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Home Cuisines Thai Recipes

Pad See Ew (Thai Stir Fried Noodles)

By:Nagi
Published:28 Oct '21Updated:11 Oct '22
893 Comments
Recipe v Video v Dozer v

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”!

Close up of Pad See Ew noodles on a plate with chopsticks, ready to be eaten

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:

  1. 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!

  2. 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!

Chopsticks pulling up Pad See Ew

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:

Ingredients in Pad See Ew sauce
  • 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:

Ingredients in 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:

  1. Cook chicken and vegetables first, then remove

  2. 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!

How to make the best Pad See Ew at home
  1. 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.

  2. 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!

  3. Crack egg straight into the wok.

  4. Scramble egg – Then mix to scramble it. Speed is of the essence here – we want scrambled egg not a sunny side up egg!

How to make the best Pad See Ew at home
  1. 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.

  2. Add noodles and sauce into the wok.

  3. 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 breakfast 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.

  4. 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!

Pad See Ew in a wok, fresh off the stove

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.

Close up of Pad See Ew - Thai Stir Fried Noodles on a plate, ready to be eaten

Pad See Ew – Thai Stir Fried Noodles

Author: Nagi | RecipeTin Eats
Prep: 8 minutes mins
Cook: 10 minutes mins
Total: 18 minutes mins
Noodles, Stir Fry
Thai
4.93 from 298 votes
Servings2 – 3 people
Tap or hover to scale
Print
  • 4318
Recipe video above. Pad See Ew (which means Stir Fried Soy Sauce noodles) is one of the most popular Thai street foods. Traditionally made with Sen Yai which are wide, thin rice noodles which are not that easy to come by. So use dried rice noodles instead – I've eaten enough Pad See Ew at Thai restaurants to assure you that there is no compromise on flavour!
KEY TIP FOR SUCCESS: Cook the chicken separately from the noodles. Home stoves are no match for the fierce heat of restaurant and street vendor burners. You have to cook separately to get caramelisation on the noodles which is key for authentic flavour. If you don't, the noodles will just stew and your dish will lack flavour!

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:

1. Noodles – Pad See Ew is traditionally made with Sen Yai fresh rice noodles which are wide, flat rice noodles. These are hard to handle and quite difficult to find, even at Asian grocery stores – you need to go to a Thai grocery store.
Easiest to use wide, dried rice stick noodles. I use Pad Thai noodles, the widest you can find at supermarkets.
Fresh rice noodle – Feel free to use, follow the directions in Char Kway Teow to prepare the rice noodles for cooking.
Other noodles – can be made with other noodles, fresh or dried, rice or egg noodles. However, I do not recommend using vermicelli as it is too thin for the strong flavours of the sauce.
2. Dark soy sauce has a stronger flavour than ordinary and light soy sauce, and stains the noodles brown. Can sub with ordinary soy, but noodles won’t be as dark and flavour will be slightly less strong.
3. Light soy sauce – Do not substitute with more dark soy sauce, the flavour is too intense. More on different types of soy sauces here.
4. Chicken – You can substitute the chicken with other proteins suitable for stir frying, even tofu or prawns.
5. Chinese Broccoli (Gai Lan, kai lan)If you can’t find Chinese broccoli, you can substitute with other leafy Chinese vegetables such as pak choy or bok choy. Or use broccolini – cut them in half lengthwise.
6. Nutrition per serving, assuming 3 servings.

Nutrition Information:

Serving: 260gCalories: 510cal (26%)Carbohydrates: 73.4g (24%)Protein: 25.1g (50%)Fat: 13.2g (20%)Saturated Fat: 2g (13%)Cholesterol: 105mg (35%)Sodium: 406mg (18%)Potassium: 169mg (5%)Fiber: 1.6g (7%)Sugar: 2.9g (3%)Vitamin A: 9600IU (192%)Vitamin C: 75.1mg (91%)Calcium: 40mg (4%)Iron: 1.4mg (8%)
Keywords: Pad see ew, Thai stir fried noodles
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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.

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Hi, I'm Nagi!

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893 Comments

  1. Angeli Sivaraman says

    December 9, 2023 at 11:19 am

    5 stars
    So good!!! I just love your Asian Takeout recipes 🙂 I calculated it, and I spend about 1/3 the price making it at home versus picking it up at the restaurant! Win!! I made this with tofu and broccolini and Added some crushed red pepper to this one 🙂

    Reply
  2. Sarah says

    December 5, 2023 at 11:29 am

    5 stars
    Great recipe! Easy to make and tastes just like takeaway!

    Reply
  3. Jacinta Smith says

    December 2, 2023 at 10:23 am

    5 stars
    One of our favourites

    Reply
  4. Cindy says

    December 2, 2023 at 9:05 am

    5 stars
    This is one of our favourites. Have made it many times. It is restaurant quality, actually better!!!! 😁😁

    Reply
  5. Diane says

    December 1, 2023 at 12:09 pm

    5 stars
    My adult boys devoured it and insisted I make it again

    Reply
  6. Lisa Zerbe says

    November 30, 2023 at 7:00 pm

    5 stars
    This may not be the most exciting recipe here but I think it is the one I’ve made the most, I just keep going back to it, we even added chilli crisp to it once, yum!

    Reply
  7. Rose says

    November 18, 2023 at 9:05 am

    5 stars
    Yum and easy!! I do double the sauce though as I prefer a bit more. Left overs heat up great in microwave.

    Reply
  8. Trish says

    September 16, 2023 at 9:54 am

    5 stars
    Another winner!!! Working our way through the “Dinner” cookbook, but some recipes just need to be made several times, this is one of them!!! A firm favourite ❤️

    Reply
  9. Sam says

    August 23, 2023 at 4:00 pm

    5 stars
    Loved this recipe! I’m not normally a fan of this dish when I’m out because it’s usually too slippery for my liking but this recipe was delicious. Great flavour and really easy to cook, will add some extra veggies next time but loved the sauce and the quantity. Was even tastier the next day

    Reply
  10. Holly Bootsma says

    August 19, 2023 at 9:51 pm

    I really wanted to love this but found the oyster sauce really overwhelming. I’ll use less next time and add some chilli

    Reply
  11. Nat says

    August 17, 2023 at 8:10 pm

    5 stars
    Just delicious, the whole family loved it… I have never seen my 5yo eat so fast before! Thanks for the amazing recipes, Nagi.

    Reply
  12. Amanda says

    August 15, 2023 at 8:53 pm

    Fabulous, Added a little chopped ginger and used Konjac noodles to keep carb count down, but still super tasty. Added some chopped red bell peppers and carrot sticks for some more veggies, and it worked a treat, THANK YOU SO MUCH Nagi for these terrific tasting and easy recipes. Love your work.

    Reply
  13. Rebecca Wright says

    July 28, 2023 at 7:06 pm

    Used the cookbook version of this recipe (followed the recipe to the letter) and I’m disappointed. Pad see ew is flavourless and not saucy. If I try again (and that is a big ‘if’), I will double or triple the sauce.

    Reply
  14. Xtina says

    July 22, 2023 at 8:51 am

    I love this recipe! I’ve made it 3 times now for my family – even my toddler loves it! I’ve only used broccolini as my veggie – it needs to be cooked a bit longer than the chicken to soften properly. Plus I double the sauce recipe so there’s enough to coat the chicken and veggies as well.

    Reply
  15. Leona says

    July 17, 2023 at 10:40 am

    5 stars
    Terrific recipe – as good as our local Thai restaurant

    Reply
  16. Joanne says

    June 24, 2023 at 3:03 pm

    5 stars
    What would be a substitute for oyster sauce? I’m allergic to fish

    Reply
    • Leslie says

      August 25, 2023 at 3:07 pm

      Mushroom ‚oyster‘ sauce (vegan oyster sauce) 🙂

      Reply
  17. Linda Flannigan says

    June 17, 2023 at 6:43 am

    5 stars
    Absolutely delicious! I actually made my own rice noodles from scratch to add to this dish. The sauce adds such great complex flavor.

    Reply
  18. Lyndell says

    June 14, 2023 at 8:12 pm

    5 stars
    I made these from the book tonight, and they were absolutely delicious! Another cookbook winner for our family.

    Reply
  19. Natallia says

    May 28, 2023 at 11:28 pm

    5 stars
    Nice recipe! I used Chinese wide sweet potato noodles and they worked very well.

    Reply
    • Marisay says

      August 14, 2023 at 12:33 am

      There is a mushroom based oyster sauce and it is great.

      Reply
  20. Diana says

    April 28, 2023 at 4:34 pm

    5 stars
    Love it! The kids enjoyed it. It is going to be on the menu quiet often. I used normal broccoli but it needed extra cooking.

    Reply
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Hi, I'm Nagi!

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