Pad See Ew (Thai Stir Fried Noodles)

Pad See Ew – the beloved Thai stir-fried noodle dish, straight from the vibrant streets of Thailand, recreated in your own kitchen with fresh, wholesome ingredients. While Pad Thai brings a sweeter, nuttier flavour profile, Pad See Ew is savoury, with subtle sour notes and a beautifully charred aroma that makes every bite feel authentically bold and deeply satisfying.

This reader-favourite recipe is proudly featured in my debut cookbook, Dinner — and for good reason.

What is Pad See Ew?

Translating to “stir-fried soy sauce noodles”, Pad See Ew is a cherished staple of Thai street food and consistently one of the most ordered dishes in Thai restaurants across Australia.

Creating an exceptional version at home comes down to two core elements:

1. A well-balanced sauce — Many online recipes oversimplify with just soy sauce and sugar, but the real depth of flavour comes from a nuanced blend.

2. Caramelising the noodles — This simple but vital step gives the noodles their characteristic flavour. At home, the best way to achieve this is to briefly cook the noodles separately from the other ingredients to let them develop a delicate char.

The Ingredients That Make It Special

1. The Sauce

A signature sweet–savoury–tangy flavour is achieved with:

• Dark soy sauce – For bold flavour and that signature deep brown colour.

• Light soy sauce – For salt and subtle background notes.

• Oyster sauce – A key component; think of it as a blend of ten sauces in one.

• White vinegar – Adds a gentle sourness to balance the dish.

• Sugar – Just enough to bring everything together with a touch of sweetness.

2. The Noodles and Add-Ins

• Noodles – Traditionally made with Sen Yai (wide, thin rice noodles). These are difficult to source outside of Thai supermarkets, so dried wide rice noodles (often labelled “Pad Thai noodles”) are a perfectly suitable and delicious substitute. Once rehydrated, they come close to the texture of fresh Sen Yai.

• Chinese Broccoli (Gai Lan) – An authentic and essential green in this dish. If unavailable, feel free to substitute with Asian greens or even a mix of broccolini and spinach.

• Chicken and egg – Classic choices for protein. Feel free to experiment with tofu, beef or prawns — chicken remains the most traditional.

The Technique: How to Make Pad See Ew Like a Thai Chef

In restaurants, all ingredients are tossed together over intense heat. At home, where burners don’t pack quite the same punch, we tweak the technique slightly to replicate that deep, smoky flavour:

1. Cook the chicken and vegetables first, then set them aside.

2. Sear the noodles in the sauce alone to allow caramelisation (just 15 seconds can make all the difference).

3. Add everything back in and quickly toss together.

This two-step stir-fry technique not only enhances flavour but also prevents the rice noodles from breaking apart, which is a common issue in home kitchens.

Step-by-Step: How to Make Pad See Ew

1. Start with garlic, chicken, and the Chinese broccoli stems in a hot wok or skillet. Sauté garlic in a little oil until lightly golden. Add chicken and cook until it turns mostly white. Toss in the broccoli stems — they need more time than the leaves.

2. When the chicken is cooked through (2–3 minutes), add the broccoli leaves, stir-frying just until wilted (about 30 seconds).

3. Push everything to one side, then crack an egg directly into the wok. Scramble it quickly — we want soft, fluffy eggs, not fried ones.

4. Remove everything from the wok and set aside. This clears the wok for the noodles, which need space and heat to caramelise properly.

5. Add noodles and your pre-mixed sauce. Toss quickly (1 to 1½ minutes) to distribute the sauce and encourage caramelisation on the noodle edges.

6. Return the chicken and vegetables to the wok. Toss briefly to combine and serve immediately.

Notes & Tips

• Cooking space matters: Restaurant chefs work with high-powered burners that achieve caramelisation quickly. At home, give your noodles space and high heat. Cook in batches if needed.

• Prevent noodle breakage: Avoid over-tossing and use gentle tools (not wooden spoons) where possible.

• Serving suggestion: Pad See Ew is traditionally eaten with a fork or spoon — not chopsticks — as the noodles are typically short after cooking.

Full Recipe

Servings: 2 | Prep: 8 min | Cook: 10 min |  Total: 18 min

Ingredients

Noodles

• 200g / 7 oz dried wide rice stick noodles, or 450g / 15 oz fresh flat rice noodles (Sen Yai)

Sauce

• 2 tsp dark soy sauce

• 1½ tbsp oyster sauce

• 1 tbsp light soy sauce

• 2 tsp white vinegar

• 2 tsp sugar

Stir-Fry

• 3 tbsp peanut or vegetable oil, separated

• 2 garlic cloves, finely chopped

• 150g / 5 oz chicken thigh (boneless, skinless), sliced

• 1 large egg

• 4 stems Chinese broccoli

Preparation

1. Prepare Chinese broccoli: Trim ends, cut into 7.5 cm / 3" pieces. Separate leaves from stems. Split thick stems vertically.

2. Prepare noodles: Cook per package instructions. Drain right before using — don’t let them sit out too long or they’ll become fragile.

3. Mix sauce: Stir together until sugar dissolves.

Cooking

1. Heat 1 tbsp oil in a large, heavy skillet or wok over high heat.

2. Add garlic, sauté for 15 seconds. Add chicken, cook until mostly white.

3. Add Chinese broccoli stems, cook until chicken is nearly done.

4. Add broccoli leaves, cook until just wilted.

5. Push everything aside, crack in egg and scramble.

6. Remove contents from wok and set aside.

7. Heat 2 tbsp oil in the wok until smoking hot. Add noodles and sauce, toss gently for 1–1½ minutes.

8. Add chicken and vegetables back in. Toss to combine. Serve hot.

Nutrition Information:

Serving:260gCalories:510cal (26%)Carbohydrates:73.4g (24%)Protein:25.1g (50%)Fat:13.2g (20%)Saturated Fat:2g (13%)Cholesterol:105mg (35%)Sodium:406mg (18%)Potassium:169mg (5%)Fiber:1.6g (7%)Sugar:2.9g (3%)Vitamin A:9600IU (192%)Vitamin C:75.1mg (91%)Calcium:40mg (4%)Iron:1.4mg (8%)

Final Thoughts

As with all stir-fries, once you start, it moves quickly. Prep everything before you begin. The combination of caramelised noodles, vibrant greens and tender chicken makes this dish a weeknight favourite — especially when prepared in your trusted OurMilia wok.