Pad See Ew (ผัดซีอิ๊ว) is one of Thailand's most beloved noodle dishes, famous for its smoky aroma, chewy wide rice noodles, tender meat, crisp Chinese broccoli, and rich soy-based sauce. The name "Pad See Ew" translates to "stir-fried with soy sauce," highlighting the dish's signature ingredient—dark soy sauce, which gives the noodles their beautiful caramel color and slightly sweet flavor.
Unlike the tangy and sweet flavors of Pad Thai, Pad See Ew focuses on deep savory flavors with subtle sweetness and the irresistible smoky taste known as "Wok Hei," achieved by cooking over very high heat. This comforting noodle dish is commonly served by Thai street vendors, family restaurants, and home cooks throughout Thailand.
Whether made with chicken, beef, pork, shrimp, or tofu, Pad See Ew is a satisfying meal that showcases the simple yet bold flavors of Thai cooking.
What Makes Pad See Ew Special?
Pad See Ew is distinguished by its combination of wide rice noodles, dark soy sauce, and high-heat stir-frying. The noodles develop a slightly caramelized exterior while remaining soft and chewy. Chinese broccoli adds a pleasant crunch and slight bitterness that perfectly balances the rich soy-based sauce.
Characteristics include:
- Soft, chewy wide rice noodles
- Rich soy sauce flavor
- Slight caramel sweetness
- Smoky wok aroma (Wok Hei)
- Tender meat or tofu
- Crisp Chinese broccoli
- Quick stir-fried preparation
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
For the Noodles
- 400 g fresh wide rice noodles (Sen Yai) or 250 g dried wide rice noodles
- Warm water (if using dried noodles)
Protein
Choose one:
- 300 g chicken breast, thinly sliced
- 300 g beef sirloin, thinly sliced
- 300 g pork loin, thinly sliced
- 250 g shrimp
- 250 g firm tofu, cubed
Vegetables
- 250 g Chinese broccoli (Gai Lan), chopped
- 3 cloves garlic, minced
- 2 large eggs
Pad See Ew Sauce
- 3 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 1 teaspoon white pepper
For Stir-Frying
- 2 tablespoons vegetable oil
Garnishes
- Chili vinegar
- Crushed chili flakes
- Lime wedges (optional)
Kitchen Equipment
- Large wok or heavy frying pan
- Mixing bowls
- Tongs or spatula
- Knife
- Cutting board
- Measuring spoons
Step 1: Prepare the Noodles
If using fresh noodles, gently separate them into individual strands.
If using dried noodles, soak them in warm water for about 30 minutes until flexible but still slightly firm.
Drain thoroughly.
Step 2: Prepare the Sauce
In a small bowl, combine:
- Dark soy sauce
- Light soy sauce
- Oyster sauce
- Fish sauce
- Sugar
- White pepper
Mix well until the sugar dissolves.
Set aside.
Step 3: Cook the Protein
Heat the vegetable oil in a wok over high heat.
Add the minced garlic.
Stir-fry for about 30 seconds until fragrant.
Add the chicken, beef, pork, shrimp, or tofu.
Cook until:
- Chicken and pork are fully cooked.
- Beef is browned.
- Shrimp turn pink.
- Tofu becomes lightly golden.
Push the protein to one side of the wok.
Step 4: Scramble the Eggs
Crack the eggs into the empty side of the wok.
Scramble gently until just set.
Mix the eggs with the cooked protein.
Step 5: Add the Noodles
Add the rice noodles.
Pour the prepared sauce evenly over the noodles.
Allow the noodles to sit undisturbed for about 30 seconds so they begin to caramelize.
Toss gently using tongs or a spatula.
Cook for 2–3 minutes until evenly coated.
Step 6: Add the Chinese Broccoli
Add the chopped Chinese broccoli.
Continue stir-frying for 2–3 minutes until the stems are tender-crisp and the leaves have wilted.
Avoid overcooking to preserve their vibrant color.
Step 7: Serve
Transfer the Pad See Ew to serving plates.
Serve with:
- Chili vinegar
- Crushed chili flakes
- Lime wedges (optional)
Enjoy immediately while hot.
Chef's Tips
- Cook over very high heat to create authentic smoky wok flavor.
- Fresh wide rice noodles produce the best texture.
- Separate the noodles gently to prevent breaking.
- Do not overcrowd the wok; cook in batches if necessary.
- Let the noodles caramelize briefly before stirring.
- Chinese broccoli is traditional, but broccoli or broccolini can be substituted if needed.
Delicious Variations
Classic Chicken Pad See Ew
- Chicken breast
- Wide rice noodles
- Chinese broccoli
- Soy sauce blend
Beef Pad See Ew
Use thinly sliced sirloin or flank steak for a rich, savory version.
Pork Pad See Ew
Tender pork loin pairs beautifully with the sweet soy sauce.
Seafood Pad See Ew
Combine:
- Shrimp
- Squid
- Scallops
for a flavorful seafood variation.
Vegetarian Pad See Ew
Replace the meat with:
- Firm tofu
- Mushrooms
- Baby corn
- Broccoli
Use vegetarian oyster sauce and omit fish sauce if desired.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 560 kcal |
| Protein | 28 g |
| Carbohydrates | 60 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 1,050 mg |
Nutrition values are approximate and may vary depending on ingredients used.
Storage Tips
Refrigerator
Store leftover Pad See Ew in an airtight container for up to 2 days.
Freezer
Freezing is not recommended, as the rice noodles may lose their chewy texture after thawing.
Reheating
Reheat in a hot wok or skillet with a tablespoon of water for 2–3 minutes, stirring gently until heated through.
Best Side Dishes
Pad See Ew pairs perfectly with:
- Tom Yum Soup
- Thai Spring Rolls
- Chicken Satay
- Green Papaya Salad (Som Tam)
- Thai Cucumber Salad
- Thai Iced Tea
- Fresh Coconut Water
Frequently Asked Questions
What is the difference between Pad Thai and Pad See Ew?
Pad Thai uses tamarind-based sauce with sweet, sour, and savory flavors, while Pad See Ew features a soy sauce-based seasoning with a richer, slightly sweet, and smoky taste.
What noodles are used?
Fresh wide rice noodles (Sen Yai) are the traditional choice because of their soft, chewy texture and ability to absorb the flavorful sauce.
Can I use regular broccoli instead of Chinese broccoli?
Yes. While Chinese broccoli (Gai Lan) provides the authentic flavor and texture, broccolini or regular broccoli are excellent substitutes.
How do I achieve authentic wok flavor?
Cook over very high heat, avoid overcrowding the wok, and allow the noodles to caramelize briefly before tossing. This creates the characteristic smoky flavor known as Wok Hei.
Final Thoughts
Pad See Ew is a comforting Thai noodle classic that combines chewy wide rice noodles, savory soy sauces, tender protein, and crisp Chinese broccoli into a rich and satisfying meal. Its smoky wok aroma, balanced sweetness, and simple ingredients make it one of Thailand's most cherished street-food dishes. Whether prepared with chicken, beef, pork, seafood, or tofu, this authentic recipe delivers restaurant-quality flavors that are perfect for both everyday dinners and special occasions.
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