Pad See Ew Noodles: craving a taste of Thailand without the plane ticket? Imagine perfectly chewy, wide rice noodles coated in a savory-sweet sauce, stir-fried with tender protein and crisp Chinese broccoli. This isn’t just a meal; it’s an experience, a symphony of flavors and textures that will transport your taste buds straight to the bustling streets of Bangkok.

Pad See Ew, meaning “stir-fried soy sauce noodles,” is a beloved staple of Thai street food. While its exact origins are somewhat shrouded in mystery, it’s widely believed to have evolved from Chinese-influenced noodle dishes, adapted to incorporate the unique flavors and ingredients of Thailand. This culinary fusion has resulted in a dish that’s both comforting and exciting, familiar yet distinctly Thai.

What makes Pad See Ew Noodles so irresistible? It’s the perfect balance of sweet, salty, and umami, all wrapped up in those satisfyingly chewy noodles. The slight char from the wok adds a smoky depth, while the Chinese broccoli provides a welcome crunch. It’s also incredibly versatile easily customized with your favorite protein, from chicken and pork to tofu and shrimp. Plus, it’s quick and easy to make at home, making it the perfect weeknight dinner option. Get ready to experience the magic of authentic Thai cuisine with this incredible recipe!

Ingredients:

For the Noodles:

1 pound wide rice noodles (fresh or dried)
1 tablespoon vegetable oil

For the Sauce:

3 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 tablespoon sweet soy sauce (kecap manis)
1 teaspoon granulated sugar
½ teaspoon white pepper

For the Stir-fry:

2 tablespoons vegetable oil, divided
2 cloves garlic, minced
8 ounces boneless, skinless chicken thighs, cut into bite-sized pieces (or protein of your choice: tofu, shrimp, beef)
1 cup Chinese broccoli (gai lan), chopped
1 large egg, lightly beaten

Preparing the Noodles:

The key to great Pad See Ew is perfectly cooked noodles. If you’re using fresh noodles, they’re usually ready to go. But if you’re using dried noodles, like I often do, you’ll need to rehydrate them first. Don’t worry, it’s easier than it sounds!

Soak the Dried Noodles: Place the dried rice noodles in a large bowl and cover them with hot (but not boiling) water. Let them soak for about 10-15 minutes, or until they are pliable but still slightly firm to the touch. You don’t want them to be mushy, as they will continue to cook in the stir-fry.
Drain and Toss: Once the noodles are softened, drain them thoroughly in a colander. Toss them with 1 tablespoon of vegetable oil to prevent them from sticking together. This is a crucial step, trust me!

Making the Pad See Ew Sauce:

The sauce is what gives Pad See Ew its signature sweet, savory, and slightly smoky flavor. It’s a simple combination of ingredients, but the balance is key. I like to mix it up in advance so it’s ready to go when I start stir-frying.

Combine the Sauce Ingredients: In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, sweet soy sauce (kecap manis), sugar, and white pepper until the sugar is dissolved. Taste and adjust the seasonings to your liking. Some people prefer a sweeter sauce, while others like it more savory.

Stir-Frying the Pad See Ew:

Now for the fun part! Stir-frying is all about speed and high heat. Make sure you have all your ingredients prepped and ready to go before you start. This is where the magic happens, and you’ll have a delicious plate of Pad See Ew in no time.

Heat the Wok: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Make sure the wok is screaming hot before adding anything. This is essential for getting that wok hei (wok breath) flavor that’s characteristic of authentic stir-fries.
Sauté the Garlic: Add the minced garlic to the hot oil and stir-fry for about 10-15 seconds, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
Cook the Protein: Add the chicken (or your protein of choice) to the wok and stir-fry until it’s cooked through. This usually takes about 3-5 minutes, depending on the size of the pieces. If you’re using tofu, make sure to press out any excess water before adding it to the wok.
Add the Chinese Broccoli: Add the chopped Chinese broccoli (gai lan) to the wok and stir-fry for about 2-3 minutes, or until it’s tender-crisp. If you can’t find Chinese broccoli, you can substitute it with regular broccoli or bok choy.
Push Ingredients to the Side: Push the chicken and vegetables to one side of the wok, creating an empty space in the center.
Scramble the Egg: Pour the lightly beaten egg into the empty space and scramble it until it’s cooked through. Break the egg into smaller pieces with your spatula.
Add the Noodles: Add the prepared rice noodles to the wok and toss them with the chicken, vegetables, and egg.
Pour in the Sauce: Pour the Pad See Ew sauce over the noodles and stir-fry everything together until the noodles are evenly coated and heated through. This usually takes about 2-3 minutes. Make sure to toss the noodles well to prevent them from sticking to the bottom of the wok.
Serve Immediately: Serve the Pad See Ew immediately, garnished with your favorite toppings. I like to add a sprinkle of crushed peanuts, a squeeze of lime juice, and a dash of chili flakes for extra flavor.

Tips for the Best Pad See Ew:

Use High Heat: Stir-frying is all about high heat. Make sure your wok or skillet is screaming hot before adding any ingredients. This will help to create that wok hei flavor and prevent the noodles from sticking.
Don’t Overcrowd the Wok: If you’re making a large batch of Pad See Ew, it’s best to cook it in batches. Overcrowding the wok will lower the temperature and result in soggy noodles.
Adjust the Sauce to Your Liking: The Pad See Ew sauce is a matter of personal preference. Feel free to adjust the amount of each ingredient to suit your taste. Some people prefer a sweeter sauce, while others like it more savory.
Use Fresh Ingredients: Fresh ingredients will always result in a better-tasting dish. Use fresh garlic, Chinese broccoli, and rice noodles whenever possible.
Don’t Overcook the Noodles: The noodles should be pliable but still slightly firm to the touch. Overcooked noodles will become mushy and unappetizing.

Variations:

Pad See Ew is a versatile dish that can be easily customized to your liking. Here are a few variations to try:

Vegetarian Pad See Ew: Substitute the chicken with tofu or other vegetables, such as mushrooms, bell peppers, or carrots.
Shrimp Pad See Ew: Use shrimp instead of chicken for a seafood version of Pad See Ew.
Beef Pad See Ew: Use thinly sliced beef instead of chicken for a heartier dish.
Spicy Pad See Ew: Add a pinch of chili flakes or a dash of sriracha to the sauce for a spicy kick.
Pad See Ew with Different Vegetables: Experiment with different vegetables, such as bok choy, spinach, or bean sprouts.

Storing and Reheating:

Pad See Ew is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply stir-fry the noodles in a wok or skillet over medium heat until heated through. You may need to add a splash of water or oil to prevent the noodles from drying out.

I hope you enjoy this recipe for Pad See Ew! It’s one of my favorite dishes to make at home, and I’m sure it will become one of your favorites too. Happy cooking!

Conclusion:

And there you have it! This Pad See Ew Noodles recipe is truly a must-try for anyone craving authentic Thai flavors in the comfort of their own kitchen. The combination of the chewy, wide rice noodles, the savory-sweet sauce, and the perfectly cooked protein and vegetables creates a symphony of textures and tastes that will leave you wanting more. It’s quick enough for a weeknight dinner, yet impressive enough to serve to guests. I promise, once you master this recipe, it will become a regular in your rotation. But why is this recipe so special? It’s all about the balance. The slight char on the noodles, achieved through a hot wok or pan, adds a smoky depth that elevates the entire dish. The sauce, a harmonious blend of soy sauce, dark soy sauce, oyster sauce, and a touch of sugar, provides the perfect umami-rich coating. And the vegetables, whether you choose Chinese broccoli (gai lan), regular broccoli, or even bok choy, add a fresh, vibrant crunch. Beyond the core recipe, there’s plenty of room for customization. Feel free to experiment with different proteins. Chicken and shrimp are classic choices, but tofu, pork, or even beef work beautifully. For a vegetarian or vegan version, simply omit the oyster sauce and use a vegetarian oyster sauce substitute or a bit more soy sauce and sugar to achieve the desired flavor profile. You can also add a pinch of red pepper flakes for a touch of heat, or a squeeze of lime juice at the end for a bright, citrusy finish. Serving suggestions? This Pad See Ew Noodles is delicious on its own as a complete meal. However, it also pairs well with other Thai dishes, such as spring rolls, tom yum soup, or green papaya salad. For a more substantial meal, consider adding a fried egg on top the runny yolk adds a richness that complements the noodles perfectly. And don’t forget the condiments! A side of chili flakes, pickled chilies, or even a simple chili-garlic sauce will allow everyone to customize the spice level to their liking. I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s both comforting and exciting, familiar yet unique. It’s a celebration of Thai cuisine, and a testament to the power of simple ingredients transformed into something truly extraordinary. So, what are you waiting for? Gather your ingredients, fire up your wok, and get ready to experience the magic of homemade Pad See Ew Noodles. I can’t wait to hear about your culinary adventures! Please, give this recipe a try, and then come back and share your experience in the comments below. Let me know what variations you tried, what you loved, and what you might do differently next time. Your feedback is invaluable, and it helps me to continue creating and sharing delicious recipes with all of you. Happy cooking! I am sure you will love this recipe as much as I do.