Thai stir-fried wide rice noodles with Chinese broccoli
Pad See Ew
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
★4.3(21)
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
Sarah Chen
(Updated )
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.
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
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.
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
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
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat briefly in a very hot skillet. The noodles will soften further.
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.
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.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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