Pad see ew is the quieter Thai street noodle dish, the one vendors cook in huge woks over roaring flames while a line of motorbike drivers waits. Where pad Thai is sweet and tangy, pad see ew is smoky and savory, built on two kinds of soy sauce and wide rice noodles that pick up a little char at the edges. Once you learn the rhythm of it, it cooks in about fifteen minutes, and the flavor tastes like the night market came to your kitchen.
The name translates roughly to "stir-fried with soy sauce," which is almost the whole recipe. Wide, flat rice noodles go into a blazing wok with sliced chicken, Chinese broccoli, and egg, and a sauce of dark sweet soy sauce, light soy sauce, and a pinch of sugar. The goal is the sweet spot where the noodles are glossy and slick, the edges faintly caramelized, and the chicken stays juicy.
Ingredients
For the Sauce
- 2 tablespoons dark sweet soy sauce (kecap manis or Thai sweet soy sauce)
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
For the Noodles
- 1 pound fresh wide rice noodles (sen yai), separated into strands; or 8 ounces dried wide rice noodles, soaked per package directions
- 2 tablespoons neutral oil (such as avocado or canola), divided
- 8 ounces boneless skinless chicken thighs, sliced thin against the grain
- 2 cloves garlic, minced
- 6 ounces Chinese broccoli (gai lan), cut into 2-inch pieces, stems and leaves separated
- 2 large eggs, lightly beaten
- 1/4 teaspoon white pepper
To Serve
- Thai dried chili flakes
- White vinegar with sliced chilies (optional but classic)
- Extra dark sweet soy sauce, for drizzling
Instructions
1. Mix the sauce. Stir together the dark sweet soy sauce, light soy sauce, oyster sauce, and sugar in a small bowl until the sugar dissolves. Set it next to your stove — pad see ew cooks fast, and everything needs to be within arm's reach.
2. Prep the noodles. If you are using fresh rice noodles, gently separate the sheets into strands and let them warm to room temperature; cold noodles snap in the wok. If you are using dried noodles, soak them in warm water until pliable but still firm, then drain well.
3. Sear the chicken. Heat a large wok or the biggest skillet you own over the highest heat your stove can manage until it just starts to smoke. Add 1 tablespoon of the oil, swirl, then lay in the chicken slices in a single layer. Let them sit undisturbed for a full minute so they get a little color, then toss and stir-fry until just cooked through, about 2 more minutes. Add the garlic and stir for 30 seconds.
4. Wilt the Chinese broccoli. Add the broccoli stems first and stir-fry for about a minute, then add the leaves and stir-fry until they wilt but still look bright green, about 1 more minute. Push everything to the sides of the wok.
5. Scramble the egg. Pour the beaten eggs into the cleared center of the wok and scramble them until just set, about 45 seconds, then toss them in with the chicken and broccoli.
6. Add the noodles and sauce. Add the noodles to the wok along with the sauce and the white pepper. Toss everything firmly with tongs, pressing the noodles against the hot surface so they pick up some color. Stir-fry for 2 to 3 minutes, until the noodles are glossy, the sauce has coated everything, and a few edges are caramelized.
7. Finish and serve. Slide everything onto a platter and serve hot, with chili flakes, chili vinegar, and extra sweet soy sauce on the side so everyone can season their own plate.
Prep time: 20 minutes · Cook time: 10 minutes · Servings: 2 as a hearty main, or 3 as part of a spread.
Tips for Great Pad See Ew
Get the wok truly hot. Pad see ew needs the same blazing heat behind wok hei — that breath-of-the-wok smokiness covered in our guide to what is wok hei. If your noodles steam instead of sear, cook them in two batches rather than crowding the pan.
Fresh noodles beat dried for this dish. Fresh sen yai have a soft chew that dried noodles can only approximate. Look for them at Asian grocery stores, usually vacuum-sealed near the tofu. If the strands stick together, run a damp hand through them rather than pulling hard.
Slice chicken thin. Thin slices against the grain cook through in the two minutes this dish allows, staying tender instead of rubbery. Slightly freezing the thighs for 20 minutes makes them easier to slice.
Sweeten to taste. Thai street versions lean sweeter than most American home cooks expect. Taste a noodle after tossing and add a pinch more sugar if you want it closer to the Bangkok original.
Variations
- Pad see ew with pork or shrimp: Swap the chicken for thin-sliced pork loin or peeled shrimp; shrimp need only about 90 seconds in the wok.
- Vegetarian pad see ew: Skip the chicken and egg, double the Chinese broccoli, and use a vegetarian oyster sauce made from mushrooms. Smoked tofu slabs are a good addition.
- Beef pad see ew: Thin-sliced flank steak works beautifully; sear it hard and fast so it stays pink inside.
- Gai lan substitute: If you cannot find Chinese broccoli, use broccolini or regular broccoli cut small — the flavor is close enough to keep the dish on track.
- Extra smoky: After tossing, let the noodles sit untouched on the hot wok surface for 60 seconds so they develop crisp, lacy charred edges before plating.
Serve it alongside a cold Thai iced tea — the creamy sweetness cuts the soy-sauce richness perfectly and turns dinner into a little Thai restaurant night at home. Leftovers keep well in the fridge for up to two days and reheat beautifully in a hot skillet.
Ingredients
Method
- Stir together the dark sweet soy sauce, light soy sauce, oyster sauce, and sugar in a small bowl until the sugar dissolves. Set it next to your stove — pad see ew cooks fast.
- If using fresh rice noodles, gently separate the strands and bring them to room temperature. If using dried, soak in warm water until pliable but still firm, then drain well.
- Heat a wok or large skillet over the highest heat until just smoking. Add 1 tablespoon oil, swirl, lay in the chicken in a single layer and let sit 1 minute undisturbed. Toss and stir-fry 2 more minutes until just cooked through. Add garlic; stir 30 seconds.
- Add the broccoli stems first and stir-fry 1 minute, then add the leaves and stir-fry 1 more minute until wilted but bright green. Push everything to the sides of the wok.
- Pour the beaten eggs into the cleared center and scramble until just set, about 45 seconds, then toss with the chicken and broccoli.
- Add the noodles, sauce, and white pepper. Toss firmly with tongs, pressing the noodles against the hot surface so they pick up color. Stir-fry 2 to 3 minutes until glossy and a few edges are caramelized.
- Slide onto a platter and serve hot, with chili flakes, chili vinegar, and extra sweet soy sauce on the side.
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