Easy Pad See Ew Recipe: Better Than Takeout Thai Noodles

Pad See Ew Recipe: My Late-Night Love Affair with Thai Street Food – I’ve been hiding a secret from you. For years, I’ve maintained a slightly embarrassing ritual where, after a particularly taxing day, I order pad see ew from my neighborhood Thai spot.

Pad See Ew

Lumina Liu

This traditional Thai dish, Pad See Ew, features chicken, rice noodles, Chinese broccoli, and a savory sauce made with soy. It is a popular street food in Thailand that can be prepared quickly and has a rich flavor profile.

4.8 from 127 votes

Prep Time 15 Minutes

Cook Time 10 Minutes

Total Time 25 Minutes

Course Main Course

Cuisine Thai

Servings 2 servings

Calories 485 calories kcal

Ingredients

 

• 6oz/180g rice stick noodles
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 2 tsp soy sauce
• 2 tsp white vinegar
• 2 tsp sugar
• 2 tbsp water
• 2 tbsp peanut oil
• 2 cloves garlic
• 1 cup chicken, sliced
• 1 egg
• 4 cups Chinese broccoli

Instructions

 

1. Mix Sauce in small bowl.
2. Mince garlic into wok with oil. Place over high heat, when hot, add chicken and Chinese broccoli stems, cook until chicken is light golden.
3. Push to the side of the wok, crack egg in and scramble. Don't worry if it sticks to the bottom of the wok - it will char and which adds authentic flavour.
4. Add noodles, Chinese broccoli leaves and sauce. Gently mix together until the noodles are stained dark and leaves are wilted. Serve immediately!

Nutrition

Calories: 485.00 caloriesFat: 18.00 gCarbohydrates: 62.00 gCholesterol: 120.00 mgFiber: 3.00 gProtein: 25.00 gSaturated Fat: 3.00 g

Keyword Pad See Ew, Thai noodles, stir fry noodles, chicken noodles, thai street food, asian cuisine

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It arrives in that iconic white container, glistening with soy sauce, and I devour it while standing over my kitchen counter, not even bothering with a plate.

This habit has cost me approximately the down payment on a small yacht, which is why I finally decided it was time to master this dish in my own kitchen.

The Street Food Classic I Can’t Live Without

Pad see ew (ผัดซีอิ๊ว) is Thai street food at its most irresistible – wide rice noodles coated in a dark, savory sauce, tossed with chicken and vibrant Chinese broccoli.

It’s the kind of dish that makes you want to pull up a tiny plastic stool on a Bangkok sidewalk and watch the world go by. The name literally means “stir-fried soy sauce,” which is charmingly straightforward, much like the dish itself.

What makes a pad see ew recipe truly special is the magical “wok hei” – that smoky, charred flavor that comes from cooking over intense heat.

In my kitchen, with my thoroughly un-commercial-grade stove, achieving this has involved setting off my smoke detector more times than I care to admit. But for authentic pad see ew? Worth every panicked fanning of a dish towel.

The Ingredients That Make Pad See Ew Sing

Before we dive into noodle nirvana, let’s talk ingredients. I’ve learned the hard way that substitutions here can lead you down a path to something that might taste good but isn’t pad see ew:

• Rice stick noodles (6oz/180g): Fresh wide rice noodles are traditional, but dried rice stick noodles work brilliantly when soaked properly
• Dark soy sauce (2 tbsp): This gives pad see ew its distinctive color and depth
• Oyster sauce (2 tbsp): The secret weapon for umami richness
• Regular soy sauce (2 tsp): For that perfect balance of saltiness
• White vinegar (2 tsp): Just enough acidity to brighten everything up
• Sugar (2 tsp): To balance the savory elements
• Water (2 tbsp): To help create a silky sauce
• Peanut oil (2 tbsp): High smoke point is essential for wok cooking
• Garlic (2 cloves): Because what isn’t better with garlic?
• Chicken (1 cup): Cut into bite-sized pieces
• Egg (1): For those delicious scrambled bits throughout
• Chinese broccoli (4 cups): Also called gai lan, with its slightly bitter leaves and crunchy stems

The beauty of this pad see ew recipe is that while the ingredient list might look long, it comes together with surprising speed. The first time I made it, I actually found myself standing in my kitchen thinking, “Wait, that’s it? I’m… done?”

Preparing Your Pad See Ew Battlestation

If you’re using dried rice noodles like I usually do (because who among us is organized enough to make a special trip for fresh noodles on a random Tuesday?), you’ll need to soak them according to package directions until they’re just pliable but not soft. They’ll finish cooking in the wok.

The single most important thing I’ve learned making pad see ew recipe at home is the concept of “mise en place” – having everything chopped, mixed, and ready to go before you start cooking.

This isn’t just cheffy pretension; pad see ew comes together so quickly that if you’re still measuring oyster sauce while your garlic is burning, things will go sideways fast.

The Secret Sauce

In a small bowl, whisk together the dark soy sauce, oyster sauce, regular soy sauce, white vinegar, sugar, and water.

This sauce is the soul of your pad see ew recipe, so taste it and make sure the balance feels right to you. It should be savory, slightly sweet, with a hint of tanginess.

The Wok Dance: Bringing Pad See Ew To Life

Here’s where things get exciting (and possibly smoky).

The cooking process for authentic pad see ew is quick and relies on high heat, which is why Thai street vendors can whip it up in minutes:

1. Heat your wok (or your largest frying pan if you don’t have a wok) over high heat until it’s smoking hot. And I do mean smoking hot. When you think it’s hot enough, wait another 30 seconds.
2. Add the peanut oil and swirl to coat, then immediately add your minced garlic. It will sizzle almost instantly – this is good! Stir quickly for about 10 seconds until fragrant but not burnt.
3. Toss in your chicken and the stems of the Chinese broccoli (saving the leafy parts for later). Keep things moving in the wok, stir-frying until the chicken is just golden on the outside, about 2-3 minutes.
4. Push everything to one side of the wok and crack in your egg. Let it set slightly for a few seconds, then scramble it, breaking it into pieces. Don’t worry if it sticks to the wok a bit – those charred bits add authentic flavor to your pad see ew recipe.
5. Now for the grand finale: add your soaked noodles, the Chinese broccoli leaves, and pour the sauce over everything. Gently toss everything together (I find tongs work well here) until the noodles turn a beautiful dark color and the greens are just wilted.

That’s it! From start to finish, the actual cooking takes less than 5 minutes. The first time I made pad see ew at home, I actually stood there looking at my wok thinking, “That can’t possibly be it.” But it was, and it was delicious.

Tips From My Pad See Ew Learning Curve

After making this pad see ew recipe approximately 37 times (I may have developed a slight obsession), I’ve collected some hard-won wisdom:

• Don’t overcrowd the wok: If you’re doubling the recipe, cook in batches. Crowding the pan drops the temperature and you’ll end up with soggy noodles instead of that beautiful wok hei.
• High heat is non-negotiable: I mean it. Medium-high won’t cut it for authentic pad see ew. Open windows, temporarily disable smoke detectors, and embrace the heat.
• Keep everything moving: Once those noodles hit the wok, they need constant attention to prevent sticking and ensure even sauce distribution.
• Taste and adjust: Sometimes your soy sauce might be saltier, your oyster sauce sweeter. Don’t be afraid to add a splash more of something if needed at the end.

Pad See Ew Variations That Won’t Make Thai Grandmothers Frown

While pad see ew recipe has a fairly standardized preparation in Thailand, there are some acceptable variations:

• Protein swap: Chicken is classic, but thinly sliced beef, pork, or tofu work beautifully too.
• Vegetable options: Can’t find Chinese broccoli? Regular broccoli will work in a pinch, though the flavor is different. Bok choy is another good alternative.
• Noodle thickness: In Thailand, you’ll find pad see ew made with various widths of rice noodles. Experiment to find your preference!

I once made an emergency pad see ew with regular broccoli and linguine (I KNOW, THE HORROR) when snowed in with serious cravings. It wasn’t authentic, but it satisfied the itch. Sometimes you just have to work with what you’ve got.

Why This Pad See Ew Recipe Will Ruin Takeout For You

There’s something deeply satisfying about mastering a takeout favorite at home. Not only is homemade pad see ew fresher and more vibrant, but you also get to control exactly what goes into it.

Plus, that fresh-from-the-wok experience simply can’t be replicated after a 20-minute delivery journey in a cardboard box.

The first time my pad see ew actually tasted like the restaurant version, I did a little dance in my kitchen that I’m grateful no one was around to witness. Then I immediately made another batch, just because I could.

Is it exactly like what you’d get from a street vendor in Bangkok? Perhaps not. But it’s pretty darn close, and it’s certainly close enough to satisfy my most intense pad see ew cravings without having to put on real pants and interact with delivery people.

So the next time you’re tempted to hit that delivery app, give this recipe a try instead. Your wallet will thank you, even if your smoke detector might not.