Name: Pad See Ew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 12 oz wide rice noodles, fresh or soaked; 8 oz boneless chicken breast, thinly sliced; 2 cups Chinese broccoli, chopped; 2 large eggs; 3 tablespoons dark soy sauce; 2 tablespoons light soy sauce; 1 tablespoon oyster sauce; 2 teaspoons sugar; 2 tablespoons vegetable oil; 1/4 teaspoon white pepper

Let’s Talk About Pad See Ew — Or, That Time I Nearly Set Off the Smoke Alarm

You know those recipes that start out as your friend’s friend’s grandma’s best-kept secret? Well, Pad See Ew is not quite like that for me. The first time I made it, I was trying to copy this late-night Thai spot in my neighborhood (the one where the cook winked if you asked for extra garlic). I probably made nine errors, started to panic when the noodles clumped, then gave up and ate my ‘oops-version’ right from the wok. Spoiler: it still tasted amazing. So now, this noodle dish has become my go-to when I’m craving caramelized noodles, big flavor, and honestly—minimal fuss. If you mess it up a bit? Don’t sweat it. It’s even more comforting in its imperfections!

Why You’ll Love This Messy, Glorious Noodle Dish

I make Pad See Ew whenever I want fast comfort food but can’t bear another night of rice or mystery leftovers. My family goes bonkers for it (well, except for my cousin who claims it’s too “saucy,” but what does she know?). It’s savory, a little sweet, and the noodles get this awesome smokiness if you let them sit just a second too long. When I’m hangry, this is the quickest fix. Plus, if you’ve ever been irked at noodles gluing together (guilty!), I eventually learned some hacks for that, too.

What You’ll Need — Or What I Usually Have Lurking in My Fridge

About 250g (or a big fistful) wide fresh rice noodles (if not, use dried ones — I soak them in hot water until they’re limber. Seriously, any brand will do. My grandma was loyal to one from the Asian market, but as long as it doesn’t taste like cardboard, you’re good)
2 tablespoons soy sauce (light soy, but if all you have is dark, use a bit less — the world will not end)
1 tablespoon dark soy sauce (for color and that malty flavor — or use extra regular soy if you’re out)
1 tablespoon oyster sauce (vegetarian version is fine, or just bump up the other sauces)
2 teaspoons sugar (palm sugar if you have it, but white or brown is fine. Once, I used honey, and it was honestly pretty good)
3 cloves garlic, minced (I’ve accidentally doubled this and no one complained)
150g Chinese broccoli (gai lan) (or sub broccolini, regular broccoli, or even kale, if you’re in a pinch)
200g protein of your choice (thinly sliced beef, chicken, tofu, or whatever’s threatening to expire in your fridge. I used leftover roast turkey once — not bad!)
2 eggs
2 tablespoons oil (something neutral like canola or peanut, but olive oil in a jam is workable)
White pepper, to taste

How I Actually Make Pad See Ew (Don’t Judge My Multi-Tasking!)

If you’re using dried noodles, soak them first — hot water, 30 minutes, until they’re floppy but not mush. Drain. (I always forget to do this early, then end up blowing on them hoping they’ll cool faster. Pro tip: doesn’t work.)
Mix your sauces in a bowl (soy, dark soy, oyster, sugar, splash of water). Nothing fancy. This is where I usually dip a (clean) finger in and check—it’s okay to adjust if you want more sweet or salty.
Heat your largest nonstick pan or wok until it’s, like, menacingly hot. Add oil. Toss in garlic — quick sizzle, just 20 seconds (I’ve burned it a million times; you want it golden, not charcoal).
Add protein. Stir like you mean it until it’s nearly cooked. Chicken will, tofu ought to brown a bit, beef should stay tender.
Shove everything to one side (wok chefs do this with wild flair; I mostly just make a mess) and crack in the eggs. Let them set for a sec, then scramble ’em up right there.
Toss in the greens and noodles. Pour that sauce all over. Now, don’t stir too much. Let it sit, then flip—this is where the noodles get that magic char. It might look weirdly brown at this stage. That’s perfect.
Taste. Whisper to yourself, “Almost there,” then add a dash of white pepper. If it’s sticking, add a splash of water. If the noodles are clumpy, I sometimes splash a bit more oil and pretend I meant to.

Lessons From Many, Many Noodle Nights

Don’t overcrowd the pan. I used to make double batches in my little skillet — always ended up with clumps. Better to do two rounds if needed.
Pre-mixing sauces saves you in the frantic moment when everything’s sizzling. Trust me, the time you save is worth it (except for when I forget and scramble around mid-cook, every single time).
Liberally taste as you go. I think noodles taste better the next day, but they’re chewy magic fresh from the pan. See what you like best!

Things I’ve Tried That (Mostly) Worked, and Things That Didn’t

Sometimes I swap in bok choy or wilting spinach for the Chinese broccoli. Once, I tried zucchini strips—yeah, didn’t love that; too soggy, kind of bland. For protein, shrimp is nice for a treat. The vegetarian version with extra-firm tofu gets a gold star, especially if you fry up the tofu super crispy first. Eggless? Feels a bit lacking but hey, you do you.

The Stuff You Need (But Work With What You’ve Got)

If you have a wok, great. If not, honestly a big nonstick pan works fine. (I used a battered frying pan for years—you just miss out on the smoky wok aroma, but the taste is nearly there.) Tongs help flip the noodles but a spatula is fine if you’re a rebel.

How to Store Leftover Pad See Ew (If You’re Lucky Enough to Have Any!)

It’ll keep in the fridge for a couple days, tucked into a container. I actually think the flavor gets deeper overnight. Reheat in a hot pan with a splash of water. But, in my house, it never lasts more than a day—I’m just being honest.

How I Dish It Up (And What We Like On Top)

I serve Pad See Ew straight from the pan, because why dirty another bowl? I love a little extra white pepper on top. My brother piles on chili flakes. Or, you can try pickled chilies like these if you want true Thai street vendor vibes. Oh, and someone always finds the crispy noodle bits stuck to the pan—they get the chef’s prize in my house.

The “Don’t Rush, Or Else” School of Cooking

I once tried to speed through the noodle tossing stage and, well, ended up with a half-mashed noodle ball. Let the noodles sit undisturbed for a minute to char—you want those dark caramelized patches. Rushing just makes it sad and soggy. And don’t stress if there’s mess; it’s part of the experience.

Pad See Ew FAQ (People Ask, and I Occasionally Have Answers)

Can I use regular pasta instead of rice noodles?: I…mean, technically you can use fettuccine or linguine if you must, but the chew is different. Still probably tasty, just not quite the same nostalgia for me.
What if I can’t find Chinese broccoli?: Go with broccolini, kale, spinach, or even regular broccoli cut thin. Or just skip it if you want—I’ve totally done that by accident (twice).
Do I really need both light and dark soy sauce?: Well, it does taste richer with both, but honestly? If all you’ve got is one, use a splash more and move on!
Any recommended brands?: If you’re in the UK, Amoy’s fresh noodles are worth a try. In the US, Thai Kitchen sauces and Mama noodles work in a pinch. ImportFood ships great Thai staples online—I’ve ordered a few times when local stores have let me down.
How can I make it gluten free?: Swap the soy sauce for tamari or a good gluten free soy (there are loads now). Just watch out for the oyster sauce—it’s not always gluten free so check the label.