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It's what I call Thai fast food! This deliciously chewy pan-fried rice noodles is a popular street food in Thailand, and it's super easy to whip up at home! If you love these kinds of fresh rice noodles, or have extras after you make this recipe, also check out my super awesome Drunken Noodles Recipe!
Watch The Full Video Tutorial!
Pad See Ew ผัดซีอิ้ว
- Yield: 2 servings
Ingredients
Note: I recommend making 1 serving at a time to maximize noodle toasting, so you may want to split the ingredients in half when doing your prep.
- 170g (6oz) protein of your choice, thinly sliced (see note)
- 1 Tbsp soy sauce for marinating meat, omit if using shrimp or tofu
- 3-4 Tbsp vegetable oil
- 4 cloves garlic, chopped
- 2 eggs
- 4-6 stalks Chinese broccoli (use 6 stalks if they're small)
- 1 lb (450g) fresh wide rice noodles, store bought (see note) or make your own
- 4 tsp sugar
- Ground white pepper, to taste
- Optional condiment: Prik nam som or chili vinegar (see note)
Sauce
- 2 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 1 ½ tsp fish sauce
- 1 ½ tsp Golden Mountain sauce, or sub more soy sauce
- 2 tsp Thai black soy sauce or dark soy sauce
For descriptions of all these sauces, see this video
Instructions
- Stir the meat and soy sauce together well, then add about 2 tsp of oil and stir to coat the meat; this will help the meat separate when you go to cook it. Let the meat sit while you prep other ingredients.
- Combine all sauce ingredients together and stir to mix well.
- Heat 1 Tbsp of the vegetable oil in a wok or a large non-stick sauté pan over medium-high heat. When hot, add all of the protein and cook just until done. Remove meat from pan and set aside in a small bowl. If there is meat juices left in the wok, wipe it with a paper towel.
- From this step onward, I recommend cooking 1 portion at a time for best result: Add 1½ Tbsp vegetable oil and garlic to the wok and sauté over medium high heat until the smallest bits of garlic starts to turn colour.
- Add egg, break the yolk, let it set just about halfway, then scramble briefly.
- Add Chinese broccoli and toss to coat it evenly in the oil, about 10–15 seconds.
- Add 8oz (227g) rice noodles, 2 Tbsp + 1 tsp of the sauce mix, and 2 tsp of sugar. Turn the heat up to high and toss to coat the noodles evenly in the sauce.
- Once coated, spread the noodles out to cover the entire pan and let them sit without stirring for about 15-30 seconds until some of the noodles have “toasted” i.e. have some charred marks on them (how long this takes depends on how hot your stove gets). Flip the noodles and let them sit again to toast the other side. You may flip the noodles again a couple more times to get more toasting if you wish.
- Add 1 portion of the cooked protein back into the pan, being careful not to add any meat juices that has accumulated in the bowl, and toss briefly to mix and heat up the protein.
- Plate the noodles, then quickly wipe the pan clean with paper towel and cook the next serving.
Note: Cooking 1 portion at a time is a bit more work, but it is well worth it. If there is too much noodles piled in the wok, it'll trap a lot of steam, and the moisture will prevent the noodles from toasting and developing that nice "wok char" flavour that is iconic to pad see ew. It might also cause your noodles to be wet and potentially mushy. Each portion only takes a few minutes to cook, so if you've got all the ingredients prepped and ready to go, everything will still be hot when everyone is ready to eat!
Notes
If using tofu, I recommend using fried tofu which is firmer and can hold up in the wok well. You can buy tofu already fried at the Chinese grocery store, or fry your own firm tofu until a golden brown crust forms.
If you buy fresh rice noodles from the store and they're cold, hard and stuck together into a big block, you'll need to heat them (I do this in the microwave) until they're hot and softened, and you will be able to separate them then.
To make chili vinegar, simple chop up any kind of spicy chilies and let them sit in 5% distilled vinegar for at least 15 minutes before using. Alternatively, you can also blend the chilies and the vinegar together.
Todd Thoresen
Not surprisingly, excellent. I have always been steered well with Pailin's well thought out recipes, and great videos. I will never hesitate to try any of her dishes and not expect great results. I love that she calls out brands!
★★★★★
L
This recipe is so simple, quick, and easy! For those who are having trouble finding the noodles, if you can find fresh "rice paper" at a Korean market, it's the same thing except you'll have to slice it into noodles yourself. I used a Chinese light soy sauce where it calls for soy sauce except when it calls for dark soy sauce.
★★★★★
Beth
This looks amazing! I can’t wait to try making it. Can you please tell me what wok you are using and can I get that in Canada?
Adam from HTK
Hi! She uses a Joyce Chen similar to this one here https://kit.co/hotthaikitchen/kitchen-tools-i-use/3935400-joyce-chen-classic-s Cheers! Adam
Victoria
I’d give this 6 stars if I could, very tasty and super easy. Taste better than most take away Pad See Ew I have tried and also after trying a lot of recipes online, I find this one the best and authentic. Love it with tons of white pepper. Thank you so much for sharing this!!!
★★★★★
Adam from HTK
Thanks Victoria! 🙂
Chris
Came out awesome....I watched the video after unfortunately. I purchased rolled noodle's but still came out great, but I know now where to look for the flat noodles!
Loved it!
Adam from HTK
lol re the noodles ... and would still make a very interesting dish! 🙂 Thanks!
Michaël
This recipe is perfect: well written, easy to follow. My pad see ew now tastes just like at my favorite Thai take out!
★★★★★
Adam from HTK
Thanks Michaël!
Mark
My wife is Lao, and obviously there are many crossover dishes between Lao and Thai food. She loves Pad See Ew. She was SO happy with my first shot at this recipe, that she now requests that I make it for her. Our 5-year old just had it for the first time, and aside from the "green stuff" she loved it too. Ha ha! Looks like Pad See Ew will become one of my regular dishes around here. Thanks for the recipe!
Quick question. The recipe recommends fresh noodles; store-bought, or make my own. But sometimes these options wouldn't work on short notice. Are there any brands of dried wide rice noodles that you might be able to recommend?
★★★★★
Melody
I live in a very asian area and even I had a hard time finding the large sheets of ho fun style noodles. I went to 3 different grocery stores and never once saw dried broad-enough noodles. Maybe the closest thing would be thick cut phó noodles that readily come dried in bags. But those may break apart to easily during the stir fry and be a weird way to eat little noodle crumbs.
I didn't find ho fun style sheet noodles but instead found fresh phó ap cháo noodles (pre cut in ribbons, could have been thicker ribbons, oh well) or banh cuon sheets work too. I did separate the noodles before putting in freezer for super quick hardening so they would stir-fry well. I don't recommend the pre-rolled phó noodles because the rolled up-ness doesn't absorb sauce well.
★★★★★
Owie
Hi! What's a good substitute for the Chinese Broccoli?
D
Regular broccoli will work as well!
Jon
I used broccolini and it turned out great!
★★★★★
Jesi
I made this with your recipe for rice noodles and loved it! There was an amazing Thai restaurant where I used to live and I finally found a recipe that was on par and better than anywhere nearby me now. I used broccolini and shrimp. Thank you for the great recipes!
Greg
Awesome recipe, but can you clarify something for me? For the soy sauce, should we use regular or Thai soy sauce?
Keep up the great work!
Jarvey
You are the best!!
I was surprised how it good it turned out for me on the first try. Very tasty!!
★★★★★
Liza
Unbelievably good! Restaurant quality dish!! Awesome!!
★★★★★
Ian
I started cooking Thai food at home because I wanted to know how to make this dish. Noodles can be hard to find, but she has a recipe for making your own and an egg noodle version. Pretty simple recipe yet always tasty.
★★★★★
Daniel
I make this so often that I want to make a large quantity of the sauce to keep around. Are there any drawbacks to doing this? Would the various sauces interact at all?
★★★★★
Tony
I made about a pint of the sauce and have kept it on the counter in a sealed glass jar for over a month. A quick shake and it's ready to go. I used Healthy Boy Sweet Soy Sauce for the dark, so adding sugar to the fry isn't necessary. I use it regularly in a quick breakfast stir fry of Chinese "instant" wheat noodles (Dayat brand), egg, and Chinese broccoli. The perfect way to start a day.
★★★★★
Michael
The famous super easys stir fry dish for your home.
Very fast to make.
That's the real taste of Thailand.
★★★★★
Gary Poole
This is one of my favourite foods,I often buy it in Thailand where its quick,filling and delicious.Ive tried making it myself many times and can buy all the ingredients locally including the wide fresh rice noodles.Ive never managed to stop the noodles from breaking up into small pieces.I think the tip is to cook separately with the sauces,and turning once or twice so they hold together.
Stephen Chan
One of my weeknight dinner top picks, as this is fast yet delicious!
★★★★★
Kaylee
I've been trying to make thai for years and it never tastes quite like how I want it to......until now 🤩 5 ⭐ isn't enough!
★★★★★