If you’re craving an authentic, flavorful, and satisfying noodle dish that’s quick to whip up any night of the week, look no further than this Pad See Ew – Thai Stir Fried Noodles Recipe. This classic Thai street food favorite combines wide rice noodles stir-fried to perfection in a savory-sweet soy-based sauce, tender chicken, crisp Chinese broccoli, and a hint of garlic that delivers comfort and excitement all in one plate. It’s a dish that never fails to impress with its rich umami flavors and delightful textures, making it a standout meal to share with family or friends.
Ingredients You’ll Need
The magic of Pad See Ew lies in its deceptively simple ingredients, each playing a crucial role in the final dish. They bring together vibrant flavors, silky noodles, and a wonderful balance of sweet, salty, and tangy notes that define this beloved Thai classic.
- 200g / 7 oz dried wide rice stick noodles or 15 oz / 450g fresh wide flat rice noodles: The wide noodles provide the chewy, satisfying base that soaks up all the delicious sauce beautifully.
- 2 tsp dark soy sauce: Adds depth, a rich color, and a subtle sweetness to the dish.
- 1 1/2 tbsp oyster sauce: Delivers that signature savory umami punch essential to authentic Pad See Ew.
- 1 tbsp light soy sauce: Balances the darker soy with saltiness without overpowering flavors.
- 2 tsp white vinegar: A touch of acidity to brighten the sauce and keep it fresh.
- 2 tsp sugar: Provides just the right hint of sweetness to complement the salty elements.
- 3 tbsp peanut or vegetable oil, separated: Used for stir-frying to ensure everything cooks evenly and prevents sticking.
- 2 cloves garlic, very finely chopped: Infuses the oil with aromatic warmth.
- 1 cup / 150g chicken thighs, boneless and skinless, sliced: Tender protein that soaks up the sauce beautifully.
- 1 large egg: Adds richness and helps bind the noodles together slightly.
- 4 stems Chinese broccoli: Brings a crisp texture and a wonderful mild bitterness that contrasts perfectly with the sweet soy sauce.
How to Make Pad See Ew – Thai Stir Fried Noodles Recipe
Step 1: Prepare the Noodles and Sauce
Start by soaking your dried wide rice noodles in warm water for about 20 minutes, or if you are using fresh noodles, gently separate them to avoid clumping. Meanwhile, combine dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar in a small bowl to create the essential sauce. Stir well to dissolve the sugar. Having the sauce ready upfront will make the stir-frying process seamless and speedy.
Step 2: Stir-Fry Garlic and Chicken
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat until shimmering. Add the finely chopped garlic and stir quickly until fragrant but not burnt, about 20 seconds. Toss in the sliced chicken thighs and stir-fry until the pieces are just cooked through and lightly browned. This first step builds a flavorful foundation, so be generous with the heat to get that beautiful sear on your chicken.
Step 3: Add Noodles and Sauce
Push the chicken to one side of the wok and add a bit more oil if needed. Add the noodles and pour in the pre-mixed sauce. Toss and stir vigorously to coat every strand of noodle with sauce and mix things well. The noodles should be slightly charred at the edges, which adds to that authentic Pad See Ew flavor. Don’t be shy—use the wok’s high heat to your advantage here.
Step 4: Incorporate the Egg
Push the noodles to the side again to make space in the wok. Crack in the egg and scramble it lightly, mixing it with the noodles once it’s partially cooked. The egg adds wonderful texture and taste, enriching the overall dish just when you think it couldn’t get any better.
Step 5: Add Chinese Broccoli and Finish Cooking
Finally, add the chopped Chinese broccoli stems and leafy parts. Stir-fry everything together just until the broccoli is tender-crisp and bright green. This adds fresh, vibrant color and essential crunch, keeping the dish balanced and exciting down to the last bite.
How to Serve Pad See Ew – Thai Stir Fried Noodles Recipe
Garnishes
To really bring your Pad See Ew to life, top off the dish with some simple garnishes. A sprinkle of freshly ground black pepper can add just the right kick, or a few slices of fresh red chili if you like a bit of heat. Chopped cilantro or a wedge of lime on the side will add brightness and freshness.
Side Dishes
Pad See Ew is quite filling on its own, but pairing it with light Thai salads like Som Tum (green papaya salad) or a bowl of clear broth soup can round out the meal nicely. These sides offer a crisp, refreshing contrast to the rich, savory noodles.
Creative Ways to Present
If you want to wow guests, serve Pad See Ew in individual shallow bowls, garnished with a vibrant chili-lime wedge and fresh herbs. Alternatively, wrap a bit of the noodles and chicken in crisp lettuce leaves for a fun, hand-held version of this Thai classic.
Make Ahead and Storage
Storing Leftovers
Pad See Ew keeps well in an airtight container in the refrigerator for up to 2 days. Just make sure to cool it completely before sealing to avoid soggy noodles.
Freezing
Although Pad See Ew is best enjoyed fresh, you can freeze leftovers by placing portions into airtight containers or heavy-duty freezer bags. It will last up to 1 month frozen, but note that the texture of the noodles might become slightly softer after thawing.
Reheating
To reheat, gently warm the Pad See Ew in a non-stick skillet over medium heat, adding a splash of water or oil to help loosen the noodles and bring back their silky texture. Avoid microwaving when possible to preserve the delightful chewiness of the noodles.
FAQs
What type of noodles should I use for Pad See Ew?
The best choice is wide, flat rice noodles known as Sen Yai. They provide the perfect chewy texture and absorb the sauce beautifully. If you can’t find them fresh, dried wide rice noodles that have been soaked are a good alternative.
Can I make this dish vegetarian or vegan?
Absolutely! Simply swap the chicken for tofu or your favorite vegetables, and replace oyster sauce with vegetarian mushroom sauce or additional soy sauce to keep the flavors balanced.
Why does Pad See Ew have a slightly charred flavor?
That smoky, slightly charred flavor comes from stir-frying the noodles on very high heat, which creates a signature smoky undertone known as ‘wok hei’ in Thai cooking.
Is Pad See Ew spicy?
Traditionally, Pad See Ew is not spicy, making it perfect for those who prefer milder flavors. You can always add fresh chilies or chili flakes to spice it up according to your preferences.
Can I use other meats or seafood in this recipe?
Yes! This Pad See Ew – Thai Stir Fried Noodles Recipe is incredibly versatile. Beef, pork, shrimp, or even a mix of vegetables work wonderfully using the same method and sauce.
Final Thoughts
If you ever want to bring a taste of Thailand into your kitchen with minimal fuss but maximum flavor, this Pad See Ew – Thai Stir Fried Noodles Recipe is the way to go. It’s a joyful celebration of textures and bold, balanced flavors that is sure to become a staple in your meal rotation. I encourage you to give it a try and savor every delicious bite!
Print
Pad See Ew – Thai Stir Fried Noodles Recipe
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 2 to 3 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Description
Pad See Ew is a deliciously savory Thai stir-fried noodle dish made with wide rice noodles, tender chicken, crisp Chinese broccoli, and a flavorful combination of soy sauces and oyster sauce. This quick and easy recipe captures the authentic taste of street food, perfect for a comforting weeknight meal.
Ingredients
Noodles and Sauces
- 200g / 7 oz dried wide rice stick noodles (or 450g / 15 oz fresh wide flat rice noodles – Sen Yai)
- 2 tsp dark soy sauce
- 1 1/2 tbsp oyster sauce
- 1 tbsp light soy sauce (or all purpose soy sauce)
- 2 tsp white vinegar (plain white vinegar)
- 2 tsp sugar (any type)
Proteins and Vegetables
- 3 tbsp peanut or vegetable oil (separated)
- 2 cloves garlic, very finely chopped
- 1 cup / 150g / 5oz chicken thighs, boneless, skinless, sliced
- 1 large egg
- 4 stems Chinese broccoli
Instructions
- Prepare the noodles: If using dried wide rice noodles, soak them in warm water for about 30 minutes until soft, then drain. If using fresh wide flat rice noodles, separate them gently to avoid breaking.
- Make the sauce: In a small bowl, combine the dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar. Stir well until the sugar dissolves completely.
- Cook the chicken and garlic: Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the finely chopped garlic and sauté until fragrant, about 30 seconds. Add the sliced chicken thighs and stir-fry until cooked through and no longer pink, about 4-5 minutes.
- Add the noodles and sauce: Push the chicken to one side of the pan, add the remaining tablespoon of oil, then add the prepared noodles. Pour the prepared sauce over the noodles. Toss gently to mix everything thoroughly and coat the noodles evenly with the sauce.
- Stir in the Chinese broccoli: Add the Chinese broccoli stems and leaves to the pan. Continue stir-frying until the broccoli is tender but still crisp, about 2-3 minutes.
- Cook the egg: Push the noodles and vegetables to the side of the pan to create space. Crack the egg into the empty side and scramble quickly. Once the egg is cooked, mix it into the noodles thoroughly.
- Serve hot: Remove from heat and transfer to serving plates immediately. Enjoy your flavorful Pad See Ew fresh and hot.
Notes
- If you can’t find Chinese broccoli, you can substitute with regular broccoli or bok choy, but the flavor will vary slightly.
- Adjust the amount of sugar and soy sauce in the sauce mixture according to your taste preference for balance between sweet and salty.
- Use fresh noodles if possible for better texture, but dried noodles work well if soaked properly.
- For a vegetarian version, omit chicken and replace oyster sauce with vegetarian stir-fry sauce or additional soy sauce.
- Make sure to use a hot pan or wok for stir-frying to achieve that classic slightly charred flavor.
