Pad See Ew – Thai Stir Fried Noodles

Why You’ll Love This Recipe

I love how this dish balances sweet, salty, and smoky flavors while still being incredibly easy to make. The key to that authentic flavor is caramelizing the noodles in a hot wok and cooking the chicken separately—something I never skip. It’s also customizable—I can swap the protein, use different greens, or even adjust the sauce to my taste. Whether I’m making a weeknight dinner or meal prepping for lunch, this recipe always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Noodles:

• 200g dried wide rice stick noodles (or 450g fresh wide flat rice noodles)

Sauce:

• 2 teaspoons dark soy sauce

• 1 1/2 tablespoons oyster sauce

• 1 tablespoon light soy sauce

• 2 teaspoons white vinegar

• 2 teaspoons sugar

Stir Fry:

• 3 tablespoons peanut or vegetable oil, separated

• 2 garlic cloves, very finely chopped

• 1 cup chicken thighs, sliced (boneless, skinless)

• 1 large egg

• 4 stems Chinese broccoli (or substitute with bok choy or broccolini)

Directions

Prep:

1. I start by trimming the Chinese broccoli—cutting the stems and leaves into 3-inch pieces. I separate the leaves from the stems and cut thick stems in half so they cook evenly.

2. I prepare the noodles according to the package directions, then drain and set aside. I always make sure to use them immediately so they don’t break or clump.

3. I mix all the sauce ingredients in a small bowl and stir until the sugar dissolves.

Cooking:

4. I heat 1 tablespoon of oil in a large skillet or wok over high heat. Once hot, I sauté the garlic for 15 seconds.

5. I add the sliced chicken and stir-fry until it turns mostly white.

6. I toss in the Chinese broccoli stems and cook until the chicken is nearly done. Then I add the leaves and cook until just wilted.

7. I push everything to one side, crack in the egg, and scramble it until just set.

8. I transfer the chicken, veggies, and egg to a plate and wipe the wok clean.

9. I return the pan to high heat, add the remaining 2 tablespoons of oil, and wait until it’s very hot and lightly smoking.

10. I toss in the noodles and sauce, stirring just enough to coat the noodles and let them caramelize—this takes about 1 to 1 1/2 minutes.

11. I quickly add the cooked chicken mixture back in and give everything one final toss. I serve it immediately while it’s hot and fragrant.

Servings and timing

This recipe makes 2 to 3 servings. It takes about 8 minutes to prep and 10 minutes to cook, so I can have dinner on the table in under 20 minutes. It’s perfect for a quick lunch or weeknight meal with minimal cleanup.

Variations

I like to switch it up by using beef, pork, tofu, or even shrimp instead of chicken. When I don’t have Chinese broccoli, I use bok choy, spinach, or broccolini. If I want extra heat, I toss in sliced Thai chilies or a spoonful of chili garlic paste. For a vegetarian version, I skip the oyster sauce and use a mushroom-based stir-fry sauce instead.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in a hot skillet with a splash of water or oil to bring the noodles back to life without drying them out. I avoid microwaving if I want to maintain the texture and caramelization.

FAQs

Can I use other noodles besides wide rice noodles?

Yes, I sometimes use pad Thai noodles or even thick egg noodles. Just avoid vermicelli—they’re too delicate for the sauce and stir-frying.

Why do I cook the chicken separately?

It helps everything cook evenly and lets the noodles caramelize properly. Otherwise, they’ll steam and turn mushy.

Can I make this gluten-free?

Yes, I use gluten-free soy sauce and oyster sauce substitutes, and make sure the noodles are labeled gluten-free.

How do I keep the noodles from sticking?

Using enough oil and a very hot pan helps. I also avoid over-stirring the noodles while they caramelize.

What’s the difference between dark and light soy sauce?

Dark soy sauce is thicker and more intense in flavor. It also gives the noodles their signature deep brown color, while light soy sauce adds saltiness without darkening the dish.

Conclusion

Pad See Ew is one of those dishes I love to master at home. It’s fast, flavorful, and incredibly satisfying. With chewy noodles, tender chicken, and a smoky sauce, it tastes just like the kind of street food I’d find in Thailand—only I get to make it in my own kitchen in less than 20 minutes. Whether I’m making it for myself or sharing it with family, it’s always a favorite.