Recipe

Classic Pad See Ew

Chewy wide noodles, crisp edges, and a glossy soy sauce that clings in all the right places. This classic Pad See Ew stays light, fluffy, and weeknight friendly.

By Matt Campbell

•

4.8

A skillet of pad see ew with wide rice noodles, Chinese broccoli, and sliced chicken, glossy sauce, and lightly charred edges

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Pad See Ew is one of those dishes that feels like takeout comfort but cooks like a quick stir fry once you know the rhythm. Wide rice noodles get a little char, a little chew, then soak up a savory sweet sauce that tastes way more complex than the ingredient list suggests.

Here is the trick to keeping it light and fluffy instead of heavy and clumpy: you cook in batches, keep the heat high, and let the noodles sit long enough to pick up those crisp, toasty edges before you start tossing. It is relaxed cooking, but it rewards a tiny bit of patience.

Hands stirring wide rice noodles in a hot wok with Chinese broccoli and sauce starting to caramelize

Why It Works

Light, not greasy: We use just enough oil to coat the pan and prevent sticking, then rely on high heat for flavor.
Fluffy noodles, not a brick: Separating fresh noodles, softening dried noodles correctly, and cooking in batches keeps everything loose.
Restaurant style flavor: Dark soy for color, light soy for salt, oyster sauce for depth, and a touch of sugar to help it caramelize.
Crisp edges: The noodles get a quick sear time. Stir less, trust the pan more.

Pairs Well With

Thai Cucumber Salad
Crispy Spring Rolls
Tom Yum Soup
Mango Sticky Rice

Storage Tips

How to store

Fridge: Cool completely, then store in an airtight container for up to 3 days.
Freezer: You can freeze it, but the noodles soften a lot. If you do, freeze up to 1 month and thaw overnight in the fridge.

How to reheat without turning it gummy

Skillet method (best): Add a splash of water (1 to 2 tablespoons), cover for 30 seconds to steam, then uncover and stir fry over medium high until hot. Add a tiny drizzle of oil only if it looks dry.
Microwave method: Sprinkle with water, cover loosely, microwave in 30 second bursts, stirring between rounds.

Common Questions

What makes Pad See Ew taste like it came from a restaurant?

High heat, a little char, and the right sauce balance. Dark soy gives that signature color, oyster sauce adds savory depth, and sugar helps everything caramelize. Also, do not overcrowd the pan.

Can I use dried wide rice noodles instead of fresh?

Yes. Cook them to just under al dente, rinse briefly, then toss with a teaspoon of oil so they do not glue together. They will finish cooking in the pan.

What is the best substitute for Chinese broccoli (gai lan)?

Broccolini is the closest. Regular broccoli works too, just slice it thin and blanch or microwave it for a minute so it does not stay crunchy in a weird way.

My noodles keep breaking. What did I do wrong?

Dried noodles can break if they are overcooked or if you stir aggressively. Keep them slightly firm when boiling, then use a wider spatula and more pushing than tossing in the pan.

Is Pad See Ew supposed to be spicy?

Not traditionally. If you want heat, serve with Thai chili flakes, sliced fresh chiles, or chili vinegar on the side.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Wok or large skillet (12 inch is ideal)
Wide spatula or wok turner
Small bowl for mixing sauce
Pot for boiling noodles if using dried
Tongs (helpful for lifting and separating noodles)

I started making Pad See Ew when I realized I was chasing the same takeout order every week. The first few tries were… aggressive. I kept stirring like my life depended on it and ended up with noodles that looked fine but ate like a single connected sheet of pasta.

Then I learned the move: hot pan, quick batches, and a little bravery. Let the noodles sit. Let them hiss. And when the kitchen smells like toasted soy and caramelized edges, you know you nailed it.

Classic Pad See Ew

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Ingredients

Main

12 oz fresh wide rice noodles (sen yai), or 10 oz dried wide rice noodles
3 tablespoons neutral oil (plus more as needed), divided
3 cloves garlic, thinly sliced or minced
2 large eggs
8 oz chicken thigh, thinly sliced (or pork, shrimp, tofu)
8 to 10 oz Chinese broccoli (gai lan), chopped into 2 inch pieces (stems sliced thin)

Pad See Ew sauce

2 tablespoons oyster sauce
1 tablespoon light soy sauce
2 teaspoons dark soy sauce (for color)
2 teaspoons sugar (brown or white)
2 teaspoons rice vinegar or lime juice
2 to 4 tablespoons water (to loosen sauce as needed)
White pepper or black pepper, to taste

Optional for serving

Chili flakes, sliced Thai chiles, or chili vinegar
Lime wedges

Instructions

Mix the sauce. In a small bowl, stir together oyster sauce, light soy sauce, dark soy sauce, sugar, vinegar (or lime), 2 tablespoons water, and a few cracks of pepper. Set aside.
Prep the noodles.
- If using fresh noodles: Gently separate them with your hands. If they are stiff, microwave for 15 to 20 seconds, then separate again.
- If using dried noodles: Boil until just under al dente, drain, rinse quickly, then toss with 1 teaspoon oil to prevent sticking. They will finish in the pan.
Cook the chicken. Heat a wok or large skillet over high heat. Add 1 tablespoon oil. Add chicken in a single layer and sear 1 to 2 minutes, then stir fry until just cooked through. Remove to a plate.
Flash cook the gai lan. Add a tiny splash of oil if the pan is dry. Add stems first, stir fry 30 seconds, then add leaves and cook until bright green and just tender, 60 to 90 seconds. Remove to the plate with the chicken.
Scramble the eggs. Add about 1 teaspoon oil. Crack in eggs and scramble quickly. You want soft curds, not browned. Transfer eggs to the plate with the chicken and gai lan so they stay tender.
Sear the noodles in batches. Add about 1 tablespoon oil. Add half the noodles and spread them out. Pour in half the sauce. Let the noodles sit undisturbed for 20 to 30 seconds so they can pick up color, then toss gently. Remove this first batch to a bowl or plate. Add a little more oil if needed, then repeat with the remaining noodles and remaining sauce. This is the key to fluffy noodles.
Bring it all together. Return the first noodle batch to the pan, then add chicken, gai lan, and eggs. Toss for 30 to 60 seconds to combine. If it looks dry, add 1 to 2 tablespoons water and toss again. Taste and adjust with a little more soy sauce for salt or a pinch more sugar for balance.
Serve hot. Plate immediately while the edges are still crisp. Add chili on the side if you want heat.

A plated serving of pad see ew with glossy noodles and tender Chinese broccoli on a white plate

Nutrition information is estimated.

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