Dinner · Thai

Pad See Ew (Thai Stir-Fried Rice Noodles)

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 9, 2026

This is the smoky, savory Thai noodle dish you order at your favorite spot, and it comes together in about 20 minutes at home. Wide rice noodles get coated in a glossy soy sauce, tossed with chicken, egg, and crisp Chinese broccoli, then charred just enough to taste like the real thing.

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Pad See Ew (Thai Stir-Fried Rice Noodles)

Why you'll love this

  • Faster than takeout and tastes just as good.
  • One pan and about 20 minutes start to finish.
  • That real smoky, charred noodle flavor at home.
  • Easy to swap the protein or veg to what you have.

EveryDayMeal recipe

Pad See Ew (Thai Stir-Fried Rice Noodles)

Prep
10m
Cook
10m
Total
20m
Serves
2
Level
Easy

Ingredients

  • 6 oz (180g) rice stick noodles (wide)
  • 2 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 2 tsp regular soy sauce
  • 2 tsp white vinegar
  • 2 tsp sugar
  • 2 tbsp water
  • 2 tbsp peanut oil
  • 2 cloves garlic, minced
  • 1 cup chicken, thinly sliced
  • 1 egg
  • 4 cups Chinese broccoli, stems and leaves separated

Equipment

  • Wok or large heavy skillet
  • Small bowl
  • Spatula or wok tosser
  • Colander

Instructions

  1. Stir the dark soy sauce, oyster sauce, regular soy sauce, vinegar, sugar, and water together in a small bowl until the sugar dissolves, so the sauce coats the noodles evenly later.
  2. Prep the wide rice noodles according to the package (usually a soak or quick boil) until just pliable but not mushy, then drain well so they do not clump.
  3. Heat the peanut oil in a wok over high heat and add the minced garlic, stirring for a few seconds until fragrant but not browned, which builds the savory base.
  4. Add the sliced chicken and the Chinese broccoli stems and stir-fry until the chicken turns light golden and cooked through, about 3 to 4 minutes.
  5. Push everything to one side of the wok, crack the egg into the empty space, and scramble it until just set. Let it stick and char slightly on the bottom, because that toasty flavor is exactly what makes Pad See Ew taste authentic.
  6. Add the drained noodles, the broccoli leaves, and the sauce. Toss gently until the noodles are stained a rich dark brown and the leaves wilt, about 1 to 2 minutes.
  7. Serve immediately while the noodles are hot and the char is fresh.

Tips from the kitchen

  • Get your wok truly hot before adding anything. High heat is what gives Pad See Ew its signature smoky char.
  • Have every ingredient prepped and next to the stove. Once you start, the whole thing cooks in minutes and there is no time to chop.
  • Do not oversoak the noodles. They should be flexible but still firm, since they finish cooking in the wok.

Estimated nutrition per serving: 540 cal · 30g protein · 60g carbs · 20g fat

Make it your own

  • Swap the chicken for sliced beef, shrimp, or firm tofu.
  • No Chinese broccoli? Use regular broccoli, gai lan, or bok choy.
  • Add a pinch of white pepper or chili flakes for a little heat.

Storing & make-ahead

Best eaten fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a hot pan or wok with a splash of water to loosen the noodles, not the microwave, which turns them gummy.

Good to know

What noodles should I use?
Wide, flat rice noodles are traditional. Fresh ones are ideal, but dried rice stick noodles work well when soaked until just pliable.
Why is my dish not dark like at restaurants?
The color comes from dark soy sauce. Make sure you use dark soy, not just regular, and toss until the noodles are fully coated.
How do I get the smoky flavor?
Use a very hot wok and let the egg and noodles char slightly against the pan. That controlled charring is the flavor known as wok hei.
Can I make it vegetarian?
Yes. Use tofu instead of chicken and swap the oyster sauce for a vegetarian mushroom oyster sauce.

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