Make your favorite Thai takeout right at home with this delicious (and easy!) Chicken Pad See Ew Recipe. Wide rice noodles, Chinese broccoli, eggs, and chicken are coated in a delicious and addicting sauce. Plus, this dish is ready in 30 minutes or less!
What is Pad See Ew?
Pad See Ew is a Thai stir-fried noodle dish featuring wide rice noodles, protein (like beef, chicken, pork, or tofu), Chinese broccoli, eggs, and a savory sauce made with soy sauce and oyster sauce.
It’s cooked in a hot skillet for a smoky flavor and is typically garnished with cilantro and chili flakes. A popular street food in Thailand, Pad See Ew is loved for its delicious and comforting flavors. It’s also a staple at most Thai restaurants in the United States.
What Makes This Recipe Great
Today, I’m going to introduce you to the BEST Pad See Ew Recipe! This dish contains stir-fried Thai noodles and a savory and sweet sauce. It’s a popular takeout dish that is actually super easy to make at home.
We’ve been enjoying this dish for a long time from our local Thai spot, and I finally decided to make it at home. While it may seem like an intimidating dish, it’s actually super quick and easy to make, coming together in less than 30 minutes.
And as always, takeout can get so pricey, so a family-friendly, budget-friendly homemade dish is always welcome in my house! Let’s get cooking!
Watch a Short Video of This Recipe
Ingredient Notes
- Chicken thighs: You can also make a beef version of this recipe using skirt steak.
- Dried wide rice noodles: Uses wide rice noodles – you can find these at a local Asian market. If not, you can also order them online. Cook them al dente so they can cook more in the stir-fry sauce.
- Chinese broccoli: Chinese broccoli, also called gai lan, can be found at Asian grocery stores. However, you can also substitute with broccolini florets in a pinch. If all else fails, regular broccoli florets will suffice.
- Eggs
- Avocado oil
Sauce
- Oyster sauce
- Tamari: This is a gluten-free soy sauce alternative. If you’re not gluten-free, feel free to swap this for regular soy sauce.
- Dark soy sauce: Traditionally, this sauce uses a combination of soy sauce and dark soy sauce. Dark soy sauce gives the dish a deep and dark caramelized color. To make it gluten-free, you can use Tamari sauce and this gluten free dark soy sauce.
- Sugar
- Fish sauce
- Garlic cloves
Step-by-Step Instructions
- Cut the chicken into small, bite-sized pieces and place in a large mixing bowl.
- In a small bowl, mix together all ingredients for the sauce until the sugar dissolves. Add 1 tbsp of sauce to the chicken and mix together. Set the rest of the sauce aside.
- Prepare the rice noodles by preparing a pot of water and boiling them for about 1 minute less than the package instructions. Drain the noodles and run under cold water to prevent further cooking. I do recommend timing this so the noodles are done right before they are about to be used, but it’s not necessary.
- Trim the ends of the Chinese broccoli, then thinly slice the stems. Cut the leafy parts into 2-inch pieces.
- Heat 1 tbsp of avocado oil in a large skillet or wok over medium-high heat. Add the chicken, then cook, stirring until the meat is lightly browned on the outside.
- Push the meat aside and crack the eggs into the pan/skillet. Break the yolk, then scramble until halfway cooked.
- Add Chinese broccoli, then stir everything together until the broccoli is just wilted – about 1-2 minutes.
- Push everything to the side and add the remaining 2 tbsp of oil. Once smoking hot, add the noodles and sauce. Disperse the noodles and allow them to sit without touching for about 30 seconds so some of them can char. Flip and repeat.
- Toss everything to combine, remove from heat, and serve.
Expert Tips
- Traditionally, this sauce uses a combination of soy sauce and dark soy sauce. Dark soy sauce gives the dish a deep and dark caramelized color. To make it gluten-free, you can use Tamari sauce and this gluten free dark soy sauce.
- You can make this dish with any protein you like. I prefer it with chicken, but beef, pork, tofu, or shrimp are all great options.
- Check your local Asian market for ingredients if you are having trouble sourcing them at your regular store. Everything should be pretty easy to find.
Serving Tips
- Serve immediately by itself or with your favorite sides. It goes really well with this Thai green papaya salad.
Storage Tips
- This recipe is best enjoyed right away, but leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
- To reheat, add a bit of oil to a skillet and reheat over the stovetop, gently breaking up the noodle clumps. Alternatively, you can reheat in the microwave with a little water to break up the noodles.
- You can also make and store the sauce in the refrigerator for later use. When ready, make a batch of fresh rice noodles and follow all of the recipe instructions.
Recipe FAQs
While both Pad See Ew and Pad Thai are popular Thai noodle dishes, they differ in noodle type, flavor, ingredients, and sauces. Pad See Ew is known for its savory, smoky taste, while Pad Thai offers a balance of sweet, sour, and savory flavors. Pad Thai noodles are thinner, while Pad See Ew noodles are much wider. They also have different garnishes.
The sauce has a savory and slightly sweet taste with a rich umami flavor from soy sauce and oyster sauce. It’s well-balanced, not too sweet or salty, and goes so well with the wide rice noodles, protein, and vegetables.
More Delicious Noodle Dishes
Korean Gochujang Spicy Noodles
30-Minute Chicken Pad See Ew Recipe
Video
Ingredients
- 8 oz chicken thighs or beef skirt steak, cut into bite sized pieces
- 8 oz dried wide rice noodles
- 4 stalks Chinese broccoli also called gai lan
- 2 eggs
- 3 tbsp avocado oil or any neutral cooking oil, divided
Sauce
- 3 tbsp oyster sauce this one is gluten free
- 3 tbsp tamari sauce or soy sauce
- 1 tbsp dark soy sauce this one is gluten free
- 2 tsp sugar
- 1½ tsp fish sauce
- 4 garlic cloves minced
Instructions
- Mix together all ingredients for the sauce until the sugar dissolves. Add 1 tbsp to the chicken and mix together, and set aside the rest.3 tbsp oyster sauce, 3 tbsp tamari sauce, 1 tbsp dark soy sauce, 2 tsp sugar, 1½ tsp fish sauce, 4 garlic cloves, 8 oz chicken thighs
- Prepare the rice noodles by boiling about 1 minute less than package instructions. Run under cold water to keep from cooking. I do recommend timing this so the noodles are done right before they are about to be used, but it's not necessary.8 oz dried wide rice noodles
- Trim the ends of the Chinese broccoli then thinly slice the stems. Cut the leafy parts into 2 inch pieces.4 stalks Chinese broccoli
- Heat 1 tbsp of avocado oil in a large skillet over medium high heat. Add the chicken, then cook stirring until the meat is lightly browned on the outside.
- Push the meat aside and crack the eggs into the skillet. Break the yolk, then scramble until halfway cooked.2 eggs
- Add Chinese broccoli, then stir everything together until the broccoli is just wilted – about 1-2 minutes.
- Push everything to the side and add the remaining 2 tbsp of oil. Once smoking hot, add noodles and sauce. Disperse the noodles and allow them to sit without touching for about 30 seconds so some of them can char. Flip and repeat.
- Mix everything together, remove from heat, and serve.
Notes
Expert Tips
- Traditionally, this sauce uses a combination of soy sauce and dark soy sauce. Dark soy sauce gives the dish a deep and dark caramelized color. To make it gluten-free, you can use Tamari sauce and this gluten free dark soy sauce.
- You can make this dish with any protein you like. I prefer it with chicken, but beef, pork, tofu, or shrimp are all great options.
- Check your local Asian market for ingredients if you are having trouble sourcing them at your regular store. Everything should be pretty easy to find.
Serving Tips
- Serve immediately by itself or with your favorite sides. It goes really well with this Thai green papaya salad.
Storage Tips
- This recipe is best enjoyed right away, but leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
- To reheat, add a bit of oil to a skillet and reheat over the stovetop, gently breaking up the noodle clumps. Alternatively, you can reheat in the microwave with a little water to break up the noodles.
- You can also make and store the sauce in the refrigerator for later use. When ready, make a batch of fresh rice noodles and follow all of the recipe instructions.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
Hi,
I am going to make this tomorrow. Looks amazing. My husband is allergic to oysters so oyster sauce is a no for us. Can you suggest an alternative? Thank you! Love ❤️ your recipes.
This was SO good. It literally tasted like take out but I felt better knowing what was in it. I added a head of regular broccoli for my kids and an extra egg. I would probably add a bit more sauce next time. But I will definitely be making this again and again.
Thanks so much, Becca! Appreciate you leaving a review.