Pad See Ew is a savory Thai stir-fried noodle dish featuring wide rice noodles tossed with soy sauce, Chinese broccoli, egg, and your choice of protein—typically chicken, beef, or tofu. This classic Thai street food favorite is loved for its deep, smoky flavor and satisfying chewiness. Best of all, it’s fast, easy, and incredibly adaptable, making it a weeknight dinner dream.
Why You’ll Love This Recipe
You’ll love Pad See Ew because it hits every note your taste buds crave—savory, slightly sweet, and deeply satisfying. The chewy rice noodles soak up the rich, smoky soy-based sauce, while tender slices of chicken (or tofu) and crisp Chinese broccoli add both protein and crunch.
Unlike overly complex dishes, Pad See Ew delivers bold flavor with just a handful of pantry-friendly ingredients and can be made in under 30 minutes. Whether you’re new to Thai cooking or a seasoned home chef, this comforting stir-fry is an easy, delicious way to bring authentic Thai street food straight to your dinner table.
INGREDIENTS FOR PAD SEE EW
Noodles & Protein
- Wide rice noodles – soft, chewy texture perfect for stir-frying
- Chicken breast – thinly sliced; can substitute with beef, shrimp, or tofu
- Eggs – scrambled into the dish for richness and body
Vegetables
- Chinese broccoli (gai lan) – adds crunch and slight bitterness
- Garlic – aromatic base for building flavor
Seasonings
- Dark soy sauce – deep color and bold flavor
- Light soy sauce – saltier and lighter than dark soy
- Oyster sauce – umami-packed and slightly sweet
- Sugar – balances saltiness
- White pepper – subtle heat and aroma
Oil
- Vegetable oil – high smoke point, ideal for wok cooking
HOW TO MAKE PAD SEE EW
- Prepare ingredients: Soak or separate fresh rice noodles. Chop Chinese broccoli into bite-sized pieces, slice protein thinly, and mince garlic.
- Make the sauce: In a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, and sugar. Set aside.
- Cook the protein: Heat oil in a wok over medium-high heat. Add sliced chicken and stir-fry until browned and cooked through. Remove and set aside.
- Stir-fry vegetables: Add more oil if needed. Toss in garlic and Chinese broccoli, cooking until slightly softened.
- Add eggs: Push vegetables to the side and scramble the eggs in the center. Stir to mix everything.
- Add noodles: Add rice noodles to the wok and pour the sauce evenly over them.
- Combine and char: Add the cooked chicken back in and stir-fry everything. Let the noodles sit undisturbed briefly to get some wok char.
- Serve: Plate immediately with a dash of white pepper or chili flakes, if desired.
DIETARY INFORMATION
Standard Pad See Ew is not vegetarian or gluten-free in its traditional form, but it can be adapted to meet various dietary needs:
- Vegetarian: Substitute chicken with tofu and use vegetarian oyster sauce (mushroom-based). Ensure all sauces used are plant-based.
- Vegan: Follow the vegetarian substitutions and omit the eggs, or use a vegan egg alternative like chickpea flour scramble or tofu scramble.
- Gluten-Free: Use certified gluten-free soy sauces and gluten-free oyster sauce. Most rice noodles are naturally gluten-free, but always double-check the label.
- Low-Calorie: Reduce the portion of noodles and increase vegetables like bok choy, napa cabbage, or bell peppers. Use lean proteins like chicken breast or tofu and cook with less oil.
- Dairy-Free: Naturally dairy-free, as no milk or cheese is used in traditional recipes.
- Nut-Free: This dish is nut-free as written, but always check sauce labels for cross-contamination warnings.
With just a few substitutions, Pad See Ew can be enjoyed by people with a wide range of dietary preferences or restrictions.
Pad See Ew (Thai Stir-Fried Noodles with Soy Sauce)
Ingredients
- 14 oz fresh wide rice noodles or dried, soaked per package
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil plus more if needed
- 2 cloves garlic minced
- 1 chicken breast thinly sliced (or substitute with beef. tofu or shrimp)
- 2 large eggs
- 1 bunch Chinese broccoli gai lan, chopped into 2-inch pieces
Instructions
- Prepare noodles and chop all vegetables and protein.
- In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper. Set aside.
- Heat 1 tablespoon oil in a wok over medium-high heat. Add sliced chicken and stir-fry until fully cooked. Remove from wok and set aside.
- Add 1 tablespoon oil to the same wok. Sauté garlic until fragrant. Add Chinese broccoli and stir-fry for 1-2 minutes.
- Push broccoli to one side. Crack in the eggs and scramble until nearly cooked.
- Add rice noodles and sauce mixture. Stir-fry to evenly coat.
- Return chicken to the wok. Toss all ingredients together and let sit briefly to char slightly.
- Serve hot with optional chili flakes or lime wedges.
Notes
Calories: 115
Carbohydrates: 15g (5% DV)
Protein: 3g (6% DV)
Fat: 5g (8% DV)
Saturated Fat: 0.7g (4% DV)
Fiber: 2g (8% DV)
Sugar: 7g (14% DV)
Sodium: 510mg (22% DV)
*Nutrition information is an estimate and may vary based on specific ingredients used.
RECIPE TIPS
- Protein swaps: Use beef, tofu for a vegetarian version, or shrimp for seafood lovers.
- Noodle tips: Fresh rice noodles work best; if using dried, soak until pliable and avoid overcooking.
- Wok hei: Let the noodles sit briefly without stirring to develop that coveted “wok char.”
SERVING IDEAS
- Serve with Thai cucumber salad or spicy papaya salad (som tam) for contrast
- Pair with Thai iced tea or lemongrass cooler
- Add chili vinegar on the side for heat lovers
- Garnish with lime wedges and crushed peanuts if desired
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.
