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Have you ever craved a dish that’s equal parts comfort and excitement, something that takes you straight to the bustling streets of Bangkok without leaving your kitchen? That’s exactly what Pad See Ew Noodles deliver every single time I make them. This Thai stir-fry masterpiece, with its wide rice noodles slicked in a savory-sweet sauce, tender chicken, and crisp broccoli, has become my go-to when I need a quick dinner that feels indulgent. I’ve been hooked since my first trip to Thailand, where the smoky wok flavors left me dreaming of recreating it at home.
Now, after tweaking recipes over the years, I finally nailed the perfect balance for homemade Pad See Ew Noodles that taste just as authentic as the real deal. It’s surprisingly simple to whip up, using pantry staples and fresh veggies you probably have on hand. Whether you’re feeding a family or just treating yourself, these Pad See Ew Noodles won’t disappoint—they’re chewy, flavorful, and downright addictive. I’m thrilled to share this recipe with you so you can experience the magic too!
In the mood for more Asian-inspired chicken dishes? Check out our 15-Minute Oyakodon for another quick hit, or try the High-Protein Creamy Cajun Chicken with Garlic Rice if you want to mix up your weeknight meals.
Key Takeaways:
- Pad See Ew Noodles are a fast Thai stir-fry ready in under 30 minutes, perfect for busy evenings.
- This recipe simplifies authentic flavors with easy-to-find ingredients, saving you time on prep.
- The combination of sweet soy sauce and smoky wok char creates an unbeatable umami taste.
- For the best results, use high heat and wide rice noodles to get that signature chew.
- Store leftovers in the fridge for up to 3 days; reheat gently to keep the noodles from drying out.
Why You’ll Adore This Pad See Ew Noodles
Quick and Effortless Weeknight Win: Let’s be honest, who has time for complicated meals after a long day? This Pad See Ew Noodles recipe comes together in about 25 minutes, making it ideal for when you’re short on time but still want something delicious. I’ve made it on hectic Tuesdays, and it always saves the day.
Authentic Thai Flavors at Home: What I love most is how these Pad See Ew Noodles capture that street-food essence without needing a fancy wok. The sauce clings perfectly to the noodles, and every bite bursts with savory sweetness. It’s like a mini vacation in your bowl!
Customizable for Any Palate: Whether you’re a veggie lover or want to amp up the protein, Pad See Ew Noodles adapt easily. Add extra broccoli for crunch or swap chicken for tofu—it’s forgiving and fun. In my experience, it always impresses even picky eaters.
Healthier Twist on Takeout: Craving Thai but ditching the delivery guilt? This homemade version of Pad See Ew Noodles lets you control the oil and sodium, keeping it lighter while packing in nutrients from fresh greens. You’ll feel good about serving it, and it tastes even better the next day.
Essential Ingredients for Pad See Ew Noodles
Wide Rice Noodles: These are the star of Pad See Ew Noodles, providing that chewy, slippery texture that’s impossible to resist. I always soak them first to soften without overcooking, which prevents mushiness in the final dish. They’re gluten-free too, making this a great option for various diets, and they absorb the sauce beautifully for maximum flavor.
Chicken Breast or Thigh: Tender slices of chicken add protein and heartiness to your Pad See Ew Noodles. I prefer thighs for their juiciness, but breasts work if you’re watching fat. Marinating briefly in soy enhances the savory notes, ensuring every piece is flavorful and not dry.
Broccoli Florets: Crisp broccoli brings a pop of green and subtle bitterness that balances the richness in Pad See Ew Noodles. It’s loaded with vitamins, so you’re sneaking in veggies without anyone noticing. I blanch them lightly beforehand to keep that perfect crunch amid the saucy noodles.
Seasoning Soy Sauce (or Thick Soy): This dark, sweet soy is key to the glossy, caramelized sauce coating your Pad See Ew Noodles. It adds depth and that signature color without overpowering. If you can’t find it, a mix of regular soy and molasses does the trick in a pinch.
How to Make Pad See Ew Noodles
Prep Your Ingredients
Start by slicing your chicken thinly against the grain for quick cooking in your Pad See Ew Noodles—this ensures it stays tender and absorbs the sauce well. Soak the wide rice noodles in warm water for about 10 minutes until pliable but not soft; drain and set aside. Chop the broccoli into bite-sized florets and mince garlic finely—these steps take just 5 minutes but make everything go smoothly. In a small bowl, whisk together the soy sauces, oyster sauce, sugar, and a splash of water for your sauce base; this prep keeps you from scrambling later. I’ve found that having everything ready prevents the stir-fry from overcooking.
Stir-Fry the Chicken and Aromatics
Heat a wok or large skillet over high heat with a tablespoon of oil until it shimmers, then add the chicken slices in a single layer. Let them sear for 2-3 minutes without stirring to get that golden edge, stirring occasionally until cooked through—this builds the smoky flavor essential to great Pad See Ew Noodles. Toss in the minced garlic and stir for 30 seconds until fragrant; the aroma will fill your kitchen and have everyone excited. If the pan gets too dry, add a tiny bit more oil, but don’t overdo it to keep things light. Now, you might be thinking it’s too hot, but trust me, high heat is what creates the wok hei magic.
Combine and Finish the Pad See Ew Noodles
Push the chicken to one side, add a bit more oil, and crack in the egg; scramble it quickly for 1 minute before mixing with the chicken. Add the soaked noodles and pour in your prepared sauce, tossing everything vigorously for 2-3 minutes until the noodles are coated and slightly caramelized—this is where your Pad See Ew Noodles come alive with sticky, savory goodness. Finally, throw in the broccoli and stir-fry for another 1-2 minutes until crisp-tender; the veggies add freshness without wilting. Taste and adjust seasoning if needed, perhaps a pinch of white pepper for heat. Serve immediately for the best texture—it’s ready to devour!
For more stir-fry inspiration, try our Creamy Cajun Chicken Pasta to see how we handle bold flavors.
Ingredients
- 8 oz wide rice noodles
- 1 lb chicken breast or thigh, thinly sliced
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 2 eggs
- 3 tbsp seasoning soy sauce (or thick soy)
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
- White pepper, to taste
- Lime wedges, for serving
Pad See Ew Noodles Instructions
- Soak rice noodles in warm water for 10 minutes; drain.
- Slice chicken thinly; prep broccoli and garlic.
- Mix sauces, oyster sauce, sugar, and water in a bowl.
- Heat wok over high heat with oil; sear chicken 2-3 minutes.
- Add garlic; stir 30 seconds.
- Scramble eggs on side; mix with chicken.
- Add noodles and sauce; toss 2-3 minutes.
- Stir in broccoli 1-2 minutes; serve hot.
Pro Tips for the Best Pad See Ew Noodles
Don’t Skip the High Heat: Crank up that wok to get the char—it’s what makes Pad See Ew Noodles taste authentic.
Soak Noodles Just Right: Over-soaked noodles turn gummy; aim for al dente to keep your Pad See Ew Noodles perfect.
Add Acid at the End: A squeeze of lime brightens the dish and cuts through the richness beautifully.
You Must Know
- Pad See Ew Noodles traditionally use Thai sweet soy, but substitutes work well for home cooks.
- The dish gets its name from “stir-fried with soy sauce,” highlighting the key flavor.
- Broccoli is a common add-in outside Thailand, adding nutrition and color.
- White rice noodles are essential for the chewy texture that defines Pad See Ew Noodles.
How to Store Pad See Ew Noodles
To keep your Pad See Ew Noodles fresh, let them cool completely before transferring to an airtight container and refrigerating for up to 3 days—the sauce might thicken, but that’s normal. For longer storage, freeze portions for up to a month, though the texture of the noodles may soften slightly upon thawing. Reheat in a skillet with a splash of water over medium heat to revive the moisture and crispness, stirring until hot throughout. Avoid microwaving if possible, as it can make the noodles rubbery.
Customizing Your Pad See Ew Noodles
Feel free to swap chicken for beef, shrimp, or tofu in your Pad See Ew Noodles for a vegetarian twist— just adjust cooking times accordingly. If broccoli isn’t your fave, try Chinese broccoli or snap peas for similar crunch. Amp up the heat with fresh chilies or keep it mild for kids; the base sauce is versatile. For a low-carb version, use zucchini noodles, though it changes the classic feel. Explore more chicken variations in our Spinach Stuffed Chicken Breasts recipe.
What to Serve with Pad See Ew Noodles
Pad See Ew Noodles pair wonderfully with a simple cucumber salad dressed in rice vinegar for a refreshing contrast to the rich sauce. Add steamed jasmine rice on the side if you want to stretch the meal, or fresh spring rolls for extra crunch. For drinks, iced Thai tea or a crisp lager cuts through the savory notes perfectly. Don’t forget lime wedges and chili flakes at the table for personalizing each plate—it’s all about balance.
15-Minute Pad See Ew Noodles
This easy pad see ew recipe features thick rice noodles, chicken, and crisp vegetables coated in a rich, savory sauce to give you a burst of flavor in every bite. These stir-fried noodles are so quick to make yet irresistibly delicious, they will soon become your weeknight go-to!
Timing
Recipe Details
Ingredients
- 01 8 oz wide rice noodles ((1/2 lb) (fresh or dried))
- 02 2 tbsp vegetable oil
- 03 3 cloves garlic ((minced))
- 04 6 oz boneless skinless chicken thighs ((2-3 pieces) (trimmed of excess fat and sliced, can be substituted with your choice of protein))
- 05 6 oz Chinese broccoli (Gai Lan) ((5-6 stalks) (rinsed and cut into small pieces))
- 06 2 large eggs
- 07 2 tbsp light soy sauce
- 08 1 tbsp dark soy sauce
- 09 1 tsp fish sauce
- 10 2 tbsp oyster sauce
- 11 1 tbsp white vinegar
- 12 1 tbsp brown sugar
- 13 2 tbsp water ((add more if needed))
Instructions
Combine all sauce ingredients in a bowl. Prepare rice noodles according to package instructions (cook about 1-2 minutes less than the suggested time). Rinse with cold water, drain, and set aside.
Heat oil in a wok over medium heat. Add garlic and saute until fragrant. Add chicken and cook until nearly cooked through, for, about 2-3 minutes.
Push everything to one side, crack in the eggs, and scramble. Add Chinese broccoli, rice noodles, and sauce.
Toss everything together (adding more water if needed) and cook for about 1-2 minutes until the noodles are evenly coated and caramelized. Serve immediately and enjoy!
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Pad See Ew Noodles
Can I make Pad See Ew Noodles ahead of time?
Yes, you can prep the ingredients and sauce up to a day in advance, but cook the noodles fresh right before serving to avoid sogginess. Assembling ahead works for busy hosts, though the full dish is best enjoyed immediately for optimal texture.
How long does Pad See Ew Noodles last in the fridge?
Stored properly in an airtight container, Pad See Ew Noodles will keep for 2-3 days in the fridge. Beyond that, the veggies might lose crispness, so aim to eat soon after making.
Is Pad See Ew Noodles gluten-free?
Absolutely, as long as you use tamari or gluten-free soy sauce instead of traditional versions—rice noodles are naturally gluten-free too. This makes Pad See Ew Noodles a safe choice for many dietary needs.
What’s the difference between Pad See Ew and Pad Thai?
Pad See Ew Noodles focus on soy-based sauce and wider noodles for a thicker, sweeter profile, while Pad Thai is tangier with peanuts and narrower noodles. Both are Thai favorites, but Pad See Ew Noodles are simpler and faster to make at home.
Can I use regular soy sauce for Pad See Ew Noodles?
Regular soy works in a pinch, but for authentic Pad See Ew Noodles, seek out Thai seasoning soy—it’s thicker and sweeter. Mix with a bit of molasses if needed to mimic it.
How spicy is Pad See Ew Noodles?
Traditional Pad See Ew Noodles aren’t very spicy, relying on white pepper for mild heat, but you can add chilies to your liking. It’s family-friendly as is, with optional spice on the side.
Are Pad See Ew Noodles healthy?
Yes, Pad See Ew Noodles can be nutritious with lean protein, veggies, and whole-food ingredients—opt for less oil to keep calories in check. It’s a balanced meal when portioned right.
Can I make Pad See Ew Noodles vegan?
Easily—swap chicken for tofu or mushrooms and skip the egg; the sauce keeps the flavor intact. For vegan Pad See Ew Noodles tips, see our Greek Chicken Bowls for adaptable ideas, even without the chicken.
Final Thoughts
There’s something truly special about Pad See Ew Noodles that turns a simple stir-fry into a memorable meal— the glossy noodles, tender bites, and that irresistible sauce have won me over time and again. I hope this recipe brings a taste of Thailand to your table and becomes a staple in your rotation. Give it a try tonight, and let me know how your Pad See Ew Noodles turn out—you won’t regret it!