Name: Pad See Ew Thai Stir Fried Noodles Recipe
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Cuisine: Thai
Ingredients: 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); 3 tbsp peanut or vegetable oil, separated; 2 cloves garlic, very finely chopped; 150g / 5oz chicken thighs (boneless, skinless), sliced; 1 large egg; 4 stems Chinese broccoli (Gai Lan), trimmed and cut into pieces

If you’ve ever wanted to recreate that irresistible street food magic at home, this Pad See Ew Thai Stir Fried Noodles Recipe is your golden ticket. I absolutely love how these wide rice noodles soak up a savory, slightly sweet sauce and mix with garlicky chicken and crisp Chinese broccoli – it’s like a flavor-packed trip to Thailand right in your kitchen. Stick with me, and I’ll share the tricks that make this dish come alive every single time!

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Why You’ll Love This Recipe

Authentic flavors at home: You get that perfect blend of savory, sweet, and tangy notes just like from street vendors.
Quick and simple to prepare: Ready in under 20 minutes, ideal for busy weeknights without sacrificing taste.
Flexible ingredients: You can swap proteins and greens based on what you have, making it super adaptable.
Perfect balance of textures: Tender noodles, crisp broccoli stems, and juicy chicken make every bite delightful.

A close-up view of a pan filled with dark brown wide rice noodles mixed with green leafy vegetables and light brown pieces of cooked meat. The noodles are twisted and glossy, lying on top and around the cooked green stems and leaves. Small chunks of meat are scattered throughout the dish. A wooden spoon is seen stirring the food inside the pan. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Pad See Ew Thai Stir Fried Noodles, Thai stir fry recipes, authentic Thai noodle dishes, easy Thai stir-fried noodles, street food Thai recipes

Ingredients You’ll Need

Each ingredient in this Pad See Ew Thai Stir Fried Noodles Recipe plays an important role in creating the crave-worthy final dish. Choosing the right noodles and fresh produce is key. I always recommend seeking fresh wide rice noodles if you can find them, but dried ones work wonderfully too.

Flat lay of fresh wide flat rice noodles (Sen Yai) neatly arranged in loose folds, two whole brown garlic cloves with smooth skins, a small white ceramic bowl filled with dark soy sauce, a small white ceramic bowl with glossy oyster sauce, a small white ceramic bowl holding light soy sauce, a small white ceramic bowl of clear white vinegar, a small white ceramic bowl of fine white sugar, raw boneless skinless chicken thigh slices fresh and pinkish, a single large whole egg with a clean beige shell, and four fresh Chinese broccoli stems with bright green leaves placed symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pad See Ew Thai Stir Fried Noodles, Thai stir fry recipes, authentic Thai noodle dishes, easy Thai stir-fried noodles, street food Thai recipes

Wide rice stick noodles: These are your foundation for the dish, soaking up flavors beautifully while giving that perfect chew. If fresh ones are elusive, dried wide noodles are a great backup.
Dark soy sauce: This adds a deep, caramel color and rich umami that defines Pad See Ew’s signature taste.
Oyster sauce: Brings that wonderful savory sweetness, making the sauce complex and luscious.
Light soy sauce: Helps balance saltiness without overpowering the dish; don’t substitute with extra dark soy or it’ll be too strong.
White vinegar: Adds a slight tang to brighten the sauce and keep it from tasting flat.
Sugar: Just a touch rounds everything out with the perfect mild sweetness.
Peanut or vegetable oil: A high smoke point oil is important for stir frying at high heat to get that tasty sear and avoid soggy noodles.
Garlic cloves: Finely chopped garlic brings aroma and a subtle kick—don’t skimp here!
Chicken thighs (boneless, skinless): I prefer thighs because they stay juicy and tender; you could use other proteins or tofu if you like.
Chinese broccoli (Gai Lan): The star vegetable! Its crunchy stems and tender leaves add fresh texture and balance the rich sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love adapting this Pad See Ew Thai Stir Fried Noodles Recipe depending on what’s in my fridge or my family’s mood. Don’t hesitate to make it your own—Thai cooking is all about balance and flexibility!

Protein swaps: I’ve made this with shrimp, beef strips, and even tofu when I wanted a vegetarian dinner, and each works beautifully. Just adjust cooking time accordingly.
Veggie substitutions: Can’t find Chinese broccoli? Pak choy, bok choy, or broccolini (halved lengthwise) make great alternatives – they provide the same lovely contrast of texture.
Spicy kick: If you like heat, toss in some sliced Thai chilies or a dash of chili paste with the garlic—it wakes up the whole dish.
Noodle types: While traditional is wide rice noodles, you can try fresh flat egg noodles or thicker rice noodles, but avoid very thin types like vermicelli as they don’t stand up well to the sauce.

How to Make Pad See Ew Thai Stir Fried Noodles Recipe

Step 1: Prep Your Ingredients Like a Pro

Start by trimming and chopping your Chinese broccoli: separate stems from leaves, then slice the stems in half lengthwise if they’re thick, making sure they’re about 0.3 inches wide. Get your noodles ready as per packet instructions, timing it so they’re freshly cooked but not mushy—never let cooked noodles sit around because they’ll break apart when stir fried. Finally, mix together your sauce ingredients until the sugar dissolves; this mix of dark soy, oyster sauce, light soy, vinegar, and sugar is the heart of that amazing flavor.

Step 2: Sizzle Garlic and Chicken

Heat 1 tablespoon of your oil in a large wok or heavy skillet over high heat. You want that pan screaming hot—it’s essential for the caramelization later on. Toss in the finely chopped garlic and cook for about 15 seconds until fragrant. Add the chicken slices and stir fry until mostly cooked through, shifting to a nice juicy white color. Don’t rush this part—proper sear locks in flavor and texture.

Step 3: Cook the Chinese Broccoli in Two Waves

First, add the broccoli stems to the pan and cook until the chicken is nearly finished—this usually takes a couple of minutes. Then stir in the broccoli leaves, which wilt quickly and add a lovely green freshness. Keeping stems and leaves separate ensures everything cooks perfectly without losing texture.

Step 4: Scramble the Egg

Push the chicken and broccoli to one side of the wok and crack in the egg. Quickly scramble it gently in the empty space until just set—that silky egg adds richness and a little lift to the dish.

Step 5: Caramelize the Noodles

Now for the magic moment: remove everything from the wok to a plate and give the pan a quick wipe so you start with a clean surface. Turn the heat up very high and add the remaining 2 tablespoons of oil until it starts to smoke—that high heat is the secret here! Toss in your noodles and pour over the sauce. Resist the urge to stir too much; you want to let the noodles sit a bit so they caramelize at the edges, creating that signature texture and flavor. This takes about 1 to 1 ½ minutes.

Step 6: Bring it All Back Together and Serve

Quickly add the chicken and veggie mixture back into the wok and toss everything together just to combine and heat through. Serve immediately—this dish is best enjoyed hot off the pan!

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Pro Tips for Making Pad See Ew Thai Stir Fried Noodles Recipe

Use a very hot wok or skillet: This is crucial for the caramelization that gives Pad See Ew its characteristic flavor; a cold pan just steams the noodles.
Don’t overcook the noodles before frying: Fresh or dried, they should be just tender but still firm; otherwise, they’ll fall apart in the wok.
Separate thick and thin vegetable parts: Cooking broccoli stems first ensures they retain some crunch while leaves soften just right.
Wipe your wok clean before caramelizing noodles: This prevents burning and lets you get those perfect charred edges.

How to Serve Pad See Ew Thai Stir Fried Noodles Recipe

Pad See Ew Thai Stir Fried Noodles Recipe - Serving

Garnishes

I love keeping it simple with just a wedge of lime on the side for squeezing over, which adds a bright pop that cuts through the rich sauce perfectly. Sometimes, I sprinkle chopped fresh chili or a few crunchy fried garlic bits on top for an extra layer of flavor and texture.

Side Dishes

Pad See Ew is pretty filling on its own, but I often serve it with a light, crisp cucumber salad or a bowl of tom yum soup to add some contrast. A simple Thai iced tea on the side rounds out the meal beautifully.

Creative Ways to Present

For special occasions, I sometimes plate the noodles on a banana leaf or serve them in little individual bowls with delicate edible flowers and fresh herbs like Thai basil or cilantro. It instantly elevates the dish and impresses guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I store leftover Pad See Ew in an airtight container in the fridge, separating out any large vegetable stems when possible. It keeps well for up to 2 days, but the noodles can soak up the sauce and get a bit softer over time.

Freezing

Freezing isn’t my favorite option for this Pad See Ew Thai Stir Fried Noodles Recipe because the noodles don’t reheat as well—they tend to lose their chewy texture. If you must freeze, pack it tightly and use within a month, then thaw gently in the fridge overnight.

Reheating

To reheat, I recommend tossing the leftovers in a hot, lightly oiled skillet or wok over medium-high heat, stirring carefully until warmed through. This helps bring back some of the initial texture and caramelization. Avoid microwaving if you can—it often makes the noodles mushy.

FAQs

What type of noodles should I use for Pad See Ew?

The best noodles are fresh wide rice noodles called Sen Yai if you can find them at a Thai grocery store. Dried wide rice stick noodles, like thick Pad Thai noodles, are a great alternative and easier to source. Avoid thin vermicelli-style noodles as they don’t hold up well to the sauce.
Can I substitute the chicken with other proteins?

Absolutely! Shrimp, beef strips, pork, or tofu all work wonderfully. Just adjust cooking times according to the protein to make sure everything’s cooked perfectly.
Why is my Pad See Ew not caramelizing?

If you’re not seeing the caramelization, your wok or pan might not be hot enough, or you may be stirring too much. Make sure your pan is smoking hot before adding noodles and sauce, then let them sit undisturbed for a minute to develop those tasty browned edges.
Can I make this recipe vegetarian?

Definitely! Use tofu in place of chicken and swap oyster sauce with a vegetarian version or mushroom sauce. Also, load up on veggies like bok choy, mushrooms, and carrots for extra heartiness.
How do I keep the noodles from sticking together?

Cook the noodles just until al dente, rinse briefly in cold water (if using dried noodles), then drain well. When stir frying, make sure your pan is hot and use enough oil. Toss gently and quickly to separate noodles without breaking them.

Final Thoughts

When I first tried making Pad See Ew Thai Stir Fried Noodles Recipe at home, I remember struggling with soggy noodles and bland sauce. But once I nailed the timing and heat control, it became a regular favorite in my kitchen. It’s a dish that’s simple yet feels indulgent—a perfect weeknight winner that’s sure to impress your family or guests. I genuinely hope you give this recipe a shot and let it bring a little Thai street food joy right to your dinner table. Your taste buds will thank you!