Authentic Pad See Ew with Chicken — Thai Stir-Fried Rice Noodles

Let’s talk Thai Pad See Ew — a comforting, flavorful stir-fried noodle dish that brings a bit of Thailand to your table.

Wide rice noodles are tossed in a savory, slightly sweet sauce with seared chicken, garlic, and tender Chinese broccoli. The result is chewy noodles, juicy protein, and bright greens in every bite.

This recipe is one of my favorites because it’s fast, satisfying, and full of flavor. You don’t need special skills — a hot skillet or wok and a bit of technique will get you excellent results.

Pad See Ew has a deeper, darker soy-sauce profile than some Thai noodle dishes, giving it a rich, caramelized taste that’s addictive. It’s simple to make at home and easy to customize.

Whether you’re cooking for one or feeding a family, this stir-fried rice noodle dish comes together quickly and impresses every time. Grab a large skillet and let’s get cooking.

1. Fast and simple – Ready in under an hour, ideal for weeknights.
2. Big flavors – Oyster sauce and dark soy build a savory, slightly sweet base.
3. Fun to cook – Stir-frying is quick and rewarding; no perfect wok technique required.

• Chicken thighs
• Dark soy sauce
• Cornstarch
• Vegetable oil
• Baby broccoli (Chinese broccoli/gai lan)
• Eggs
• Garlic
• Wide rice noodles
• Oyster sauce
• Rice wine vinegar
• Sugar
• White pepper

1. Start by marinating the sliced chicken in dark soy sauce and cornstarch in a large bowl; set aside while you prepare other ingredients.
2. Whisk the sauce: combine oyster sauce, dark soy sauce, rice wine vinegar, sugar, and white pepper in a medium bowl; set aside.
3. Heat a wok or large skillet over medium-high heat and add 1 tablespoon oil. Stir-fry the baby broccoli until lightly charred and tender, about 4–5 minutes; remove to a plate.
4. Add another tablespoon of oil and scramble the beaten eggs until just set, then transfer them to the plate with the broccoli.
5. Add the remaining oil and the marinated chicken with minced garlic. Sear the chicken over medium-high heat, stirring and scraping the pan, until cooked through, about 8–10 minutes; remove to the plate.
6. Pour the prepared sauce into the pan, add the cooked wide rice noodles, and toss to coat them well in the sauce.
7. Return the chicken, eggs, and broccoli to the skillet, toss until everything is heated through and combined, then serve immediately.

1. Toss the noodles thoroughly so the sauce coats each strand.
2. Finish by tossing all components together until hot, then plate and enjoy.

DO I HAVE TO USE CHICKEN?

Not at all. For a vegetarian version, omit the chicken and add firm tofu or extra vegetables. You can also swap chicken for flank steak, pork, or shrimp.

WHERE DO I FIND SPECIALTY INGREDIENTS?

Look for wide rice noodles, oyster sauce, and dark soy sauce at Asian grocery stores or larger supermarket international aisles. If needed, many items are available online from reputable brands.

ANY ADDITIONS?

You can easily customize Pad See Ew with these mix-ins and toppings:

• Chopped peanuts for crunch
• A pinch of white pepper or ground pepper for extra zip
• Fresh basil leaves for herbal brightness
• Red chili flakes or sliced chiles for heat
• A fried egg on top
• Bok choy or additional greens for variety
• Sliced green onions for color and freshness
• A touch of brown sugar for a sweeter balance
• Extra garlic for more pungency

ANY SUBSTITUTIONS?

Here are simple swaps that work well:

• Regular soy sauce if you don’t have dark soy sauce (flavor and color will be lighter).
• Use bok choy or regular broccoli in place of baby broccoli.
• Avocado or peanut oil can replace vegetable oil.
• Dry egg noodles can be used if rice noodles aren’t available, though texture will differ.
• Use a vegan oyster sauce or mushroom-based stir-fry sauce for a plant-based option.
• Lime juice can replace rice wine vinegar for a fresher, tangy note.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of oil or water over medium heat until warmed through.

Freezer

Freeze in an airtight container for up to a month. Thaw overnight in the refrigerator and refresh in a hot skillet with a little water or oil.

There you have it: a quick, saucy, and deeply satisfying Thai Pad See Ew. It’s a popular street-food-style noodle dish that’s easy to make at home and endlessly adaptable.

Grab chopsticks or a fork, dig in, and enjoy!

5 from 1 vote

Thai Pad See Ew (Stir-Fried Rice Noodles with Chicken)

Author Dana DeVolk

Prep: 20 mins

Cook: 20 mins

Let’s talk Thai Pad See Ew. Never heard of it? Well, you’re in for a real treat. It’s like a big, tasty trip to Thailand right on your plate!

Servings 6 servings

Ingredients

• 4 boneless skinless chicken thighs ¼ inch sliced
• 2 teaspoons dark soy sauce
• 1 teaspoon cornstarch
• 4 tablespoons vegetable oil divided
• 6 ounces baby broccoli trimmed and cut into 2-inch pieces
• 2 large eggs well beaten
• 6 cloves garlic minced
• 16 ounces wide rice noodles cooked per package directions

For the sauce:

• ¼ cup oyster sauce
• 3 tablespoons dark soy sauce
• 3 tablespoons rice wine vinegar
• 2 teaspoons granulated sugar
• 1/8 teaspoon white pepper

Instructions

• Marinate the sliced chicken with dark soy sauce and cornstarch in a large bowl while you prep other ingredients.
• Whisk together oyster sauce, dark soy sauce, rice wine vinegar, sugar, and white pepper; set aside.
• Heat a wok or large skillet, add 1 tablespoon oil, and stir-fry the baby broccoli until slightly charred and wilted, 4–5 minutes. Transfer to a plate.
• Add another tablespoon oil and cook the beaten eggs, stirring until just set; transfer to the plate with the broccoli.
• Add remaining oil, then the chicken and garlic. Sear and stir until chicken is cooked through, 8–10 minutes. Remove to the plate.
• Add the sauce to the pan, then the cooked noodles. Toss so the noodles are evenly coated.
• Return chicken, eggs, and broccoli to the skillet, toss until heated through, and serve immediately.

Notes

• Marinate early so the chicken absorbs the dark soy flavor.
• Use high heat for slight charring and better texture.
• Prepare noodles according to package directions to prevent sticking.
• Scrape the pan to capture flavorful browned bits.
• Cook eggs quickly for a light texture.
• Taste and adjust seasoning before serving.

Nutrition

Calories: 500kcal | Carbohydrates: 69g | Protein: 21g | Fat: 14g

Course Main Course

Cuisine American

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