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.
What is Pad see ew?
Pad see ew uses wide rice noodles and the noodles are caramelized with umami sauces of oyster, soy sauce, sweet dark soy sauce and rice wine vinegar. The balanced combination of sweet, salty, and tangy flavors and the silky soft wide rice noodles make this dish super addictive. The eggs and tofu add extra protein, making Pad see ew a complete meal on its own.
Ingredients in Pad See Ew
Listed below are helpful kitchen notes on a few key ingredients for the chicken satay below. The complete ingredient list is in the recipe card at the end of the post.
- Fish sauce. Different brands of fish sauces have different levels of saltiness. Start small and can always adjust at the end for more seasoning.
- Soy Sauce. Any soy sauce will work for this recipe.
- Oyster sauce. Oyster sauce is essential in Thai stir-fries dishes. It adds deep umami flavors to Pad See Ew. Vegan? Make our Vegan Oyster Sauce!
- Rice wine vinegar. Can substitute with fresh lime juice or apple cider vinegar.
- Sweet dark soy sauce. It adds a sweet and smoky taste to Pad see ew.
- Chinese broccoli. The best substitutes are broccoli or broccolini.
- Garlic. Use freshly chopped garlic instead of garlic paste if possible for extra flavors.
- Flat wide rice noodles. Look for fresh, wide rice noodles like chow fun noodles if possible. This recipe uses flat wide rice noodles that come in a large sheet folded up in a 2-pound packet. See the image in the FAQs section for reference. Read more about the different types of Thai rice noodles here.
- Protein: Crispy tofu, chicken, or shrimp – use this recipe to make crispy tofu.
- Eggs: whisked
- White pepper. White pepper adds a uniquely peppery taste to Pad see ew.
- Sugar. Honey, agave, or natural sweeteners can be substitutes for this.
How to make Pad see ew
Step one: Cook the protein.
Prep the protein: Make the crispy tofu recipe if using. Slice the tofu into large pieces to ensure the tofu won’t fall apart during the stir fry. See recipe notes for chicken or shrimp.
Step two: prep the noodles and Chinese broccoli
Cut the stems of the Chinese broccoli into long and thin 2-3 inches pieces, and separate them. Leave the leafy parts about 4 inches long as they wilt quite a bit during the stir fry.
Cut the wide sheet of noodles into smaller 2×4 inches pieces. If the noodles have hardened, microwave for 2 minutes until soft, then carefully separate the pieces into thin small pieces as shown below in the picture.
Step three: make the stir fry sauce.
In a small bowl, mix the sauces, vinegar, sugar and white pepper. Set aside until ready.
Step four: Stir fry!
Heat a wok or large skillet over medium-high heat. Add oil. Once hot, add garlic and cook until brown, 20-30 seconds.
Step five
Add the whisked eggs and scramble lightly 1-2 minutes.
Step six
Add the rice noodles and lightly stir them in. Let it cook for 2 minutes, and don’t touch, let them get crisp.
Step seven
Add the stem parts of the Chinese broccoli, stir and cook for 2 minutes. Be careful not to break the soft noodles.
Step eight
Add the crispy tofu and the leafy parts of the Chinese broccoli, and carefully stir with the noodles. Cook for 2 more minutes.
Step nine
Add the stir-fry sauce, mix everything gently, and cook for 1 more minute. Taste and adjust seasoning here with more sugar, fish sauce, soy sauce, or sugar. Turn the heat off and serve warm!
Expert Tips (or FAQS)
- Have everything prepped and ready by the stove before you begin stir-frying.
- Add water to the wok if the noodles are sticking too much. Add 1-2 tablespoons at a time.
- Do not over stir the Pad See Ew, as the noodles will break apart easily.
Can this be made Vegan?
Yes, you can make this with crispy tofu, leave out the egg, 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.
- Oyster Sauce: Buy or make vegan oyster sauce!
- SWEETENER: Use any natural sweetener instead of sugar- coconut sugar, palm sugar, etc.
- SPICY: add dried Thai chilies
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
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Pad See Ew
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 4 1x
- Category: Noodles
- Method: Stir fry
- Cuisine: Thai
- Diet: Vegetarian
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.
Ingredients
- 14– 16 ounces protein: crispy tofu, chicken, or shrimp
- 1 pound fresh flat wide rice noodles*, chow fun, or wide dry rice noodles
- 5 oz Chinese broccoli (or sub bok choy)
- 2 eggs, whisked
- 2 tablespoons peanut or coconut oil
- 1 tablespoon garlic, about 4 cloves
- Lime wedges for serving, optional
Stir fry Sauce
- 2 1/2 tablespoon soy sauce
- 2 tablespoon oyster sauce
- 2 tablespoons sweet dark soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon white pepper
- 1 tablespoon sugar, or coconut sugar
Instructions
- Cook the protein. Make this crispy tofu recipe, set it aside, or see notes for chicken or shrimp.
- Prep the noodles. Cut the wide sheet of fresh rice noodles into smaller 2×4 inches pieces. If the noodles have hardened, microwave for 2 minutes until soft, then carefully separate the pieces into thin small pieces as shown below. If using dry rice noodles, prepare according to package directions.
- Prep the Chinese Broccoli. Cut the stems of the Chinese broccoli, lengthwise into long, thin 2-3 inches pieces, and set aside. Leave the leafy parts about 4 inches long as they wilt quite a bit during the stir fry.
- Make stir-fry sauce: whisk the sauces, vinegar, sugar, and white pepper in a small bowl. Set aside until ready.
- Stir fry: Place everything by the stove. Heat a wok or large skillet over medium-high heat. Add oil. Once hot, add garlic and cook until brown, 20-30 seconds. Add the eggs and scramble lightly for 1-2 minutes. Add the rice noodles and lightly stir them in. Let it cook for 2 minutes, and don’t touch, letting them crisp a bit. Add only the stem parts of the Chinese broccoli, stir and cook for 2 minutes. Be careful not to break the soft noodles. Add the crispy tofu (or cooked shrimp or cooked chicken) and the leafy parts of the Chinese broccoli, and carefully stir into the noodles. Cook for 2 more minutes. (Add 1-2 tablespoons water to the wok if the noodles are sticking too much.)
- Pour in the stir-fry sauce, mix everything gently, and cook for 1 more minute. Do not overstep the Pad See Ew, as the noodles will break apart easily. Taste and adjust the seasoning here with more fish sauce, soy sauce, or sugar. Turn the heat off and serve warm.
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. Use fresh, soft Chow fun wide rice noodles for the Pad See Ew recipe. If unable to find, use the widest noodles you can find. If using dried noodles, follow the instructions on the package to soak noodles until soft.
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
Thumbs up!!!! This recipe is delicious!! I’ve been wanting to find a recipe using these flat rice noodles. So glad I picked this one! So much flavor!
I get a ton of inspiration from your web site. It keep me excited about cooking and trying new recipes! Thank you so much!
Thanks and I am so glad you enjoyed this Debbie!
I love Pad see Ew and this recipe is perfect! Flavorful, easy and delicious!
Thanks so much Maria!
My family is obsessed with this Pad See Ew recipe! I’m pretty sure we will not be able to eat at our local Thai restaurant again after we made this reipe! Thank you!
So happy you enjoyed this Molly!
I’m the biggest fan of Pad See Ew & now this recipe is my new favorite Thai dish! Sooo good! Thank you!
Great to hear Michael!
Wow! The soft rice noodles with the rich umami sauce make this Pad see ew the perfect comfort food!
Glad you like it Ann! We love it too!
This is an incredibly tasty dish! We doubled the recipe but be forewarned that the white pepper doubled made it too hot to eat.
Still- can’t deny the deliciousness.
Ok good to know and so happy you enjoyed this!
Made this last night…. YUM! We didnt have the chinese broccoli so used mustard greens and some regular broccoli, also siracha for the spice. Tofu and the shrimp since we have a combo Vegan/non-Vegan household. Easy to pick out the shrimp. Clean plates all around! Thanks again Sylvia.
Great to hear Stacey!