Pad See Ew Recipe (Thai Stir-Fried Wide Rice Noodles)
This post may contain affiliate links.This homemade Pad See Ew is made with fresh wide rice noodles, tender chicken, eggs, and Chinese broccoli, all stir-fried in a savory, slightly sweet sauce with a hint of tanginess from vinegar. It’s an easy and flavorful Thai noodle dish that’s perfect for lunch or dinner!
A Quick Look at the Recipe
🏷️ Recipe Name: Pad See Ew (Thai Stir-Fried Wide Noodles)
⏱️ Ready In: ~ 20 minutes
🍽️ Serves: 2 portions
🔥 Calories: 671 kcal per portion (estimate)
🧾 Main Ingredients: Wide rice noodles, garlic, chicken thigh fillet, egg, Chinese broccoli, oyster sauce, soy sauce, fish sauce, white vinegar, palm sugar.
🥗 Dietary Info: Contains meat.
🧠 Difficulty: Easy with simple step-by-step guide.
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Pad See Ew is one of my favorite Thai noodle dishes! It’s made with fresh wide rice noodles, tender chicken, eggs, and Chinese broccoli, all stir-fried in a savory, slightly sweet sauce with a hint of tanginess from vinegar.
What I love most about this dish is the soft, chewy texture of the noodles and how they soak up all that delicious sauce. It’s a simple and satisfying meal that you can easily make at home.
If you enjoy Thai food, try my Chicken Pad Thai for another delicious noodle dish, or Pad Kra Pao, a flavorful Thai basil stir-fry that’s perfect with steamed rice.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
- Fresh Wide Rice Noodles – These soft, chewy noodles are the main ingredient in Pad See Ew. You can find them at Asian grocery stores. If fresh noodles aren’t available, use dried wide rice noodles and prepare them according to the package instructions before stir-frying.
- Chicken Thigh Fillet – I use boneless chicken thighs because they stay tender and juicy when stir-fried. You can substitute chicken breast, beef, shrimp, or tofu.
- Chinese Broccoli (Gai Lan) – This leafy vegetable has thick stems and a slightly bitter flavor that goes well with the savory noodles. If you can’t find it, use broccolini or bok choy instead.
- Palm Sugar – Adds a mild sweetness that balances the savory sauce. You can substitute brown sugar if palm sugar isn’t available.
- White Vinegar – Gives the sauce a slightly tangy flavor that balances the sweetness and saltiness. Adjust the amount to your taste.
How to Make Pad See Ew
STEP 1. Cook the Chicken, Egg, and Vegetables. Marinate the chicken pieces with 1 teaspoon of soy sauce and set aside (Images 1, 2). Heat a little oil in a wok, add the egg, and scramble it (Image 3). Add the Chinese broccoli and stir-fry until partially cooked (Image 4). Push the egg and vegetables to one side of the wok, then add the marinated chicken. Stir-fry until the chicken is fully cooked and no longer pink (Images 5, 6). Remove everything from the wok and set aside.
STEP 2. Stir-Fry the Wide Rice Noodles. In the same wok, heat some cooking oil and sauté the minced garlic until fragrant and lightly golden (Image 7). Add the fresh wide rice noodles, followed by the oyster sauce, soy sauce, fish sauce, white vinegar, and palm sugar (Image 8). Gently stir-fry until the noodles are evenly coated with the sauce.
Return the cooked chicken, scrambled egg, and Chinese broccoli to the wok. Toss everything together until well combined and heated through (Image 9). Add sliced chilies if you like a little heat (Image 10). Serve hot and enjoy!
Pro Tips
- If using dried wide rice noodles, cook them first. Follow the package instructions and cook them until just tender before stir-frying. Do not overcook them, as they can turn too soft or break apart in the wok.
- Marinate the chicken. Marinating the chicken with a little soy sauce adds flavor before stir-frying. Use boneless chicken thighs for tender, juicy pieces.
- Cook the ingredients separately. Cook the egg, Chinese broccoli, and chicken first, then remove them from the wok. This prevents them from overcooking while you stir-fry the noodles.
- Lightly brown the garlic. Sauté the minced garlic until fragrant and slightly golden for extra flavor. Be careful not to burn it, as it can turn bitter.
- Gently toss the noodles. Fresh wide rice noodles can break easily. Use a spatula to gently lift and fold the noodles while coating them with the sauce instead of stirring too vigorously.
- Use medium-high to high heat. A hot wok helps the noodles absorb the sauce and develop a delicious stir-fried flavor. Avoid overcrowding the wok so the noodles don’t become soggy.
- Adjust the seasoning to taste. The combination of soy sauce, oyster sauce, fish sauce, palm sugar, and vinegar creates a savory, slightly sweet, and tangy flavor. Taste before serving and adjust the seasoning to your preference.
Serving Suggestions
Pad See Ew is best served hot, straight from the wok! It’s already a satisfying meal on its own, with noodles, chicken, eggs, and vegetables all in one dish.
If you’d like something extra, serve it with crispy fried shrimp balls or meatballs on the side. For a refreshing drink, pair it with a glass of Thai tea or pineapple mint soda.
Pad See Ew FAQs
Pad See Ew is made with wide rice noodles stir-fried in a savory soy-based sauce, while Pad Thai usually uses thinner rice noodles with a sweet, sour, and nutty flavor from tamarind, fish sauce, and peanuts. Both are popular Thai noodle dishes, but they taste quite different.
Pad See Ew has a savory, slightly sweet flavor and is usually mild. Pad Kee Mao, also known as drunken noodles, is typically spicier and often includes fresh chilies and Thai basil. Both dishes can use wide rice noodles, but their sauces and seasonings are different.
Yes! If fresh wide rice noodles aren’t available, you can use dried wide rice noodles. Follow the package instructions and cook them until just tender before stir-frying. Be careful not to overcook them, as they can become too soft and break apart.
Absolutely! You can substitute the chicken with beef, shrimp, pork, or firm tofu. Adjust the cooking time depending on the protein you choose, and make sure it’s fully cooked before combining it with the noodles.
Fresh wide rice noodles are delicate and can tear if stirred too vigorously. Gently separate them before cooking, use enough oil to prevent sticking, and carefully lift and fold the noodles with a spatula instead of tossing them too much. Avoid overcrowding the wok.
Storage
Store leftover Pad See Ew in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave until heated through, or stir-fry in a pan over low to medium heat until hot. Add a splash of water if the noodles seem dry or stick together. Toss gently to prevent the noodles from breaking.
More Stir Fry Recipes
If you love this Pad See Ew, here are more delicious stir-fried noodle and rice dishes you can easily make at home!
- Pineapple Shrimp Fried Rice – A flavorful fried rice with juicy shrimp, sweet pineapple, and savory seasonings.
- Ants Climbing a Tree – A classic Chinese dish with glass noodles and ground pork tossed in a savory, slightly spicy sauce.
- Stir-Fried Glass Noodles – Soft, chewy glass noodles stir-fried with vegetables and a delicious savory sauce.
- Mie Goreng – Indonesian fried noodles packed with savory, slightly sweet flavors.
- Beef Chow Mein – Delicious stir-fried noodles with tender beef and vegetables in a rich, savory sauce.
- Shrimp Chow Mei Fun – Thin rice vermicelli noodles stir-fried with shrimp and vegetables for a light but satisfying meal.
Pad See Ew (Thai Stir-Fried Wide Rice Noodles)
Equipment
- 1 wok
Ingredients
- 250 g rice noodles
- 150 g chicken thigh fillet
- 1 egg
- 2 garlic
- 5 stems Chinese broccoli
Sauce
- 1 tbsp oyster sauce
- 2 tsp soy sauce
- 1 tsp fish sauce
- 1 tsp white vinegar
- 1 tsp palm sugar
Instructions
- Marinate the chicken pieces with 1 teaspoon of soy sauce and set aside. Heat a little oil in a wok, add the egg, and scramble it. Add the Chinese broccoli and stir-fry until partially cooked.
- Push the egg and vegetables to one side of the wok, then add the marinated chicken. Stir-fry until the chicken is fully cooked and no longer pink. Remove everything from the wok and set aside.
- In the same wok, heat some cooking oil and sauté the minced garlic until fragrant and lightly golden. Add the fresh wide rice noodles, followed by the oyster sauce, soy sauce, fish sauce, white vinegar, and palm sugar. Gently stir-fry until the noodles are evenly coated with the sauce.
- Return the cooked chicken, scrambled egg, and Chinese broccoli to the wok. Toss everything together until well combined and heated through. Add sliced chilies if you like a little heat. Serve hot and enjoy!
Notes
- If using dried wide rice noodles, cook them first. Follow the package instructions and cook them until just tender before stir-frying. Do not overcook them, as they can turn too soft or break apart in the wok.
- Marinate the chicken. Marinating the chicken with a little soy sauce adds flavor before stir-frying. Use boneless chicken thighs for tender, juicy pieces.
- Cook the ingredients separately. Cook the egg, Chinese broccoli, and chicken first, then remove them from the wok. This prevents them from overcooking while you stir-fry the noodles.
- Lightly brown the garlic. Sauté the minced garlic until fragrant and slightly golden for extra flavor. Be careful not to burn it, as it can turn bitter.
- Gently toss the noodles. Fresh wide rice noodles can break easily. Use a spatula to gently lift and fold the noodles while coating them with the sauce instead of stirring too vigorously.
- Use medium-high to high heat. A hot wok helps the noodles absorb the sauce and develop a delicious stir-fried flavor. Avoid overcrowding the wok so the noodles don’t become soggy.
- Adjust the seasoning to taste. The combination of soy sauce, oyster sauce, fish sauce, palm sugar, and vinegar creates a savory, slightly sweet, and tangy flavor. Taste before serving and adjust the seasoning to your preference.
I love making this Pad See Ew with fresh wide rice noodles! The noodles are soft and chewy, and the sauce has a delicious balance of savory, slightly sweet, and tangy flavors. It’s a simple Thai noodle dish that I enjoy on its own for lunch or dinner!