Pad See Ew is a traditional Thai stir-fry dish made with rice noodles, broccolini and a savory-sweet sauce. This easy and delicious recipe is perfect for a quick takeout-inspired meal that can be prepared in 25 minutes.
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When it comes to Thai noodle dishes, Pad Thai and Pad See Ew are two of the most popular choices out there. Both dishes use flat rice noodles as a base, but what sets them apart is their distinct sauces. Pad Thai has a tangy, sweet and slightly sour flavor, while Pad See Ew has a more savory and salty taste with a hint of sweetness.
The secret to making Pad See Ew at home taste just as good as your favorite takeout: use high heat when cooking. This helps to create that signature slightly charred, smoky flavor.
I’ve kept my version meat-free, leaving the door wide open for you to add your favorite protein. Tender strips of chicken, thinly sliced beef or cubed tofu are all delicious options.
This One Pan Pad See Ew Is:
- Quick and easy, ready in 25 minutes.
- Made with a handful of simple ingredients.
- Bursting with authentic Thai flavors.
- Loaded with fresh broccolini and scrambled eggs.
- Perfectly balanced, with a savory-sweet sauce coating tender stir-fried rice noodles.
- Easily customizable with your choice of protein.
- Best served piping hot with a squeeze of lime for a burst of citrusy freshness.
For the pad see ew sauce you’ll need:
- Low-sodium soy sauce: This provides a savory umami flavor to the dish. Using low-sodium soy sauce allows you to control the saltiness of the dish better.
- Oyster sauce: Adds a complex savory-sweet note to the dish. It’s a key ingredient, so don’t skip it!
- Rice wine vinegar: This adds the sour component to the sauce, balancing the sweet and savory flavors.
- White sugar: Adds sweetness to balance the saltiness and acidity.
- Fish sauce: Adds saltiness and depth of flavor. It’s a common ingredient in Thai cuisine, contributing to its distinct taste.
For the pad see ew you’ll need:
- Noodles: Pad See Ew traditionally features Sen Yai, which are fresh wide rice noodles known for their chewy texture. However, these noodles are tough to find unless you live near an Asian specialty store. So, it’s perfectly acceptable to use dry rice noodles or pad Thai noodles.
- Broccolini: Although Chinese broccoli, also known as Gai Lan or Kai Lan, is the most authentic, it’s hard to find. As a substitute, I use broccolini sliced lengthwise for quick cooking and a tender texture. Regular ol’ broccoli florets, bok choy or baby spinach would all be delicious, too.
- Eggs: Add protein, flavor and richness.
See the recipe card for full information on ingredients and quantities.
As with all stir-fries, this recipe requires quick cooking, so have all of your ingredients prepped and ready to toss into your pan. However, unlike most stir-fries where we toss everything into the pan at once, we’re going to cook in stages. This ensures the noodles get perfectly caramelized and don’t break apart from being tossed too much.
- Prepare the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, rice wine vinegar, sugar and fish sauce. Set the sauce aside.
- Cook the rice noodles, drain and set them aside.
- Cook the garlic and broccolini.
Pro Tip: To test if your oil is hot enough before adding the garlic, you can use a simple technique called the “sizzle test.” Dip the end of a wooden chopstick into the oil; if bubbles form around it and start to rise, the oil is ready for cooking.
- Scramble the eggs. Push all the ingredients to one side of the pan then add the eggs and scramble until cooked through. Fold the eggs into the broccolini then transfer all the ingredients to a plate and wipe the skillet clean.
- Caramelize the noodles. Return the skillet to medium-high heat and add 1 tablespoon vegetable oil. Once the oil is hot, add the noodles and prepared sauce. Carefully toss the noodles with the sauce and cook until they are lightly caramelized.
Pro Tip: Fresh rice noodles are delicate and can break easily if handled too roughly. Gently toss or push the noodles inward, and avoid using utensils with sharp edges that can easily cut through the noodles. Cooking chopsticks or tongs work well, but you can also use a wooden spoon or even two forks to gently lift and turn the noodles in the pan.
- Return the broccolini and eggs to the skillet and toss just until combined. Serve immediately with a squeeze of lime.
I love serving this with my favorite sesame chicken eggs and Thai coconut sticky rice with mango for a complete takeout-fakeout feast.
- Mind your wok temperature. Ensure your wok is hot before adding ingredients to achieve that sought-after wok hei flavor. You want a searing heat to create that delicious caramelization.
- No wok? No problem! A large nonstick skillet will work, too.
- Don’t overcrowd the pan. Give your ingredients some space to breathe. Overcrowding the pan can lead to steaming instead of frying, resulting in soggy noodles and vegetables.
- Keep it moving. Stir-frying requires constant movement to prevent sticking and ensure even cooking. Use a spatula or tongs to toss the ingredients in the pan continuously.
- Make it your own! As I mentioned before, I’ve kept this stir-fried noodle dish vegetarian, but sliced beef, chicken, pork or shrimp can be incorporated. Tofu is also a delicious option if you want to add protein while still keeping it vegetarian.
Common Questions
If you’re worried about the rice noodles sticking together before adding them to the wok, I recommend rinsing them under cold water to remove excess starch. Just be sure to drain them well before cooking to avoid diluting the sauce.
If you don’t have oyster sauce or prefer not to use it, you can substitute it with a combination of soy sauce and a small amount of hoisin sauce or fish sauce for a similar flavor profile. You could also try using vegetarian oyster sauce, which is made from mushrooms and other plant-based ingredients. I’ve never tried this ingredient swap so I can’t say with certainty what it tastes like.
Absolutely! Customize the vegetables based on your preferences or what you have on hand. Common options include snap peas, carrots, bell peppers and bok choy.
Ready to bring the flavors of Thailand into your kitchen? Don’t forget to share your culinary creations with me on social media and let me know how your homemade Pad See Ew turned out. Happy cooking!
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Ingredients
- 1/3 cup low-sodium soy sauce
- 3 Tablespoons oyster sauce
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon white sugar
- 2 teaspoons fish sauce
- 12 oz. wide rice noodles (See Kelly’s Notes)
- 3 Tablespoons vegetable oil, divided
- 1 Tablespoon minced garlic
- 1 cup sliced broccolini (See Kelly’s Notes)
- 2 large eggs, lightly beaten
- Limes, for serving
Instructions
- In a small bowl, whisk together the soy sauce, oyster sauce, rice wine vinegar, sugar and fish sauce. Set the sauce aside.
- Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions. Drain and set them aside.
- Add 2 tablespoons vegetable oil to a large skillet or wok set over medium-high heat. Once the oil it hot, add the garlic and cook, stirring frequently, until it’s golden brown and fragrant, about 15 seconds. Add the broccolini and cook, stirring frequently, until it is crisp-tender, 1 to 2 minutes.
- Push all the ingredients to one side of the pan then add the eggs and scramble until cooked through. Fold the eggs into the broccolini then transfer all the ingredients to a plate and wipe the skillet clean.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Once the oil is hot, add the noodles and prepared sauce. Carefully toss the noodles with the sauce and cook until they are lightly caramelized, about 2 minutes.
- Return the broccolini and eggs to the skillet and toss just until combined. Serve immediately with a squeeze of lime.
Kelly’s Notes
- Chinese broccoli is the most traditional, however, it’s hard to find, so suitable subs are broccolini or regular broccoli florets. When using broccolini, slice the floret stems lengthwise so they aren’t too thick and cook quickly.
- Fresh wide rice noodles are the most traditional, however tough to find (unless you live near an Asian specialty store) so suitable substitutes are dry rice noodles or pad Thai noodles.
- This is my meat-free version, but chicken, beef, shrimp or tofu can be incorporated.
- It’s important to toss the noodles gently in the sauce to ensure they don’t break and so that they caramelize slightly on the edges.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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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
Hi Dorothy! Prepare the noodles according to the package instructions and then proceed with this recipe as written. :)
Loved the flavors of this dish!
Are the noodles suppose to be boiled/cooked prior to adding to the sauce or do you just add them like the recipe says?
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
Thanks for the comment, Emily! I love the additions of chili pepper and shrimp :)
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?