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Pad See Ew is the smoky, savory Thai street-food noodle dish you can make right at home, with chewy wide rice noodles, juicy chicken, scrambled egg, and charred broccolini in a glossy soy sauce. It is on our table *almost every week* because my kids love slurping up those wide noodles. If you love Thai takeout, do not miss our spicy chicken pad thai too.
Charring the broccolini and noodles over high heat gives this dish that signature smoky wok flavor takeout is famous for.
Pad See Ew Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 500kcal
- 🌶️ Flavor Profile: Savory, smoky, garlicky, and a little sweet
- ✋ Difficulty: Easy, on par with our drunken noodles
Quick Answer
To make pad see ew, marinate sliced chicken thighs in dark soy sauce and cornstarch, and mix a sauce of oyster sauce, dark soy sauce, rice vinegar, sugar, and pepper. Working in batches over high heat in a wok, char the broccolini, scramble the eggs, and sear the chicken with garlic, removing each to a plate. Add the sauce and wide rice noodles to the hot pan and toss until coated, then return everything to the pan and toss to combine and warm through. The high heat and dark soy give it that smoky, savory street-food flavor.
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Why This Recipe Works
Click to see the technique science
- High heat for wok flavor. Cooking fast over high heat chars the noodles and broccolini, giving the dish that smoky restaurant taste.
- Cooking in batches. Searing the broccolini, eggs, and chicken separately keeps everything from steaming, so each part gets caramelized and flavorful.
- Dark soy sauce. Dark soy is the key to the rich color and deep, savory flavor that makes pad see ew taste authentic.
- A quick chicken marinade. Tossing the chicken in dark soy and cornstarch first keeps it juicy and helps it brown beautifully.
- Wide rice noodles. Chewy, wide rice noodles soak up all that glossy sauce and are perfect for slurping.
- A balanced sauce. Oyster sauce, rice vinegar, sugar, and pepper hit savory, tangy, and sweet for the perfect bite.
Why You’ll Love This Recipe
- It tastes just like your favorite Thai restaurant, made fresh in your own kitchen.
- It comes together in about 40 minutes, faster than waiting on takeout.
- It is a complete meal in one pan, right alongside Thai favorites like our pad kra pao.
Key Ingredients
A handful of Asian pantry staples is all it takes for authentic pad see ew at home. Here are the key players.
- Wide Rice Noodles: The chewy, slurpable star. Look for fresh or dried wide rice noodles at most grocery or Asian stores.
- Chicken Thighs: Sliced thin, they stay juicy and tender and sear up with great flavor.
- Dark Soy Sauce: The secret ingredient. It gives the dish its deep color and rich, savory flavor.
- Oyster Sauce, Rice Vinegar, and Sugar: The sauce trio that balances savory, tangy, and sweet.
- Broccolini, Eggs, and Garlic: Charred greens, scrambled egg, and fragrant garlic round out every bite.
See recipe card for exact quantities.
Variations and Substitutions
Pad see ew is easy to make your own.
- Swap the protein: Use beef, shrimp, pork, or tofu in place of the chicken.
- Use other greens: Chinese broccoli (gai lan) is traditional, but regular broccoli or bok choy work great.
- Add heat: Serve with chili flakes or a drizzle of chili oil for a spicy kick.
- Make it vegetarian: Skip the chicken and oyster sauce, using tofu and a vegetarian stir-fry sauce instead.
- Try another noodle dish: Love these? Make our saucy drunken noodles next.
How to Make Pad See Ew
- Marinate the sliced chicken in the dark soy sauce and cornstarch. In a separate bowl, stir together the oyster sauce, dark soy sauce, rice vinegar, sugar, and pepper to make the sauce.
- Heat 1 tablespoon of oil in a wok over medium-high. Char the broccolini, stirring occasionally, until slightly wilted, 4 to 5 minutes, then remove to a plate.
- Add another tablespoon of oil and the beaten eggs. Cook, stirring constantly, until just set, about 1 minute, then add to the plate with the broccolini.
- Add the remaining oil, the chicken, and the garlic. Sear, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, then remove to the plate.
- Pour the sauce into the hot pan, then add the wide rice noodles and toss until they are well coated and starting to char.
- Add the chicken, egg, and broccolini back to the pan and toss to combine and warm through. Serve immediately.
Recipe Tips & Tricks
- Use the highest heat you can. That smoky char is what makes pad see ew taste like the real thing.
- Cook in batches so each ingredient sears instead of steaming, then bring it all together at the end.
- Prep everything first. This dish moves fast once you start, so have your sauce, noodles, and chicken ready to go.
- Do not skip the dark soy. It is what gives the dish its signature color and deep flavor.
- Soften dried noodles according to the package so they are pliable but not mushy before they hit the wok.
- Toss, do not stir constantly, so the noodles get a little char instead of breaking apart.
- Serve it right away while the noodles are hot and chewy, just like our chow mein.
Serving Ideas and Suggestions
Pad see ew is a satisfying meal all on its own, piled high and served straight from the wok while it is hot and a little smoky. Garnish with extra chili flakes, a squeeze of lime, or fresh cilantro.
Make it a full Thai feast by serving it with our chicken pad thai or a bowl of our pad kra pao so everyone can build their own takeout-style plate.
It is perfect for a fun family dinner. Set out chili oil, lime wedges, and crushed peanuts so everyone can customize their bowl, then round it out with our saucy drunken noodles.
Pad See Ew FAQs
Pad see ew is a popular Thai street-food dish of wide rice noodles stir-fried over high heat with a protein, egg, and Chinese broccoli in a savory, slightly sweet soy sauce. The name roughly means stir-fried with soy sauce, and dark soy is what gives it that signature color and flavor.
Wide, flat rice noodles are traditional and ideal. You can find them fresh or dried at most grocery stores and Asian markets. If using dried, soak or boil them just until pliable so they do not get mushy when stir-fried.
Both are Thai rice noodle dishes, but pad see ew is savory and smoky with wide noodles and dark soy sauce, while pad thai is tangy and sweet with thin noodles, tamarind, and crushed peanuts. They taste quite different even though both start with rice noodles.
Absolutely. Beef, shrimp, pork, or tofu all work beautifully in place of chicken. Just slice it thin and sear it over high heat so it cooks quickly and stays tender, the same way you would the chicken.
Noodles stick when the pan is too crowded or not hot enough, and they break from too much stirring. Cook in a hot wok, toss instead of stirring constantly, and add the noodles right into the sauce so they stay coated and separate.
Pad see ew is best fresh and hot, but leftovers keep in the fridge for up to 3 days. Reheat in a hot pan with a splash of water to loosen the noodles, tossing until warmed through and a little charred again.
Craving more takeout at home? Make our spicy chicken pad thai next for another Thai noodle favorite.
Round out your Asian dinner rotation with our oyakodon chicken and egg rice bowl.
Thai Pad See Ew
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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