Bring the comforting flavors of Thai street food into your kitchen with Pad See Ew, a satisfying stir-fry made with wide rice noodles, tender protein, crisp Chinese broccoli, and a rich, savory sauce. Dark soy sauce gives the noodles their signature deep color, while oyster sauce, fish sauce, and a touch of sugar create a delicious balance of salty, sweet, and umami flavors. Ready in just 25 minutes, this classic-inspired dish makes a wonderful lunch or dinner.
Ingredients
For the Noodles and Protein
Wide rice noodles, fresh or dried
Chicken or pork
For the Sauce
Dark soy sauce
Light soy sauce
Oyster sauce
Fish sauce
Sugar
White vinegar
White pepper
For the Eggs and Vegetables
Eggs
Garlic, minced
Chinese broccoli
For Serving (Optional)
Chili flakes or chili sauce
Pickled vinegar
Fresh cilantro
Crushed peanuts
Sliced green onions
Sesame seeds
How to Make
Prepare the rice noodles: If using dried rice noodles, soak them in warm water until they become pliable. Drain well before cooking. If using fresh noodles, gently separate them so they are ready to stir-fry.
Season the protein: Slice your chosen chicken or pork into suitable stir-fry pieces. Toss with a small splash of soy sauce and allow it to marinate briefly while you prepare the other ingredients.
Mix the sauce: In a small bowl, combine the dark soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, white vinegar, and white pepper. Stir until evenly mixed and set aside.
Cook the protein: Heat a wok or large skillet over high heat. Add the marinated meat and stir-fry until it is fully cooked. Transfer it to a plate and set aside.
Cook the egg and garlic: Add the eggs to the hot wok and scramble them quickly. Stir in the minced garlic, allowing it to become fragrant without burning.
Add the noodles and sauce: Place the prepared rice noodles in the wok and pour in the sauce. Toss everything quickly so the noodles become evenly coated and absorb the savory flavors.
Stir-fry the Chinese broccoli: Add the Chinese broccoli and continue tossing over high heat until the vegetables are just tender while retaining some crispness.
Bring everything together: Return the cooked protein to the wok. Stir-fry briefly until the meat, noodles, egg, and vegetables are evenly combined and heated through.
Serve immediately: Divide the noodles between serving plates and bring them to the table while hot. Offer chili flakes, chili sauce, or pickled vinegar on the side for anyone who wants extra heat or tanginess.
Important Recipe Tips
Choose wide, flat rice noodles: These noodles are ideal for Pad See Ew because they hold the sauce well and provide the dish's characteristic texture.
Try different proteins: Chicken and pork are classic options, but beef, tofu, or shrimp can also be used to suit your preferences.
Make a gluten-free version: Use tamari instead of regular soy sauce and check that your rice noodles and other sauces are certified gluten-free. Oyster sauce and other bottled sauces may contain gluten, so check their labels carefully.
Use high heat: A very hot wok helps create the lightly smoky flavor associated with restaurant-style stir-frying. Cook in quick batches if necessary to avoid overcrowding the pan.
Keep the ingredients moving: Stir and toss frequently, scraping the bottom of the wok to prevent sticking or burning while helping everything cook evenly.
Add toppings just before serving: Fresh cilantro, crushed peanuts, green onions, and sesame seeds can provide extra color and texture. Chili sauce is a good option for those who enjoy a little spice.
Choose complementary sides: A crisp cucumber salad or refreshing Thai iced tea pairs nicely with the rich, savory noodles.
Refrigerate leftovers promptly: Transfer the cooked noodles to airtight containers within 2 hours of cooking and refrigerate for 3–4 days. Allow them to cool before sealing, but do not leave them at room temperature for an extended period.
Reheat carefully: Warm leftovers in a skillet over medium heat with a small splash of water, stirring frequently to loosen the noodles and restore moisture.
Freeze for later: Freeze individual portions in freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator before reheating. The noodles may become softer after freezing.
Meal-prep thoughtfully: If preparing components ahead, store the noodles, sauce, protein, and vegetables separately until you're ready to stir-fry them. This helps preserve their texture.
Final Thought
Pad See Ew is a delicious way to enjoy the comforting combination of chewy rice noodles, savory sauce, tender protein, and fresh vegetables. Keep your wok hot, prepare your ingredients before cooking, and serve the noodles straight from the pan for a satisfying Thai-inspired meal at home.
