrots, or green beans.
Serving Suggestions: Pad See Ew is traditionally served with lime wedges, fresh cilantro for garnish, and chili flakes for those who like it spicy.
Nutrition Facts
Pad See Ew Recipe (Thai Stir-Fried Rice Noodles)
Serves: 2-3 servings
Amount Per Serving:
1 serving
Calories
450-600
% Daily Value*
Total Fat20-30g
30.8%
Saturated Fat 5-10g
25%
Trans Fat 0g
Cholesterol100-200mg
33.3%
Sodium800-1200mg
33.3%
Total Carbohydrate60-70g
20%
Dietary Fiber 3-5g
12%
Sugars 10-15g
Protein20-30g
Vitamin A Low
Vitamin C Moderate
Calcium 5-10%
Iron 10-20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me