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!
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".
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.
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.
- 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.
- 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.
- 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.
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.
- 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!
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.
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
- 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
- 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
- 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!
Extremely tasty and shockingly easy to make. This is probably the best pad see ew I’ve made. Thanks for the recipe!
Heidi | The Frugal Girls
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!!
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!
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!
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!!
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!
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!
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!
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!
So happy I could share this recipe with you Carolyn! Thank you for making it!
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!!
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!