Pad See Ew

About This Recipe

Pad See Ew is one of Thailand's most beloved street foods, distinguished from Pad Thai by its wide sen yai noodles and deep, caramelised flavour from dark soy sauce. The dish is a Thai adaptation of Chinese chow fun noodles, introduced by Teochew Chinese immigrants. The key technique is achieving wok hei — that smoky, slightly charred quality — by cooking over the highest possible heat and letting the noodles sit undisturbed in the wok long enough to caramelise. It is a quick, satisfying weeknight meal that rewards good mise en place. Rooted in the everyday cooking of Thai kitchens, Pad See Ew balances technique and tradition: the fresh wide rice noodles (sen yai) is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the fresh wide rice noodles (sen yai), the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 2

• 300 gfresh wide rice noodles (sen yai)(or dried, soaked per package)
• 200 gchicken breast or beef sirloin(thinly sliced)
• 2large eggs
• 150 gChinese broccoli (gai lan)(stems and leaves separated)
• 3 tbspdark soy sauce
• 1 tbsplight soy sauce
• 1 tbspoyster sauce
• 1 tspfish sauce
• 1 tspsugar
• 3 clovesgarlic(minced)
• 2 tbspvegetable oil
• 1 tspwhite pepper

Instructions

1. 1

   Marinate the protein

   Toss sliced chicken or beef with 1 tbsp light soy sauce and a pinch of white pepper. Set aside for 10 minutes while you prepare everything else.

   Freeze the meat for 20 minutes before slicing — it firms up and makes very thin slices much easier to cut.

2. 2

   Mix the sauce

   Combine dark soy sauce, oyster sauce, fish sauce and sugar in a small bowl. Stir until sugar dissolves. Set aside.

3. 3

   Separate the noodles

   If using fresh noodles, gently separate them by hand — they stick together in the packet. Microwave for 30 seconds first to loosen them if needed.

   Fresh noodles produce better wok hei and texture. If using dried, cook until just underdone as they will finish cooking in the wok.

4. 4

   Cook the protein

   Heat a wok over the highest flame until smoking. Add 1 tbsp oil and cook the meat in a single layer for 90 seconds without stirring. Toss and cook for another 30 seconds until just cooked. Remove to a plate.

5. 5

   Fry the noodles and broccoli

   Add remaining oil to the wok. Add garlic and stir for 15 seconds. Add broccoli stems and stir-fry for 1 minute, then add the noodles. Pour the sauce over the noodles and spread them across the wok surface. Leave undisturbed for 45 seconds to caramelise.

   Resist stirring here — this is how you develop the characteristic charred, slightly sticky coating on the noodles.

6. 6

   Add the egg and finish

   Push the noodles to one side, crack in the eggs and scramble quickly. As the eggs are 80% set, fold them through the noodles. Add the broccoli leaves and the cooked protein. Toss everything together for 30–60 seconds.

7. 7

   Serve immediately

   Divide between plates and serve immediately. Offer white sugar, fish sauce, dried chilli flakes and white vinegar on the side as traditional Thai condiments.

Variations

• •

  Tofu Pad See Ew: Replace meat with firm tofu, pressed and cubed. Pan-fry the tofu separately until golden before adding to the wok.

• •

  Seafood version: Use tiger prawns and sliced squid. Add squid first as it needs more time, then prawns in the final minute.

• •

  Vegetarian/vegan: Omit fish sauce and oyster sauce; replace with 1 tbsp extra dark soy sauce and 1 tsp rice vinegar. Use tofu as the protein.

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Pad See Ew is best eaten immediately — noodles continue to absorb the sauce and become sticky on standing. Leftovers keep refrigerated for up to 2 days; reheat in a very hot wok with a splash of water to loosen.

Frequently Asked Questions