Pad see ew is one of the most well-known and well-loved Thai dishes, but most people only know of the more common version of pad see ew that uses fresh wide rice noodles (ho fun). This version however uses thin rice vermicelli, and it's the one that I actually grew up eating in Thailand. It’s an incredibly fast dish to make; from the time I get up to cook to the time I sit down to eat, it takes only 20 minutes! You can even watch me prep and cook it all up in real time in the video tutorial below just to see how fast it really is!
What is pad see ew?
"Pad" means to stir fry, and "see ew" means soy sauce. It's a simple noodle stir fry dish with eggs, Chinese broccoli and usually some sort of sliced meat added. With a salty-sweet flavour profile, it is immensely satisfying AND is very kid-friendly.
Outside of Thailand, this dish is almost always made using fresh wide rice noodles (also known as ho fun noodles), but in Thailand, a couple of other types of noodles can be used. When thin rice vermicelli is used, it's called "sen mee pad see ew", and in Southern Thailand you can also find another version made with thick egg noodles that we call mee lueang pad see ew.
Pad see ew with rice vermicelli is actually a lot more homecook-friendly because the noodles are dry, so they can be kept in the pantry ready for use at any time. In fact, this is the version more often cooked at home in Thailand. All you need are some eggs, garlic, and some Chinese broccoli (which can be substituted with other vegetables you have in the fridge). With the wide rice noodle version however you have to buy them fresh (if you can find the noodles at all), so some additional planning is involved!
Choosing the best noodles: it's more important than you think.
When I was testing this recipe I used a few different brands of rice vermicelli, and I was completely surprised by how different they were. My favourite brand for stir frying is Wai Wai, which is also the most popular brand in Thailand. These noodles are the thinnest of all the brands, and have a texture that's tender but still pleasantly a little elastic.
Mama brand would be my second choice if Wai Wai isn't available. It's slightly thicker than Wai Wai but has a good texture. Another great thing about Mama is that it comes in convenient 50g blocks, which you'll only appreciate after trying to pry apart the huge block of Wai Wai or Erawan noodles, only to have them fly off all over the place!
Perhaps the most widely available brand is Erawan. These noodles are the thickest of the three though, so I don't love them for this recipe. Erawan noodles have a texture that I find difficult to get right in stir fries; they require quite a lot of water to soften in the wok, which then means it's easy to overdo and so end up with noodles that are broken into little bits because they're overcooked. They also don't seem to have much of a chew when fully cooked, which isn't ideal for stir fries. They are still fine to use if they're the only one you can find though, and it's worth noting that I actually prefer Erawan for noodle soups and frying into crispy noodles.
Pro Tip: Properly soaking noodles
For stir frying, you want to use fully hydrated, but still raw, noodles. This takes soaking for 5-15 minutes in room temp water, and the exact time depends on the thickness or brand of noodles you're using. Use lukewarm water if you're in a rush and they'll soften faster, but do not use hot water as they will pre-cook a bit and then overcook in the wok. To check if the noodles are done soaking, pick them up in your fingers and they should be completely limp, showing no resistance to gravity at all.
Chili Vinegar, Pad See Ew's Best Friend
If you order pad see ew in Thailand, it will always be served with chili vinegar. Oftentimes the chili vinegar is permanently stationed on every table. When I was a kid I never used it because...well...I was a kid! But now I never have pad see ew without it. A little spicy acidity is exactly the counter-balance that the salty-sweet noodles need. Try it yourself and I'm sure it will greatly enhance the whole eating experience. And once you see how easy it is to make, you will have no excuse to not have it.
Chop up some chilies, any kind of chilies, and submerge them in vinegar. That's it. It just needs a few minutes to sit, so you don't need to make this ahead of time. You can also get fancy and blend them up, add garlic, or char the chilies for some smokiness, but for pad see ew the basic one will suffice.
Ingredients You'll Need
Here are all the ingredients you'll need, and as you can see it's incredibly simple. Perfect for a quick work-from-home homemade lunch!
Here's a bird's eye view of the process, but be sure to check out the full video tutorial in the recipe card below to ensure success!
Frequently Asked Questions
This version I am making is vegetarian, but you can easily add any kind of meat to it. Use thinly sliced chicken, pork or beef, and marinade in a little soy sauce or fish sauce. Cook them off in the wok first, then remove from the pan. Add them back in along with the veggies at the end. More details in the written recipe!
Yes! You can try the classic pad see ew with fresh wide rice noodles, or a lesser known version using egg noodles.
If you're serving kids you can skip the chili vinegar, but pad see ew has a salty-sweet flavour profile, so it is greatly enhanced by a little bit of acidity to balance. A little spiciness helps too! So not necessary, but highly recommended, and in Thailand it is always served alongside it.
Before you start, be sure to watch the video tutorial to ensure success! I always include little tips and tricks not mentioned in the blog post. The video is in the recipe card below, but you can also watch it on YouTube!
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Pad See Ew with Rice Vermicelli เส้นหมี่ผัดซีอิ๊ว
- 5.3 oz thin dry rice vermicelli
- 2 Tbsp neutral oil
- 4 oz protein of choice, optional (see note 1)
- 4 cloves garlic
- 3 eggs, can use 2 if adding meat
- 5.3 oz Chinese broccoli, stems thinly sliced, leaves roughly chopped
- ¼ - ½ cup water, see note 2
- 1 Tbsp soy sauce
- 1 Tbsp Golden Mountain Sauce, see note 3
- Few dashes black or dark soy sauce for colour
- ¼ tsp ground white pepper
- 4 tsp sugar
Chili Vinegar (optional condiment I highly recommend)
- 1-2 Thai chilies, or another hot pepper such as a jalapeno
- 2-3 Tbsp white vinegar, just enough to cover
- If adding chicken, pork or beef, thinly slice and marinate in 1 tsp soy sauce, a pinch of sugar and ½ Tbsp water and let it sit while you prep.
- Different brands of noodles require different amounts of added water. The longer the noodles took to soak, the thicker they are, and therefore the more water they'll need.
- Golden Mountain Sauce is a type of Thai soy sauce. You can substitute equal amount of Maggi Seasoning, Bragg's Liquid Amino, or another type of soy sauce.
FULL VIDEO TUTORIAL
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video to ensure success. If you enjoy them, consider subscribing to the YouTube Channel to not miss an episode. Thank you!Subscribe to my YouTube Channel
- Soak the noodles in room temp (not cold) water until they are fully limp; 5-15 mins depending on the brand. Drain promptly and if desired, cut in half with scissors to shorten them for easier tossing. See blog post above for more on the best brand of noodles and how to tell if the noodles are done soaking.5.3 oz thin dry rice vermicelli
- Make the chili vinegar by placing the chopped chilies into a small bowl and add just enough vinegar to submerge. You can mash the chilies a bit with a spoon to extract the flavours into the vinegar, then let it sit until ready to use.1-2 Thai chilies, 2-3 Tbsp white vinegar
- If not adding meat, skip to the next step. If adding meat, heat a wok over high heat, then add just enough oil to coat the bottom. Once hot, add the meat and spread it out into one layer to get a nice char. Once they’re about ⅔ of the way cooked, toss them and keep stirring until they’re fully cooked. Turn off the heat then remove the meat from the wok and set aside in a small bowl.4 oz protein of choice
- Heat the wok over medium high heat, add the oil and garlic and stir until the smaller bits of garlic start to turn golden.4 cloves garlic, 2 Tbsp neutral oil
- Add the eggs and break the yolks, then let them set about half-way before scrambling.3 eggs
- Once the eggs are fully cooked, add the noodles and ¼ cup of water and toss to mix. Add the soy sauce, Golden Mountain sauce, black soy sauce, sugar and white pepper, then use tongs to toss the noodles around until all the liquid has been absorbed.¼ - ½ cup water, 1 Tbsp soy sauce, 1 Tbsp Golden Mountain Sauce, Few dashes black or dark soy sauce for colour, 4 tsp sugar, ¼ tsp ground white pepper
- If using meat, add the meat back in along with any collected juices and toss well. Check the doneness of the noodles by tasting a small amount, and if it’s still under done, add a little more water and cook until all liquid has been absorbed. Be careful not to add too much water as noodles will become too soft and break into small pieces.
- Once the noodles are done, add the Chinese broccoli in and toss just until wilted. Turn off the heat, plate and serve with chili vinegar.5.3 oz Chinese broccoli, stems thinly sliced, leaves roughly chopped
Thank you for your YouTube channel. I have a taste and smelling disorder that distorts the taste of many foods. Pad see ew is one of the things that I still really enjoy. Although I do not use all of the ingredients you use, Your videos helped me to make a sauce at home with the ingredients I have on hand, that was more balanced, yet still very tasty to me! Thank you!
Loving both the more classic made with Sen Yai and this one, same but different!
Love all the HTK recipes!! You are amazing! This was delish - subbed kale for Chinese broccoli, added mushrooms (shiitake and button), preserved radish, shallot and mock duck (from a can). Only trouble was timing of rice stick to soften… had to add warm water as soaking for 30min did not soften vermicelli enough. Still yummy!! Chili vinegar a must.
How interesting, can I ask which brand of noodles did you use?
I agree with Emily about the timing. I soaked my noodles for 15 min. and they softened a bit but when added the first 1/2 c. of water, they were still not done. I ended up adding about 3 c. of water to get them to soften and finish cooking. I don't remember the brand I used but they were in a yellow bag. I had precooked my veggies seperately (I didn't have gai lan so I used broccoli and pea pods) so they didn't overcook and I just added them in. I did add some oyster sauce as I felt it needed it. But I will make it again. Thank you.
Just made this, great recipe. Absolutely spot on. As a Thai living in Cancun, Mexico, decent Thai food is impossible to find; have to make my own. This recipe is exactly what I grew up eating in Bangkok. Thanks for sharing.
I will make this asa I can go back to the kitchen.