One Pan Pad See Ew

from 1 votes

Pad See Ew is likely the second most well known Thai noodle dish to Pad Thai. While flat rice noodles serve as the base of this dish, the real flavor comes from the slightly sweet gravy. I’ve balanced out the sweet taste of the carmelized brown sugar with soy sauce and sauteed garlic, and you can also toss in some grilled chicken, beef or tofu for added protein.

A note about noodles: Traditional Pad See Ew is made with fresh flat rice noodles, which can usually be found at your local Asian grocery store. But if you’re having a hard time finding them, then you can use any other type of fresh cooked pasta, such as udon or lo mein. If you live in New York then I recommend the noodle shop on the northeast corner of Grand and Bowery, they have a great selection of fresh noodles and dumplings.

Main Course

One Pan Pad See Ew

Take on the takeout with this easy recipe for One Pan Pad See Ew.
Author: Kelly Senyei
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 serving


  • 2 Tablespoons olive oil
  • 1/2 teaspoon minced garlic
  • 1 ½ teaspoons finely chopped shallots
  • 1/3 cup low sodium soy sauce
  • 1 Tablespoon brown sugar
  • 1 package fresh flat rice noodles
  • 2 eggs
  • 1 cup broccoli, medium chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Chopped scallions for garnish


  • Add two Tablespoons of olive oil to a large saucepan over medium heat.
  • Add the garlic and shallots and saute for 3 minutes.
  • Add the soy sauce and brown sugar, stirring constantly for 3 minutes as the sauce thickens.
  • Add the noodles, tossing them in the sauce until well coated.
  • Make room in the middle of the pan and add the eggs, scrambling them into the noodles.
  • Add the broccoli, salt and pepper.
  • Saute for 5 minutes before plating and garnishing with chopped scallions.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 501kcal, Carbohydrates: 27g, Protein: 18g, Fat: 36g, Saturated Fat: 6g, Cholesterol: 327mg, Sodium: 3284mg, Potassium: 562mg, Fiber: 3g, Sugar: 14g, Vitamin A: 1040IU, Vitamin C: 81.2mg, Calcium: 107mg, Iron: 3.9mg


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  1. How do you use dry rice noodles? I cant find fresh noodles. I don’t live in NYC, so I am curious how to prepare

    1. Hi Dorothy! Prepare the noodles according to the package instructions and then proceed with this recipe as written. :)

  2. Are the noodles suppose to be boiled/cooked prior to adding to the sauce or do you just add them like the recipe says?

  3. Didn’t have low sodium soy sauce on hand and it turned out very salty. Great recipe otherwise! I added a chopped thai chili pepper and shrimp. Mmmmmmm

  4. I love your recipes and they always turn out just great (I made the yellow curry over the weekend, which was a big hit). I made this tonight and it was very good except that the noodles seemed to soak up all of the sauce, leaving none left in the pan. I wasn’t sure if this was how the consistency should be or if next time I needed to double the sauce?