Save to Pinterest Authentic Thai Pad See Ew is a classic stir-fried noodle dish that captures the vibrant spirit of Thailand's street food scene. This flavorful meal features tender chicken, crunchy Chinese broccoli, and a signature savory-sweet sauce, all tossed with wide rice noodles for an irresistible dining experience that you can easily recreate at home.
Save to Pinterest Known for its charred, glossy noodles and well-balanced seasoning, Pad See Ew is a favorite for those seeking a comforting yet dairy-free main dish. Whether you use fresh or dried noodles, the key is the high-heat stir-fry technique that brings all the ingredients together in a harmony of flavors.
Ingredients
- Noodles: 200g (7 oz) dried wide rice stick noodles (or 450g / 15 oz fresh wide flat rice noodles)
- Protein: 1 cup (150g / 5 oz) boneless, skinless chicken thighs, thinly sliced
- Vegetables: 4 stems Chinese broccoli (gai lan), stems cut into 2-inch pieces, leaves cut larger
- Egg: 1 large egg
- Sauce: 2 tsp dark soy sauce, 1½ tbsp oyster sauce, 1 tbsp light soy sauce, 2 tsp white vinegar, 2 tsp sugar
- Other: 2 cloves garlic, very finely chopped, 3 tbsp peanut or vegetable oil, divided
Instructions
- 1. Prepare the Noodles
- If using dried rice noodles, soak in warm water for about 30 minutes until pliable but not fully cooked. Drain and set aside. If using fresh rice noodles, gently separate and set aside.
- 2. Mix the Sauce
- In a small bowl, combine dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar. Stir until sugar dissolves.
- 3. Prepare the Chinese Broccoli
- Cut stems into 2-inch pieces and leaves into larger pieces.
- 4. Cook the Chicken
- Heat 1 tbsp oil in a wok or large skillet over high heat. Add sliced chicken; stir-fry until just cooked through. Remove and set aside.
- 5. Stir-Fry the Chinese Broccoli
- In the same wok, add 1 tbsp oil. Add broccoli stems; stir-fry 1 minute. Add leaves; stir-fry until just wilted. Remove and set aside.
- 6. Scramble the Egg
- Add remaining 1 tbsp oil to the wok. Add garlic; sauté a few seconds until fragrant. Crack in the egg; scramble quickly until just set.
- 7. Combine Noodles and Sauce
- Add soaked/fresh noodles to the wok. Pour sauce over noodles; toss well to coat.
- 8. Finish the Dish
- Return chicken and Chinese broccoli to the wok. Stir-fry everything together for 1–2 minutes until hot and well combined.
- 9. Serve
- Divide Pad See Ew among serving plates. Serve immediately.
Zusatztipps für die Zubereitung
For an extra layer of flavor, you can add a dash of white pepper or chili flakes during the final tossing stage. Ensuring your garlic is very finely chopped helps it distribute evenly and release its aroma quickly in the hot oil.
Varianten und Anpassungen
This recipe is highly versatile; feel free to substitute chicken thighs with beef, pork, tofu, or shrimp. If you cannot find Chinese broccoli (gai lan), it can be easily replaced with broccolini or regular broccoli florets.
Serviervorschläge
Serve the dish immediately while hot for the best texture. Accompany each plate with fresh lime wedges, which provide a bright acidity that cuts through the savory richness of the soy-based sauce.
Save to Pinterest Enjoy your homemade Authentic Thai Pad See Ew, a perfect blend of tradition and simplicity. With its savory-sweet profile and delightful textures, it’s a dish that brings a piece of Thai culinary heritage right to your dinner table.
Common Recipe Questions
- → What type of noodles work best for Pad See Ew?
Wide fresh rice noodles (sen yai) are traditional and yield the best texture. If unavailable, dried wide rice sticks work well—soak them until pliable but not fully soft before cooking. The wide surface area helps the sauce coat evenly and creates that characteristic chewy texture.
- → Can I substitute the chicken?
Absolutely. Thinly sliced beef, pork, or shrimp work beautifully. For a vegetarian version, use firm tofu cubes and substitute oyster sauce with mushroom sauce or additional soy sauce. The cooking time may vary slightly depending on your protein choice.
- → Why do my noodles stick to the wok?
Sticking often occurs when noodles are over-soaked or the wok isn't hot enough. Ensure your wok is properly heated and oil is shimmering before adding noodles. If noodles are too soft from soaking, they'll break apart and stick. Work quickly and toss constantly to prevent sticking.
- → What makes Pad See Ew different from other Thai noodle dishes?
Pad See Ew features wide rice noodles and a sauce dominated by dark soy sauce, creating deep color and caramelized flavor. Unlike Pad Thai's tangy tamarind profile, this dish emphasizes savory-sweet notes with minimal sourness. The cooking method also involves longer stir-frying to develop slight charring on the noodles.
- → How do I get that smoky wok flavor at home?
Use a wok or large skillet over high heat and avoid overcrowding. Cook in batches if necessary. The key is letting ingredients sear briefly against the hot metal surface before tossing. A carbon steel wok develops seasoning that enhances this smoky character over time.
- → Is Chinese broccoli the same as regular broccoli?
No—Chinese broccoli (gai lan) has longer stems, flatter leaves, and a slightly bitter, earthy flavor that balances the sweet sauce. The stems stay crunchy while leaves wilt quickly. If unavailable, broccolini makes a good substitute, though regular broccoli works in a pinch with slightly adjusted cooking time.