Pad See Ew (Thai Stir-Fried Noodles)

Jump to Recipe

Picture this: You’re in a bustling Bangkok night market, the air thick with the aroma of sizzling garlic and soy sauce. The wok master expertly tosses noodles in a fiery dance, creating a symphony of flavours. Guess what? You can bring that vibrant experience to your kitchen with this recipe for street-style pad see ew. I’ve spent years perfecting it, pulling wisdom from those very street vendors, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just another noodle dish; it’s an experience. My version of street-style pad see ew captures the essence of authentic Thai flavour. Here’s why you’ll be hooked:

Smoky Char: Achieved with a wok (or a very hot skillet) and a touch of culinary magic! It’s the hallmark of authentic street-style pad see ew.
Perfectly Balanced Flavours: Sweet, savoury, and slightly tangy, all in one bite. Get that authentic street-style pad see ew taste right here and now.
Quick & Easy: Ready in under 30 minutes, perfect for a weeknight dinner.
Customizable: Add your favourite proteins and veggies.
Authentic Taste: I’ve meticulously crafted this recipe, drawing inspiration from the best street-style pad see ew vendors in Thailand.

Ingredients Breakdown

Let’s break down what makes this pad see ew so special:

Wide Rice Noodles (450g / 1 lb): Fresh is best! Look for the wide, flat noodles – about 1-inch wide. If using dried, soak according to package instructions until pliable.
Chinese Broccoli (Gai Lan) (225g / 8 oz): This slightly bitter green is a classic in pad see ew. If you can’t find it, regular broccoli or bok choy works in a pinch. Cut into bite-sized pieces.
Eggs (2 large): Scrambled lightly and then incorporated into the noodles for richness.
Protein (225g / 8 oz): Traditionally, pork, chicken, or shrimp are used, but tofu is a great vegetarian option. Cut into bite-sized pieces.
Garlic (4 cloves): Minced for maximum flavour.
Sweet Soy Sauce (80 mL / 1/3 cup): The key to that rich, caramel-like sweetness. Dark soy sauce can be substituted, but use less as it’s much more potent.
Light Soy Sauce (60 mL / 1/4 cup): Adds a salty, savoury depth.
Oyster Sauce (30 mL / 2 tablespoons): (Optional, but highly recommended) For that authentic umami flavour. Vegetarian oyster sauce substitutes are available.
Rice Vinegar (15 mL / 1 tablespoon): Adds a touch of acidity to balance the sweetness.
Sugar (5 mL / 1 teaspoon): Just a pinch to enhance the sweetness.
White Pepper (1/4 teaspoon): Adds a subtle warmth and complexity.
Cooking Oil (Vegetable or Canola): For stir-frying.

💡 Quick Tip: Use our free nutrition calculator to track macros for this recipe.

Kitchen Tools Needed

Wok or Large Skillet: A wok is ideal for that authentic smoky flavour, but a large, heavy-bottomed skillet will do.
Spatula: For tossing and stirring.
Cutting Board & Knife: For prepping ingredients.
Small Bowls: For sauces and prepped ingredients.

Step-by-Step Instructions

Prepare the Noodles: If using fresh noodles, separate them gently. If using dried noodles, cook according to package instructions until al dente. Drain and set aside.
Prepare the Sauce: In a small bowl, whisk together sweet soy sauce, light soy sauce, oyster sauce (if using), rice vinegar, sugar, and white pepper. Set aside.
Prep the Ingredients: Chop the Chinese broccoli into bite-sized pieces. Mince the garlic. Cut your protein of choice into bite-sized pieces.
Scramble the Eggs: Heat a tablespoon of oil in your wok or skillet over medium-high heat. Pour in the eggs and scramble lightly until just cooked through. Remove from the wok and set aside.
Cook the Protein: Add another tablespoon of oil to the wok and heat over high heat. Add the protein and cook until browned and cooked through (internal temperature of 165°F / 74°C for chicken and pork, until pink for shrimp). Remove from the wok and set aside.
Stir-Fry the Garlic and Broccoli: Add another tablespoon of oil to the wok. Add the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it. Add the Chinese broccoli and stir-fry for 2-3 minutes until slightly tender.
Add the Noodles and Sauce: Add the cooked noodles to the wok and pour the sauce over them. Toss everything together quickly and thoroughly to coat the noodles evenly.
Combine All Ingredients: Add the scrambled eggs and cooked protein back to the wok. Toss everything together for another minute or two until heated through and well combined. The edges of the noodles should start to get a nice char. This is where that authentic street-style pad see ew character shines.
Serve Immediately: Serve hot, straight from the wok! Garnish with extra white pepper, if desired. My favourite thing to do is share this incredible street-style pad see ew recipe with friends and family!

Pro Tips for Success

High Heat is Key: Don’t be afraid to crank up the heat! This is crucial for getting that smoky char that defines street-style pad see ew.
Don’t Overcrowd the Wok: Cook in batches if necessary to avoid steaming the noodles.
Prep Everything in Advance: The stir-fry process is quick, so having all your ingredients prepped and ready to go will make things much smoother.
Taste and Adjust: Taste the sauce before adding it to the noodles and adjust the sweetness or saltiness to your liking.
Use Fresh Ingredients: Fresh noodles and vegetables will give you the best flavour and texture.

Variations & Dietary Swaps

Vegetarian: Use tofu as the protein and substitute mushroom sauce for oyster sauce.
Gluten-Free: Use gluten-free soy sauce.
Spicy: Add a pinch of dried chili flakes to the sauce or serve with a side of chili oil.
Different Vegetables: Try adding other vegetables like mushrooms, carrots, or bell peppers.
Add Some Greens: Serve with a generous side of fresh greens.

Serving Suggestions

Street-style pad see ew is a complete meal on its own, but it also pairs well with:

Spring Rolls: Crispy and refreshing.
Thai Iced Tea: Sweet and creamy.
Mango Sticky Rice: For a sweet ending.

Storage & Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a wok or skillet over medium heat, adding a splash of water or broth to prevent sticking. You can also microwave it, but the texture may be slightly softer.

Troubleshooting / FAQ

Why are my noodles sticking together?

Make sure you don’t overcook the noodles and toss them with a little oil after cooking.

why my pad see ew is too dry?

Add a little more sauce or water while stir-frying.

My pad see ew is not smoky enough!

Make sure your wok or skillet is hot enough and don’t overcrowd it.

Can I use dried noodles?

Yes, but fresh noodles are preferred. If using dried noodles, cook them according to package instructions until al dente.

Final Thoughts

This recipe for street-style pad see ew is my love letter to the vibrant flavors of Thailand. I hope you enjoy making it as much as I do. Remember, the key is high heat, fresh ingredients, and a dash of passion inspired whilst traveling through the wonderful street markets of Bangkok. Once you try your hand at cooking something like this authentic pad see ew recipe, you’ll want to try others. Good luck, and happy cooking!

Craving more authentic Thai food? Try these recipes:

Chicken Satay with Peanut Sauce: A classic appetizer that’s always a crowd-pleaser.

If you tried this recipe, don’t forget to tag me! I’d love to see your creations!
Also, tag a friend who would love to cook this delicious recipe.