Pad See Ew is one of the most popular Thai stir-fried rice noodles. It’s savory, full of egg flavor and wide rice noodle aroma. Best of all, it’s a super healthy, balanced meal with vegetables and protein, family-friendly, and gluten-free. It’s so easy and quick to prepare in 15 minutes that anyone can easily recreate it at home.
Pad See Ew recipe
For my Pad See Ew recipe, I use Vietnamese rice paper sheets. This is because I have some rice paper sheets left over after making fresh Vietnamese rice paper rolls. They taste just as good as wide rice noodles. I learned this from Tiktok. This is a popular and interesting recipe that I would like to share with you so that no food is wasted. But you can use any other dry or fresh wide rice noodles.
Pad See Ew sauce
Pad See Ew sauce is a very simple sauce. The spices are common household products, so it is not necessary to buy them specifically for this dish.
Soy sauce
Oyster sauce
Fish sauce
Sugar
Peanut oil or Sesame oil
What do you need:
10 sheets dry rice papers, or 250g / 8.8 oz dried wide rice stick noodles, or 450g / 15 oz fresh wide flat rice noodles
STIR FRY:
- 3 tbsp peanut or vegetable oil
- 2 cloves garlic cloves
- 2 chicken thighs (boneless, skinless)
- 2 large egg
- 4 stems of Chinese broccoli
How to make:
Dry Rice Paper Sheets:
- Prepare a large container larger than the rice papers. Pour some warm water into it.
- Soak five pieces at a time in warm water. When they are soft, squeeze out the air with your hand. Make sure the rice papers do not fall apart.
- Pick them up immediately when they are completely soft, about 3 to 4 seconds.
- Cut them into 1/2″ wide strips to make rice noodles. Set aside.
- Cut five pieces of rice paper at a time.
PREPARATION:
- Rice Noodles – If you are using dry or fresh noodles, follow the directions on the package and drain them.
- Wash and trim the Chinese broccoli, separating the leaves from the stems. Cut the stalk off in a diamond shape. Set aside.
- Sauce – Mix all ingredients well in a bowl.
COOKING:
- Heat pan with oil, add egg to make scrambled eggs. Use a spatula to move the eggs to the other side.
- Add the chicken until it is cooked.
- Add the garlic and broccoli stems and stir for 1 minute.
- Add the leaves and stir for 2 minutes. Transfer to a plate and set aside.
- In the same pan, add the rice noodles and sauce and stir well. Then add all the ingredients again and stir well.
- Ready to serve. Throw in fresh chilies or chili sauce if desired.
pad see ew vs. pad thai
Pad see ew and pad thai are both prepared with gluten-free rice noodles. However, wide rice noodles are used for pad see ew, and thin rice noodles are used for pad thai. Pad see ew is slightly salty, but pad thai is nutty, slightly sweet and sour with tamarind puree sauce. The authentic Pad See Ew is fried with egg and chicken. Pad Thai, on the other hand, is fried with shrimp, egg and chicken.
What goes well with Pad See Ew:
Thai Chicken Satay With Peanut Sauce
Spicy Cucumber Salad
Crispy Garlic Tofu
Mixed Vegetable Pickle
Fresh Rice Paper Rolls
More noodles to try:
Vietnamese Noodles with Lemongrass Chicken
The Best Easy Asian Spicy Garlic Sesame Noodles
Shirataki Noodles – Keto & Whole30
Watch how to make:
Ingredients
- 10 sheets dry rice papers, or 250g / 8.8 oz dried wide rice stick noodles, or 450g / 15 oz fresh wide flat rice noodles
PAD SEE EW SAUCE:
- 1 tsp fish sauce
- 1 tsp dark soy sauce or regular soy sauce, (Note 1)
- 1.5 tbsp oyster sauce
- 2 tsp sugar
- 1 tbsp peanut or sesame oil
- 1/2 bowl water
STIR FRY:
- 2 tbsp peanut or vegetable oil
- 2 cloves garlic, finely chopped
- 2 chicken thighs (boneless, skinless), sliced
- 2 eggs
- 4 stems Chinese broccoli
Instructions
DRY RICE PAPER SHEETS:
- Prepare a large container larger than the rice papers. Pour some warm water into it.
- Soak five pieces at a time in warm water. When they are soft, squeeze out the air with your hand. Make sure the rice papers do not fall apart.
- Pick them up immediately when they are completely soft, about 3 to 4 seconds.
- Cut them into 1/2" wide strips to make rice noodles. Set aside.
- Cut five pieces of rice paper at a time.
PREPARATION:
- Rice Noodles – If you are using dry or fresh noodles, follow the directions on the package and drain them.
- Wash and trim the Chinese broccoli, separating the leaves from the stems. Cut the stalk off in a diamond shape. Set aside. (Note 2)
- Sauce – Mix all ingredients well in a bowl.
COOKING:
- Heat pan with oil, add egg to make scrambled eggs. (Note 3) Use a spatula to move the eggs to the other side.
- Add the chicken until it is cooked. (Note 4)
- Add the garlic and broccoli stems and stir for 1 minute. (Note 5)
- Add the leaves and stir for 2 minutes. Transfer to a plate and set aside.
- In the same pan, add the rice noodles and sauce and stir well. Then add all the ingredients again and stir well.
- Ready to serve. Throw in fresh chilies or chili sauce if desired.
Tips & Notes:
- The purpose of the dark soy sauce is to get a nice brown color for this dish. If you don’t have it, you can use regular soy sauce that you have.
- Cut the stalk off in a diamond shape so it cooks through easily.
- Scramble the eggs in the pan first so that the oil fills with the flavor of the eggs and adds more flavor to the dish.
- When you add the chicken to the pan, don’t stir until the bottom is golden brown so it’s nicely seared and not steamed.
- Always cook the stalk first and add the leaves later. This way the stalk can be soft and the leaves don’t get mushy.
How long typically, does fish sauce and or oyster sauce last? I like to cook with it but don’t use often and am afraid it will expire before it’s hardly u.
Both will keep in the refrigerator for at least 2 years. These spices usually keep for 2 to 3 years, depending on the brand.
I use fish sauce and oyster sauce in the following recipes so you can get an idea. You can look for the recipes on my blog.
Beef stir fry with noodles
Pad Thai (Thai fried thin rice noodles)
Vietnamese rice paper rolls (spring rolls)
Easy Vietnamese caramelized pork bowls
Simple Vietnamese noodles with lemongrass chicken
Mongolian beef or chicken