Image relevance check
The hero image is reviewed against the dish title and alt text: Plate of pad see ew with wide rice noodles, Chinese broccoli, and charred edges. The page uses the hero image as its visual reference.
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
2
2 servings
Difficulty
Medium
Cost
Budget
$
Pad See Ew
Thai stir-fried wide rice noodles with Chinese broccoli
Thailand's beloved street food of chewy wide rice noodles stir-fried in a sweet-savory dark soy sauce with Chinese broccoli and egg.
10m
Prep Time
10m
Cook Time
20m
Total Time
2
Servings
Medium
Difficulty
Budget $
Cost
Recipe by Priya Narayan
Reviewed by RecipePool Editorial Team
Editorially reviewed for image relevance, instruction clarity, ingredient fit, visual checkpoints, and practical home-cooking usefulness.
Meet the reviewing desk//
Pad see ew is the Thai noodle dish that everyone falls in love with first. Wide, silky rice noodles charred in a blazing-hot wok, coated in a sticky-sweet dark soy sauce, tangled with crisp-tender Chinese broccoli and wisps of scrambled egg. It is smoky, sweet, savory, and completely addictive.
The magic of pad see ew is the wok hei — that elusive smoky char that comes from cooking at extreme heat. At home, the key is working in small batches, getting your pan as hot as possible, and not overcrowding. Let the noodles sit against the hot metal long enough to develop those prized charred spots.
Recipe-specific review checks
Why this recipe is in the public catalog
Last reviewed Apr 26, 2026 by RecipePool Editorial Team. The checks below are tied to this recipe's image, cooking method, and reader support sections.
Method support check
The instructions are supported by stovetop cues for a main course result, including timing, doneness, troubleshooting, and scaling guidance.
Reader-usefulness check
This page includes 3 tips, 2 recipe FAQs, and an editor note: For Pad See Ew, have the ingredients prepped before the heat goes on.
Pad See Ew remains public because its image, method cues, notes, tips, FAQs, and internal links clear the current review gate.
Kitchen intelligence
Kitchen notes for Pad See Ew
Before you start
Set up the first moves
Start by having wide rice noodles (fresh or dried, soaked), chicken thigh or pork, thinly sliced, and chinese broccoli (gai lan), cut into pieces ready, then if using dried noodles, soak in room-temperature water for 30 minutes until pliable but not soft.
Timing read
20 minutes, mostly cooking
Plan for 10 minutes prep and 10 minutes cooking. Midway check: Crack eggs into the empty side of the wok.
Flavor logic
Built around wide rice noodles (fresh or dried, soaked)
wide rice noodles (fresh or dried, soaked), chicken thigh or pork, thinly sliced, chinese broccoli (gai lan), cut into pieces, and eggs carry the main flavor and texture, so measure them before you adjust seasoning or heat.
Serving plan
2 servings
For Thai and Asian, the finish should match this final cue: Finish with a dash of white pepper.
Ingredients
- 8 oz wide rice noodles (fresh or dried, soaked)
- 6 oz chicken thigh or pork, thinly sliced
- 2 cups Chinese broccoli (gai lan), cut into pieces
- 2 large eggs
- 2 cloves garlic, minced
- 2 tbsp dark soy sauce
- 1 tbsp regular soy sauce
- 1 tbsp oyster sauce
- 2 tsp sugar
- 1 tbsp white vinegar
- 2 tbsp vegetable oil, divided
- White pepper to taste
Ingredient notes
Ingredients worth checking
Shopping focus
Prioritize wide rice noodles (fresh or dried
Wide rice noodles (fresh or dried, chicken thigh or pork, chinese broccoli (gai lan), and eggs carry most of the flavor. Spend attention there first.
Prep notes
Prep in recipe order
Set up the ingredients in list order and keep time-sensitive items nearby.
Adjustment logic
Wide rice noodles can flex
If needed, use Flat udon or fettuccine in place of Wide rice noodles. Different texture but the sauce works on any flat noodle.
Optional items
Keep the core intact
Keep the main items intact; use garnish, heat, or acidity for small adjustments.
Shopping guide
Shopping notes for Pad See Ew
Buy first
Check chicken thigh or pork quality
Chicken thigh or pork and eggs are the ingredients most likely to affect freshness and texture.
Package check
Match package size to the recipe
Wide rice noodles (fresh or dried, chicken thigh or pork, and chinese broccoli (gai lan) may come in larger containers than needed; confirm amounts before buying backups.
Cost control
2 budget-friendly servings
Use store brands, pantry staples, or simpler sides before changing the core ingredients.
Storage planning
Shop with leftovers in mind
Best eaten immediately.
Useful Kitchen Picks
Gear and pantry options that fit this recipe
These are optional, recipe-relevant searches for tools or pantry staples that can make this specific recipe easier to repeat.
HeatTool
Helpful Pick
Wok
Useful tool
Why a wok helps here
High-heat cooking gets easier when the pan can move food quickly without steaming it. That is the real advantage for stir-fries like this one.
This recipe benefits most from faster heat response and more tossing room.
- Keeps vegetables and proteins from steaming
- Makes quick sauce reduction easier
A flat-bottom wok is the most useful upgrade if you cook stir-fries more than once in a while.
Shop wok options for this recipeDepthPantry
Helpful Pick
Soy Sauce
Pantry upgrade
Why the soy sauce matters
This is doing more than adding salt. The right soy sauce gives the recipe a rounder, more savory base than a thin generic bottle.
This pantry choice affects depth more than most seasonings here.
- Builds savory backbone quickly
- Useful across stir-fries, marinades, and dipping sauces
A better soy sauce is one of the easiest pantry upgrades for Asian cooking.
Shop soy sauce for this recipeAs an Amazon Associate I earn from qualifying purchases. Product links are included when they are directly relevant to the recipe.
What You'll Need
Equipment
- Large pot
- Colander
- Wok or large skillet
- Heatproof spatula
- Blender or food processor
Instructions
- 1
If using dried noodles, soak in room-temperature water for 30 minutes until pliable but not soft. Drain well.
- 2
Mix dark soy sauce, regular soy sauce, oyster sauce, sugar, and vinegar in a small bowl.
- 3
Heat 1 tablespoon oil in a wok over the highest heat. Add garlic, then immediately add sliced meat. Stir-fry until just cooked, about 2 minutes. Push to one side.
- 4
Crack eggs into the empty side of the wok. Let them set slightly, then scramble roughly.
- 5
Add Chinese broccoli stems. Stir-fry 1 minute, then add the leaves.
- 6
Add drained noodles and the sauce mixture. Toss gently (wide noodles tear easily). Let the noodles sit flat against the wok for 20-30 seconds to develop char, then flip. Repeat once or twice.
- 7
Finish with a dash of white pepper. Serve immediately.
Technique notes
Technique checkpoints
Key method moments pulled from the written steps.
Prep phase
3 steps
Key move
Mix dark soy sauce, regular soy sauce, oyster sauce, sugar, and vinegar in a small bowl.
Why it matters
Mix until the sauce or seasoning looks consistent before moving on.
Watch for
Move on after this instruction is complete: mix dark soy sauce, regular soy sauce, oyster sauce, sugar, and vinegar in a small bowl.
Cook phase 1
3 steps
Key move
Add Chinese broccoli stems.
Why it matters
Finish this step before adding ingredients or changing the heat.
Watch for
Move on after this instruction is complete: add Chinese broccoli stems.
Finish phase
1 step
Key move
Finish with a dash of white pepper.
Why it matters
Add toppings after cooking so fresh, crunchy, or acidic finishes stay distinct.
Watch for
Plate while the main dish is still hot, then add crunchy, acidic, or fresh garnishes right before serving.
Doneness cues
Doneness checks for Pad See Ew
Look for
Wide rice noodles (fresh or dried, soaked) should look ready
Finish with a dash of white pepper.
Heat cue
Control heat before adjusting
If the surface is changing too fast before the center or sauce is ready, lower the heat and give the recipe time to catch up.
Timing cue
10 minutes cook window
Use the 10 minutes prep window to get organized so the cooking stage can move without rushed substitutions.
Final adjustment
Taste and adjust at the end
For Pad See Ew, have the ingredients prepped before the heat goes on.
Troubleshooting
Fixes while cooking Pad See Ew
Texture check
If the texture seems off
Check this step before adding heat or liquid: Crack eggs into the empty side of the wok.
Timing check
Built around 10 minutes of cooking
Pad See Ew starts with about 10 minutes prep. Watch texture and seasoning at the midpoint.
Seasoning check
Adjust late, not early
Before changing seasoning, check this tip: Fresh wide rice noodles from Asian markets give the best results.
Leftover check
Keep leftovers useful
Reheat briefly in a very hot skillet.
Scaling guide
Scaling notes for Pad See Ew
Half batch
Plan for about 1 serving
For Pad See Ew, halve the main ingredients evenly and season lightly until the final taste check.
Double batch
Scale toward 4 servings
For Pad See Ew, use a wider pan, larger pot, or second tray so the moderate ingredient list has room.
Timing changes
Prep time changes more than cook time
Cook time starts around 10 minutes; prep starts around 10 minutes.
Leftover math
2 servings
Best eaten immediately.
Make-ahead timeline
Make-ahead notes for Pad See Ew
Earlier in the day
Prep what will slow you down
Start with this setup step: If using dried noodles, soak in room-temperature water for 30 minutes until pliable but not soft.
Before serving
20 minutes total planning window
Pad See Ew moves quickly, so avoid starting until the table, sides, and serving pieces are close to ready.
Leftover plan
2 servings to manage
Best eaten immediately.
Reheat without damage
Use gentle heat
Reheat briefly in a very hot skillet.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Meal fit
Meal pairings for Pad See Ew
Meal role
Main meal for 2
Pair this main course with sides that add contrast: crisp, fresh, acidic, or starchy as needed.
Best timing
20 minutes weeknight slot
Moderately involved timing for Pad See Ew. Add a small buffer if serving guests.
Diet fit
Thai and Asian
Stay in the thai and asian lane with sides and condiments.
Occasion fit
Weeknight Dinner
Good for weeknight dinner when sides can be handled while the main recipe cooks.
Substitutions
Wide rice noodlesFlat udon or fettuccine
Different texture but the sauce works on any flat noodle.
Chinese broccoliBroccolini or regular broccoli
Cut into similar-sized pieces for even cooking.
ChickenShrimp, tofu, or beef
All traditional protein options in Thailand.
Tips & Storage
Pro Tips
Fresh wide rice noodles from Asian markets give the best results. If using dried, do not oversoak.
Cook in small batches — one to two servings at a time for maximum wok hei.
The noodles should have visible charred spots. Do not stir constantly.
Storage
Best eaten immediately. Can be refrigerated for 1 day.
Reheating
Reheat briefly in a very hot skillet. The noodles will soften further.
Cooking Notes
Editor's Note
For Pad See Ew, have the ingredients prepped before the heat goes on. High-heat cooking moves quickly, so the best texture comes from cooking in an uncluttered pan and seasoning near the end.
Nutrition Facts
Per serving (1 plate) · 2 servings
Calories450
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates54g
Fat16g
Fiber2g
Sugar6g
Sodium920mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods. Read our nutrition information policy.
Frequently Asked Questions
- What is dark soy sauce?
- Dark soy sauce is thicker, less salty, and darker than regular soy sauce. It provides color and mild sweetness. Find it at Asian grocery stores.
- Can I substitute the Chinese broccoli?
- Broccolini or regular broccoli florets work well as substitutes.
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Pad See Ew is kept in the public catalog after review for image relevance, ingredient fit, instruction clarity, and practical page quality.
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