Chewy rice noodles stir fried with juicy chicken, Chinese broccoli, garlic, and red chili in a savory sauce. These quick and easy pad see ew noodles are ready in 20 minutes with simple ingredients.
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What is Pad See Ew?
Pad See Ew is a tasty and popular Thai noodle dish featuring fresh wide rice noodles tossed in a savory sauce with gai-lan (or Chinese broccoli), chicken, garlic, and red chili.
In translation, "pad" means stir fry and "see ew" means "soy sauce" in Thai. These popular stir fried noodles are sold all over the streets of Thailand and at many Thai restaurants as a main dish.
This Thai food is one of my favorite noodle dishes along with Pad Kee Mao. I always order one or the other because I love those savory chewy rice noodles.
You'll also be surprised at the quick cooking process since the dish is made with minimal ingredients and in one-pan! It's a great meal for a busy weeknight when you're craving Thai!
Ingredients & Substitutes
Please scroll down to the recipe card below for exact measurements.
- Fresh Wide Rice Noodles: these are sold at many Asian grocery stores in the refrigerated noodle section in a plastic bag, in sheet form so you have to slice them into 1-inch wide noodles or rice noodle rolls (cheung fun) that need to be divided.
- Or substitute with wide dry rice noodles and soak them for 15 minutes in warm water until limp and firm.
- Skinless Boneless Chicken Thighs or Chicken Breast: or substitute with sliced pork, shrimp, beef or extra-firm tofu.
- Large Eggs
- Chinese Broccoli (aka Gai-Lan): your local Asian market will carry this popular Asian leafy green in the produce aisle and either baby gai-lan or regular gai-lan will work. Or substitute with sliced bok choy or yu choy sum.
- Garlic
- Red Chili Pepper: this dish traditionally uses Thai bird's eye chili peppers but these are extremely spicy so use at your discretion. I prefer using capsicum annum, which is a large red chili.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil or coconut oil
- Oyster sauce: this is a thick brown sauce made of oysters that adds a lot of umami flavor. Or substitute with vegetarian stir-fry sauce. If you're gluten-free: substitute with a gluten-free version.
Noodle Sauce
- Dark soy sauce: or substitute with regular soy sauce to taste at the end of the dish.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Oyster sauce: or substitute with vegetarian stir fry sauce. If you're gluten-free: substitute with a gluten-free version.
- Fish sauce: a common ingredient used in Southeast Asian cooking made of fish oils and salt offering an umami flavor! If you're gluten free, use a gluten-free fish sauce.
- White vinegar: or substitute with rice vinegar or apple cider vinegar to balance the salty flavors.
- White granulated sugar: or substitute with cane sugar, brown sugar or palm sugar.
Note: Most Asian grocery stores will carry the Asian-specific ingredients.
Expert Tips
- Use fresh rice noodles for the best noodle texture over rehydrated dried rice noodles.
- Microwave the fresh rice noodles to warm them up so they can be easily separated but just let them cool off a bit first before doing so.
- Prepare the ingredients in advance as the cooking process is very quick.
- Thinly slice the chicken so it can cook evenly and quickly.
- Thinly slice the gai-lan stalks if they're too thick so they can cook through.
- Don't overcook the chicken because we're stir frying this again later.
- Char the tossed noodles in the pan for another 30-60 seconds for smoky flavor!
Instructions
Below are step-by-step instructions on how to make pad see ew:
- In a large bowl, marinate sliced chicken with oyster sauce. Set aside to marinate as you prepare other ingredients.
- Wash Chinese broccoli in cold water and trim the ends. Cut 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. Set aside.
- If needed, microwave the rice noodles for 2-3 minutes at 60 second intervals until warm. Let them cool and gently separate them. (If you're using rice noodle sheets, slice them into 1-inch wide noodles. If you're using rice noodle rolls, split them down the middle by hand).
- In a large pan on medium-high heat, add ½ tablespoon of vegetable oil and fry chicken until cooked through, about 2-4 minutes. Remove and set aside.
- Reduce to low heat, add ½ tablespoon of vegetable oil and fry minced garlic and red chili for 10 seconds.
- Fry Chinese broccoli for 1 minute or until softened and push everything to the side of the pan. Add ½ tablespoon oil into the empty space, pour in eggs and scramble them breaking into bite-sized pieces. Toss with other ingredients and push everything to the side.
- Increase to high heat, add remaining vegetable oil into the empty space. Toss in rice noodles and noodle sauce until most of the sauce has evaporated. Add back in chicken and toss. Serve and enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing pad see ew as the rice noodles and vegetables will change in texture.
Pairing Suggestions
Pad see ew serves well with:
- starters like egg rolls or fresh spring rolls
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- cooked protein like bang bang shrimp, crying tiger beef, Thai garlic shrimp, or pad kra pao
- noodle dishes like Thai Drunken Noodles, Pad See Ew, Chicken Pad Thai or Shrimp Pad Thai, Thai Glass Noodle Stir-Fry, Pad Woon Sen
- rice dishes like Thai Spicy Basil Fried Rice, Thai Railway Fried Rice
FAQ
Can I make pad see ew in advance?
Pad see ew is best enjoyed immediately but it can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
Can I made pad see ew gluten-free?
Pad see ew can be made gluten-free by substituting the regular and dark soy sauce, fish sauce and oyster sauce with gluten-free versions that can be found online at or select Asian grocery stores.
Can I add more vegetables to pad see ew?
Yes, feel free to add more vegetables to pad see ew like carrots, broccoli, red onions, baby corn, snap or snow peas, yu choy sum or bok choy.
📖 Recipe
Quick & Easy Pad See Ew
Chewy rice noodles stir fried with juicy chicken, leafy greens, garlic, and red chili in a savory sauce. These quick and easy pad see ew noodles are ready in 20 minutes with simple ingredients. This is better-than-takeout and will save you money!
Ingredients
- 19 oz fresh rice noodles
- ½ lb skinless boneless chicken thighs or chicken breast
- 1 cup Chinese broccoli or bok choy, yu choy sum or broccolini
- 2 large eggs
- 4 cloves garlic minced
- 1 large red chili pepper sliced
- 2 tablespoon vegetable oil or any neutral oil
- 1 tablespoon oyster sauce or vegetarian stir fry sauce to marinate chicken
Noodle Sauce:
- 2 tablespoon dark soy sauce
- 1 tablespoon regular soy sauce
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- 2.5 tablespoon white vinegar or rice vinegar/apple cider vinegar
- 1 tablespoon fish sauce
- 2.5 teaspoon white granulated sugar or cane sugar/brown sugar/palm sugar
Instructions
- In a large bowl, marinate sliced chicken with oyster sauce. Set aside to marinate as you prepare other ingredients.
- Wash Chinese broccoli in cold water and trim the ends. Cut them 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. Set aside.
- If needed, microwave the rice noodles for 2-3 minutes at 60 second intervals until warm. Let them cool and gently separate them. (If you're using rice noodle sheets, slice them into 1-inch wide noodles. If you're using rice noodle rolls, split them down the middle by hand).
- In a large pan on medium-high heat, add ½ tablespoon of vegetable oil and fry chicken until cooked through, about 2-4 minutes. Remove and set aside.
- Reduce to low heat, add ½ tablespoon of vegetable oil and fry minced garlic and red chili for 10 seconds.
- Fry Chinese broccoli for 1 minute or until softened and push everything to the side of the pan.
- Add ½ tablespoon oil into the empty space, pour in eggs and scramble them breaking them into bite-sized pieces. Toss with other ingredients and push everything to the side.
- Increase to high heat, add remaining vegetable oil into the empty space. Toss in rice noodles and noodle sauce until most of the sauce has evaporated. Add back in chicken and toss. (Optional: Let the noodles char for 30-60 seconds in the pan for smoky flavor). Serve and enjoy!
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!
Suggested Equipment & Products
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
Olivia
Loved this recipe! Simplistic to make but the flavor is spot on! I think I must have gotten an extra salty batch of soy sauce because mine did turn out on the salty side. I added a bit more sugar to balance it out and it tastes great! I used rice flakes as my Asian grocer was out of fresh noodles. The flakes are good and chewy but definitely like to stick together. All in all, very tasty and satisfying. Will definitely make again!
christieathome
So happy to read this Olivia and thank you so much for making my recipe! Feel free to reduce the amount of soy sauce by 1/2 tbsp if needed 🙂 I will have to google rice flakes! They sound so interesting.
Hilary
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!!
christieathome
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!
Carolyn Conrad
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!
christieathome
So happy I could share this recipe with you Carolyn! Thank you for making it!
Jasmine
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!
christieathome
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!
Steffany
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!!
christieathome
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!
Charmaine
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!
christieathome
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!
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!!
Lilly
Extremely tasty and shockingly easy to make. This is probably the best pad see ew I’ve made. Thanks for the recipe!