If you're craving something bold, savory, and ridiculously comforting, this Pad See Ew recipe is the answer!

This classic Thai stir-fried noodle dish is loaded with wide rice noodles, crisp-tender Chinese broccoli, fluffy scrambled eggs, and your choice of protein (I like shrimp)—all tossed in a smoky, sweet-savory sauce.

Whether you're new to Thai food or a die-hard fan, this one is a must-try.

What is Pad See Ew?

Pad See Ew, which translates to "stir-fried soy sauce," is a popular Thai street food dish that features chewy wide rice noodles stir-fried in a rich, umami-packed sauce.

It typically includes Chinese broccoli, egg, and a protein like chicken, beef, or shrimp. This dish is a go-to comfort food in Thailand, known for its bold flavors and slightly charred edges from high-heat wok cooking.

If you love Thai stir-fried noodles but want something a bit less sweet than Pad Thai, Pad See Ew noodles are your new best friend.

Why You’ll Love This Pad See Ew Recipe

Super easy to make: Comes together in under 30 minutes from start to finish.
Bold, smoky flavor: High-heat stir-frying gives the noodles an irresistible char.
Customizable: Easily swap in your favorite protein or veggies.
Tastes like takeout (but better): You get all the classic flavors of Thai stir-fried noodles right at home.

If you like my Pad See Ew recipe, you should check out my other similar recipes: Beef Chow Fun (Beef Ho Fun) and Soy Sauce Chow Mein

Ingredients

For the Stir-Fry:

Fresh Wide Rice Noodles: These are the star of the Pad See Ew, providing that iconic chewy, bouncy texture.
Neutral Oil: Perfect for high-heat cooking without altering the flavor of the dish.
Garlic: Adds aromatic punch and depth to the base of the stir-fry.
Chinese Broccoli (Gai Lan): Gives the dish a fresh, slightly bitter crunch that balances the richness.
Eggs: Adds richness and texture, scrambling into the noodles to soak up the sauce.
Shrimp or Protein of Choice: Brings in protein and soaks up all that flavorful sauce beautifully.
Salt: A pinch of this to taste!

For the Sauce:

Soy Sauce: Base of the savory flavor that coats the noodles.
Dark Soy Sauce: Adds color and a touch of sweetness for depth.
Fish Sauce: Boosts umami with that salty, funky edge.
Oyster Sauce: Adds a sweet-salty balance and thickens the sauce slightly.
Sugar: Balances out the saltiness and rounds out the flavor.
Water: Helps to loosen the sauce for even coating.
Ground White Pepper: Adds a subtle, warming heat that’s traditional in Thai cooking.

Customizations

Protein Swap: Swap out the shrimp for thinly sliced chicken, beef, pork, or even tofu for a vegetarian option.
Greens Alternative: Not into Chinese broccoli? You can sub in broccolini, baby spinach, or even kale.
Spice Boost: Want more heat? Toss in some fresh Thai chilis or a dash of chili oil at the end.

How to Make Pad See Ew

Make the Sauce
In a small bowl, whisk together soy sauce, dark soy sauce, fish sauce, oyster sauce, sugar, water, and ground white pepper until well combined.

Cook the Protein
Heat 1 tablespoon of oil in a large wok or nonstick pan over medium-high heat.

Add the shrimp (or your chosen protein) and stir-fry until just cooked through. Remove and set aside.

Stir-Fry the Veggies and Eggs
Add the remaining tablespoon of oil to the pan. Stir-fry the garlic and Chinese broccoli until just tender, about 1-2 minutes.

Push to the side of the pan, crack in the eggs, and scramble them until mostly set.

Add the Noodles and Sauce
Add the fresh wide rice noodles to the pan. Pour the sauce evenly over the noodles.

Gently toss everything together for 1-2 minutes until the noodles are well-coated and slightly charred.

Bring it All Together
Add the cooked protein back into the pan, add a pinch of salt to taste, and toss everything until well mixed. Transfer to a plate and enjoy immediately.

Storage

Pad See Ew is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.

Tips

Keep the noodles intact: Gently separate the Pad See Ew noodles before cooking so they don't tear while stir-frying.
High heat is key: A hot wok or pan gives the noodles that iconic smoky wok char.
Don't over-stir: Let the noodles sit briefly in the pan to get those crispy, caramelized edges.