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Pad see ew (ผัดซีอิ๊ว) is a delicious Thai stir fried noodle dish made with wide rice noodles, sweet and savory soy sauce, Chinese broccoli, egg, and your choice of protein – chicken, beef, shrimp or tofu!
Pad see ew (ผัดซีอิ๊ว) is one of my all-time favorite Thai stir fried noodles! It’s filling, versatile, and ready in 15 minutes! The one thing that separates a good homemade version from a flat, stewed one is char, and I’ll show you exactly how to get it on a regular home stove. Read on for the sauce, the noodles, and the single trick that makes this recipe taste like the restaurant version.
What is pad see ew?
Pad see ew is a popular Thai dish made with stir fried wide rice noodles, eggs, Chinese broccoli (gai lan), and your choice of protein (chicken, beef, shrimp, tofu, or pork).
It’s a popular Thai street food where you can find vendors stir frying fresh wide rice noodles with a delicious pad see ew sauce that’s made with Thai sweet soy sauce. It’s the perfect balance of sweet and savory!
The name “pad see ew” means to “fried with soy sauce” (pad translating to fried and see ew translating to soy sauce). Though a popular Thai noodle dish, its technique of stir frying noodles comes from China, according to Wikipedia.
Though traditionally made with fresh rice noodles, dried rice noodles are a great substitute for the home cook. Simply boil 1 to 2 minutes shy of the instructions as they’ll continue to cook when stir fried.
My trick for getting the best pad see ew that’s restaurant style and authentic is slightly caramelizing the noodles so it has a hint of char to add a subtle smokey, bitter flavor to contrast the sweetness of the sauce.
It really makes a difference to go that extra step in getting amazing Thai stir fried noodles at home!
Jamie’s Tip
Getting Char at Home
Restaurant and street vendor woks run far hotter than any home burner. That heat is what caramelizes the noodles and gives pad see ew its smoky, slightly bitter edge. On a home stove, if you crowd everything into the pan at once, the ingredients release water and the noodles steam instead of char.
The fix is simple: cook in stages and don’t overcrowd the pan. Cook your protein and eggs first and set them aside if your pan is small. Then stir fry the noodles and sauce, and leave them alone for 15 to 30 seconds at a time so the bottom can caramelize before you toss. Working in two batches instead of one makes a noticeable difference if you’re doubling the recipe.
Ingredients
- Wide rice noodles or flat rice noodles – Use fresh or dried. If using dried, boil 1 to 2 minutes shy of the instructions. Alternatively, you can soak dried noodles for 1 hour prior to stir frying.
- Chicken – Cut to bite sized pieces. Substitute with beef, shrimp, tofu, or pork.
- Chinese broccoli (gai lan) – Substitute with broccolini or broccoli.
- Eggs
Pad See Ew Sauce
Thai Sweet Soy Sauce
Thai sweet soy sauce is a must have for authentic, restaurant style Thai stir fried noodles! It’s a thick, molasses-like sweet soy sauce that will truly make this the best pad see ew recipe you’ve ever tried! Do not skip this ingredient.
- Oyster sauce – Brings sweet, savory umami and body to the sauce. Despite the name, it doesn’t taste like oysters. For a vegetarian version, swap in vegetarian mushroom oyster sauce.
- Fish sauce – A popular ingredient in many Thai recipes. Adds salinity and depth that soy sauce alone can’t. A little goes a long way. Saltiness varies by brand, so start with less and adjust.
- Dark soy sauce – Thicker and less salty than regular soy sauce, this is what gives the noodles their deep brown color. Don’t confuse it with Thai sweet soy sauce; they do different jobs. Dark soy is for color, sweet soy is for the molasses-like sweetness.
How to Make Pad See Ew
- First, prep your ingredients and make the sauce. Next boil your noodles 1 to 2 minute shy of the instructions. Rinse in cold water and drain well.
- High a pan or wok over medium high heat. Cook your protein until almost cooked through then add the eggs and scramble.
- Next, raise the heat to high and add the Chinese broccoli, noodles, and pad see ew sauce. Quickly toss to combine until the noodles are coated in the sauce.
- Continue tossing until the sauce is absorbed. Add a bit of water if you find it too dry.
- Allow the noodles to slightly caramelize. Leave the noodles alone for 15 to 30 seconds and then toss. Repeat until you see caramelization and slight charring in the noodles (see photo below). Taking this extra step is so worth it!
Recipe Tips
- Noodles – For dried noodles, undercook by 1 to 2 minutes for perfectly cooked noodles that won’t break apart.
- Thai sweet soy sauce – A must have ingredient for authentic tasting pad see ew.
- Caramelized, charred noodles – Leave the noodles alone for the last 15 to 30 seconds and allow them to caramelize and char on the bottom of the pan. You’ll be left with amazing flavor that texture that’s just like what you get at an authentic Thai restaurant!
- Don’t crowd the pan – If you’re doubling the recipe, stir fry in two batches. One crowded pan steams the noodles instead of charring them.
FAQ
For vegetable pad see ew, add any of the following vegetables: carrots, broccoli, onions, zucchini, and peppers. Substitute the fish sauce with soy sauce or vegetarian fish sauce and season to taste as the saltiness can vary by brand. You can also replace the oyster sauce with vegetarian oyster sauce or vegetarian mushroom sauce.
Pad see ew is made with wide rice noodles and has a soy sauce base whereas pad thai is made with thin rice noodles and has a tamarind sauce base.
Both use wide rice noodles, but they’re built for different palates. Pad see ew is sweet and savory with a soy sauce base and is not spicy. Drunken noodles (pad kee mao) are spicy and herbaceous, made with Thai chilies, Thai basil, and often bell peppers or baby corn. If pad see ew is the comfort pick, drunken noodles are the bold one.
Broccolini is the closest substitute in both texture and slight bitterness. Regular broccoli works too; cut the florets small so they cook quickly. Kale is a workable last resort. Whatever you use, add it near the end so it stays crisp.
Fresh wide rice noodles are ideal. Dried wide rice noodles are the everyday substitute; boil them 1 to 2 minutes shy of the package instructions since they keep cooking in the wok. In a real pinch, thinner rice noodles work, though you lose some of the signature chew.
Pad see ew is a full meal on its own, but in Thailand it’s often served with prik nam som, a simple Thai chili vinegar. A drizzle brightens the sweet, salty noodles and balances the dish. It’s just chilies and vinegar, and it takes two minutes to make.
I hope you enjoy this recipe! Please share, rate, or comment below. I’d love to hear from you!
Come find me on Facebook, Pinterest, and Instagram! Share your recipes by tagging @drivemehungry. I love seeing your creations!
Thanks so much for stopping by! ? -Jamie
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15 Minute Pad See Ew (Thai Stir Fried Noodles)
Equipment
- Wok or large skillet
Ingredients
- 8 oz dried wide rice noodles
- 6 oz chicken, or beef, shrimp, tofu, pork
- 1 ½ cups Chinese broccoli (gai lan), cut into bite sized pieces
- 2 large eggs
- 3 Tablespoons avocado oil, divided
Pad See Ew Sauce
- 2 ½ Tablespoons Thai sweet soy sauce, see Note 1
- 2 Tablespoons fish sauce
- 1 Tablespoon oyster sauce
- 2 teaspoons dark soy sauce
- ⅛ teaspoon white pepper powder
- 3 cloves garlic, minced
- ½ teaspoon sugar, (optional)
Instructions
Pad See Ew Sauce
- Sauce: Combine all the sauce ingredients in a small bowl and set aside.2 ½ Tablespoons Thai sweet soy sauce, 2 Tablespoons fish sauce, 1 Tablespoon oyster sauce, 2 teaspoons dark soy sauce, ⅛ teaspoon white pepper powder, 3 cloves garlic, ½ teaspoon sugar
Cook Noodles
- Noodles: Boil 1 to 2 minutes shy of the package directions since they'll keep cooking in the wok. Rinse with cold water, drain well, and set aside. See Note 2.
Stir Fry
- Protein and eggs: Heat a large wok or skillet over medium-high heat with 1 tablespoon of oil. Add the chicken (or choice of protein) and stir fry until nearly cooked.Push it to one side, add the eggs, and scramble until just set.
- Noodles and sauce: Add the Chinese broccoli, drained noodles, sauce, and remaining oil. Raise the heat to high and stir fry quickly until the noodles are well coated and the sauce is absorbed. Add a tablespoon of water if the pan looks dry.
- Char: Spread the noodles out and let them sit undisturbed for 15 to 30 seconds so the bottoms caramelize and slightly char, then toss. Repeat once or twice until you see char on the noodles. Serve immediately.
Notes
- Thai sweet soy sauce – A thick, sweet soy sauce that’s molasses-like in consistency. Each brand varies in sweetness so adjust to taste. My recipe is adjusted to use this Thai brand. Highly recommend!
- Noodles – Be sure to cook your noodles after everything is prepped. Stir fry the noodles right away to avoid your noodles getting soggy and breaking apart in the wok.
- Char – For the smoky, restaurant-style flavor, don’t crowd the pan and let the noodles sit undisturbed for 15 to 30 seconds before tossing. If doubling, stir fry in two batches.
- Fish sauce – This brand is good for all purpose use and not too strong or overpowering.
- Oyster sauce – Contrary to its name, it doesn’t have a strong oyster flavor but rather a sweet and savory umami taste.
- Dark soy sauce – Gives your pad see ew noodles that deep, dark color.
- Leftovers – store in an airtight container and keep in the fridge for up to 3 or 4 days.
Vegetarian pad see ew:
- For vegetable pad see ew, add a total of about two cups of vegetables – carrots, broccoli, zucchini, bell peppers, onions.
- Replace the fish sauce with vegetarian fish sauce or soy sauce. Add half to begin with and adjust to taste as the saltiness can vary by brand.
- Replace oyster sauce with vegetarian mushroom oyster sauce for a sweet, umami flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Pad See Ew is my favorite Thai takeout dish so I’m so glad I found this recipe! I can’t wait to try this version!
Those caramelized noodles look so good! I’ll remember that tip next time!
Pad see ew looks delicious! I like how simple it is to make.
Love how delicious these noodles look, such an easy recipe too!
Delicious! This has the perfect Thai flavor I was looking for. My family loves this pad see ew.
This is one of my favorite Thai dishes to order! I will have to try this recipe and make it at home soon. 🙂
I have a made a version of this recipe and it was good, but will definitely be trying your exact recipe next time!
Pad See Ew is one of my favorites! Yours looks absolutely amazing. I love all those flavors and how easily everything comes together. Yum!
Yummy! This sounds amazingly delicious and full of so much flavor! My family is going to just love this for dinner tonight. So excited to give this a try tonight!
This recipe is incredible! I love easy, flavorful dinner options during the week and this one is perfect!
I love just about any noodle dish and this looks perfect. I’ll have to give this a shot! Thanks!
Hey Jamie,
Love your recipes and the blog – you always include so many great tips and information that makes me feel really confident when making the recipe.
This is a family favourite – my wife and I love to add some fresh chilli but follow the recipe otherwise.
Cheers, Matt
Thanks Matt! I’m so glad you find the information helpful! Pad see ew is a favorite in my home too! 🙂
Is there anything that can be substituted for vegan oyster sauce? I cannot get that where I live. Could liquid aminos be used instead?
Hi Jessica! Oyster sauce is sweet and salty so you can substitute it with hoisin sauce or even teriyaki sauce. I’d add a bit of sweetener if you’re going to use liquid aminos. Hope that helps!
Hi Jamie,
I would love to try this but can I replace rice noodles into egg noodles on this recipe? Thank you.
Hi Jen! You can certainly substitute egg noodles in here and keep the sauce the same. The only difference is I would skip soaking the egg noodles since they may not rehydrate the same way as rice noodles. You can also check out my Lo Mein recipe that uses egg noodles.
This dish is a family favourite. I usually forget to leave a comment but I have been meaning to for a few weeks now!!
We enjoy this a lot and the kids wanted to say thank you for such a yummy recipe also!
– Grant
Thank you Grant! I’m so happy you and your family enjoyed this pad see ew recipe! 🙂
Hey I haven’t made them yet, but was wondering how to make it spicy?
Hi Samantha! If you’d like it spicy, you can add a bit of fresh Thai chilis or dried Thai chili flakes. They add a nice amount of heat, similar to what you get at Thai restaurants. Hope that helps!
I have been trying to challenge myself to make one new dish a week, instead of ordering too much take out. Well, this pad see ew is WAY better than any take out or even dine in restaurant version. These noodles are so delicious and full of flavour, and they are much easier to make than I ever could have expected. Thank you SO much for such a wonderful recipe.
Thanks Jackie! These noodles are a favorite in our house! Agreed! It’s so much better than takeout!
OMG! I LOVE pad see ew!! This recipe looks delicious and makes it look easy. Cannot wait to try!
Thanks so much Erin! It was so delicious and and simple to make. I hope you enjoy this!
This dish looks amazing! I can’t wait to make it for my family!
Thanks Delaine! I hope your family likes it. 🙂
This looks fantastic.
Thank you!