I used to always order this Pad See Ew dish whenever I go to a Thai restaurant. After realizing how easy it is to make, with ingredients you can pretty much anywhere, it's a no-brainer to make it at home.
What is Thai Pad See Ew?
Pad See Ew is a classic Thai stir-fry made with wide rice noodles, eggs, vegetables, and your choice of protein, all tossed in a rich, savory sauce. The name literally means "stir-fried soy sauce noodles," and it's one of Thailand's most popular street foods for good reason.
Why You'll Love This Easy Thai Pad See Ew
- Big restaurant flavor at home: This easy Thai pad see ew tastes like it came straight from your favorite Thai spot, minus the delivery fee.
- Ready in under 30 minutes: Once your noodles are soaked, this stir-fry comes together in minutes.
- Totally customizable: Shrimp, beef, pork, tofu, whatever you like. This recipe works with almost any protein.
Equipment You'll Need
- Large wok or large nonstick skillet
- Large bowl (for soaking noodles)
- Small bowl (for mixing sauce)
- Whisk or fork
- Tongs or chopsticks
Ingredients
For the Stir-Fry
- Dried wide rice noodles: These are the heart of pad see ew. Look for dried wide rice noodles (usually around 10-11mm) at any Asian grocery store or online.
- Neutral oil
- Garlic
- Chinese broccoli or broccolini: The slightly bitter, leafy green that gives pad see ew its classic look and flavor. Either works great here.
- Eggs
- Shrimp or protein of choice
- Salt
Sauce
- Soy sauce
- Dark soy sauce: Thicker and less salty than regular soy sauce, this gives the noodles their deep, caramel color and subtle sweetness.
- Fish sauce: Adds that punchy, savory depth that makes Thai food taste amazing.
- Oyster sauce: Rich and slightly sweet, it rounds out the sauce perfectly.
- Sugar
- Water
- Ground white pepper
Garnish
- Chili crisp: Totally optional, but highly recommended for a little heat and crunch on top.
Customizations
- Swap the protein: Thinly sliced beef, pork, or tofu all work great in place of shrimp.
- Make it vegetarian: Use tofu, swap fish sauce for more soy sauce, and use a vegetarian oyster sauce.
- Add more veggies: Bean sprouts, mushrooms, or snap peas are solid add-ins.
- Turn up the heat: A drizzle of chili crisp or a sprinkle of dried chili flakes goes a long way.
How to Make Easy Thai Pad See Ew
Soak the Noodles
In a large bowl, soak the dried noodles in just-off-the-boil hot water for 20-30 minutes, then quickly rinse under cold water. They should be partially cooked and pliable but not fully soft.
Do not boil the noodles as boiling makes them soggy and they will fall apart in the wok.
Make the Sauce
In a small bowl, whisk together the soy sauce, dark soy sauce, fish sauce, oyster sauce, sugar, water, and white pepper until well combined. Set aside.
Cook the Protein
Heat 1 tablespoon of neutral oil in a large wok or nonstick pan over medium-high heat.
Add the shrimp and stir-fry until just cooked through, about 1-2 minutes. Season with a pinch of salt, then remove and set aside.
Stir-Fry the Veggies and Eggs
Add the remaining 1 tablespoon of oil to the pan. Stir-fry the garlic and Chinese broccoli or broccolini until just tender, about 1-2 minutes.
Push everything to the side of the pan, crack in the eggs, and scramble until mostly set.
Finish the Noodles
Add the soaked noodles and pour in the sauce. Toss gently to coat everything evenly and stir-fry for about 1-2 minutes until the noodles pick up a little char.
Add the protein back in, a pinch of salt, and toss until well combined. Plate and top with chili crisp if using.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot pan or wok with a splash of water to loosen the noodles. The microwave works in a pinch, just cover it so they don't dry out.
Tips to Make the Perfect Easy Thai Pad See Ew
- High heat is your best friend: A hot pan is what gives you that slightly charred, wok-kissed flavor.
- Don't skip soaking the noodles: Under-soaked noodles won't stir-fry properly. Over-soaked noodles turn to mush. The cold rinse stops the cooking right on time.
- Work fast: Stir-frying moves quickly. Have all your ingredients prepped and within reach before you turn on the heat.
- Toss gently: Wide rice noodles are delicate. Use tongs or chopsticks and fold gently so they don't break apart.
Frequently Asked Questions (FAQs)
What noodles are used in pad see ew?
Pad see ew traditionally uses fresh wide, flat rice noodles but they can be hard to find. To make things easier, you can use dried wide rice noodles or rice stick noodles and soak them before cooking.
Can I make easy Thai pad see ew without a wok?
Yes, a large nonstick skillet works fine. A wok is ideal because it distributes heat fast and evenly, but as long as your pan is large and you get it really hot, you'll still get great results.
What can I substitute for Chinese broccoli?
Broccolini is the closest swap and works perfectly here. Regular broccoli florets, bok choy, or even spinach can work.
Is pad see ew spicy?
Traditional pad see ew is not spicy on its own. The heat comes from the optional toppings like chili crisp or dried chili flakes. It's very easy to control the spice level.
Can I use fresh rice noodles instead of dried?
Yes. Fresh wide rice noodles are actually the traditional choice. Just separate them gently before adding to the pan and skip the soaking step. They cook even faster than dried.
Related Recipes You'll Love
- Thai Drunken Noodles (Pad Kee Mao)
- Beef Yaki Udon Stir-Fry
- Peanut Gochujang Chili Noodles
- Soy Sauce Chow Mein
- Ginger Scallion Noodles
Easy Thai Pad See Ew
Equipment
Ingredients
Stir-Fry Ingredients
- 10 oz dried wide rice noodles
- 2 tablespoon neutral oil divided
- 8 oz shrimp peeled and de-veined or protein of your choice (thinly sliced beef, pork, tofu)
- 4 cloves garlic minced
- 3 oz Chinese broccoli or broccolini roughly chopped
- 3 large egg
- Pinch of salt
Sauce
- 3 tablespoon soy sauce
- 2 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1.5 tablespoon oyster sauce
- 1 tablespoon granulated sugar
- 1 tablespoon water
- Dash of white pepper
Garnish
Instructions
- In a large bowl, soak the dried noodles in just-off-the-boil hot water for 20-30 minutes then quickly rinse under cold water. They will be partially cooked and ready to use for stir-fry. Do not boil dried rice noodles because they will become soggy and will break during stir frying!10 oz dried wide rice noodles
- In a small bowl, whisk together the soy sauce, dark soy sauce, fish sauce, oyster sauce, sugar, water, and white pepper until well combined. Set aside.3 tablespoon soy sauce, 2 tablespoon dark soy sauce, 1 tablespoon fish sauce, 1.5 tablespoon oyster sauce, 1 tablespoon granulated sugar, 1 tablespoon water, Dash of white pepper
- Heat 1 tablespoon of neutral oil in a large wok or nonstick pan over medium-high heat. Add the shrimp (or your protein of choice) and stir-fry until just cooked through, about 1-2 minutes. Season with a pinch of salt, then remove and set aside.2 tablespoon neutral oil, 8 oz shrimp, Pinch of salt
- Add the remaining 1 tablespoon of oil to the pan. Stir-fry the garlic and Chinese broccoli or broccolini until just tender, about 1-2 minutes. Push everything to the side of the pan, crack in the eggs, and scramble until mostly set.4 cloves garlic, 3 oz Chinese broccoli or broccolini, 3 large egg
- Add the noodles and pour in the sauce. Toss everything gently to coat the noodles evenly and stir-fry for about 1-2 minutes until the noodles are slightly charred. Add the protein back in, a pinch of salt, and toss until everything is well combined. Transfer to a plate and garnish with optional chili crisp.Chili crisp, Pinch of salt
Clarissa says
So authentic and easy to make. Yum
Herman says
so happy to hear!
Susan says
The best recipes I’ve had. He always shares his recipes.
Herman says
thank you Susan!
SHELLEY DIANE McEachern says
The easiest recipe to follow, the timing was spot on and not only yummy but the tips were perfect. Thank you so so much!
Shelley
Herman says
so glad you liked this one!