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A plate of pad see ew (Phat si-io) made with chicken and chinese broccoli and garnished with Thai red chilis.
5 from 2 votes

Pad See Ew Recipe

Pad See Ew is a popular Thai street food made with flat rice noodles, fresh Chinese broccoli, chicken, and egg stir-fried in a sweet and savory sauce. Learn how to make this easy, 30-minute Pad See Ew Recipe right and enjoy all the wonderful flavors of Thailand right from home.
Prep Time15 mins
Cook Time15 mins
Marinate (optional)30 mins
Total Time1 hr
Course: Dinner, Main Course
Cuisine: Asian, Thai
Keyword: Pad See Ew, Pad See Ew Recipe
Servings: 4 servings
Calories: 892kcal


For the Chicken + Marinade

  • 2 tbsp regular soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp oil
  • 2 tsp cornstarch
  • 4 large boneless skinless chicken thighs chopped into small pieces

For the Stir Fry

  • 2 tbsp oyster sauce
  • 1 tsp sugar
  • 3 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp fish sauce
  • 1 pound fresh wide rice noodles (substitute with dried rice noodles if necessary)
  • 4 tbsp vegetable oil divided
  • 5 cloves garlic diced
  • 2 Thai red chilis chopped (optional - they're HOT!)
  • 4 cups Chinese broccoli roughly chopped
  • 2 large eggs whisked


  • Marinate the chicken - In a medium mixing bowl whisk together the regular soy sauce, dark soy sauce, oil, and cornstarch. Add the chopped chicken to the bowl and thoroughly mix to coat the chicken in the marinade. Set aside.
  • Prepare the sauce - As the chicken marinates, combine the oyster sauce, sugar, regular soy sauce, dark soy sauce, and fish sauce. Stir well to combine.
  • Prepare rice noodles - Remove rice noodles from the refrigerator and allow them to come to room temperature. If they come folded in uncut sheets, slice them into ribbons approximately 3/4-inch wide. Place the folded up rice noodles in a large colander and rinse under hot water to help separate the stuck-together ribbons. Rinse off any additional water. If using dried rice noodles, cook according to package instructions, making sure to undercook slightly since they will continue to cook when they are stir-fried with the rest of the ingredients.
  • Cook the chicken - Add 1 tablespoon oil to a large wok or heavy-bottomed skillet set over high heat. Once hot, add the chicken and cook for 5-6 minutes, mixing frequently, to ensure even cooking. Once cooked, remove to a clean plate and set aside.
  • Sauté the aromatics and Chinese broccoli - Return the wok or skillet to high heat. Add an additional tablespoon of oil and add the minced garlic and chopped Thai chilis (if using). Immediately add the Chinese broccoli and cook, stirring continuously for 1-2 minutes. Remove to a clean plate and set aside.
  • Add the noodles and sauce - Return the wok or skillet to high heat. Add an additional tablespoon of oil and, working quickly, add the noodles to your pan immediately followed by the sauce. Gently mix to combine. Continue to cook for approximately 20-30 seconds before returning the chicken and vegetables back to the pan.
  • Fry the egg - Push the noodles and chicken to one side of the skillet. Add one more tablespoon of oil to the empty side of the skillet and add the eggs. Wait 5-10 seconds for the eggs to start cooking before scrambling and breaking into smaller pieces.
  • Finish cooking and serve - Allow the stir fry to cook until the noodles are evenly heated through (approximately 1-2 minutes). Be careful not to over-mix or the noodles will start to break apart. Some noodles will stick, but with the heat high enough, they should start to stick less. When in doubt, add a teaspoon or two of additional oil as needed. Best served immediately.


Soy sauces: There are hundreds of different soy sauce varieties, each a little different from the other, depending on its place of origin (China, Thailand, Malaysia, etc.) This recipe, when made in THAILAND, is probably made with black Thai soy sauce (which comes in several varieties, btw). As much as I love keeping things authentic and a good bottle or two of new and exciting soy sauce with print on the bottle that I can't actually read, I figured it best to make this with the two types of soy sauce most popular/common/available to us westerners.
  1. Regular soy sauce. Yep, the kind you find at your fav Chinese place or the stuff you dunk your sushi rolls into. You can so with low-sodium or regular.
  2. Dark soy sauce. Ok, you guys. It took me a long time to actually buy and start cooking with this stuff. I couldn't possibly understand what made it so special or different from regular soy sauce. Do yourself a favor (especially if you love cooking Asian inspired recipes at home) and order a bottle from Amazon or buy a bottle from your local Asian supermarket.  Dark soy sauce is sweeter than regular soy sauce with a completely different taste.
Rice Noodles - Pad See Ew is made with broad rice noodles called kuaitiao sen yai in Thai (abbreviated to just sen yai meaning "big strip"). It is, I admit, incredibly difficult to find fresh rice noodles unless you have access to a well-stocked Asian supermarket. If you do, perfect! Otherwise, dry rice noodles like these sold on Amazon will work just as well (they're just a little less wide).
Chinese Broccoli (Gai Lan or kai lan) - If you can't find Chinese broccoli, substitute with any other fast-cooking leafy vegetable such as bok choy.


Calories: 892kcal | Carbohydrates: 127g | Protein: 41g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 213mg | Sodium: 2816mg | Potassium: 439mg | Fiber: 5g | Sugar: 15g | Vitamin A: 4355IU | Vitamin C: 218mg | Calcium: 230mg | Iron: 5mg
Course Dinner, Main Course
Cuisine Asian, Thai
Keyword Pad See Ew, Pad See Ew Recipe
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