Authentic Thai Pad See Ew (Printable)

Classic Thai stir-fried noodles with chicken, Chinese broccoli, and savory-sweet sauce for an irresistible street food experience at home.

# What You'll Need:

→ Noodles

01 - 7 oz dried wide rice stick noodles or 15 oz fresh wide flat rice noodles

→ Protein

02 - 1 cup boneless skinless chicken thighs, thinly sliced (approximately 5 oz)

→ Vegetables

03 - 4 stems Chinese broccoli (gai lan), stems cut into 2-inch pieces, leaves cut larger

→ Egg

04 - 1 large egg

→ Sauce

05 - 2 tsp dark soy sauce
06 - 1 1/2 tbsp oyster sauce
07 - 1 tbsp light soy sauce
08 - 2 tsp white vinegar
09 - 2 tsp sugar

→ Other

10 - 2 cloves garlic, very finely chopped
11 - 3 tbsp peanut or vegetable oil, divided

# Directions:

01 - If using dried rice noodles, soak in warm water for approximately 30 minutes until pliable but not fully cooked. Drain thoroughly and set aside. If using fresh rice noodles, gently separate strands to prevent clumping and set aside.
02 - In a small mixing bowl, combine dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar. Stir vigorously until sugar completely dissolves. Set aside for immediate use.
03 - Separate Chinese broccoli stems from leaves. Cut stems into 2-inch pieces. Cut leaves into larger pieces. Keep stems and leaves separate for even cooking.
04 - Heat 1 tbsp oil in a wok or large skillet over high heat until shimmering. Add sliced chicken in a single layer. Stir-fry for 2-3 minutes until just cooked through and lightly browned. Remove chicken from wok and set aside on a plate.
05 - In the same wok, add 1 tbsp oil and heat over high heat. Add broccoli stems first and stir-fry for 1 minute. Add leaves and stir-fry for 30-60 seconds until just wilted but still crisp-tender. Remove from wok and set aside with chicken.
06 - Add remaining 1 tbsp oil to the wok over medium-high heat. Add minced garlic and sauté for 5-10 seconds until fragrant, being careful not to burn. Crack in the egg and scramble quickly with a spatula until just set but still moist.
07 - Add prepared noodles to the wok with the scrambled egg. Pour the sauce mixture evenly over noodles. Toss vigorously with tongs or spatula for 1-2 minutes until noodles are evenly coated and heated through. If noodles seem dry, add 1 tbsp of water.
08 - Return cooked chicken and Chinese broccoli to the wok. Stir-fry everything together for 1-2 minutes until all components are hot and well combined. The noodles should have a slightly charred, smoky flavor characteristic of Pad See Ew.
09 - Divide Pad See Ew among serving plates. Serve immediately while hot. For authenticity, serve with lime wedges on the side for squeezing over the noodles.

# Expert Tips:

01 -
  • The sauce strikes that perfect balance between savory and slightly sweet, just like the street stalls
  • Wide rice noodles soak up all the flavors while maintaining that satisfying chewy texture
  • Ready in 30 minutes but tastes like it came from your favorite Thai restaurant
02 -
  • High heat is absolutely essential for that restaurant quality char and smoky flavor, so don't be afraid of your wok getting properly hot
  • Have all ingredients prepped and the sauce mixed before you start cooking, because once you begin stir-frying everything moves incredibly fast
  • Don't overcrowd the wok or the temperature will drop too much and you'll end up steaming instead of stir-frying
03 -
  • Cut your chicken against the grain into thin, even slices so it stays tender and cooks quickly over high heat
  • Work in batches rather than trying to cook everything at once, which keeps your wok temperature high and ingredients from steaming
  • Taste a noodle before serving to ensure it's fully cooked but still has that signature chewy bite that makes Pad See Ew so satisfying
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