If you love bold flavors and crave a comforting yet vibrant noodle dish, then you are going to adore this Pad See Ew – Thai Stir Fried Noodles Recipe. This dish showcases wide rice noodles beautifully stir-fried with tender chicken, crisp Chinese broccoli, and a perfect harmony of savory, sweet, and tangy sauces. Every bite delivers that fantastic smoky char from high-heat cooking that makes Pad See Ew a true street food favorite in Thailand. It’s both simple to make and incredibly satisfying — a perfect weeknight dinner or a special meal to share with friends and family.
Ingredients You’ll Need
Gathering the right ingredients is your ticket to authentic and delicious Pad See Ew. Each component plays a crucial role—whether it’s the chewy wide rice noodles providing the dish’s signature texture, or the trio of soy sauces and vinegar crafting that unforgettable balance of sweet, salty, and tangy flavors.
- 200g / 7 oz dried wide rice stick noodles (or 15 oz / 450g fresh wide flat rice noodles (Sen Yai)): These wide noodles soak up the sauces so well and offer a satisfying chew.
- 2 tsp dark soy sauce: Adds a deep, rich color and hint of sweetness you can’t skip.
- 1 1/2 tbsp oyster sauce: Brings savory umami notes that tie the flavors together beautifully.
- 1 tbsp light soy sauce (or all purpose): Enhances the saltiness with a lighter soy flavor.
- 2 tsp white vinegar (plain): Lifts and brightens the dish with subtle acidity.
- 2 tsp sugar (any kind): Balances the tang and salt for a harmonious finish.
- 3 tbsp peanut or vegetable oil (separated): For stir-frying and achieving that delightful wok hei char.
- 2 cloves garlic, very finely chopped: Infuses the oil with fragrant warmth right from the start.
- 1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced: Tender, juicy protein that soaks up the flavor wonderfully.
- 1 large egg: Adds richness and an extra layer of comfort to the noodles.
- 4 stems Chinese broccoli: Provides crunch and a slight bitterness to balance the dish.
How to Make Pad See Ew – Thai Stir Fried Noodles Recipe
Step 1: Prepare the Noodles and Sauce
Begin by soaking the dried wide rice stick noodles in warm water until they become tender but still a bit firm to the bite, about 20-30 minutes, then drain well. If you’re using fresh noodles, gently separate them so they don’t clump. Next, mix your dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar in a small bowl until the sugar dissolves completely. This sauce blend is the heart of your Pad See Ew, bringing that signature balance of smoky, sweet, salty, and tangy flavors you crave.
Step 2: Cook the Aromatics and Protein
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Once hot, add the finely chopped garlic and stir-fry until fragrant, about 20 seconds. Toss in the sliced chicken thighs and stir-fry until they turn opaque and start to brown nicely, which should take around 3-4 minutes. Cooking the chicken separately with garlic infuses the dish with rich flavor and ensures every bite has that satisfying meaty goodness.
Step 3: Stir-Fry the Egg and Noodles
Push the cooked chicken to one side of the wok and add another tablespoon of oil to the empty side. Crack in the egg and quickly scramble it until just set, then mix it with the chicken. Now add your noodles and pour the prepared sauce over them. Use tongs or chopsticks to gently but thoroughly toss everything together, so every strand of noodle is coated in that delicious sauce. Stir-frying at high heat at this stage is essential to develop the coveted smoky, slightly charred flavor known as wok hei.
Step 4: Add the Chinese Broccoli and Final Toss
Lastly, add the Chinese broccoli stems and leaves. Continue stir-frying for another 2-3 minutes until the greens are just tender and retain their bright color. If the noodles feel a bit dry, splash a teaspoon of water to steam the greens slightly. Finish with the remaining tablespoon of oil to keep everything silky and prevent sticking. The combination of tender chicken, chewy noodles, and fresh Chinese broccoli is what completes this dish’s magic.
How to Serve Pad See Ew – Thai Stir Fried Noodles Recipe
Garnishes
Although Pad See Ew stands strong on its own, adding garnishes like fresh ground white pepper or a sprinkle of chili flakes can elevate the experience. A wedge of lime on the side brightens the flavors with a citrusy zing. These small touches add personalization and extra layers of taste that make your meal feel truly special.
Side Dishes
Pair your Pad See Ew meal with simple Thai-inspired sides such as a crisp cucumber salad or a bowl of tom yum soup for a refreshing, spicy contrast. Sticky rice or steamed jasmine rice on the side can also complement the stir-fried noodles if you want to round out the meal.
Creative Ways to Present
For a fun twist, serve Pad See Ew in individual banana leaf cones or on vibrant Thai-style patterned plates to bring a touch of the street food culture to your table. You can also top it with crushed peanuts or fresh cilantro for added texture and freshness. Presentation helps heighten the anticipation and makes this dish even more inviting.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this Pad See Ew – Thai Stir Fried Noodles Recipe, store them in an airtight container in the refrigerator. The flavors intensify after a day and can be enjoyed cold or reheated. Just be sure to consume within 2 days for the best taste and texture.
Freezing
While you can freeze Pad See Ew, keep in mind that the texture of the noodles and vegetables may soften upon thawing. To freeze, cool the dish completely, package it in a freezer-safe container, and use within 1 month. Thaw overnight in the fridge before reheating gently to maintain as much integrity as possible.
Reheating
Reheat leftover Pad See Ew in a hot skillet with a splash of oil or water to refresh the noodles and prevent drying out. Stir-fry quickly over medium heat until warmed through, which helps revive the wonderful flavors and texture close to freshly cooked.
FAQs
What type of noodles is best for Pad See Ew?
Wide rice stick noodles, either dried or fresh Sen Yai variety, are ideal because their broad surface absorbs the sauce well and gives the noodles the perfect chewy and silky texture unique to Pad See Ew.
Can I substitute chicken with other proteins?
Absolutely! Shrimp, beef, or tofu all work wonderfully in this recipe. Just adjust cooking times accordingly—shrimp and tofu cook faster than chicken, so add them near the end to keep everything tender.
Why does my Pad See Ew taste bitter?
A slight bitterness often comes from overcooked Chinese broccoli or too much dark soy sauce. Make sure to stir-fry the greens just until tender and measure your sauces carefully to balance flavors perfectly.
Is there a vegetarian version of this Pad See Ew?
Yes, you can omit the chicken and oyster sauce, replacing oyster sauce with vegetarian mushroom soy sauce or hoisin sauce. Add extra tofu and more vegetables like mushrooms and bell peppers for a hearty vegetarian alternative.
How do I get the authentic smoky char on Pad See Ew?
High heat and a hot wok are the keys to achieving wok hei, the smoky essence. Make sure your pan is very hot before adding ingredients and don’t overcrowd the wok to allow proper searing and charring for that authentic flavor.
Final Thoughts
This Pad See Ew – Thai Stir Fried Noodles Recipe is a fantastic gateway to the vibrant world of Thai cooking, delivering comfort and exciting flavors all in one skillet. It’s quick enough for a busy weeknight yet impressive enough to share with guests. I can’t wait for you to try it and enjoy the perfect blend of chewy noodles, savory sauce, and fresh greens that make this dish so addictive. Happy cooking!
