Pad See Ew (Thai Fried Noodles)

Thailand • Regional Dish • Main Course

Pad See Ew (Thai Fried Noodles)

Pad See Ew is Thailand’s savory stir-fried noodle dish with soy sauce, wide rice noodles, egg and Chinese broccoli.

Servings4
Prep Time20 min
Cook Time10 min
DifficultyModerate
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Instructions

  1. If using dried noodles, soak them in warm water until pliable but not fully soft, then drain well. If using fresh noodles, separate them gently into strips.
  2. In a small bowl, stir together the oyster sauce, light soy sauce, dark soy sauce, sugar and rice vinegar.
  3. Heat 1 tbsp oil in a wok or large skillet over high heat. Add the chicken and stir-fry for 2 to 3 minutes until nearly cooked through. Add the Chinese broccoli stems and cook for 1 minute. Add the leaves and cook for 20 to 30 seconds, just until wilted.
  4. Push everything to one side of the pan. Add the eggs and scramble quickly until just set. Transfer everything to a plate.
  5. Add the remaining 1 tbsp oil to the pan. Add the noodles and sauce. Toss for 1 to 1 1/2 minutes until the noodles are evenly coated and lightly caramelized in spots.
  6. Return the chicken, vegetables and egg to the pan. Toss briefly, just until combined and hot. Serve right away.

Cultural Context

Pad See Ew means “stir-fried soy sauce,” and it is one of Thailand’s most popular street-style noodle dishes. The classic version pairs wide rice noodles with a soy-forward sauce, Chinese broccoli, egg and a protein such as chicken or pork. Good Pad See Ew is not about a long ingredient list. It is about getting the noodles chewy, glossy and lightly charred without turning them into a torn brown swamp. Small ambition. Big reward.

Fun Fact

One of the easiest ways to make Pad See Ew taste flat at home is crowding the pan. Giving the noodles a little solo time in the wok helps them caramelize instead of steaming.

Cook’s Tip

Fresh wide rice noodles, often called sen yai, are the classic noodle for Pad See Ew, though wide dried rice noodles are a practical home-cook substitute.

Chinese broccoli, also called gai lan, is one of the dish’s signature vegetables and helps give Pad See Ew its traditional flavor and texture.

Pad See Ew is built around a savory soy-based sauce with a little sweetness and a light sour note, rather than the sweeter, nuttier profile of Pad Thai.

Cooking the noodles briefly on their own helps them caramelize better in a home kitchen and keeps them from breaking apart too much.

Chicken is common and works well, but pork or beef is also widely used in Pad See Ew.

Trivia

Pad See Ew is commonly served with chili vinegar on the side in Thailand, adding a sharp, spicy kick to an otherwise savory, soy-heavy noodle dish.

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