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    Home » Recipes » Mains

    Pad See Ew

    Last Modified: March 21, 2023 - Published by: christieathome

    Jump to Recipe Jump to Video Print Recipe

    Pad See Ew. Chewy rice noodles with a savory flavor stir fried with chicken, leafy greens, garlic, and red chili. These Thai stir-fried noodles truly hit the spot! Ready in 20 minutes or less!

    Pad See Ew

    Thai Pad See Ew is one of my favorite noodle dishes in Thai food! I always order this stir fry dish at the Thai restaurants because it's just so good. I decided after ordering it so much, I had to make my own version of it. One of the best recipes that is a complete meal for a busy weeknight.

    What is Pad See Ew?

    Pad See Ew is a popular Thai noodle dish in Thai cuisine. These soy sauce noodles are a Chinese-influenced dish originating from China making its way to Thailand. The name of the dish means "stir fried with soy sauce".

    A popular street food that is cooked in a large wok over high temperatures for that 'wok hei', which creates a scrumptious smoky flavor. "Wok hei" translates to "breathe of wok".

    Pad See Ew

    What does Pad See Ew Taste Like?

    The key ingredients to Pad See Ew noodles include chewy pan-fried rice noodles seasoned in a savory sauce with green vegetables and tender chicken. It is accented with garlic, red chili for spice with a hint of acidity from the vinegar.

    It's a delectable dish that will hit the spot as it satisfies all your taste buds! If you're new to Thai cuisine, this is a dish you must try. You won't be disappointed! I promise.

    Pad See Ew vs. Pad Kee Mao or Pad Thai

    This authentic Pad See Ew is similar to Thai drunken noodles aka Pad Kee Mao. However, drunken noodles are much spicier.

    In addition, Pad See Ew is not the same as Pad Thai Noodles. Pad Thai is sweeter and tangier in taste using thinner rice noodles. However, the cooking process is similar across these noodle dishes as we are simply stir frying the noodles with greens and protein.

    Pad See Ew

    Ingredients

    You'll need the below ingredients for this Thai stir-fry noodle dish. Please scroll down to the recipe card below for exact measurements.

    Note: Most Asian grocers will carry these ingredients. You may get lucky and find them at your select grocery store by checking the international aisle or finding them online, like on Amazon.  

    Noodles

    • Fresh rice noodles: They're also called fresh noodles. You can find fresh wide rice noodles at Asian grocery stores. Wider rice noodles are highly recommended for this dish. I prefer using fresh rice noodles found at my local Asian grocery store.
      • I microwave the noodles for 4 minutes so I can easily separate them. Then I cut each rice noodle roll into 1 inch wide noodles and unravel them. Unravelling them is an extra step but I prefer this to make the best pad see ew recipe. This way the sauce evenly coats all part of the noodles. If you don't own a microwave, steam them for 5 minutes until the noodles are soft and easy to separate.
    fresh rice noodles
    • Can't find fresh flat rice noodles? Use wide dry noodles or thin rice noodles as a last resort. Follow package directions to prepare the noodles.
      • You will likely have to soak the dried rice noodles in a large bowl filled with hot tap water for 1-5 minutes until they become limp but firm to touch. If they're soft, you have over soaked them.
      • If you're in a hurry, soak them in boiling hot water for 1-2 minutes but no more than that.
      • If you're patient, soak dry rice noodles in lukewarm water for 30 minutes at room temperature until limp but firm to touch.
    rice noodles

    Protein

    • Chicken thighs, or chicken breast (skinless boneless). Not a fan of chicken? Feel free to substitute with your choice of protein, such as shrimp, beef, pork, or crispy tofu. My personal preference is chicken.
    • Eggs

    Vegetables & Aromatics

    • Gai-Lan aka Chinese Broccoli: Your local Asian grocery will carry this in the fresh produce aisle.
      • There are two types Gai Lan Tips and normal Gai Lan which is more common and has thicker stems. If the Gai Lan tips are available, opt for that as they have thinner stalks. If you buy the normal Gai Lan with thick stalks, please cut the stalks into thinner pieces or just use the leafy parts.
      • Can't find gai lan? Substitute with bok choy, yu choy or choy sum.
      • Can't find Asian greens in general? Substitute with regular broccoli or broccoli florets.
    • Garlic
    • Red chili pepper: large red chili peppers are recommended for mild spice. Feel free to deseed them for less spice. For more spice, replace with bird's eye red chili. You can also use green chili peppers too.

    Other Key Ingredients

    • Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil or coconut oil
    • Oyster sauce: to marinate chicken. Can't find oyster sauce? Substitute with vegetarian stir fry sauce or regular soy sauce. This is just to season the chicken.

    Noodle Sauce Ingredients

    • Dark soy sauce looks like a black soy sauce. It's meant for coloring a dish. Please note that there are different types of soy sauces such as sweet dark soy sauce. It's important to pay attention to which one you're using. You may use dark sweet soy sauce but reduce the amount of sugar.
    • Regular soy sauce is all-purpose soy sauce. It's not light soy sauce or dark soy sauce. It's saltier than dark soy sauce and less salty than light soy sauce.
    • Oyster sauce: or substitute with vegetarian stir fry sauce. A thick dark brown sauce that adds depth of flavor and umami. This is not the same as hoisin sauce even though they look similar in texture and color. Hoisin sauce is very sweet. You may use sweet oyster sauce, but you reduce the amount of sugar added.
    • Fish sauce: Commonly used in many Thai recipes for adding a salty umami flavor to a dish.
    • White vinegar: This gives the soy sauce-based sauce a tangy taste to help balance the salty flavors.
    • White granulated sugar: brown sugar, palm sugar or cane sugar all work

    How to Make Pad See Ew

    Below are steps on how to make pad siew. Please scroll down to recipe card for exact steps.

    Marinate sliced chicken with oyster sauce. Set aside to marinate as you prepare other ingredients.

    Wash gai lan in cold water and trim the ends. Cut gai lan into 2-inch-long pieces. If the stalks are very thick, slice them into thinner pieces or only use the leafy parts.

    In a small bowl, combine Noodle Sauce ingredients.

    Microwave fresh rice noodles for 2-4 minutes on high heat until softened and pliable. Let them cool. Horizontally slice into 1 inch rolls. Gently separate.

    Then unroll the rice noodles into strands.

    (Don't own a microwave? Steam the rice noodles for 3-5 minutes covered until they are pliable and can be easily separated).

    Using dry rice noodles? Follow package directions or soak them in lukewarm water for 30 minutes or in hot boiling water for 1 minute, until limp but firm to touch. Strain, gently separately them. No need to cut them.

    Reduce to low heat, add ½ tablespoon of oil. Fry minced garlic, red chili for 10 seconds.

    Add in gai lan. Fry for 1 minute. Sweep everything to the side.

    Add ½ tablespoon oil, pour in eggs. Break the yolks, let them cook and then break apart. Toss with other ingredients and sweep everything to the side.

    Increase to high heat, add ½ tablespoon oil into the empty space. Toss in rice noodles and noodle sauce. Mix until noodles are coated in sauce and most sauce has evaporated.

    Add back in chicken and toss. Optional: Let the noodles char a bit in the pan for smoky flavor. Serve and enjoy!

    pad see ew

    Storage

    This dish will last up to 4 days stored in an airtight container. To reheat, microwave until hot (3-4 minutes) or pan fry on the stove.

    FAQ

    Can I use dried rice noodles?

    Yes, just make sure to follow package instructions to prepare them. You'll have to soak them in lukewarm water for 30 minutes or in hot boiling water for 1 minute, just until limp but firm to touch.

    Can I make this gluten free?

    Yes! Substitute the soy sauces with a gluten-free version like gluten free soy sauce, coconut aminos or tamari sauce. Oyster sauce contains gluten, a good substitute is gluten-free Oyster sauce which some Asian brands, like Kikkoman or Lee Kum Kee, will carry.

    Fish sauce is naturally gluten-free.

    Other Thai Recipes You May Like!

    • Thai Glass Noodle Stir Fry
    • Chicken Pad Thai
    • Shrimp Pad Thai
    • Pad Kee Mao
    • Thai Spicy Basil Fried Rice
    • Thai Garlic Shrimp
    • Pad Woon Sen

    20-min. Pad See Ew

    christieathome
    Pad See Ew. Chewy rice noodles with a savory flavor stir fried with chicken, leafy greens, garlic, and red chili. These Thai stir-fried noodles truly hit the spot! Ready in 20 minutes or less!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 5 mins
    Total Time 20 mins
    Course dinner, lunch, Main Course
    Cuisine thai
    Servings 4
    Calories per serving 780 kcal

    Ingredients
      

    • 550 grams rice noodles fresh or dried wide rice noodles
    • 250 grams chicken thighs skinless boneless or sub with chicken breast
    • 125 grams Gai-Lan aka Chinese broccoli (or sub with bok choy, yu choy or normal broccoli florets)
    • 2 large eggs
    • 4 cloves garlic minced
    • 1 red chili pepper sliced (optional)
    • 2 tablespoon avocado oil or any neutral oil
    • 1 tablespoon oyster sauce to marinate chicken

    Noodle Sauce:

    • 2 tablespoon dark soy sauce
    • 2 tablespoon regular soy sauce not light soy sauce or dark soy sauce
    • 1.5 tablespoon oyster sauce
    • 2.5 tablespoon white vinegar
    • 4 teaspoon fish sauce
    • 2 teaspoon white granulated sugar or sub with brown/cane sugar

    Instructions
     

    • Marinate sliced chicken with oyster sauce. Set aside to marinate as you prepare other ingredients.
    • Wash gai lan in cold water and trim the ends. Cut gai lan into 2-inch-long pieces. If the stalks are very thick, slice them into thinner pieces or only use the leafy parts.
    • In a small bowl, combine Noodle Sauce ingredients.
    • Microwave fresh rice noodles for 3-4 minutes on high heat until softened and pliable. Let them cool. Horizontally slice into 1 inch rolls. Gently separate and unroll the rice noodles into strands. (Don't own a microwave? Steam the rice noodles for 3-5 minutes covered until they are pliable and can be easily separated).
      Using dry rice noodles? Follow package directions or soak them in lukewarm water for 30 minutes or in hot boiling water for 1 minute, until limp but firm to touch. Strain, gently separately them. No need to cut them.
    • In a large wok or large skillet on medium-high heat, add 1 tablespoon of oil. Fry sliced chicken until cooked through, 2-4 minutes. Remove and set aside.
    • Reduce to low heat, add ½ tablespoon of oil. Fry minced garlic and red chili for 10 seconds. Add in gai lan. Fry for 1 minute until greens are tender. Sweep everything to the side.
    • Add ½ tablespoon oil, pour in eggs. Break the yolks, let eggs cook and then break apart. Toss with other ingredients and sweep everything to the side.
    • Increase to high heat, add ½ tablespoon oil into the empty space. Toss in rice noodles and noodle sauce. Mix until noodles are coated in sauce and most sauce has evaporated.
    • Add back in chicken and toss. Optional: Let the noodles char a bit in the pan for smoky flavor. Serve and enjoy!

    Notes

    Storage

    This dish will last up to 4 days stored in an airtight container. To reheat, microwave until hot (3-4 minutes) or pan fry on the stove.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.
    Nutrition
    Calories: 780kcal | Carbohydrates: 124g | Protein: 21g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 2187mg | Potassium: 410mg | Fiber: 3g | Sugar: 4g | Vitamin A: 470IU | Vitamin C: 45mg | Calcium: 75mg | Iron: 3mg
    Course dinner, lunch, Main Course
    Cuisine thai
    Keyword best chicken pad see ew recipe, best recipe for pad see ew, chicken pad see ew noodles, chicken pad see ew recipe, chicken pad see ew recipe authentic, homemade chicken pad see ew, how to cook chicken pad see ew, pad see ew recipe, recipe for chicken pad see ew

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    Reader Interactions

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      Recipe Rating




    1. Lilly

      November 07, 2020 at 10:14 pm

      5 stars
      Extremely tasty and shockingly easy to make. This is probably the best pad see ew I’ve made. Thanks for the recipe!

      Reply
    2. Heidi | The Frugal Girls

      November 09, 2020 at 3:27 pm

      5 stars
      Your photos speak volumes about how amazing this Pad See Ew is. The chicken marinade is totally perfect and those noodles are just begging to be gobbled up!!

      Reply
    3. Charmaine

      November 13, 2020 at 6:18 pm

      5 stars
      I made this last night and it was so tasty and quick! Substituted the vegetables for just what I had in the fridge and it still turned out great. Thanks for the recipe!

      Reply
      • christieathome

        November 13, 2020 at 8:19 pm

        Thank you so much Charmaine for making another one of my recipes! I'm so happy to hear you enjoyed it using what you had in the fridge!

        Reply
    4. Steffany

      November 19, 2020 at 11:30 pm

      5 stars
      Amazing!! I followed the receipe to a "t" but I went with the fresh noodles because the ones in your picture aren't the true wide rice noodles I get when I go to a Thai restaurant. I have to say I wont cook it any other way. The flavor was amazing and this was a super easy recipe to follow and cook. I must admit, I ate 1 1/2 servings because I was so excited and it was so delicious so next time I may make a little more. Thank you SO MUCH for posting this easy and most importantly delicious recipe!!

      Reply
      • christieathome

        November 20, 2020 at 12:09 pm

        Thanks so much for making my recipe Steffany! I'm so glad you enjoyed it and it's awesome that you substituted with the authentic noodles! Haha I ate quite a lot of it too so I always like making double the portion so I don't have to fight over the food lol. Have a great day!

        Reply
    5. Jasmine

      December 01, 2020 at 5:34 am

      5 stars
      I was so excited to try this recipe out because it looked great!! I didn’t have chicken on hand so I substituted it with tofu, and it was absolutely delicious! My favourite thing about pad see ew is the combination of sweet and salty flavours, probably my favourite Thai dish!

      Reply
      • christieathome

        December 01, 2020 at 2:55 pm

        Thank you so much Jasmine for trying my recipe! I'm so glad you enjoyed it with tofu! And yes that's one of my favourite things about this dish too!

        Reply
    6. Carolyn Conrad

      September 29, 2021 at 10:03 pm

      5 stars
      I used what I had-broccoli, spaghetti noodles and chicken tenders cut up. I didn’t have dark soy but sweet soy sauce and doubled the ingredients since I was feeding our family of 4. It was great! Thanks for the recipe!

      Reply
      • christieathome

        October 01, 2021 at 3:42 pm

        So happy I could share this recipe with you Carolyn! Thank you for making it!

        Reply
    7. Hilary

      January 06, 2022 at 11:45 pm

      5 stars
      Family loved it and I will definitely make this again! I only had pre-cooked ramen type noodles on hand and chicken tenderloins and they both held up beautifully. I did add mushrooms, bell pepper, and carrots per my family’s request. What they really loved was the flavor and that it wasn’t too sweet like some dishes can be. Thank you for the inspiration!!

      Reply
      • christieathome

        January 10, 2022 at 7:07 pm

        I am so happy to read this Hilary! Glad that this worked with pre-cooked ramen noodles 🙂 Happy that I could share this recipe with you and thank you for making it 🙂 Have a lovely day!

        Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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