Pad See Ew is one of those dishes that transports me right back to bustling Thai food stalls—wide rice noodles with a caramelised edge, vibrant Chinese broccoli, tender slices of chicken, and that signature salty-sweet sauce. Every time I make it at home, it brings back the thrill of discovering simple, bold flavors in a tiny eatery tucked down some side street.
What Makes Pad See Ew So Special
Whenever we’re craving a quick Thai fix, Pad See Ew is my go-to. Unlike Pad Thai, which is on the sweeter and nuttier side, Pad See Ew leans more towards savoury and smoky, with a gentle sourness that ties it all together. There’s a comfort to those slightly charred noodles and the easygoing nature of tossing whatever veggies or proteins you have on hand.
- Distinct Flavour: The sauce has layers—sweet, salty, and a hint of tang—that you just can’t get from tossing soy sauce and sugar together.
- That Smoky Caramelisation: Getting those noodles just a bit sticky and golden at the edges makes all the difference. I always think of that unmistakable wok hei, even if I’m just using a regular skillet at home.
- Adaptable: Whatever protein you prefer, or vegetables that need using up, this dish welcomes them all.
Essential Ingredients and Kitchen Details
This recipe is a keeper because the ingredient list is straightforward, and once you know a few tricks, it always comes out tasting authentic—even on a regular stovetop.
- Wide Rice Noodles: Traditional Pad See Ew uses fresh Sen Yai noodles, which can be tricky to find. At home, I use dried wide “Pad Thai” noodles—once cooked, they do a great job mimicking the real deal. Tip: Don’t overcook them, as they can get mushy during stir-frying.
- Chinese Broccoli (Gai Lan): The stems have a lovely crunch and the leaves soak up the sauce beautifully. If you can’t find gai lan, try broccolini with spinach or any sturdy green.
- Chicken and Eggs: Chicken is classic but feel free to switch things up—beef, tofu, or shrimp all work. The scrambled egg, cooked right in the pan, turns silky and soaks up flavor.
- The Sauce: My kitchen always has a stash of dark soy (for that deep color and malty taste), light soy (for seasoning), oyster sauce (it’s non-negotiable for complexity), a small splash of vinegar, and a little sugar. Mix it ahead so you’re not scrambling during the fast-paced cooking.
How I Get the Best Results at Home
Over many batches, here’s what’s worked for me to achieve that “just like at the restaurant” feeling.
- Cook Ingredients in Stages: Start with the chicken and the broccoli stems first. This prevents overcooking and means every ingredient is cooked just right.
- Egg Technique: After the chicken’s fully or almost cooked, push everything to one side of the wok, crack in the egg, and scramble it. Folding in the chicken, vegetables, and egg after they’re separately cooked gives everything the perfect finish.
- Noodles Come Last: Remove the fillings from the pan and toss the noodles with sauce by themselves so there’s space to caramelise. Just a minute or so will bring out all those roasty flavours.
- Quick Tossing: Once the noodles look glossy and start caramelising, pop everything back in, give it one final toss, and it’s ready. Don’t worry about a few broken noodles—it happens to the best of us and adds to the dish’s charm.
Practical Tips and Useful Tricks
- Prepping Is Key: Have everything chopped and within arm’s reach before you start. Once that pan gets hot, you won’t have a spare second.
- Rice Noodle Handling: If using dried noodles, rinse them with cold water after boiling to stop the cooking and prevent them sticking together. A tiny drizzle of oil can help separate them.
- Controlling Caramelisation: Too many ingredients crowded in the pan leads to soggy noodles, so cooking the noodles solo for a bit is my one must-do trick.
- Sauce Ratio: I sometimes make a little extra sauce—everyone in my family is a sauce lover, and a drizzle on top at the end makes it even better.
Frequently Asked Questions Answered
What if I can’t find Chinese broccoli?
No worries—regular broccoli stems or broccolini with baby spinach work remarkably well. I’ve even used pak choi when that’s all I had.
Can I use a different protein?
Absolutely. Pad See Ew is delicious with beef, pork, tofu, or shrimp. Just remember that thinly sliced protein cooks quickest and stays tender.
Are fresh rice noodles necessary?
Not at all. Dried wide rice noodles are easy to keep in your pantry. Just cook according to packet instructions and you’re all set.
Will my noodles break?
Probably a few will—it’s all part of the dish. The trick is minimal stirring and using quick, gentle tosses rather than constant stirring with utensils.
Serving and Leftovers
I like to serve Pad See Ew piping hot, usually straight out of the wok onto a big platter, so everyone can scoop out their share. Chopped chillies in vinegar and a wedge of lime are the classic table condiments. Leftovers keep in the fridge for a day or two—just reheat quickly in a hot pan to avoid the noodles getting soggy.
Pad See Ew is the kind of noodle dish that can turn a regular evening into something special, no takeout required. Getting that caramelised, saucy, chewy texture at home brings a little everyday magic. If you fall in love with it the way I have, it’ll be on your table again before you know it.
Pad See Ew (Thai Stir-Fried Noodles)
Step into the vibrant heart of Thailand with this irresistible homemade Pad See Ew!
Ingredients
- 4 stems Chinese broccoli (Gai Lan) or similar leafy greens
- 1 cup (about 150g) boneless, skinless chicken thighs, sliced
- 1 large egg
- 200g dried wide rice stick noodles (or 450g fresh wide flat rice noodles)
- 2 cloves garlic, finely chopped
- 3 tbsp peanut or vegetable oil (divided)
- 1½ tbsp oyster sauce
- 2 tsp dark soy sauce
- 1 tbsp light soy sauce (or all-purpose soy sauce)
- 2 tsp white vinegar
- 2 tsp sugar
Instructions
- Prep Everything:Chop Chinese broccoli into 3-inch pieces. Separate stems from leaves and halve thick stems lengthwise. Set aside.
- Get Noodles Ready:Cook noodles as directed on their packet. Drain and keep them handy— don’t prep them too far ahead or they'll break easily.
- Mix Up the Sauce:Combine the oyster sauce, dark soy sauce, light soy sauce, vinegar, and sugar in a bowl until dissolved.
- Sear the Chicken:Heat 1 tbsp oil in a large wok or skillet over high. Add garlic and sauté for a few seconds. Toss in the chicken and stir-fry until it starts to turn white.
- Add the Veg:Stir in the broccoli stems; cook until chicken is nearly done. Add the leaves, toss until just wilted.
- Scramble the Egg:Push everything to one side of the wok, crack in the egg, and scramble till just set.
- Set Aside:Remove chicken, egg, and veggies to a plate. Wipe the wok clean.
- Caramelize the Noodles:Crank the heat up! Pour in 2 tbsp oil. When shimmering hot and just smoky, add noodles and sauce. Toss briefly— let the noodles sit undisturbed between stirs so the edges caramelize.
- Finish & Serve:Return the chicken, egg, and veggies to the wok. Toss it all together one last time, then serve hot!
Notes
- No Chinese broccoli? Use bok choy, pak choy, or broccolini.
- Swap the chicken for tofu, prawns, or your favorite stir fry protein.
- Wide, dried rice noodles are easier to handle than fresh Sen Yai noodles.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 360Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 108mgSodium: 934mgCarbohydrates: 40gFiber: 3gSugar: 4gProtein: 19g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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