Name: Easy Thai Pad See Ew Stir Fry Recipe
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Cuisine: Thai
Ingredients: 200g / 7 oz dried wide rice stick noodles or 450g / 15 oz fresh wide flat rice noodles (Sen Yai); 2 tsp dark soy sauce; 1 1/2 tbsp oyster sauce; 1 tbsp light soy sauce (or all-purpose soy sauce); 2 tsp white vinegar (plain white vinegar); 2 tsp sugar (any type); 3 tbsp peanut or vegetable oil (divided use); 2 cloves garlic, very finely chopped; 1 cup / 150g / 5 oz boneless, skinless chicken thighs, sliced; 1 large egg; 4 stems Chinese broccoli

If you’ve been craving a restaurant-quality noodle dish that’s quick, packed with flavor, and totally satisfying, then you’re going to love my Easy Thai Pad See Ew Stir Fry Recipe. This is one of my absolute go-to dinners when I want something comforting but don’t want to fuss over complicated steps. Trust me, once you try it, you’ll see why Pad See Ew is a staple on Thai street food menus — and with my tips, you’ll nail it at home every time!

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Why You’ll Love This Recipe

Authentic Flavor: Uses key sauces like dark and light soy combined with oyster sauce for that classic, rich Pad See Ew taste.
Simple Ingredients: You won’t need any obscure items—most you probably have or can easily find.
Quick and Easy: Ready in under 20 minutes, perfect for busy weeknights or last-minute dinners.
Perfect Texture: Cooking chicken and noodles separately ensures the right caramelization and that “wok hei” flavor at home.

This image shows a close-up of stir-fried noodles in a dark pan. The dish has wide, flat noodles that are light brown and shiny from sauce, mixed with bright green leafy vegetables and light brown pieces of cooked chicken. The noodles and vegetables are tangled together, with the noodles forming the main layer in the center and the green vegetables scattered around. A wooden spatula is seen gently holding some of the noodles from the top right side. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Easy Thai Pad See Ew Stir Fry, Thai Pad See Ew, Stir Fry recipes, Thai street food, quick Asian noodle dishes

Ingredients You’ll Need

Every ingredient here plays a role in building that perfect balance of savory, slightly sweet, and tangy flavor that Pad See Ew is famous for. Plus, the wide flat rice noodles are what help soak up all those delicious sauces, so a little tip: if you can find fresh, go for it, but dried works wonderfully too.

Flat lay of a small pile of fresh wide flat rice noodles (Sen Yai), two small white ceramic bowls containing dark soy sauce and oyster sauce, another small white bowl with light soy sauce, a small white bowl with white vinegar, a small white bowl with sugar crystals, three tablespoons of peanut oil in a small white bowl, two whole uncracked brown eggs, two peeled garlic cloves finely chopped and displayed in a small white bowl, a portion of raw sliced boneless skinless chicken thighs arranged neatly on a simple white ceramic plate, and four fresh Chinese broccoli stems with vibrant green leaves and crisp stalks laid out beside them, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Thai Pad See Ew Stir Fry, Thai Pad See Ew, Stir Fry recipes, Thai street food, quick Asian noodle dishes

Dried wide rice stick noodles or fresh wide flat rice noodles (Sen Yai): Sen Yai noodles give the traditional bite and texture, but dried noodles are a convenient, tasty alternative I use all the time.
Dark soy sauce: This adds a deep, caramelized color and earthy umami flavor you just can’t skip.
Oyster sauce: Gives the dish a subtle sweetness and richness that balances the soy perfectly.
Light soy sauce: Acts like a saltier, lighter counterpart to dark soy, brightening the flavors.
White vinegar: A touch of acidity that adds brightness and cuts through the richness.
Sugar: Any kind you have at home — balances all the salty and tangy flavors.
Peanut or vegetable oil: High-heat oils are your friend here to get that essential sear without smoking up your kitchen.
Garlic cloves: Finely chopped garlic infuses the oil and adds that irresistible aroma.
Chicken thighs (boneless, skinless): I prefer thighs because they stay juicy and tender when stir-fried.
Large egg: Adds a lovely silkiness and extra protein.
Chinese broccoli: A must-have for crunch and bitterness that perfectly complements the noodles. If it’s not available, you can try regular broccoli or kale as a substitute.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to keep this recipe flexible depending on what’s in my fridge or my family’s preferences. Feel free to swap or add ingredients to tailor it exactly how you like it. That’s one of the beauties of stir-fries — endless possibilities!

Protein Swaps: I’ve done this with shrimp, tofu, or beef depending on what I have, and it always turns out great.
Vegetable Variations: If you can’t find Chinese broccoli, regular broccoli, baby bok choy, or even snow peas work nicely and add great texture.
Gluten-Free: Just swap the soy sauces for tamari or coconut aminos and check your oyster sauce brand.
Spice It Up: I sometimes add a pinch of chili flakes or a drizzle of chili oil after cooking for a gentle kick.

How to Make Easy Thai Pad See Ew Stir Fry Recipe

Step 1: Prepare Your Noodles Perfectly

Start by soaking your dried wide rice noodles in warm water for about 15 minutes until they’re soft but still slightly firm to the bite (al dente). If you’re using fresh noodles, give them a gentle rinse to loosen them up. This soaking step is crucial because if the noodles get too mushy, your stir fry won’t have that pleasing chewy texture we’re after.

Step 2: Mix Your Sauce for Flavor Magic

While the noodles are soaking, whisk together the dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar in a small bowl. This balance of salty, sweet, and tangy is what gives Pad See Ew its signature flavor profile. Taste it and adjust if you want it slightly sweeter or more tangy before moving on — you’ll thank me later.

Step 3: Cook the Chicken Separately for Best Texture

Heat 2 tablespoons of your oil in a hot wok or large skillet until it’s shimmering. Toss in the finely chopped garlic and stir quickly until fragrant, about 20 seconds. Then add the sliced chicken and stir-fry over medium-high heat until it’s beautifully caramelized and just cooked through, roughly 4-5 minutes. Transfer the chicken to a plate and set aside. Bonus: cooking it separately ensures the meat develops that nice sear without overcooking the noodles later.

Step 4: Stir-Fry the Noodles and Chinese Broccoli

Add your remaining tablespoon of oil to the wok, then toss in the drained noodles. Spread them out so they get some contact with the hot surface, allowing them to caramelize instead of steaming. After about 2 minutes, push the noodles aside and crack in the egg, scraping to scramble it lightly. Then add the chopped Chinese broccoli and pour the prepared sauce over everything. Toss and stir-fry quickly for 2-3 minutes until the broccoli is tender but still crisp and the noodles are nicely coated and charred in spots.

Step 5: Bring it All Together and Serve

Return the chicken to the wok and give everything one last good toss to combine all those glorious flavors. Then, plate it up immediately — Pad See Ew is best enjoyed hot from the wok. It’s simple, satisfying, and seriously addictive.

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Pro Tips for Making Easy Thai Pad See Ew Stir Fry Recipe

Separate Protein Cooking: Cooking chicken by itself helps you get that restaurant-style caramelization and prevents the noodles from getting soggy.
Don’t Over-Soak Noodles: Keep noodles al dente after soaking; mushy noodles won’t fry up nicely, and that chew is everything in Pad See Ew!
High Heat is Key: Use the hottest setting on your stove and a wok or heavy skillet to mimic that iconic “wok hei” flavor you love from street vendors.
Add Sauces Gradually: Pour sauce over noodles, not all at once, so it evenly coats the noodles without pooling and making the dish watery.

How to Serve Easy Thai Pad See Ew Stir Fry Recipe

This image shows a white plate filled with wide flat light brown noodles mixed with small pieces of browned meat and bright green leafy vegetables. The noodles look soft and slightly oily, hanging in strands from dark brown chopsticks held by a woman's hand. The meat pieces are scattered throughout the dish, with some near the edges and some under the noodles. The green vegetables add a fresh look, with stems and leaves placed mostly on the right side of the plate. The background is a soft white marbled texture, keeping the focus on the colorful noodles and greens. Photo taken with an iphone --ar 2:3 --v 7 - Easy Thai Pad See Ew Stir Fry, Thai Pad See Ew, Stir Fry recipes, Thai street food, quick Asian noodle dishes

Garnishes

I like to keep it classic with a squeeze of fresh lime juice and a sprinkling of crushed red pepper flakes on the side. Sometimes, I add chopped fresh cilantro or green onions for a fresh pop of color and flavor. These little additions make all the difference in brightening up the dish.

Side Dishes

This stir fry is pretty hearty on its own, but I love pairing it with a simple cucumber salad or some fresh spring rolls to balance the savory richness. A light Thai iced tea is also a perfect drink companion!

Creative Ways to Present

For special occasions, try serving your Pad See Ew in individual banana leaf bowls or on crispy lettuce cups for a fun twist. I’ve even stirred in a few roasted peanuts or fresh bean sprouts on top for texture contrast — always a crowd-pleaser at dinner parties!

Make Ahead and Storage

Storing Leftovers

Leftover Pad See Ew keeps well in an airtight container in the fridge for up to 2 days. I make sure to let it cool completely before refrigerating to avoid soggy noodles. When reheating, use a hot pan with a little oil to revive the caramelized flavors and crisp up the edges again.

Freezing

I’ve frozen leftovers a couple of times. It works, but noodles can soften a bit after thawing. If you do freeze them, portion into airtight containers and thaw overnight in the fridge before reheating gently in a skillet to bring back some texture.

Reheating

Reheating in a pan over medium-high heat with a splash of water or oil is your best bet. Avoid microwaving if possible, as it tends to make the noodles mushy. Stir occasionally until warmed through and the sauce is nicely redistributed.

FAQs

Can I use other types of noodles for Pad See Ew?

While traditional Pad See Ew uses wide flat rice noodles (Sen Yai), you can use dried wide rice stick noodles or even fresh flat rice noodles. Avoid thin rice vermicelli or egg noodles as they don’t have the right texture. The key is finding wide noodles that can soak up the sauce and hold up to stir-frying.
Why do I need to cook the chicken separately?

Cooking the chicken separately ensures it gets properly caramelized and cooked through without steaming from the moisture in the noodles. This technique helps replicate the high-heat wok cooking you find in Thai street food stalls and adds deeper flavor and better texture to your dish.
Can I make this dish vegetarian?

Absolutely! Swap the chicken for firm tofu or more vegetables like mushrooms and bell peppers. Use vegetarian oyster sauce or mushroom-based sauce alternatives, and make sure to choose soy sauces that are free from animal products. This tweak still brings excellent flavor.
What can I substitute if I can’t find Chinese broccoli?

If Chinese broccoli isn’t available, regular broccoli, baby bok choy, kale, or even spinach can work as substitutes. Just adjust cooking time to ensure vegetables stay crisp-tender and avoid overcooking.
How spicy is Pad See Ew?

Pad See Ew is typically mild and more focused on savory and slightly sweet flavors. If you like heat, you can always add crushed red pepper flakes or a drizzle of chili oil when serving.

Final Thoughts

I absolutely love how this Easy Thai Pad See Ew Stir Fry Recipe turns out every single time — it’s comfort food with personality, full of that soulful, caramelized flavor we all crave. When I first tried mastering it at home, I struggled to get the right texture and taste, but cooking the chicken separately and nailing the sauce balance was a game-changer. I hope you enjoy making and sharing this dish as much as my family and I do. Give it a go, and I promise it’ll become a staple in your weeknight rotation, too!