
Why I Love Pad See Ew
Let me share my absolute favorite Thai dish with you Pad See Ew. I fell in love with these saucy stir-fried noodles during my travels in Thailand and spent years perfecting them in my home kitchen.
The name literally means stir-fried soy sauce noodles but trust me they're so much more than that.
The combination of charred noodles, savory sauce, and fresh vegetables creates pure magic in your mouth.
Let's Talk Ingredients
The heart of this dish lies in those beautiful wide rice noodles.
I pair them with tender chicken, crisp Chinese broccoli, and the most incredible sauce that brings everything together.
Every time I make this my kitchen smells just like my favorite street food stall in Bangkok.
The Secret's in the Sauce
My sauce recipe took years to perfect and here's what makes it special.
You'll need both dark and light soy sauce; the dark one gives that beautiful color while the light one brings the salt balance.
Add oyster sauce for richness, a splash of vinegar for brightness, and just enough sugar to make everything sing together.
Getting Your Noodles Right
Finding the perfect noodles might take some searching but it's worth it.
I use fresh Sen Yai noodles when I can get them from my local Asian market.
If you're using dried noodles, don't worry, just make sure to soak them until they're soft but still slightly firm.
They'll finish cooking in the wok.

My Cooking Method
Here's how I break it down to make restaurant quality Pad See Ew at home.
I always cook my chicken and veggies first, set them aside, then focus on getting those noodles perfectly caramelized.
This method never fails me and creates those beautiful charred edges we all love.
Starting with Protein and Veggies
First things first, I get my wok smoking hot.
A quick stir fry of garlic starts the show, followed by chicken and those crunchy Chinese broccoli stems.
Once those are almost done, I toss in the leafy parts.
They'll get that perfect tender crisp texture we're after.
The Art of Noodle Caramelization
This is where the magic happens.
I crank up the heat and let those noodles develop those irresistible charred spots.
The sauce caramelizes, creating these gorgeous dark edges that make Pad See Ew absolutely unforgettable.
Don't rush this step; it's what separates good from amazing.
Bringing It All Together
Now comes my favorite part.
Everything goes back into the wok for a final dance together.
I love watching how the sauce coats every noodle, the chicken gets those final flavor touches, and the vegetables stay bright and beautiful.

Time to Eat
In my house we love it piping hot right from the wok.
I always have chili flakes and pickled chilies ready at the table.
Sometimes I'll make a quick clear soup to serve alongside just like they do in Thailand.
My Best Kitchen Tips
After making this dish hundreds of times I've learned a few crucial things.
Have everything ready before you start cooking, work with a screaming hot wok, and don't overcrowd it.
Oh and be gentle with those noodles; they can be a bit delicate.
Finding the Right Noodles
Don't stress if you can't find fresh rice noodles.
I often use dried ones from my local Asian market.
Look for the widest flat rice noodles you can find, usually labeled as Pad Thai noodles.
They work beautifully once you get the soaking time right.
When You Can't Find Chinese Broccoli
No Chinese broccoli? No problem.
I've made this plenty of times with regular broccoli and spinach.
Broccolini works wonderfully too.
The key is keeping that mix of leafy and crisp textures that make this dish so satisfying.
A Note About Oyster Sauce
I've tried making this without oyster sauce and trust me it's just not the same.
This ingredient brings such a rich depth that you can't get any other way.
I always keep a bottle in my fridge; it's essential for that authentic Thai street food flavor.

Mix Up Your Protein
While chicken is my go to I love playing around with different proteins.
Shrimp cooks up beautifully and tofu soaks up all that amazing sauce.
When I'm feeling fancy I'll use beef; just remember to slice it super thin against the grain.
Cranking Up The Heat
Let me tell you about my biggest game changer: getting that wok really hot.
That intense heat gives you those amazing charred bits and keeps everything from getting soggy.
If you don't have a wok your largest skillet will work; just make sure it's smoking hot.
The Perfect Plate
This isn't a dish that likes to wait around.
I serve it straight from wok to plate when those noodles are glossy and hot.
A sprinkle of chili flakes, some pickled chilies on the side, and maybe a light soup if we're feeling traditional.
Pure comfort food heaven.
Saving Some For Later
If you somehow end up with leftovers they'll keep in the fridge for a few days.
When I'm reheating I add a tiny splash of water to the pan and heat it gently.
The noodles come back to life beautifully though nothing beats that fresh from the wok taste.
Frequently Asked Questions
- → Why cook the chicken separately from noodles?
- Home stoves can't match restaurant heat levels. Cooking separately ensures proper caramelization of noodles, which is essential for authentic flavor.
- → What noodles can I use?
- While traditionally made with Sen Yai noodles, wide dried rice stick noodles work well. Avoid vermicelli as it's too thin for the strong sauce.
- → Can I substitute the Chinese broccoli?
- Yes, you can use pak choy, bok choy, or broccolini cut lengthwise as alternatives to Chinese broccoli.
- → What's the difference between soy sauces?
- Dark soy sauce provides color and stronger flavor. Light soy sauce is saltier but milder. Don't substitute one for the other.
- → Can I use other proteins?
- Yes, you can substitute chicken with any protein suitable for stir-frying, including tofu or prawns.