Authentic Thai Pad See Ew

The steam rising from street carts in Bangkok always pulls me in, but there was one tiny corner stall where the elderly chef worked his wok like magic. I watched him toss wide rice noodles with such rhythm, the smoky aroma wrapping around everyone waiting in line. After trying to replicate that charred sweetness in my own kitchen for years, I finally understood the secret isn't in any single ingredient but in the confidence of your toss.

My friend Mai came over for dinner one rainy Tuesday, skeptical that home cooked Pad See Ew could ever match what she grew up eating in Chiang Mai. When she took her first bite and went quiet for a full minute before asking for seconds, I knew I'd finally nailed the technique we'd both been chasing.

Ingredients

• 200g dried wide rice noodles or 450g fresh: Fresh noodles give you the most authentic texture but dried ones work beautifully when soaked properly just don't overdo it or they'll turn mushy
• 1 cup chicken thighs thinly sliced: Thighs stay tender during high heat cooking unlike breasts which can dry out quickly in a hot wok
• 4 stems Chinese broccoli: The stems add essential crunch while the leaves wilt beautifully into the noodles creating that perfect texture contrast
• 1 large egg: This creates those scrambled ribbons throughout the dish that make each bite feel like a complete meal
• 2 tsp dark soy sauce: This gives the dish its signature caramel color and deep sweetness that light soy simply cannot provide
• 1½ tbsp oyster sauce: The umami foundation that ties everything together with a subtle richness
• 1 tbsp light soy sauce: Brightens up the heavier dark soy with a cleaner saltiness
• 2 tsp white vinegar: Cuts through the richness and adds that characteristic tang you find in street food versions
• 2 tsp sugar: Balances the salty elements and helps create those gorgeous charred edges on the noodles
• 2 cloves garlic very finely chopped: Finely minced garlic releases its flavor quickly in the hot oil without burning
• 3 tbsp peanut or vegetable oil divided: You need enough oil to prevent sticking but not so much that the dish feels greasy

Instructions

Get your noodles ready:

Soak dried noodles in warm water for 30 minutes until they bend easily but still have some resistance in the center. If using fresh noodles just gently separate them so they don't clump together in the wok.

Whisk up your sauce:

Combine all three soy sauces with the vinegar and sugar in a small bowl. Stir until the sugar completely dissolves so it distributes evenly through the noodles later.

Prep your Chinese broccoli:

Cut the stems into two inch pieces and keep the leaves whole or in larger sections since they'll shrink considerably when they hit the heat.

Sear your chicken:

Heat one tablespoon of oil in your wok over high heat until it's shimmering. Add the sliced chicken and stir fry until it's just cooked through about three minutes then remove it to a plate.

Cook the broccoli:

Add another tablespoon of oil to the hot wok. Toss in the broccoli stems first and stir fry for one minute then add the leaves until they just wilt. Remove and set aside with the chicken.

Scramble your egg:

Pour in the remaining tablespoon of oil and add the minced garlic. Sauté for just ten seconds until fragrant then crack in the egg and scramble quickly until just set but still creamy.

Combine noodles and sauce:

Add your prepared noodles to the wok and pour the sauce directly over them. Toss everything vigorously so every noodle gets coated in that glossy sauce.

Bring it all together:

Return the chicken and broccoli to the wok. Stir fry everything together for one to two minutes until hot and well combined with those gorgeous charred spots on the noodles.

Serve it up:

Divide between plates and serve immediately while the noodles are still hot and slightly chewy with that perfect wok kissed aroma.

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Last winter my roommate requested this on repeat during exam season and it became our comfort food tradition. Something about the combination of salty noodles and tender broccoli just made everything feel manageable even during the most stressful weeks.

Making It Your Own

I've swapped chicken for thinly sliced beef and it works beautifully though the beef needs just a bit more time in the wok. Tofu cubes become golden and crispy when you give them extra space in the pan and they soak up that sauce like little flavor sponges.

The Secret To Restaurant Wok Flavor

Home stoves don't get as hot as restaurant woks but you can mimic that effect by cooking in smaller batches and letting your pan get properly hot between additions. The moment your ingredients hit the oil you should hear that satisfying sizzle that means you're on the right track.

Serving Suggestions

A squeeze of fresh lime right before eating cuts through the richness and brightens everything up. I always put crushed red pepper on the table so everyone can adjust the heat to their liking.

• Thai chili vinegar adds a perfect acidic kick if you like it extra tangy
• Fried eggs on top turn this into an even more substantial meal
• Crispy shallots sprinkled over add a wonderful crunch and sweetness

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Hope this brings the vibrant flavors of Thai street food right into your kitchen and creates its own memories around your table.

Recipe FAQs

→ What makes Pad See Ew different from other Thai noodle dishes?

Pad See Ew uses wide rice noodles stir-fried quickly over high heat, developing a distinct charred flavor. The sauce combines dark and light soy sauces with oyster sauce, creating a deeper, more complex taste than the brighter, tamarind-based Pad Thai.

→ Can I use different proteins in this dish?

Absolutely. While chicken thighs provide tenderness and flavor, you can substitute with beef, pork, shrimp, or firm tofu. Adjust cooking times slightly—shrimp cooks faster while beef may need a minute more.

→ What if I can't find Chinese broccoli?

Broccolini makes an excellent substitute with its similar tender stems and slight bitterness. Regular broccoli works too, though it's milder. For authentic flavor, try Asian markets or well-stocked grocery stores.

→ Why should I use fresh versus dried rice noodles?

Fresh wide rice noodles offer the best texture and don't require soaking. Dried noodles work perfectly when soaked until pliable—about 30 minutes in warm water. Both absorb the savory sauce beautifully.

→ How do I prevent the noodles from breaking during stir-frying?

Handle noodles gently when tossing. Use tongs or a spatula to lift and fold rather than aggressive stirring. Fresh noodles are more fragile; dried noodles become more pliable after proper soaking and hold up better.

→ What gives Pad See Ew its signature smoky flavor?

High-heat stir-frying creates the coveted char. A well-seasoned wok or heavy skillet helps achieve this effect. The dark soy sauce also contributes deep caramel notes characteristic of this dish.