A bold and savory Thai stir-fried noodle dish, Chicken Pad See Ew combines tender chicken, chewy rice noodles, crisp Chinese broccoli, and a rich, caramelized sauce. This street food favorite is easy to recreate at home with a few pantry staples and a hot wok. The secret lies in mastering the balance between smoky sear, umami sauce, and perfectly cooked noodles—all coming together for a satisfying dish that hits every craving for sweet, salty, and savory.
Ingredient Breakdown
Wide rice noodles form the foundation of Pad See Ew. Their soft, slightly chewy texture stands up well to high heat and bold sauces, making them ideal for caramelization. Dried rice noodles are convenient and easy to store, while fresh Sen Yai noodles offer an authentic texture if available. They absorb the sauce beautifully, giving the dish its signature glossy finish.
Boneless, skinless chicken thighs are used for their tenderness and rich flavor. Unlike breast meat, thighs remain juicy even under high stir-fry heat, adding a meaty contrast to the soft noodles.
The sauce is a carefully balanced blend of dark soy sauce, light soy sauce, oyster sauce, white vinegar, and sugar. Dark soy provides color and depth, oyster sauce adds a savory-sweet richness, light soy lends saltiness, while vinegar and sugar create tang and subtle sweetness that round out the flavor.
Chinese broccoli adds crunch and color. Its thick stems and leafy tops bring a pleasant bitterness and contrast that cuts through the richness of the dish. Finally, garlic and egg enhance aroma and texture, and oil helps everything crisp and bind together in the wok.
Step-by-Step Preparation Guide
Start with the Chinese broccoli. Trim off the dry ends, then chop the stalks into 3-inch segments. Separate the leaves from the stems, and for any thick stems, slice them lengthwise so they cook at the same rate. This ensures both tenderness and bite without overcooking the greens.
Next, prepare the noodles. If using dried noodles, soak or boil according to the package instructions until just tender. Drain well and avoid letting them sit for too long—rice noodles become fragile and sticky when left to rest after cooking.
Mix the sauce by whisking the dark soy sauce, light soy sauce, oyster sauce, white vinegar, and sugar until the sugar fully dissolves. This sauce should be both savory and slightly sweet, with a dark hue that will coat the noodles beautifully.
Heat 1 tablespoon of oil in a heavy-bottomed wok or skillet over high heat. Sauté the minced garlic until aromatic, then add the chicken slices. Stir-fry just until the chicken turns white on the outside. Toss in the broccoli stems and cook until the chicken is nearly done and the stems begin to soften.
Add the broccoli leaves and stir until just wilted. Push everything to one side of the wok, crack in the egg, and scramble it quickly. This separate cooking step gives the egg its fluffy texture and prevents it from disappearing into the dish.
Transfer everything from the wok onto a plate. Return the wok to the stove and heat the remaining 2 tablespoons of oil until it smokes. Add the cooked noodles and the prepared sauce. Stir minimally—just enough to coat the noodles while letting their edges sear and char for 1 to 1 1/2 minutes.
Finally, return the chicken, egg, and vegetables to the wok. Toss everything together for a final 30 seconds to combine, then serve immediately while it’s hot and fragrant.
Recipe Tips & Frequently Asked Questions
Getting the perfect wok hei (wok char) at home
Use a heavy wok or skillet and allow the oil to smoke slightly before adding noodles. Work quickly and keep your ingredients moving with minimal tossing for that distinct smoky flavor.
Why using chicken thighs adds more flavor than breast meat
Chicken thighs are naturally fattier and stay moist even with high-heat cooking, resulting in more flavorful bites.
Preventing rice noodles from sticking or tearing
Rinse cooked noodles with cold water and toss them with a touch of oil if not using immediately. Avoid over-stirring during the stir-fry stage.
Timing the scramble for soft, fluffy egg bits
Crack the egg into an empty part of the wok and scramble it before combining with the rest of the ingredients. This keeps it fluffy rather than mixed into the sauce.
How to avoid over-saucing or over-tossing
Use just enough sauce to coat the noodles lightly. Too much tossing can cause the noodles to break or clump.
Can I substitute other proteins like beef, shrimp, or tofu?
Absolutely. Thinly sliced beef, peeled shrimp, or cubed firm tofu all make excellent alternatives. Adjust cooking time as needed.
What can I use if I can’t find Chinese broccoli?
Broccolini, kale, or even spinach can work in a pinch. Choose greens that have both leaves and stems for balance.
How do I prevent the noodles from breaking during stir-frying?
Handle them gently, and don’t over-stir. Let them sear undisturbed before flipping.
Is there a gluten-free version of this recipe?
Yes. Use gluten-free soy sauce and a certified gluten-free oyster sauce. Ensure the noodles are made from pure rice.
Can I make this dish in advance?
It’s best enjoyed fresh, but leftovers can be stored for up to 2 days. Reheat in a hot pan with a splash of water to revive the texture.
What to Serve With This Recipe
Complement Chicken Pad See Ew with classic Thai sides. Try crispy Thai fish cakes or chicken satay skewers to add more protein and texture to the meal.
A cucumber salad dressed with rice vinegar, sugar, and a pinch of chili flakes brings freshness and crunch to contrast the savory noodles.
For drinks, Thai iced tea or a lemongrass cooler pairs well and helps balance the richness of the stir-fry. On the side, offer chili flakes, lime wedges, or pickled chilies in vinegar so diners can customize heat and acidity to taste.
If you’re serving smaller portions, a side of steamed jasmine rice transforms the dish into a hearty shared meal.
Creative Variations
To keep things interesting, try a vegetarian version using tofu and shiitake mushrooms. Both absorb the sauce beautifully and add richness without meat.
For spice lovers, add chopped Thai chilies or a spoonful of chili paste during stir-frying for a fiery version.
If you’re a seafood fan, a shrimp and squid variation brings sweetness and brininess to the mix.
Craving something sweeter? Use a splash of hoisin sauce in place of sugar for a smokier, more complex finish.
Or swap in egg noodles for a firmer, chewier texture and a slightly different take on this Thai favorite.
A quick, flavorful meal that satisfies every craving for smoky, saucy noodles—Chicken Pad See Ew is a stir-fry classic that’s easy to make and endlessly customizable for weeknights or weekend feasts. With its irresistible texture and bold flavors, it’s sure to earn a spot in your regular recipe rotation.
Ingredients
Noodles
200g (7 oz) dried wide rice stick noodles, or 450g (15 oz) fresh wide flat rice noodles (Sen Yai)
Sauce
2 tsp dark soy sauce
1 1/2 tbsp oyster sauce
1 tbsp light soy sauce (or all-purpose soy sauce)
2 tsp white vinegar
2 tsp sugar (any kind)
Stir Fry
3 tbsp vegetable or peanut oil, divided
2 cloves garlic, finely minced
150g (1 cup / 5 oz) chicken thighs, boneless and skinless, sliced thin
1 large egg
4 stalks Chinese broccoli, trimmed and chopped into 3-inch segments (leaves separated from stems)
Instructions
Preparation:
Begin by preparing the Chinese broccoli. Trim off the ends and cut the stalks into 3-inch (7.5 cm) sections. Separate the leaves from the stems and slice any thick stalks vertically so they are no wider than 0.3 inches (0.8 cm), allowing them to cook evenly.
Next, cook the noodles according to the package directions. If using dried noodles, ensure they are softened but still have some bite. Drain well and use them immediately after cooking, as cooked rice noodles can turn mushy if left to sit.
To make the sauce, whisk together the dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar in a bowl until the sugar dissolves completely and the mixture is smooth.
Cooking:
Heat 1 tablespoon of oil in a heavy-bottomed wok or large skillet over high heat. Once hot, add the minced garlic and stir-fry for 15 seconds until fragrant but not browned.
Toss in the sliced chicken and stir-fry until the pieces lose most of their pink color and start turning white. Add the Chinese broccoli stems and continue stir-frying until the chicken is nearly cooked through and the stems begin to soften.
Add the broccoli leaves and stir-fry briefly until just wilted. Push all the contents to one side of the wok. Crack the egg directly into the empty side and scramble it quickly until just set.
Remove all the contents of the wok onto a plate and scrape the wok clean. Return the wok to the heat, increase to high, and add the remaining 2 tablespoons of oil. Wait until the oil begins to smoke—this high heat is essential for achieving that signature wok char.
Add the noodles along with the sauce and toss minimally—just enough to coat the noodles and let their edges sear and caramelize. This should take about 1 to 1 1/2 minutes.
Finally, return the chicken and vegetable mixture to the wok and toss everything together briefly to combine. Serve hot for best texture and flavor.
Chicken Pad See Ew Recipe
Ingredients
Noodles
- 200 g 7 oz dried wide rice stick noodles, or 450g (15 oz) fresh wide flat rice noodles (Sen Yai)
Sauce
- 2 tsp dark soy sauce
- 1 1/2 tbsp oyster sauce
- 1 tbsp light soy sauce or all-purpose soy sauce
- 2 tsp white vinegar
- 2 tsp sugar any kind
Stir Fry
- 3 tbsp vegetable or peanut oil divided
- 2 cloves garlic finely minced
- 150 g 1 cup / 5 oz chicken thighs, boneless and skinless, sliced thin
- 1 large egg
- 4 stalks Chinese broccoli trimmed and chopped into 3-inch segments (leaves separated from stems)
Instructions
Preparation:
- Begin by preparing the Chinese broccoli. Trim off the ends and cut the stalks into 3-inch (7.5 cm) sections. Separate the leaves from the stems and slice any thick stalks vertically so they are no wider than 0.3 inches (0.8 cm), allowing them to cook evenly.
- Next, cook the noodles according to the package directions. If using dried noodles, ensure they are softened but still have some bite. Drain well and use them immediately after cooking, as cooked rice noodles can turn mushy if left to sit.
- To make the sauce, whisk together the dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar in a bowl until the sugar dissolves completely and the mixture is smooth.
Cooking:
- Heat 1 tablespoon of oil in a heavy-bottomed wok or large skillet over high heat. Once hot, add the minced garlic and stir-fry for 15 seconds until fragrant but not browned.
- Toss in the sliced chicken and stir-fry until the pieces lose most of their pink color and start turning white. Add the Chinese broccoli stems and continue stir-frying until the chicken is nearly cooked through and the stems begin to soften.
- Add the broccoli leaves and stir-fry briefly until just wilted. Push all the contents to one side of the wok. Crack the egg directly into the empty side and scramble it quickly until just set.
- Remove all the contents of the wok onto a plate and scrape the wok clean. Return the wok to the heat, increase to high, and add the remaining 2 tablespoons of oil. Wait until the oil begins to smoke—this high heat is essential for achieving that signature wok char.
- Add the noodles along with the sauce and toss minimally—just enough to coat the noodles and let their edges sear and caramelize. This should take about 1 to 1 1/2 minutes.
- Finally, return the chicken and vegetable mixture to the wok and toss everything together briefly to combine. Serve hot for best texture and flavor.
