Thai Stir Fried Noodle – Pad See Ew Recipe

Thai Stir Fried Noodle- Pad See Ew Recipe

Thai Stir Fried Noodle – Pad See Ew Recipe

Noodles straight from the streets of Thailand. While Pad Thai is sweeter and crazier, Pad See Ew is salty, balanced with a touch of sour and beautiful charcoal flavor that you can make at home!

Pad See Ew (which means Stirring Soy Sauce Noodle) is one of Thailand’s most popular street foods. It’s amazing how quickly the ingredients come together – once the ingredients are ready to be put into the pan, it takes less than 5 minutes to cook. Traditionally, this is made with Sen Yai which is wide and thin rice noodles. But this is only sold in Asian shops where I live (and I don’t have one nearby) so I made it with wide rice noodles that are already available in supermarkets and it’s a pretty close substitute. I have eaten enough of Pad See Ew in a Thai restaurant to convince you that there is no compromise on taste!

Thai Stir Fried Noodle- Pad See Ew Recipe



200 g / 7 oz wide dry noodles, or 15 oz / 450 g wide flat fresh noodles (sen yai)


  • 2 tablespoons water
  • 2 tsp white vinegar 2 teaspoons sugar
  • 2 tablespoons black soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons soy sauce (versatile or mild)

Stir Fry

  • 4 sticks of chinese broccoli
  • 1 large egg
  • 3 tablespoons peanut oil or vegetable oil, separate
  • 2 cloves of garlic cloves, very finely chopped
  • 1 cup / 150g / 5oz chicken thigh (boneless, skinless), sliced


  1. Chinese broccoli – cut the ends, cut into 7.5 cm / 3 “. Separate leaves from stems. Cut thick stems in half vertically so that they are no wider than 0.8 cm / 0.3”.
  2. Noodle – prepare according to the direction of the package and drain. That time so they are cooked before use – don’t let the boiled rice noodles around, they rest in the pan.
  3. Sauce – mix the ingredients until the sugar has dissolved.


  1. Heat 1 tablespoon of oil in a large skillet or pan over high heat.
  2. Add garlic, cook 15 seconds. Add chicken, cook until most of it turns from pink to white.
  3. Add the chinese broccoli stems, cook until the chicken is almost cooked.
  4. Add chinese broccoli leaves, cook until wilted.
  5. Push everything to one side, break the egg and stir. Remove everything onto a plate (scrape clean pan).
  6. Return the pan to the stove, heat 2 tablespoons of oil over high heat.
  7. Add noodles and sauce. Stir as little as possible to disperse the sauce and make the edges of the caramel noodles.
  8. Quickly add chicken and vegetables again, and stir to dissolve. Serve immediately

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