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Thai Pad See Ew

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Thai pad see ew with wide rice noodles, chicken, Chinese broccoli, egg, and chili flakes in a ceramic bowl.
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Pad see ew is a popular Thai stir-fried noodle dish built around wide rice noodles, Chinese broccoli, egg, and a dark, savory-sweet sauce.

The key is to let the noodles sear briefly in a very hot wok or skillet so they pick up caramelized edges without turning mushy.

Soak the noodles just until pliable, then drain them well. Cook in batches if your pan is small so the noodles sear instead of steaming.

Serving Suggestions

Serve hot with chili flakes, lime wedges, and a crisp cucumber salad. Thai iced tea or a cold lager balances the savory sauce.

A serving of Thai pad see ew lifted with chopsticks beside a finished bowl of noodles.

Recipe Notes

For a vegetarian version, replace the chicken and fish sauce with sliced tofu and vegetarian stir-fry sauce. Leftovers reheat best in a hot skillet with a splash of water.

Thai pad see ew with wide rice noodles, chicken, Chinese broccoli, egg, and chili flakes in a ceramic bowl.

Thai Pad See Ew

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Chewy wide rice noodles stir-fried with chicken, Chinese broccoli, egg, and a caramelized Thai sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Noodles and Sauce
  • 12 oz dried wide rice noodles soaked until pliable
  • 1/2 lb boneless chicken breast thinly sliced
  • 2 tbsp dark soy sauce divided
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp granulated sugar
  • 2 tbsp neutral oil for stir-frying
  • 2 cloves garlic minced
  • 1/4 tsp ground white pepper
Vegetables and Egg
  • 2 large eggs lightly beaten
  • 2 cups Chinese broccoli cut into bite-size pieces
  • 1/4 tsp red pepper flakes optional

Equipment

  • Wok or large skillet
  • Large pot
  • Mixing bowl
  • Tongs
  • Chef’s knife

Method
 

Prepare:
  1. Soak the rice noodles according to the package directions until pliable but not soft. Drain thoroughly.
  2. Stir together the dark soy sauce, light soy sauce, oyster sauce, fish sauce, and sugar.
Stir-Fry:
  1. Heat a wok or large skillet over high heat. Add half the oil, cook the chicken until lightly browned and just cooked through, then transfer it to a plate.
  2. Add the remaining oil and garlic. Stir-fry the Chinese broccoli for 1 to 2 minutes, then push it aside and scramble the eggs.
  3. Add the noodles, chicken, sauce, and white pepper. Toss gently until the noodles are hot and lightly charred at the edges.
Serve:
  1. Divide among bowls and finish with red pepper flakes if desired. Serve immediately.

Nutrition

Calories: 610kcalCarbohydrates: 78gProtein: 28gFat: 20gSaturated Fat: 4gCholesterol: 205mgSodium: 1220mgFiber: 3gSugar: 9g

Notes

  • A very hot pan helps the noodles develop the characteristic lightly charred flavor.
  • Do not over-soak the noodles; they continue cooking in the wok.
  • Add chili flakes at the table for adjustable heat.

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