Pad See Ew Thai Stir Fry Noodles Recipe

If you love bold flavors and quick, satisfying meals, you’re going to absolutely adore this Pad See Ew Thai Stir Fry Noodles Recipe. It’s one of those dishes that packs so much umami and heartiness into a simple stir fry of wide rice noodles, tender chicken, and crisp Chinese broccoli. When I first tried making Pad See Ew at home, I was blown away by how restaurant-quality it tasted with just a few pantry staples and fresh ingredients. Stick with me, and I’ll walk you through every step so you can master this fan-freaking-tastic Thai street food classic yourself.

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Ingredients You’ll Need

This Pad See Ew Thai Stir Fry Noodles Recipe brings together a handful of ingredients that work really well to create those rich, bold flavors and satisfying textures. Each one plays a key role—from the noodles that soak up the sauce perfectly to the Chinese broccoli that adds a lovely crunch. Here’s what you’ll want to pick up at the store.

• Dried wide rice stick noodles: These thicker noodles hold up well in the stir fry and get beautifully caramelized edges. Look for the widest ones available, often called Pad Thai noodles.
• Dark soy sauce: It’s essential for that signature deep color and slightly sweet, robust flavor; don’t substitute with all light soy or you’ll miss out on that oomph.
• Oyster sauce: Adds umami depth and a touch of sweetness that balances the soy sauce’s saltiness.
• Light soy sauce: Used for seasoning and brightness without overpowering the other sauces.
• White vinegar: A bit of acidity cuts through the richness for balance.
• Sugar: Any kind works here; it rounds out the salty, tangy notes with a hint of sweetness.
• Chicken thighs: Boneless and skinless are perfect because they stay tender and juicy—plus, their richer flavor beats chicken breast hands down in stir fry.
• Garlic: Finely chopped to make sure it infuses the oil and chicken beautifully without big chunks.
• Chinese broccoli (Gai Lan): This veggie’s thick stems and leafy greens give great texture contrast; if you can’t find it, pak choy or broccolini are solid substitutes.
• Peanut or vegetable oil: Use something with a high smoke point for that hot wok sizzle.

Variations

One of my favorite things about the Pad See Ew Thai Stir Fry Noodles Recipe is how easy it is to tailor to your tastes or what’s in your fridge. I often switch things up depending on what veggies or proteins I have on hand, and the results are always delicious.

• Vegetarian or Vegan version: Swap the chicken for firm tofu or mushrooms, and use a vegetarian oyster sauce alternative. I tried this once and it was just as satisfying!
• Seafood twist: Shrimp makes a fresh, sweet addition that cooks in a snap. Just add it last so it doesn’t overcook.
• Vegetable-packed: Include sliced bell peppers, carrots, or snap peas for more color and crunch — great if you want to add more greens or make it extra hearty.
• Spicy upgrade: Stir in some chili flakes or fresh sliced Thai chilies if you like more heat — I do on occasion, and it wakes up the whole dish.

How to Make Pad See Ew Thai Stir Fry Noodles Recipe

Step 1: Prepare your ingredients with care

Start by trimming and cutting your Chinese broccoli stems into manageable pieces around 3 inches long, slicing the thicker stems in half lengthwise to keep the texture consistent. Separate the leaves—they cook faster and go in later. For the noodles, if you’re using dried, soak or cook them according to the package directions until just tender but not mushy—timing here is key because freshly cooked noodles hold their shape better when stir-fried.

Step 2: Whip up the sauce

Mix the dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar in a bowl, stirring until the sugar dissolves completely. This sauce is the heart of your Pad See Ew Thai Stir Fry Noodles Recipe, delivering complexity with each bite. Trust me, don’t skip dissolving the sugar well—sometimes it can settle and throw off the flavor balance.

Step 3: Stir-fry with confidence

Heat 1 tablespoon of your oil in a heavy skillet or wok over high heat until shimmering. Quickly sauté the finely chopped garlic for about 15 seconds until fragrant (watch it closely so it doesn’t burn). Add your sliced chicken and stir-fry, cooking until mostly opaque, then toss in the Chinese broccoli stems first—they take longer to soften. Once the chicken is almost cooked through, add the leaves and cook just until they start to wilt.

Push everything to one side of the wok and crack in the egg. Scramble it gently until just cooked, then remove the chicken, egg, and veggies onto a plate. Scrape the wok clean to get rid of stuck bits (this helps get the noodles caramelized, more on that next).

Step 4: Caramelize the noodles

Crank the heat back up and add the remaining 2 tablespoons of oil. You want the wok to be smoking hot here—this is the secret to that smoky “wok hei” flavor you’re looking for. Add the noodles and pour the sauce over. Let everything sit briefly so the noodles start to caramelize on the bottom, then toss gently just a few times to avoid breaking them. This takes about 1 to 1 ½ minutes. You’ll notice the edges turning slightly golden brown and crispy—a sign you’re nailing it.

Step 5: Bring it all together and serve

Quickly toss the chicken and veggies back into the wok with the noodles, stir everything to combine evenly, and get off the heat immediately. Serve your Pad See Ew Thai Stir Fry Noodles piping hot for the best texture and flavor.

How to Serve Pad See Ew Thai Stir Fry Noodles Recipe

Garnishes

I love to keep garnishes simple but impactful here. Freshly cracked black pepper sprinkled over the top adds a mild heat that pairs beautifully with the sweet-savory sauce. If you’re feeling adventurous, a wedge of lime on the side is fantastic to squeeze over just before eating, giving it a fresh brightness that cuts through the richness. And don’t forget some chili flakes or sliced fresh chilies if you like it spicy—I do whenever I want those extra layers of flavor.

Side Dishes

This Pad See Ew recipe is hearty on its own, but it pairs wonderfully with light sides. At home, I often serve it alongside a crisp Thai cucumber salad—its refreshing crunch balances the richness of the noodles. A simple bowl of steamed jasmine rice or some light spring rolls also make for great companions at the table when you want to round out the meal.

Creative Ways to Present

For special occasions, I like to plate the Pad See Ew on long, narrow serving dishes and garnish with edible flowers or fresh herbs like Thai basil or cilantro to make it pop visually. Another fun presentation is serving the noodles wrapped in lettuce leaves for a fresh, hand-held bite experience that guests always find delightful at dinner parties.

Make Ahead and Storage

Storing Leftovers

I typically store any leftover Pad See Ew in an airtight container in the fridge for up to 2 days. Because the noodles soak up the sauce, they can dry out a bit, so I recommend reheating gently to bring back some moisture and softness. Storing the stir-fried chicken and veggies together with the noodles works fine, but keep in mind the longer it sits, the softer the noodles become.

Freezing

Freezing Pad See Ew is possible but not ideal because the texture of fresh rice noodles can soften too much and get mushy once thawed. However, if you want to freeze it, cool the stir fry quickly, portion it into freezer-safe containers, and use within one month for best results. When thawing, do it overnight in the fridge to minimize sogginess.

Reheating

To reheat leftovers, I find the best results come from a quick stir-fry in a hot pan with a drizzle of oil and a splash of water or extra soy sauce to rejuvenate the noodles. Microwaving works in a pinch, but the noodles tend to clump and lose their chewy texture. Warming gently on the stove with occasional tossing keeps things closer to freshly made.

FAQs

Final Thoughts

I can’t tell you how many times I’ve made this Pad See Ew Thai Stir Fry Noodles Recipe and had my family go crazy over it. It’s one of those meals that feels special but comes together quickly—a true weekday hero in my kitchen. Whether you’re new to Thai cooking or just want a reliable go-to stir fry that hits all the right notes, give this recipe a try. I promise, once you get comfortable with the steps and the timing, it’ll become a staple you’ll confidently add to your rotation. Now, get in your kitchen and give it a stir—you’re about to make something delicious!

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