Soft, chewy rice noodles coated in a savory-sweet sauce, tender slices of chicken, crisp gai lan, and fluffy scrambled egg come together in one of Thailand's most beloved noodle dishes. Pad See Ew is the kind of meal that's comforting enough for a weeknight dinner but satisfying enough to rival your favorite Thai restaurant.
The secret to a great Pad See Ew isn't a complicated ingredient list. It's all about high heat, fresh rice noodles, and allowing the noodles to lightly caramelize against the wok before tossing everything together. This creates the signature smoky flavor and beautifully browned edges that make this dish so addictive.
Whether you're new to Thai cooking or looking to recreate your favorite takeout, this recipe is approachable, quick, and packed with authentic flavor.
Pad See Ew (ผัดซีอิ๊ว) is one of Thailand's most popular noodle dishes. The name translates to "stir-fried soy sauce," highlighting the simple but flavorful sauce made primarily from soy sauce, dark soy sauce, oyster sauce, and a touch of sugar.
Unlike Pad Thai, which is tangy from tamarind and topped with peanuts, Pad See Ew is richer and more savory. Fresh wide rice noodles are stir-fried over high heat until slightly charred, then tossed with Chinese broccoli (gai lan), egg, and your choice of protein.
The dish is known for its characteristic wok hei, or "breath of the wok," the subtle smoky aroma created when ingredients are cooked over very high heat.
Chicken thigh stays juicy during high-heat cooking and is much more forgiving than chicken breast. If you prefer breast meat, slice it thinly so it cooks quickly.
A small amount of baking soda tenderizes the chicken, giving it the soft, velvety texture often found in restaurant stir-fries. Don't skip it if possible.
Fresh wide rice noodles (kway teow) are ideal for Pad See Ew. If they've been refrigerated, let them come to room temperature before cooking and gently separate the strands to prevent breaking.
Chinese broccoli is traditional and provides a pleasant bitterness that balances the rich noodles. Slice the thick stems separately from the leafy tops so they cook evenly.
Dark soy sauce gives Pad See Ew its signature deep brown color while adding a subtle sweetness. It isn't interchangeable with regular soy sauce.
Combine the chicken with baking soda, cornstarch, neutral oil, soy sauce, and white pepper. Let it marinate for at least 15 minutes while you prepare the remaining ingredients.
In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, sugar, and fish sauce until the sugar dissolves.
Heat 1 tablespoon of neutral oil in a wok over high heat.
Add the chicken, garlic, and the sliced gai lan stems. Stir-fry until the chicken is almost cooked through.
Add the gai lan leaves and cook just until wilted.
Push everything to one side of the wok.
Crack in the eggs and scramble until just set, then mix everything together. Transfer the contents to a plate and quickly wipe the wok clean.
Heat the remaining tablespoon of oil over high heat.
Add the rice noodles along with the sauce. Spread the noodles out and let them cook undisturbed for about 1 minute so they lightly caramelize.
Return the chicken, vegetables, and eggs to the wok.
Toss everything together until evenly coated and heated through. Serve immediately while hot.
A very hot wok helps develop the signature smoky flavor and prevents the noodles from becoming soggy.
If doubling the recipe, cook it in batches. Too many ingredients lower the temperature and cause the noodles to steam instead of fry.
Resist stirring immediately after adding the noodles. Leaving them undisturbed for about a minute creates delicious caramelized edges.