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Let’s chat about Thai Pad See Ew. Never heard of it? Well, you’re in for a real treat. It’s like a big, tasty trip to Thailand right on your plate!
Imagine slurping up wide rice noodles soaked in a savory sauce, with juicy chicken and crunchy baby broccoli all mixed in. You’re imagining a good Thai Pad See Ew!
My husband thought I was a weirdo when I first made this, haha! I danced around my kitchen with a wok spatula, pretending I was a street vendor in Bangkok. Yeah, Jeremy was probably right about me…
I try to get into the right mindset when making a new dish. This is one of my favorite Thai noodle dishes because it’s quick, fun, and packed with flavor.
You don’t need to be a wok wizard to nail it—just a hot skillet and some stir-frying magic. This stuff is well worth the effort.
It’s like pad thai’s cooler cousin, with that sweet dark soy sauce vibe that makes your taste buds happy.
Whether it’s your first time or you’re a noodle pro, this traditional pad see ew is easy enough for anyone.
So, grab your large skillet, and let’s whip up some Thai stir-fried noodles. This Thai Pad See Ew will have you and your dinner guests drooling in no time.
Some of our other favorite ASIAN INSPIRED RECIPES we have on our site include: Asian Glazed Air Fryer Salmon Recipe, Viral Tik Tok Ramen Noodles Recipe, and The Best Fried Sweet and Sour Chicken.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE THAI PAD SEE EW:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- DO I HAVE TO USE CHICKEN?
- WHERE DO I FIND SPECIALTY INGREDIENTS?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Thai Pad See Ew (Stir-Fried Rice Noodles with Chicken)
WHY THIS RECIPE WORKS:
- Fast and Simple – Ready in under an hour, perfect for a tasty dish on busy nights!
- Big Flavors – Oyster sauce and dark soy sauce make every bite a flavor party.
- Fun to Cook – Stir frying in a wok or skillet feels like you’re a Thai chef—wok hei not required!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Chicken thighs
- Dark soy sauce
- Cornstarch
- Vegetable oil
- Baby broccoli
- Eggs
- Garlic
- Wide rice noodles
- Oyster sauce
- Rice wine vinegar
- Sugar
- White pepper
HOW TO MAKE THAI PAD SEE EW:
- Get the chicken marinating first by placing the sliced chicken in a large bowl.
- Add the dark soy sauce and cornstarch and stir well to combine. Allow to sit on the counter while you prepare the other ingredients.
- Next, make the sauce in a medium-sized bowl, stir together the oyster sauce, dark soy sauce, rice vinegar, sugar, and pepper. Set aside.
- Place a wok or large skillet over medium-high heat; add 1 tablespoon of oil once hot. Add the broccoli, stirring occasionally, until charred and slightly wilted, 4-5 minutes. Place on a plate.
- Add another 1 tablespoon of oil and the beaten eggs; cook, stirring constantly, until just set, about 1 minute, and place on the plate with the broccoli.
- Add the remaining oil, along with the chicken and garlic. Get a good sear on the chicken, stirring occasionally, scraping the bottom of the skillet until the chicken is cooked through, 8-10 minutes. Place on the plate.
- Add the sauce to the pan.
- Add the noodles and toss in the sauce until they are well coated.
- Add everything back to the skillet and toss to combine, and everything is warmed through, serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO USE CHICKEN?
Nope! You can skip the chicken for a veggie version or swap it with flank steak, tofu, or even shrimp.
There are plenty of options out there. It’s your pad see-ew—make it your way!
WHERE DO I FIND SPECIALTY INGREDIENTS?
Check Asian grocery stores or an Asian market near you for fresh wide rice noodles, oyster sauce, and dark soy sauce.
Big grocery stores might have them too, or try online—Thai brands rock!
ANY ADDITIONS?
Want to spice up your traditional Pad See Ew? I know how fun it is to try out new flavors.
Try these mix-ins or toppings:
- Chopped peanuts for crunch
- A sprinkle of white pepper for extra zing
- Fresh basil leaves for a Thai twist
- Red chili flakes if you like it spicy
- A fried egg on top (so good!)
- Bok choy for more greens
- A splash of soy sauce stir fry vibes
- Sliced green onions for color
- A little bit of brown sugar for sweetness
- Some crushed garlic for a flavor punch
ANY SUBSTITUTIONS?
I’ve got a few ideas to get you started. Let me know how it goes in the comments!
- Use regular soy sauce instead of dark soy sauce—just a good substitute if you’re out!
- Swap baby broccoli with bok choy or regular broccoli for that gai lan’s fresh taste.
- Try avocado oil instead of vegetable oil for a smoother cook.
- Use egg noodles instead of wide rice noodles if that’s what you’ve got.
- Replace oyster sauce with vegan fish sauce for a plant-based twist.
- Swap rice wine vinegar with lime juice for a tangy kick.
HOW TO STORE:
Refrigerator
Pop leftovers in an airtight container and keep them in the fridge for up to 3 days.
Reheat in a skillet with a tablespoon of oil—bam, good as new!
Freezer
Freeze it in an airtight container for up to a month.
Thaw overnight in the fridge, then stir-fry it back to life with a splash of water.
DANA’S TIPS AND TRICKS:
- Marinate Early – Let the chicken soak up that dark soy sauce while you prep—it’s the best thing for flavor!
- Hot Wok – Crank up the medium-high heat so everything chars just right.
- Noodle Prep – Cook those fresh rice noodles per the package, or they’ll stick like glue.
- Scrape the Pan – Use a wooden spoon to get those yummy bits off the bottom of the pan.
- Egg Trick – Stir the eggs fast so they’re fluffy, not flat—1-2 minutes max!
- Taste It – Sneak a bite before serving to make sure it’s your perfect pad see-ew.
There it is! Thai Pad See Ew that’s speedy, saucy, and oh-so-tasty!
It’s a popular Thai noodle dish that brings the streets of Thailand to your table.
Grab a fork (or chopsticks!), dig in, and enjoy this awesome Thai stir-fried noodles treat!
If you like this recipe, you might also like:
Thai Pad See Ew (Stir-Fried Rice Noodles with Chicken)
Ingredients
- 4 boneless skinless chicken thighs ¼ inch sliced
- 2 teaspoons dark soy sauce
- 1 teaspoon cornstarch
- 4 tablespoons vegetable oil divided
- 6 ounces baby broccoli Chinese broccoli, trimmed and cut into 2-inch pieces
- 2 large eggs well beaten
- 6 cloves garlic minced
- 16 ounces wide rice noodles cooked per directions on the back of the package
For the sauce:
- ¼ cup oyster sauce
- 3 tablespoons dark soy sauce
- 3 tablespoons rice wine vinegar
- 2 teaspoons granulated sugar
- 1/8 teaspoon white pepper
Instructions
- Get the chicken marinating first by placing the sliced chicken in a large bowl.4 boneless skinless chicken thighs
- Add the dark soy sauce and cornstarch and stir well to combine. Allow to sit on the counter while you prepare the other ingredients.2 teaspoons dark soy sauce, 1 teaspoon cornstarch
- Next, make the sauce in a medium-sized bowl, stir together the oyster sauce, dark soy sauce, rice vinegar, sugar, and pepper. Set aside.¼ cup oyster sauce, 3 tablespoons dark soy sauce, 3 tablespoons rice wine vinegar, 2 teaspoons granulated sugar, 1/8 teaspoon white pepper
- Place a wok or large skillet over medium-high heat; add 1 tablespoon of oil once hot. Add the broccoli, stirring occasionally, until charred and slightly wilted, 4-5 minutes. Place on a plate.4 tablespoons vegetable oil, 6 ounces baby broccoli
- Add another 1 tablespoon of oil and the beaten eggs; cook, stirring constantly, until just set, about 1 minute, and place on the plate with the broccoli.2 large eggs
- Add the remaining oil, along with the chicken and garlic. Get a good sear on the chicken, stirring occasionally, scraping the bottom of the skillet until the chicken is cooked through, 8-10 minutes. Place on the plate.6 cloves garlic
- Add the sauce to the pan.
- Add the noodles and toss in the sauce until they are well coated.16 ounces wide rice noodles
- Add everything back to the skillet and toss to combine, and everything is warmed through, serve immediately.
Notes
- Marinate Early – Let the chicken soak up that dark soy sauce while you prep—it’s the best thing for flavor!
- Hot Wok – Crank up the medium-high heat so everything chars just right.
- Noodle Prep – Cook those fresh rice noodles per the package, or they’ll stick like glue.
- Scrape the Pan – Use a wooden spoon to get those yummy bits off the bottom of the pan.
- Egg Trick – Stir the eggs fast so they’re fluffy, not flat—1-2 minutes max!
- Taste It – Sneak a bite before serving to make sure it’s your perfect pad see-ew.
Nutrition
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