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Pad See Ew (Thai Food)

Stir-Fried Rice Noodles with Soy Sauce & Chinese Broccoli (Pad See Ew) - At the basic level, this dish is just noodles and soy sauce, making it a great example of a Chinese-style stir-fry, because both of these ingredients are of Chinese origin. But the combination of the umami punch, the sweet-salty interplay, and the satisfying chew of fresh rice noodles makes pad see ew one of the most popular lunch items in Thailand, especially for people who don’t like spicy food.
This recipe is for 2 servings, but I recommend cooking one serving at a time for maximum heat and noodle charring, so you may want to separate the ingredients into two lots.

Serves: 2
Cooking Time: 10 minutes + 15 minutes to marinate protein
Do-ahead Tips: Make extra sauce and keep in the fridge for future uses. Make prik nam som in advance.
Pad = Stir-fry; See ew = Soy sauce
Pad See Ew recipe


  • 6 oz Protein of choice (see note)
  • 1 Tbsp Soy sauce (omit if using seafood or tofu)
  • 3 Tbsp Vegetable oil
  • 4 cloves Garlic, chopped
  • 2 Eggs
  • 4–6 stalks Chinese broccoli, stems thinly sliced on a bias, leaves chopped
  • 1 lb Fresh, wide rice noodles, also called ho fun noodles (see note)
  • 4 tsp Sugar, granulated
  • To taste White pepper, ground
  • For serving Prik nam som and roasted chili flakes

  • 2 Tbsp Oyster sauce
  • 1 Tbsp Soy sauce
  • ½ Tbsp Fish sauce
  • ½ Tbsp Seasoning sauce, such as Golden Mountain or Maggi
  • 2 tsp Black soy sauce

How to make Pad See Ew

  1. If using beef, pork, or chicken, marinate with soy sauce for 10–15 minutes.
  2. Grease a small bowl generously with cooking oil, then add all the sauce ingredients to the bowl. Note: Greasing the bowl helps the thick sauce slide out more easily.
  3. Heat the vegetable oil in a wok or a large sauté pan over medium-high heat. When hot, add the protein and cook just until done. Remove and set aside in a small bowl.
  4. To the same pan, add more oil if needed, then add the garlic and sauté until it starts to turn golden brown. Add the eggs, break the yolks, let them set halfway, then scramble. Add the Chinese broccoli and toss to cook just until it turns bright green, about 10–15 seconds.
  5. Add the noodles, sauce, and sugar. Turn the heat up to high and toss to coat the noodles evenly in the sauce. Once coated, spread the noodles out to cover the entire pan and let them sit without stirring for about 10 seconds, or until some of the noodles have developed a “toasted” or “charred” look. Flip the noodles and let them sit again to toast the other side.
  6. Add the protein back into the pan and toss briefly just to mix. All the sauce should be completely absorbed when done, so if it still looks wet, cook it a bit longer.
  7. Transfer onto a plate and sprinkle with white pepper (a lot of white pepper is good for this dish!). Serve with prik nam som and roasted chili flakes. To use prik nam som, sprinkle a little bit of the vinegar onto the noodles and mix well; you can also eat the chilies for extra spice and tartness. The acid of the vinegar will help brighten the dish.

Fresh rice noodles
Note: If using beef, pork, or chicken, slice them into thin, bite-sized pieces. If using shrimp, peel and devein.
If you cannot find fresh rice noodles, watch my tutorial on how to make your own fresh rice noodles by scanning the QR code on the facing page.
The Style Chinese
The Aromatics Garlic, white pepper
The Nuggets Noodles, protein of choice, Chinese broccoli, egg
The Sauce Oyster sauce, soy sauce, fish sauce, seasoning sauce, black soy sauce, sugar
Flavour Profile Salty and sweet with a little acidity from the condiment.


Make sure you use a large enough wok or pan so the noodles have a lot of room to spread. Crowding the pan will trap steam, which will make the noodles wet and they won’t get the nice toasted flavour.

Tip for Success: You can make a large batch of sauce ahead of time and store it in a jar in the fridge. Whenever you want to make pad see ew, use 2 Tbsp + 1 tsp per serving. This sauce is also great for fried rice or a vegetable stir-fry—very handy for dinner on a busy night!