Pad See Ew — Thai Stir-Fried Wide Rice Noodles
Thailand's smoky stir-fried noodle: wide, flat rice noodles tossed over fierce heat with dark soy sauce, egg, garlic and Chinese broccoli (gai lan) until the edges char and the noodles take on the prized 'wok hei' smokiness. Pad see ew is everyday street-food comfort — savoury, a little sweet, less famous abroad than pad thai but adored at home. The secret is a screaming-hot wok, working fast, and not stirring too much so the noodles catch and char.
Use fresh wide rice noodles (or soaked dried ones), separated. Make a quick sauce of dark soy, light soy, oyster sauce, a little sugar and white pepper. Get a wok screaming hot with oil, fry garlic and your protein (chicken, pork or tofu), push aside and scramble an egg, then add the Chinese broccoli stems. Add the noodles and the sauce and stir-fry over the highest heat, tossing but letting the noodles sit long enough to char at the edges, then fold in the broccoli leaves. Serve immediately, with chilli vinegar on the side.
- Use wide, flat rice noodles and a screaming-hot wok — the charred 'wok hei' smokiness is the whole point.
- Dark soy sauce gives the colour and savour; balance with a little sugar and white pepper.
- Don't over-stir — let the noodles sit and catch so they char rather than steam.
Equipment
- Wok (or large heavy frying pan)
- Spatula
Ingredients
Noodles & protein
- 300 g fresh wide rice noodles (or 150 g dried, soaked)
- 200 g chicken, pork or firm tofu, sliced
- 2 eggs
- Chinese broccoli (gai lan), stems and leaves separated; garlic
Sauce
- 1½ tbsp dark soy sauce (for colour)
- 1 tbsp light soy sauce; 1 tbsp oyster sauce
- 1 tsp sugar; white pepper
Method
- STEP01
Have all ingredients ready by the wok — stir-frying is fast. Separate the wide noodles (gently loosen fresh ones; soak dried ones until pliable). Mix the sauce ingredients.
- STEP02
Heat oil in a wok until very hot. Fry the garlic briefly, then the sliced chicken/pork/tofu until cooked. Push to one side.
- STEP03
Add a little oil to the cleared side, crack in the eggs and scramble them roughly, then add the Chinese broccoli stems and toss.
- STEP04
Add the noodles and pour the sauce over. Stir-fry over the highest heat, tossing — but let the noodles sit against the hot wok for a few seconds at a time so they catch and char (that's the wok hei). Don't stir constantly or break the noodles up.
- STEP05
Fold in the Chinese broccoli leaves until just wilted. Taste — it should be savoury with a little sweetness and smoke. Serve immediately, with prik nam som (chilli in vinegar) and chilli flakes on the side to add to taste.
Make ahead
Prep ahead: slice the protein, separate the noodles, cut the gai lan, mince the garlic and mix the sauce. The actual cooking takes minutes and must be done fresh over high heat. Pad see ew is a cook-to-order dish — have your mise en place ready and stir-fry just before eating.
Storage
Best eaten immediately, hot from the wok, while the noodles are smoky and have texture — they soften and clump as they sit. Leftovers keep a day and can be revived in a hot wok, but won't have the same char. Prep the components ahead and stir-fry fresh to order. Fresh noodles don't keep long; use them promptly.
Variations
Pad see ew with different protein
Chicken, pork, beef, prawns or tofu all work — use what you like.
Rad na
A close cousin: the same wide noodles served in a thick gravy instead of stir-fried dry.
Extra char
Cook in small batches (one portion at a time) so the wok stays blazing hot and the noodles char properly.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Frequently asked
What's the difference between pad see ew and pad thai?
They're both Thai stir-fried noodles but quite different. Pad see ew uses wide, flat rice noodles stir-fried with dark soy sauce, egg and Chinese broccoli — savoury, dark and smoky, with no tamarind or peanuts. Pad thai uses thin rice noodles in a tangy-sweet tamarind sauce with peanuts, bean sprouts and lime. Pad see ew is the more everyday, less sweet of the two.
What is 'wok hei' and how do I get it?
Wok hei ('breath of the wok') is the prized smoky, slightly charred flavour that comes from stir-frying over very high heat in a hot wok. To get it at home: use the highest heat your stove allows, get the wok really hot before adding ingredients, cook in small batches so the heat doesn't crash, and let the noodles sit against the metal long enough to char rather than constantly stirring.
What noodles do I use?
Wide, flat fresh rice noodles (sen yai) are traditional — soft, broad ribbons. If you can only get them dried, soak them until pliable (not fully soft) before frying. Fresh noodles can be stiff and clumped from refrigeration; loosen them gently (a quick warm rinse or microwave helps) so they separate without breaking when you stir-fry.
Why do my noodles stick or break?
Usually the wok isn't hot enough, there's not enough oil, or you're stirring too much and too roughly. Get the wok very hot, use enough oil, and toss gently but let the noodles sit to char rather than stirring constantly — over-stirring breaks the soft wide noodles. Cooking one portion at a time also helps keep the heat high and prevents a soggy, stuck mass.
Can I make pad see ew vegetarian?
Yes — use firm tofu instead of meat, and swap the oyster sauce for a vegetarian 'oyster' (mushroom) sauce. The egg can stay (or go, for vegan). The dark soy, sugar and white pepper carry the flavour, and Chinese broccoli is central regardless. It's an easy and delicious vegetarian stir-fry.
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