Irresistible Pad See Ew (Thai Stir-Fried Noodles) Recipe

Stumbling upon a delectable pad see ew during a bustling Bangkok street market changed my culinary perspective forever.

Noodle enthusiasts crave this iconic Thai dish for its rich, savory flavors.

Silky rice noodles dance with crisp vegetables and tender protein in a wok-kissed symphony.

Chinese broccoli adds a vibrant green crunch that perfectly balances the umami-packed sauce.

Each bite tells a story of tradition and comfort from Southeast Asian kitchens.

Mastering this recipe lets you transport your taste buds straight to the heart of Thailand.

Come explore a dish that promises an authentic culinary adventure waiting to unfold.

Reasons to Love Pad See Ew (Thai Stir-Fried Noodles)

• Lightning-Fast Weeknight Meal that takes less than 20 minutes from start to finish.
• Minimal prep work means you can have a delicious restaurant-quality Thai dish ready faster than ordering takeout.
• Combines sweet, savory, and tangy notes with perfectly balanced sauces that create an authentic Thai street food experience.
• Easily swap proteins like chicken, beef, or tofu, and adjust spice levels to suit individual taste preferences while keeping the core recipe intact.

Pad See Ew Ingredients You’ll Need

• Fresh Rice Noodles, Dried Rice Noodles: Soft, wide noodles that form the foundation of this classic Thai stir-fry dish. Fresh are preferable, but dried work well when soaked properly.

• Chicken, Beef, Pork: Tender meat sliced thinly for quick cooking. Choose a cut that's lean and easy to slice against the grain for best texture.

• Dark Soy Sauce, Light Soy Sauce: Rich, salty base that provides deep umami flavor and beautiful brown color to the dish. Balance between dark and light is crucial.
• Oyster Sauce: Adds a complex, slightly sweet and savory depth to the overall flavor profile.
• Fish Sauce: Provides a quintessential Thai seasoning with a salty, funky undertone.

• Sugar, White Vinegar: Balances the salty sauces and adds a subtle sweet-tangy note.
• White Pepper: Provides a gentle, warming heat different from black pepper.

• Chinese Broccoli: Slightly bitter green vegetable that adds nutritional value and authentic Thai stir-fry texture. Choose fresh, crisp leaves.

• Egg: Adds protein and creates soft, scrambled texture throughout the dish.
• Garlic: Aromatic base that provides foundational flavor. Fresh is always best.

• Chili Flakes, Lime Wedges, Pickled Chili Vinegar: Optional toppings for customizing heat and brightness.

Cooking Instructions for Pad See Ew

Step 1: Noodle Preparation

• Rice noodles
• Warm water for soaking

Gently separate fresh noodles or soak dried noodles in warm water until softened but still slightly firm. Drain thoroughly.

Step 2: Marinate Protein

• Protein (chicken, beef, or tofu)
• Soy sauce
• Cornstarch

Coat protein with soy sauce and cornstarch. Let sit for 10-15 minutes to absorb flavors.

Step 3: Create Signature Sauce

• Dark soy sauce
• Light soy sauce
• Oyster sauce
• Fish sauce
• Sugar
• Vinegar
• White pepper

Whisk all sauce ingredients in a small bowl until sugar dissolves completely.

Step 4: Sear Protein

Heat wok or large skillet over high heat. Add oil and cook marinated protein until golden and fully cooked. Remove and set aside.

Step 5: Scramble Egg

Add small amount of oil to pan. Crack egg and scramble until just set. Push to side of pan.

Step 6: Aromatic Boost

Add minced garlic. Sauté for 30 seconds until fragrant and slightly golden.

Step 7: Noodle Magic

Introduce noodles to pan. Pour prepared sauce and toss quickly to coat evenly.

Step 8: Green Goodness

Add Chinese broccoli. Stir-fry for 1-2 minutes until leaves slightly wilt.

Step 9: Combine and Finish

Return cooked protein to pan. Stir everything together for additional minute.

Step 10: Serve with Flair

• Chili flakes
• Lime wedges
• Pickled chili vinegar

Tips to Perfect Your Thai Stir-Fried Noodles

• Noodle Prep Perfection: Ensure noodles are just right by soaking dried ones in warm water until they're soft but still have a slight bite, preventing mushy texture.
• Marinade Magic: Let meat soak in soy sauce and cornstarch for at least 10 minutes to enhance tenderness and flavor absorption.
• Sauce Balancing Act: Create a well-balanced sauce by carefully mixing different soy sauces, oyster sauce, and other seasonings for authentic Thai taste.
• High-Heat Technique: Use a blazing hot wok or pan to achieve that classic wok hei flavor and prevent noodles from sticking or becoming soggy.
• Veggie Variation: Swap Chinese broccoli with other greens like regular broccoli, bok choy, or spinach for a personalized touch while maintaining the dish's essence.

Storage and Reheat Advice for Pad See Ew

• Store leftovers in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Place noodles in a microwave-safe dish, sprinkle a few drops of water, and heat in 30-second intervals, stirring between each to prevent drying out.
• Quickly warm noodles in a hot wok or skillet with a splash of oil, stirring constantly to restore original texture and prevent sticking.
• Fresh noodle dishes like Pad See Ew tend to become mushy when frozen, so consume within the recommended refrigeration timeframe for best quality.

What to Serve with Pad See Ew

• Enjoy a cold Singha or Chang beer that cuts through the rich, savory noodles with its light, refreshing flavor and cleanses the palate between bites.
• Add a small portion of steamed jasmine rice to absorb the delicious sauce and provide a neutral backdrop to the bold stir-fry flavors.
• Create a quick cucumber salad with rice vinegar, chili, and herbs to offer a cool, tangy contrast to the warm, umami-packed noodle dish.
• Sip the sweet, creamy Thai iced tea to temper the dish's slight spiciness and provide a smooth, cooling counterpoint to the stir-fried noodles.

Creative Variations for Pad See Ew

• Vegetarian Pad See Ew: Replace meat with firm tofu or tempeh, pressing out excess moisture before marinating. Use extra-firm tofu for the best texture and protein boost.
• Gluten-Free Version: Swap regular soy sauces with tamari or coconut aminos. Use rice noodles or gluten-free rice flour noodles to maintain authentic flavor profile.
• Low-Carb Adaptation: Substitute rice noodles with zucchini noodles or shirataki noodles. Reduce sugar content and use low-carb vegetables like spinach or bok choy instead of Chinese broccoli.
• Protein-Packed Option: Mix chicken with lean beef or shrimp for a multi-protein version. Add extra egg whites for additional protein without significantly increasing calories.

Pad See Ew Recipe FAQs

• What is the key to achieving the perfect texture for the noodles?

Soak dried noodles in warm water until they’re soft but still slightly firm, and gently separate fresh noodles to prevent sticking and ensure even cooking.

• Why is marinating the meat important?

Marinating with soy sauce and cornstarch helps tenderize the meat, adds flavor, and creates a protective coating that keeps the meat juicy during high-heat stir-frying.

• How do I prevent the sauce from burning in the wok?

Stir quickly and continuously when adding the sauce to the noodles, and maintain high heat to create a quick caramelization without burning the ingredients.

• What makes the stir-frying technique unique in this recipe?

The high-heat wok cooking method allows for quick cooking that seals in flavors, creates slight charring, and ensures each ingredient maintains its texture and taste.

Pad See Ew (Thai Stir-Fried Noodles) Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 35 reviews

• Total Time: 25 minutes
• Yield: 2 1x

Print Recipe

Pin Recipe

Description

Comfort meets excitement in this Pad See Ew, a classic Thai noodle dish that dances with savory soy and charred wok flavors. Hearty rice noodles intertwine with tender protein and crisp vegetables, promising a delicious journey through Bangkok’s street food culture you won’t soon forget.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 8 ounces (226 grams) chicken, beef, or shrimp, thinly sliced
• 1 egg, lightly beaten

Noodles and Vegetables:

• 8 ounces (226 grams) wide rice noodles (fresh or dried soaked per package instructions)
• 1 cup Chinese broccoli (Gai Lan), cut into 2-inch pieces (or regular broccoli, bok choy, or kale)
• 2 cloves garlic, minced

Sauces and Seasonings:

• 2 tablespoons vegetable oil
• 2 tablespoons dark soy sauce (adds color & depth)
• 1 tablespoon light soy sauce (for saltiness)
• 1 tablespoon oyster sauce (adds richness)
• 1 teaspoon soy sauce
• 1 teaspoon cornstarch (for tender meat, optional)
• 1 teaspoon fish sauce (optional, for umami)
• 1 teaspoon sugar
• ½ teaspoon white vinegar (balances flavors, optional)
• ¼ teaspoon white pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare rice noodles by soaking dried varieties in warm water until they reach a pliable yet firm texture, or gently separate fresh noodles to prevent sticking.
2. Create a marinade for the protein by combining soy sauce and cornstarch, allowing the mixture to infuse for at least 10 minutes to enhance flavor and tenderness.
3. Craft a sauce blend by whisking together dark and light soy sauces, oyster sauce, fish sauce, sugar, vinegar, and white pepper in a separate container.
4. Preheat a wok or large skillet over high heat, adding a tablespoon of oil to create an intense cooking surface.
5. Sear the marinated protein swiftly, stirring continuously until fully cooked, then transfer to a holding plate.
6. Introduce additional oil to the hot pan and quickly scramble the egg until just set, pushing it to the side of the cooking surface.
7. Infuse the pan with minced garlic, allowing it to release its aromatic essence for approximately 30 seconds.
8. Introduce the prepared noodles to the pan, immediately coating them with the pre-mixed sauce through rapid, continuous stirring.
9. Add Chinese broccoli to the mixture, stir-frying for 1-2 minutes until the vegetable begins to wilt slightly.
10. Reunite the previously cooked protein with the noodle mixture, stirring thoroughly to integrate all components.
11. Plate the dish and offer optional garnishes such as chili flakes, fresh lime wedges, or zesty pickled chili vinegar for personalized heat and brightness.

Notes

• Noodle Softening Secret: Soak dried noodles in warm water until they’re pliable but still have a slight bite, preventing mushy texture during stir-frying.
• Meat Marinade Magic: Let protein sit in soy sauce and cornstarch mixture to enhance tenderness and create a delightful golden crust when cooking.
• Sauce Balance Technique: Combine different sauces carefully to achieve that perfect sweet, salty, and umami flavor profile characteristic of authentic Thai street food.
• High Heat Stir-Fry Pro Tip: Use a blazing hot wok or pan to create signature wok hei flavor and prevent ingredients from becoming soggy or overcooked.
• Vegetarian Swap: Replace meat with firm tofu or tempeh, pressing out excess moisture before marinating to ensure a crispy exterior.
• Gluten-Free Adaptation: Use tamari instead of traditional soy sauce and choose gluten-free rice noodles to make the dish celiac-friendly.
• Spice Level Control: Adjust chili flakes or serve with optional chili vinegar on the side, allowing each diner to customize heat intensity.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 2
• Calories: 600
• Sugar: 2 g
• Sodium: 900 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 75 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 150 mg