Pad See Ew

Learn how to make authentic, flavorful Pad See Ew with tender noodles, caramelized edges, and a deep and smoky Pad See Ew sauce. Choose your protein ( tofu, chicken, or shrimp) and make this in under 30 minutes for a quick weeknight dinner.

There's something deeply comforting about a bowl of Pad See Ew-those wide, silky noodles, the caramelized edges, and the balance of savory, sweet, and just a whisper of heat. It's one of those dishes that feels far more special than the effort it requires, coming together quickly with a handful of everyday ingredients and a hot pan.

This homemade version leans into fresh vegetables, good-quality soy sauce, and a few simple techniques that bring out that signature smoky depth you'd find from a street vendor in Thailand. It's satisfying, adaptable, and endlessly adaptable-perfect for busy weeknights, yet cozy enough to linger over.

If you're craving something fast, nourishing, and full of bold, familiar flavor, this Pad See Ew hits all the right notes.

What is Pad see ew, and why you’ll love it! 

The overall flavor profile of Pad Se Ew is deep, earthy, and umami-forward, with a tender chew from the caramelized noodles. Pad see ew uses wide rice noodles, which are caramelized and take on a smoky flavor in the pan when combined with the sauce.

The sauce is made with oyster sauce (the signature ingredient), soy sauce, dark soy sauce, fish sauce, and rice wine vinegar. *The flavor is distinctly different from Pad Thai, which is lighter, more tangy, and brighter. Pad see ew tastes deeper, smokier and more umami-forward!

Ingredients in Pad See Ew

See the complete ingredient list in the recipe card at the end of the post.

• Wide rice noodles. Use fresh or dried wide rice noodles.  You can use fresh rice sheets, cut into wide noodles. Chow funn noodles work too.
• Fish sauce. Different brands of fish sauce vary in saltiness. Start small and can always adjust at the end for more seasoning.
• Soy Sauce. Any soy sauce will work for this recipe, including GF liquid aminos.
• Dark soy sauce. Traditional in Pad See Ew, this adds a deep, sweet, and smoky taste to Pad See Ew.
• Oyster sauce. Oyster sauce is essential in Pad See Ew adding deep umami flavors to the dish. Vegan? Make our Vegan Oyster Sauce.
• Rice wine vinegar. Can substitute with fresh lime juice or apple cider vinegar.
• Chinese broccoli. The best substitutes are broccoli or broccolini. You’ll use both the stems and the flowers.
• Garlic. Use freshly chopped garlic instead of garlic paste if possible for extra flavor.
• Protein: Crispy tofu, chicken, or shrimp – use this recipe to make crispy tofu.
• Eggs: whisked and scrambled.
• White pepper. White pepper adds a uniquely peppery taste to Pad see ew.
• Sweetener. Use sugar, maple syrup, honey, or agave.

Variations

• VEGAN- Adaptable.  Make this with crispy tofu, leave out the eggs, and use vegan oyster sauce and vegan fish sauce.
• VEGGIES. Add other quick-cooking veggies: broccolini, asparagus, carrots, snow peas, edamame, cabbage, bell peppers, kale, bok choy, or onion.
• PROTEIN. Try other proteins for this recipe. Shrimp, tofu, tempeh, beef, or chicken.
• SPICE Level. Try adding dried Thai chilies.

How to make Pad see ew

1. Prep the noodles: If using dry noodles, soak in boiling water until softened. If using fresh noodles, cut ( if needed)  and separate.

2. Cook the protein.  Make our crispy tofu recipe if using, or pan-sear thinly sliced chicken or shrimp (seasoned with salt and pepper).  Set the protein aside.

3: Make the Pad See Ew sauce.  In a small bowl, soy sauce, oyster sauce, black soy sauce,  vinegar, sugar and white pepper. Set aside until ready.

4. Prep the Chinese Broccoli. Cut the stems off the Chinese broccoli, then split lengthwise into long, thin 2-3-inch pieces, and set these aside.  Leave the leafy parts about 4 inches long, as they wilt quite a bit during the stir-fry.

5. Stir fry: Place everything by the stove. Heat a wok or large skillet over medium-high heat. Add the oil. Once hot, add garlic and cook until golden and fragrant, 20-30 seconds. Add the eggs and scramble lightly for 1-2 minutes- scoot to the side. Add the broccoli stems and stir-fry for 2-3 minutes, until softened.  Add the leafy parts of the Chinese broccoli and stir-fry until just wilted. Scoop everything onto a plate.

6. Combine. Pour in the broccoli & eggs,  stir-fry sauce, and the cooked protein.  Mix everything together gently, and cook for 1-2 more minutes until everything is hot, letting the sugars in the sauce caramelize and get slightly smoky.  Stir in half the green onions. Turn heat off.

7. Season. Taste and adjust the seasoning here with more salt or fish sauce, soy sauce, or chili flakes.  Turn the heat off and serve warm, garnishing with scallions and a lime wedge.

Chef Tips

• Soak dry rice noodles in boiling water in a 9 x 13-inch baking dish, rather than boiling them.
• Have everything prepped and ready by the stove before you begin stir-frying.
• Carmelize the noodles a bit before adding the sauce for extra smoky flavor.
• Don’t over-crowd the pan or double the recipe.
• Use a seasoned wok!

More Favorite Thai recipes!

• Easy Best Pad Thai Noodles
• Drunken Noodles (Pad Kee Mao)
• Thai basil chicken
• Chicken Satay
•  20 Delicious Thai Recipes!
• Singapore Noodles!
• Kung Pao Noodles!
• Veggie Lo Mein Noodles!

I hope you enjoy this recipe! I truly love sharing what I know about making tasty Thai food and bringing a little bit of my Thai culture to your kitchen. Food is a huge part of Thai culture, and we truly believe that sharing and eating food with others makes life much better. I hope this recipe brings great delight to your heart and home! Suwanee

Pad See Ew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Author: Suwanee | Feasting at Home
• Prep Time: 20
• Cook Time: 10
• Total Time: 30
• Yield: 4 1x
• Category: Noodles
• Method: Stirfry
• Cuisine: Thai, stir fry recipe, easy dinner, weeknight dinner, Asian Recipe,
• Diet: Vegetarian

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Description

Pad See Ew is a delicious Thai stir-fried noodle dish using wide rice noodles, Chinese broccoli, eggs, your choice of protein ( chicken, tofu, shrimp) and a flavorful sweet soy stir-fry sauce.

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Ingredients

Units USM Scale 1/2x1x2x

• 8 ounces dry wide rice noodles (or sub 16 ounces fresh noodles)
• 8 ounces Chinese broccoli (or sub broccolini or bok choy)
• 2 eggs, whisked
• 2 tablespoons peanut oil or coconut oil
• 1 tablespoon garlic, about 4-6 cloves
• 1/2 cup green onions, chopped
• salt to taste
• Lime wedges for serving, optional

Pad See Ew Sauce

• 2 1/2 tablespoons soy sauce (or GF Liquid Aminos)
• 2 tablespoons oyster sauce, or vegan Oyster Sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon fish sauce or vegan fish sauce
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon white pepper
• 1 tablespoon sugar, honey, or maple syrup

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Instructions

1. Prep the wide rice noodles. If using dry noodles, place in a baking dish and cover with boiling water, stirring occasionally until bendy and softened, 15-20 minutes. Drain right before using. (If using fresh rice noodles, separate them. If using sheets of fresh rice noodles, cut them into noodles and separate them.  If the fresh noodles have hardened or are sticking, soak them in water, then carefully separate the pieces.)
2. Cook the protein. Make this crispy tofu recipe ( with salt and pepper), set it aside, or pan-sear thinly sliced chicken in oil (seasoned with salt and pepper), or pan-sear seasoned shrimp and set it aside.
3. Prep the Chinese Broccoli. Cut the stems off the Chinese broccoli, then split lengthwise into long, thin 2-3-inch pieces, and set these aside.  Leave the leafy parts about 4 inches long, as they wilt quite a bit during the stir-fry.
4. Make the stir-fry sauce: whisk the oyster sauce, soy sauce, dark soy sauce, fish sauce, vinegar, sugar, and white pepper  in a small bowl. Set aside.
5. Stir fry: Place everything by the stove. Heat a wok or large skillet over medium-high heat. Add the oil. Once hot, add garlic and cook until golden and fragrant, 20-30 seconds. Add the eggs and scramble lightly for 1-2 minutes- scoot to the side. Add the broccoli stems and stir-fry for 2-3 minutes, until softened.  Add the leafy parts of the Chinese broccoli and stir-fry until just wilted. Scoop everything onto a plate.
6. Drain and add the rice noodles (more oil if needed), and stir-fry, letting the edges crisp and carmelize a bit and soften further in the pan.
7. Combine. Pour in the broccoli & eggs,  stir-fry sauce, and the cooked protein.  Mix everything together gently, and cook for 1-2 more minutes until everything is hot, letting the sugars in the sauce caramelize and get slightly smoky.  Stir in half the green onions. Turn heat off.
8. Season. Taste and adjust the seasoning here with more salt or fish sauce, soy sauce, or chili flakes.  Turn the heat off and serve warm, garnishing with scallions and a lime wedge.

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Notes

• Chicken: thinly slice chicken breast, season lightly with salt and pepper, and stir fry in a little oil until cooked through. You can also steam the chicken in water for low-cal optional. Set aside.
• Shrimp: Season peeled shrimp with salt and pepper and stir fry until cooked through (tails will curl into “C”). Set aside.
• Rice Noodles. If unable to find fresh rice noodles, use the widest dry rice noodles available. If using dried noodles, follow the instructions on the package -or soak the noodles in a baking dish with boiling water until soft (my favorite method).

Nutrition

• Serving Size: With Crispy Tofu
• Calories: 416
• Sugar: 9.9 g
• Sodium: 1131.4 mg
• Fat: 18.4 g
• Saturated Fat: 10 g
• Carbohydrates: 44.5 g
• Fiber: 4.3 g
• Protein: 17.3 g
• Cholesterol: 93 mg