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    Authentic Thai Pad See Ew

    If you love Pad Thai, you’re going to enjoy Pad See Ew. Think of it as Pad Thai’s less known but equally delicious cousin.

    This Thai noodle dish brings together wide rice noodles, the freshness of Chinese broccoli, and your choice of protein, all stir-fried in a savory sauce that’s a little sweet, a little salty, and full of umami.

    Pad See Ew is right at the heart of Thailand. It is a beloved street food classic that has captured the hearts of food lovers all over the world.

    Our easy Pad See Ew recipe features tender noodles, Chinese broccoli, beef, and a tasty sauce stir fried to recreate a classic Thai street food.

    I love Asian stir fries and food so much, and tend to make them so often, that Jason sometimes teases me that I should start a new site named “A Dash of Soy” or something. (We’ve since found out that that website already exists.)

    From our regular Asian stir frys like Kung Pao Chicken, Beijing Beef, and Hunan Shrimp to Asian classics like Pork Adobo, Bulgogi and Bun Cha, I simply can’t get enough of these umami flavors.

    Today’s popular Thai stir fry is one of the simplest thing you will ever wok, but its loaded with tons of good old flavors that can rival any of your local restaurants.

    Very close up overhead shot of stir fried noodles and Chinese broccoli with beef.

    What is Pad See Ew?

    Pad See Ew is a popular Thai stir-fried noodle dish known for its distinct flavors and textures. The name literally means “stir-fried (Pad) soy sauce (See) noodles (Ew)” in Thai. Wide rice noodles are stir-fried with a protein, commonly chicken, pork, beef, or shrimp, along with Chinese broccoli (or a similar green vegetable) in a mix of soy sauce, dark soy sauce, oyster sauce, and sometimes a hint of sugar. Eggs are often scrambled into the noodles, making it more delicious.

    It’s cooked on high heat in a wok, giving it distinctive, charred smoky taste. Unlike Pad Thai, which is tangy and has nuts, Pad See Ew is sweeter and more umami in flavor. It usually comes with chili vinegar on the side, so you can make it as spicy and tangy as you like.

    Pad See Ew’s roots goes back to the influence of Chinese immigrants in Thailand. These immigrants brought with them their cooking traditions of stir-frying and the use of soy sauce, which got blended with local Thai ingredients and cooking methods. This led to dishes like Pad See Ew and Drunken Noodles (Pad Kee Mao), which combine the techniques and flavors of both Chinese and Thai cuisines.

    As Pad See Ew became more popular, it became a big part of Thailand’s street food scene. People love it because it’s filling, made fast, and tastes great. Street vendors and local eateries mastered the art of quickly stir-frying the noodles with smoky charred perfection, serving them up as a filling, affordable meal.

    Pad see ew served on a platter along with chili vinegar.

    Ingredients Needed

    • Flank Steak: Thinly sliced against the grain for tenderness. You can also use chicken, pork, or shrimp instead, adjusting cooking times as needed.
    • Soy Sauce: For marinating the steak. It also goes in the stir fry sauce.
    • Oil: Used for stir-frying. High smoke point oils like vegetable or canola are best.
    • Garlic: Finely chopped.
    • Eggs: Scrambled into the dish.
    • Chinese Broccoli (Gai Lan): Its stems and leaves add crunch and veggie boost.
    • Fresh Rice Noodles: The key component for texture. Fresh noodles are soft and chewy. If using dried rice noodles, soak them in hot water first to soften or follow package instructions.
    • Pad See Ew Sauce: A mix of oyster sauce, soy sauce, dark soy sauce, fish sauce, and sugar.
    • Pepper: Black or white pepper can be used to season the dish to taste.
    • Prik Nam Som (Chili Vinegar): An optional condiment for adding spice and acidity. It’s simply a mix of chili peppers and vinegar.

    Important Notes

    1. Substitutes for Chinese Broccoli: In case you can’t find Chinese broccoli, alternatives like bok choy or broccolini work well.
    2. Making Prik Nam Som: For a bit of heat, making chili vinegar with spicy red chilies like Thai bird’s eye or Fresno chilies soaked in white vinegar adds a kick to the dish.
    3. Using Dark Soy Sauce: It’s essential for the dish’s color and depth of flavor. If unavailable, regular soy sauce can be used, but the final dish will have a lighter color and a milder taste.
    4. Preparing Rice Noodles: Fresh rice noodle sheets need to be separated and cut into wide noodles. If they’re stuck together, microwaving them briefly can help separate them without breaking. Dried noodles should be prepared according to package instructions, and a bit of oil can prevent them from sticking after draining.
    Fresh rice noodles separated on a plate.

    Authentic Pad See Ew Recipe

    1. Marinate the Beef: Toss beef strips with 1 tablespoon of soy sauce. Allow to marinate while prepping the other ingredients.

    2. Prepare the Pad See Ew Sauce: Mix the oyster sauce, soy sauce, dark soy sauce, fish sauce, and sugar in a bowl. Set aside.

    Prepared sauce in a small yellow bowl.

    3. Cook the Protein: Heat some oil in a wok or large skillet over high heat. Add the sliced protein (in this case, flank steak) and sear until just cooked. Remove and set aside.

    Seared sliced flank steak on a blue plate.

    4. Add Garlic and Eggs: In the same wok, add a bit more oil if needed and sauté the garlic until fragrant. Add the eggs to the wok, and scramble until just set.

    5. Add the Vegetables: Toss in the Chinese broccoli stems and leaves, stirring briefly to combine with the eggs.

    Scrambled eggs and Chinese broccoli in a wok.

    6. Stir in the Noodles and Sauce: Add the rice noodles and prepared sauce to the wok. Stir-fry, ensuring the noodles are evenly coated with the sauce. Spread the noodles out and let them sit undisturbed for a few moments to get a slight char, then stir and repeat as necessary.

    Rice noodles and Chinese broccoli in a wok tossed with sauce.

    7. Add Protein: Return the cooked protein to the wok, tossing everything together. Season with pepper.

    Beef strips added on top of the other ingredients.

    8. Serve: Remove from heat and serve immediately, with prik nam som or chili vinegar on the side if desired.

    Final product after cooking in a wok.

    Tips for Success

    • Prep Ingredients Before Cooking: Have all your ingredients chopped, measured, and ready to go. Stir-frying is a fast process, and you won’t have time to measure or chop once you start cooking.
    • High Heat is Key: Make sure your pan or wok is hot before adding your ingredients. The high heat gives the noodles that signature char and smoky flavor.
    • Use a Well-Seasoned Wok or Non-Stick Pan: This prevents sticking and helps achieve an even cook on the noodles and ingredients.
    • Don’t Overcook the Noodles: Overcooking can make them mushy. Aim for them to be soft yet chewy.
    • Fresh is Best: If possible, use fresh rice noodles for the best texture. If using dried noodles, make sure they are properly rehydrated and softened before stir-frying.
    • Prevent Sticking: If the noodles start sticking to each other after cutting, toss them lightly with a small amount of oil. This will help keep them separated during the stir-fry process. Add Pad See Ew sauce immediately to the noodles, this also loosens them. Handle them gently to avoid breaking them into smaller pieces.
    A serving of this noodle stir fry on a white plate.

    How to Use Dry Rice Noodles

    Fresh rice noodles have a better texture and flavor compared to dried ones. They’re softer and more pliable. Fresh noodles also absorb sauces and seasonings better. Saying all this you can still use dried rice noodles, if you don’t find fresh ones. Try to get the Pad Thai style noodles, which are wider in size.

    To prepare dried rice noodles, start by soaking them in hot water until they’re soft yet firm, which usually takes between 5 to 30 minutes depending on their thickness. Alternatively, you can briefly boil them, then immediately rinse under cold water to stop the cooking process and prevent sticking. Once drained, toss the noodles with a little oil to keep them separated.

    Pad see ew and chili vinegar on a plate along with chopsticks.

    Pad See Ew, one of the simplest stir fry dishes in the world! All you need is correct techniques and ingredients to make this soy sauce stir fry.

    You will be amazed at the results. You can boast that you can wok like a professional, and your Pad See Ew will taste better than any of your neighborhood Asian restaurants.

    Pad See Ew, in our Gypsy Bowl… enjoy!

    Serving of pad see ew in the Gypsy Bowl.

    More great Thai dishes:
    Thai Green Curry
    Thai Basil Chicken
    Thai Cashew Chicken
    Crying Tiger
    Thai Fried Rice
    Thai Shrimp Curry
    Chicken Larb

    Featured image for pad see ew recipe.

    Authentic Thai Pad See Ew

    Yield: 4 servings
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes

    Our easy Pad See Ew recipe features tender noodles, Chinese broccoli, beef, and a tasty sauce stir fried to recreate a classic Thai street food.


    • 10oz flank steak, thinly sliced against grain (you can also use chicken, pork, shrimp)
    • 1 Tbsp soy sauce
    • 3-4 Tbsp oil, divided
    • 4 garlic cloves, finely chopped
    • 2 eggs
    • 8oz Chinese broccoli, stems sliced thin diagonally and leaves roughly chopped (see note 1)
    • 1lb fresh rice noodle sheets separated and cut into wide noodles (see notes 2 and 3)
    • black or white pepper, to taste
    • Prik nam som or chili vinegar to serve (optional, see note 4)

    Pad See Ew Sauce

    • 1 Tbsp oyster sauce
    • 2 Tbsp soy sauce
    • 1 Tbsp dark soy sauce (see note 5)
    • 1.5 tsp fish sauce
    • ½ tsp sugar


    1. Marinate the beef in 1 tablespoon of soy sauce while you prep the rest of the ingredients.
    2. Combine all ingredients for sauce, set aside.
    3. Heat 1.5 tablespoons of the oil in a wok or a large non-stick skillet over high heat. When hot, add sliced flank steak and sear beef 1 to 2 minute each side, or until the edges starts to brown up. Remove from wok and set aside.
    4. Add remaining oil to the wok and sauté garlic for a few seconds. Add in eggs and scramble into chunks.
    5. Add the Chinese broccoli and toss to coat with eggs for 10–15 seconds.
    6. Add rice noodles and Pad See Ew sauce. Stir until noodles and Chinese broccoli are coated with sauce evenly. Spread and let the mixture sit for 30 to 45 seconds to sear noodles. Toss and do same to the other side. Repeat 2 to 3 more times as needed to get a little char on the noodles.
    7. Add seared beef back to wok, toss everything together and stir fry for 30 seconds to 1 minute. Season it with black or white pepper. Remove from heat. Serve immediately with Thai chili vinegar.


    1. If you can't find Chinese broccoli, substitute with bok choy or broccolini.
    2. Rice Noodles: You can find Rice noodle sheets in the refrigerated section of Asian grocery stores. These sheets are stuck together. Do not try to peel them apart cold. Cut the block of sheets into wide noodles with a knife. Then to loosen them into separate noodles, microwave for 1 minute at a time until they start to separate. Then peel them into single layer noodles. Prepare the noodle right before stir frying, otherwise they will be again stick together again.
    3. You can also use dried rice noodles or sticks like Pad Thai noodles. Use the widest you can find. Simply prepare them according to package instructions just before stir frying. You can also toss the noodle with a dash of oil after draining to prevent them from sticking together.
    4. This stir fry is great with some heat, Thai style. Prik nam som is chili vinegar that can be drizzled over the stir fry in the end. To make this, simply slice any spicy red chilies like Thai bird's eye chilis or Fresno chilis and let them sit in white vinegar for 20-30 minutes before using.
    5. Dark soy sauce has a stronger flavor than ordinary, light soy sauce and gives the noodles a darker color. You can sub dark soy with regular soy sauce, but the noodles won't be as dark or as flavorful.

    Nutrition Information
    Yield 4 Serving Size 1
    Amount Per Serving Calories 611Total Fat 28gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 17gCholesterol 174mgSodium 1773mgCarbohydrates 50gFiber 4gSugar 3gProtein 38g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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