Easy Thai Pad See Ew Recipe

If you’ve ever walked past a Thai street food stall and caught a whiff of those irresistibly savory, slightly sweet, caramelized noodles, you know just how magical Pad See Ew can be. I’m excited to share my Easy Thai Pad See Ew Recipe with you because it perfectly captures that authentic flavor without the fuss or hard-to-find ingredients. This recipe is straightforward, fast, and—trust me—it tastes just like what you’d get from a top-notch Thai street vendor. Stick with me and I’ll walk you through every step so you can whip this up in your very own kitchen and wow your family or friends!

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Ingredients You’ll Need

I love how this mix of ingredients comes together to create that unique balance of sweet, salty, and tangy. Plus, they’re all pantry staples or easy to find at your local Asian market. Using dried wide rice noodles might feel unusual if you’ve never cooked with them, but it’s totally worth it for that authentic texture—and I’ve got tips below to help with that!

• Dried wide rice stick noodles: These give you the best chewy texture; if you can’t find them, look for fresh wide flat rice noodles (Sen Yai) as a great substitute.
• Dark soy sauce: This adds depth and color; if you don’t have dark soy, add a pinch of molasses to regular soy sauce to mimic its richness.
• Oyster sauce: It brings a subtle sweetness and savory umami that really makes the dish pop.
• Light soy sauce: For that salty balance without overpowering.
• White vinegar: I love how a dash brightens the whole dish and balances the sweetness.
• Sugar: Helps caramelize the noodles and rounds out flavors; brown sugar works just as well.
• Peanut or vegetable oil: Neutral oils with a high smoke point are great to get that perfect stir fry sear.
• Garlic cloves: Very finely chopped so they blend well and offer little bursts of flavor.
• Chicken thighs: Boneless and skinless work best for tender, juicy bites; feel free to swap with tofu or shrimp.
• Large egg: Adds richness and protein—helps tie everything together.
• Chinese broccoli (Gai Lan): Offers a slight bitterness and fantastic crunch; if you can’t find it, baby bok choy or regular broccoli work well too.

Variations

I like to play around with this Easy Thai Pad See Ew Recipe depending on what I have on hand or feel like eating. It’s forgiving and super adaptable, so don’t hesitate to swap ingredients or add your twist!

• Vegetarian or Vegan: I swap chicken for firm tofu and skip the oyster sauce or replace it with mushroom soy sauce for that same umami kick.
• Shrimp Lover’s Version: I sometimes toss in peeled shrimp instead of chicken. It cooks quickly and pairs wonderfully with the sweet and savory sauce.
• Extra Veggies: Adding bell peppers, snap peas, or carrots gives the dish a fresh crunch and more color—great for meal prepping.
• Heat It Up: If you like spice, a drizzle of chili oil or some fresh sliced Thai chilies added at the end livens it right up.

How to Make Easy Thai Pad See Ew Recipe

Step 1: Prepare and Soak the Rice Noodles

The first thing I noticed when I started making this at home was how important the noodles are. If you’re using dried wide rice noodles, soak them in warm water for about 30 minutes until they’re pliable but still a bit firm—don’t over-soak or they’ll turn mushy when cooked. If you opt for fresh noodles, just loosen them up by gently separating. Getting this step right sets the stage for that perfect texture.

Step 2: Mix Your Sauce Ingredients

While your noodles are soaking, whisk together the dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar in a small bowl. This sauce blend is your flavor powerhouse, balancing savory, sweet, and tang. I love doing this ahead because once you start stir-frying, it’s all about moving fast!

Step 3: Cook the Chicken and Garlic

Here’s a trick I learned that really takes your Pad See Ew to the next level: cook the chicken separately from the noodles. Heat 1 tablespoon of oil in a large pan or wok over medium-high heat, then add the finely chopped garlic and let it sizzle until fragrant but not burnt (about 30 seconds). Toss in the chicken slices and stir-fry until golden and just cooked through—this caramelization adds loads of flavor. Remove the chicken from the pan and set aside.

Step 4: Stir-Fry the Noodles and Chinese Broccoli

In the same pan, add the remaining oil and the drained noodles. Stir-fry them on high heat so they get a little char and caramelized spots—this is where the magic is! Toss in the Chinese broccoli along with the sauce you mixed earlier and a splash of water if the pan gets dry. Keep the noodles moving to avoid sticking, but let them sit a moment between stirs to get those golden edges.

Step 5: Add Egg and Chicken Back In

Push the noodles to one side of the pan and crack the egg into the empty space. Scramble and cook it until just set, then mix it all together with the noodles and veggies. Finally, toss the chicken back in, give everything a good toss to coat in that flavorful sauce, and your Easy Thai Pad See Ew is ready to serve!

How to Serve Easy Thai Pad See Ew Recipe

Garnishes

I love to top my Pad See Ew with a sprinkle of freshly ground black pepper and some crushed red pepper flakes if I’m feeling spicy. A few lime wedges on the side to brighten up the dish just make it shine—squeeze them over right before eating. Sometimes, I throw on some chopped cilantro or chopped scallions for an herby touch that’s totally optional but tasty.

Side Dishes

Pad See Ew is a hearty noodle dish on its own, but I often pair it with a light Thai cucumber salad to add some crunch and acidity, balancing the rich noodles perfectly. Steamed jasmine rice or a simple soup like Tom Yum also round out the meal if you’re feeding a crowd or want more variety.

Creative Ways to Present

For special occasions, I’ve served this in little lettuce cups or on banana leaves to bring a vibrant, authentic Thai vibe to the table. You can also scatter crushed peanuts on top or serve it alongside Thai iced tea to impress guests with a full sensory experience!

Make Ahead and Storage

Storing Leftovers

After enjoying your fresh Pad See Ew, pack any leftovers into an airtight container and store in the fridge for up to 2 days. I like to separate any garnishes so they stay fresh when you reheat later. The noodles might absorb a bit of sauce overnight but still taste delicious.

Freezing

I’ve frozen Pad See Ew a couple of times when meal prepping. It freezes fairly well—just cool completely before packing into freezer-safe containers. When ready to eat, thaw overnight in the fridge before reheating for best texture and flavor.

Reheating

Reheat leftovers gently in a skillet with a splash of water or oil over medium heat, stirring frequently until warmed through. Avoid microwaving if possible because it can make the noodles mushy. This method helps bring back the wok-charred flavor and keeps the broccoli crisp.

FAQs

Final Thoughts

This Easy Thai Pad See Ew Recipe has become one of my go-to dishes whenever I crave those rich, savory, sweet noodles from my favorite Thai street stalls. It’s approachable, fast, and bursting with layers of flavor that feel special but won’t stress you out. I hope you enjoy making it as much as I do—don’t hesitate to make it your own and savor every delicious bite. Give it a try and see how easily you can bring that beloved Thai street food experience right into your kitchen!

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