Pad See Ew (Thai Stir-Fried Wide Noodles)
Wide, chewy rice noodles stir-fried in a very hot wok with chicken, egg and Chinese broccoli, glazed with sweet dark soy until smoky and caramelised at the edges. Mild, savoury and deeply comforting.
Servings
Ingredients
Nutrition
Per serving
Steps
Prepare the noodles
Gently separate the fresh noodles into strands; if they are stiff, microwave them for 30 seconds to soften. In a small cup, stir together the dark soy sauce, oyster sauce, light soy sauce, sugar and vinegar to make the stir-fry sauce.
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tsp light soy sauce
- 1 tsp sugar
- 1 tsp rice vinegar
✅ Done when: sauce is well combined and noodles pull apart easily
Cook the chicken
Heat 2 tablespoons of oil in a wok or large frying pan over high heat until it just starts to smoke. Add the garlic and fry for 10 seconds, then add the chicken and stir-fry for about 2 minutes until no longer pink.
- 2 tbsp oil
- 3 cloves garlic
- 250g chicken
✅ Done when: chicken is opaque throughout and reaches 74°C / 165°F internally (cut a piece to check there is no pink)
Greens
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Scramble the egg
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Brown the noodles
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Serve
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Prepare the noodles
Gently separate the fresh noodles into strands; if they are stiff, microwave them for 30 seconds to soften. In a small cup, stir together the dark soy sauce, oyster sauce, light soy sauce, sugar and vinegar to make the stir-fry sauce.
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tsp light soy sauce
- 1 tsp sugar
- 1 tsp rice vinegar
✅ Done when: sauce is well combined and noodles pull apart easily
Cook the chicken
Heat 2 tablespoons of oil in a wok or large frying pan over high heat until it just starts to smoke. Add the garlic and fry for 10 seconds, then add the chicken and stir-fry for about 2 minutes until no longer pink.
- 2 tbsp oil
- 3 cloves garlic
- 250g chicken
✅ Done when: chicken is opaque throughout and reaches 74°C / 165°F internally (cut a piece to check there is no pink)
Greens
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Scramble the egg
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Brown the noodles
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Serve
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The Story Behind the Dish
Pad see ew — "stir-fried with soy sauce" — comes from the Teochew Chinese communities who brought wok cooking and wide rice noodles to Thailand. It sits alongside rad na and pad thai as one of the great noodle dishes of Bangkok's street stalls.
The key flavour is wok hei, the smoky "breath of the wok" that comes from searing noodles in a very hot pan.
⭐ Why It's Famous
It's the gentle, kid-friendly noodle of Thai street food — no chilli in the wok, so everyone can season it themselves.
💡 Fun Fact
Thai noodle stalls set out a caddy of four condiments — chilli flakes, sugar, fish sauce and chilli vinegar — so diners can tune every bowl.
Bangkok (Thai-Chinese cooking)
13.76°N, 100.50°E
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