Recipe

Pad See Ew

Savory-sweet Thai stir-fried noodles with Chinese broccoli and crispy edges, made at home with accessible ingredients and clear steps.

By Matt Campbell

•

4.8

A glossy plate of pad see ew with wide rice noodles, Chinese broccoli, and scrambled egg, with lightly charred edges on a simple dinner table

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Pad see ew (phat si-io) is one of those dishes that looks like it should require a jet engine of a wok, a street cart, and a cook who can flip noodles with pure confidence. The good news: you can absolutely make it at home, on a normal stove, with normal groceries, and still get that cozy, savory-sweet payoff.

This version leans hard into what makes it addictive: wide rice noodles that go silky and chewy, Chinese broccoli that stays snappy, and a dark-soy-based sauce that tastes like caramelized salt in the best way. We are cooking hot and fast, letting the noodles sit long enough to pick up a little char, and keeping the whole thing low-drama by prepping the sauce first.

Wide fresh rice noodles, bottles of light soy sauce and dark soy sauce, oyster sauce, sugar, garlic, and Chinese broccoli arranged on a clean kitchen counter with warm natural light

Why It Works

Big flavor with pantry sauces: Light soy brings salt, dark soy brings color and roundness, oyster sauce adds depth.
Chewy noodles, not broken ones: A quick loosen step and minimal stirring keeps wide rice noodles intact.
Real stir-fry energy at home: High heat plus a short “do not touch it” sear gives you those crisp edges.
Flexible protein: Make it with chicken, beef, tofu, or just egg and greens and it still hits.

Pairs Well With

Storage Tips

Fridge: Store leftovers in an airtight container for up to 3 days. Rice noodles firm up in the cold, so expect them to look a little stiff at first.

Reheat (best method): Toss in a hot skillet with 1 to 2 tablespoons water and a tiny splash of soy sauce. Cover for 30 seconds to steam, then uncover and stir-fry until glossy again.

Microwave (works fine): Sprinkle a tablespoon of water over the noodles, cover loosely, and heat in 30 second bursts, stirring in between.

Freezing: I do not recommend freezing pad see ew. The noodles tend to crack and go grainy after thawing.

Common Questions

What is pad see ew?

Pad see ew (also spelled phat si-io) is a Thai stir-fried noodle dish made with wide rice noodles, Chinese broccoli (gai lan), egg, and a savory-sweet soy-based sauce. It is comforting, a little smoky when cooked hot, and very much a weeknight win.

Is pad see ew spicy?

Traditionally it is not spicy. Heat usually comes from chili flakes, chili vinegar, or sliced chilies added at the table. Make it your way.

What noodles should I use?

Fresh wide rice noodles (often labeled sen yai) are ideal if you can find them. If not, use dried wide rice noodles that are labeled wide rice sticks or sen yai. (Tip: “Pad Thai noodles” are usually thinner, so check the width before you buy.) Cook dried noodles just until tender, then rinse briefly and toss with a little oil so they do not glue themselves together.

Can I substitute Chinese broccoli?

Yes. Broccolini is the closest easy swap. Regular broccoli works too, just slice it thin. Baby bok choy is also great, but add it at the end so it stays crisp.

Do I need dark soy sauce?

It is strongly recommended because it gives pad see ew its signature deep color and a rounder, less sharp soy flavor. Some brands are slightly sweet, but the main job is color. If you cannot find it, use all light soy sauce and add an extra 1 teaspoon brown sugar. The flavor will still be good, but the color will be lighter.

How do I keep rice noodles from breaking?

Loosen them gently, use a wide spatula, and stir less than you think. Also, do not overcrowd the pan. If your skillet is smaller, cook in two batches.

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 heavy skillet (12 inch is ideal)
Medium bowl (for sauce)
Small bowl (for eggs)
Tongs or a wide spatula
Chef’s knife and cutting board
Pot for noodles (if using dried)

I love pad see ew because it is the perfect “I need dinner now, but I still want it to taste like something” meal. The first time I tried making it, I treated the noodles like pasta and stirred constantly. Rookie move. They turned into a soft, torn-up noodle situation.

Now I do it the way my stove actually wants me to: sauce mixed first, pan hot, noodles loosened, and then I let them sit for a minute to get those crisp edges. It feels a little chaotic in the moment, but the bite you get at the end is pure comfort. Plus, it is a great reminder that tasting as you go is not cheating. It is the whole point.

Pad See Ew

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Ingredients

Sauce

3 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
2 teaspoons sugar (white or light brown)
1 tablespoon water
1 teaspoon rice vinegar (optional, for balance)

Stir-fry

12 ounces wide rice noodles (fresh preferred, or dried cooked according to package)
2 tablespoons neutral oil, divided (plus more as needed)
4 cloves garlic, minced
2 large eggs, lightly beaten
12 ounces Chinese broccoli (gai lan), stems sliced thin and leaves left in larger pieces
8 ounces chicken thigh, thinly sliced (optional) or 8 ounces firm tofu, cubed
1 to 2 teaspoons cornstarch (only if using chicken, optional for velveting)
Pinch of white pepper or black pepper
Lime wedges (optional, for serving)
Chili flakes or chili vinegar, for serving (optional)
Optional traditional-ish add-in: 1 to 2 teaspoons seasoning sauce (like Golden Mountain) in the sauce, to taste
Vegetarian note: Use vegetarian oyster sauce or mushroom stir-fry sauce if cooking vegetarian

Chinese broccoli being sliced on a wooden cutting board, with stems cut thin and leafy tops set aside, in a bright home kitchen

Instructions

Mix the sauce. In a bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, sugar, water, and rice vinegar (if using). If you want a more classic pantry shortcut, add a little seasoning sauce (like Golden Mountain) to taste. Set the sauce next to the stove. You will not have time to measure once the pan is hot.
Prep the noodles. If using fresh wide rice noodles, gently separate them with your hands. If they are stuck together, microwave them for 15 to 30 seconds to loosen, then peel apart carefully. If they feel cold and damp, pat them lightly and let them sit at room temp for a few minutes so they char instead of steam. If using dried noodles, cook until just tender, drain, rinse briefly, and toss with a small drizzle of oil.
Optional chicken quick tip. If using chicken, toss the sliced chicken with a pinch of salt, pepper, and 1 to 2 teaspoons cornstarch. This helps it stay juicy in a fast stir-fry.
Get the pan hot. Heat a wok or large skillet over medium-high to high heat until it is very hot. (Practical note: high heat can get smoky, so use a fan and crack a window if you can.) Add 1 tablespoon oil.
Cook the protein (if using). Add chicken or tofu in a single layer. Sear 1 to 2 minutes, stir, then cook until just done. Remove to a plate.
Garlic and greens. Add the remaining 1 tablespoon oil (add a little more if the pan looks dry). Add garlic and the sliced Chinese broccoli stems. Stir-fry 30 to 60 seconds. Add the leafy tops and cook until just wilted, 20 to 40 seconds. Push the veg to one side of the pan.
Scramble the eggs. Pour the beaten eggs into the open side of the pan and scramble quickly. When they are mostly set but still soft, mix them through the vegetables. (If your pan is ripping hot and you are worried about browning, you can also scramble the eggs quickly and remove them to the same plate as the protein, then add them back at the end.)
Add noodles and sauce. Add the noodles and pour the sauce over them. Toss gently to coat. Then here is the key: spread the noodles out and let them sit for 45 to 60 seconds so they can pick up a little char.
Finish and serve. Toss again, return the protein to the pan (if using), and cook 30 to 60 seconds more until glossy and hot. Taste and adjust with a tiny splash of soy sauce. Serve with chili on the side, and add lime only if you want a bright pop.

Wide rice noodles being stir-fried in a hot wok with Chinese broccoli and scrambled egg, with a spatula tossing the noodles over a home stove burner

A plated serving of pad see ew on a ceramic plate with chopsticks and chili flakes on a cozy dinner table setting with warm lighting

Nutrition information is estimated.

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Pad See Ew

Why It Works

Pairs Well With

Recommended

Phat Si-io

Soy Sauce Noodles

Udon Noodle

15-Minute Dinner: Spicy Garlic Noodles with Jammy Eggs

Storage Tips

Common Questions

What is pad see ew?

Is pad see ew spicy?

What noodles should I use?

Can I substitute Chinese broccoli?

Do I need dark soy sauce?

How do I keep rice noodles from breaking?

Pad See Ew

Ingredients

Sauce

Stir-fry

Instructions