Where did Pad See Ew originate?

Pad See Ew has Chinese origins, brought to Thailand by Teochew immigrants from Southern China. Their stir-frying technique influenced many Thai noodle dishes and stir-fries. Similar to Cantonese Chow Fun, Pad See Ew’s name means “stir-fried with soy sauce."

Can I make Pad See Ew spicy?

Pad See Ew is not typically spicy, but you can add Thai chili flakes or drizzle on some Thai Sriracha like Thai Hubby and I like to to add some heat.

Is Chicken Pad See Ew healthy?

Yes, especially when made with less oil, lean chicken breast, and plenty of veggies! Pad See Ew has Chinese broccoli, which is rich in vitamins, minerals, antioxidants, and fiber. It’s great for digestion, bone health, heart health, immunity, and weight management.

What is the difference between Pad See Ew and Pad Kee Mao?

Great question! Check out my Pad See Ew vs Pad Kee Mao post to learn what's the difference and which one is best for you!

What is the difference between Pad See Ew and Pad Thai?

Another great question! Check out my Pad See Ew vs Pad Thai post to learn what's the difference and which one is best for you!

Chicken Pad See Ew Recipe

Name: Chicken Pad See Ew Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tbsp Thai sweet dark soy sauce; 2 tbsp Thai mushroom soy sauce; 1 tbsp oyster sauce; 3 tsp sugar; 4 servings of flat, wide rice noodles (fresh or dry, we prefer fresh!); 2 cups or so Chinese broccoli (or substitute with broccoli florets or kale); 3 garlic cloves, minced; 2 eggs; 2 tbsp cooking oil; 1 lb chicken breast, or thigh, thinly sliced; 1 tsp white pepper; Thai Sriracha; Thai chili flakes; Prik Nam Som (Thai Chili Vinegar)

Description

Make authentic Chicken Pad See Ew at home that’s savory, smoky, and packed with flavor with this easy Thai stir-fried noodle recipe!

Ingredients

Units Scale

Chicken PAD SEE EW SAUCE

STIR-FRY INGREDIENTS

4 servings of flat, wide rice noodles (fresh or dry, we prefer fresh!)
2 cups or so Chinese broccoli (or substitute with broccoli florets or kale)
3 garlic cloves, minced
2 eggs
2 tbsp cooking oil
1 lb chicken breast, or thigh, thinly sliced
1 tsp white pepper

OPTIONAL TOPPINGS

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Instructions

Make the Chicken Pad See Ew sauce:

Mix 2 tablespoons dark soy sauce, 2 tablespoons of mushroom soy sauce, 1 tablespoon oyster sau ce, and 3 tsp sugar in a small bowl or glass measuring cup. You might not use all of it, or you might need to make more depending on how many noodles you end up using.

Prep the Noodles:

If using dry rice noodles, soak the 4 servings for an hour in room-temperature water, or until you can wrap the noodle easily around your finger.
If using fresh noodles, microwave the 4 servings in the bag for a few minutes to loosen them. Gently separate the noodles.

Prepare the Chinese Broccoli:

Peel the stalk and slice into 2-inch pieces. Keep stalk pieces separate from the leaves.

Stir-Fry the Aromatics & Veggies:

Heat 2 tbsp of cooking oil in a wok over medium-high heat.
Add the 3 minced garlic cloves and stir-fry until it smells amazing.
Push the garlic aside, crack in the 2 eggs, and scramble until just set.

Cook the Chicken:

In the same wok over medium-high heat, add more oil if necessary. Add the 1 lb of thinly sliced chicken and cook until lightly browned.

Add the Veggies:

Toss in the Chinese broccoli stalks and stir-fry for 1-2 minutes until slightly softened and the chicken is fully cooked.
Take out the Chinese broccoli stalks, and chicken, and put it on a plate or bowl while you stir-fry the noodles in the same wok you were just using.

Stir-Fry the Noodles:

Add a few more tablespoons of oil to the wok if needed, and put in the noodles and Pad See Ew sauce.
Stir gently to coat the noodles without breaking them. Stir-fry until everything is evenly coated and caramelized.

Final Touch:

Add back in the chicken, Chinese broccoli stalks, and now also add in the Chinese broccoli leaves and stir-fry until just wilted.
Don’t touch the noodles for about 30 seconds to let them get a smokiness to them.
Sprinkle with 1 teaspoon or so of white pepper, mix it up, and turn off the heat.

Serve & Enjoy!

Plate the noodles, sprinkle with chili flakes, Thai Sriracha sauce or Prik Nam Som (Thai chili vinegar) to taste if you want, and enjoy!

Notes

ADDITIONS & SUBSTITUTIONS

Chicken Substitute: Try my Beef Pad See Ew Recipe, Pad See Ew Recipe Vegan with Tofu, or use pork, or mushrooms.
Chinese Broccoli Substitute: Turnip greens (Thai Hubby’s favorite), regular broccoli, kale, or bok choy.
Thai Sweet Dark Soy Sauce Substitute: Mix equal parts regular soy sauce and molasses.
Mushroom Soy Sauce Substitute: Thai light soy sauce or Kikoman soy sauce.
Oyster Sauce Substitute: ½ tbsp hoisin sauce, ½ tbsp soy sauce mixed together.
White Pepper Substitute: Black pepper.
Gluten-Free Pad See Ew: Check out my Is Pad See Ew Gluten-Free? and Recipe post!

Recipe Tips and Tricks for the Best Chicken Pad See Ew

Use high heat and let it sit a bit at the end to get that signature smoky wok flavor.

Don’t overcrowd the wok—cook each part separately as shared in the recipe, and don’t make more than 2 servings at a time in the wok to reduce moisture, which helps the noodles not turn mushy.

Thinly slice the chicken and marinate it so it cooks quickly and absorbs the sauce. It’s optional, but I like to marinate the chicken in a few tablespoons of oyster sauce for around 30 minutes to however long you have to help tenderize it.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Thai
Method: Stir-Fry
Cuisine: Thai