Pad See Ew Chicken

Name: Pad See Ew Chicken
Prep time: 20 min
Cook time: 5 min
Total time: 25 min

Published October 18, 2025
Updated November 29, 2025
Author Bell V’Kit

Pad See Ew (ผัดซีอิ๊ว) – a popular Thai stir-fried noodle dish made with rice noodles, soy sauce, garlic, Chinese broccoli, egg, and your choice of protein, known for its savory balance and smoky wok flavor.

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Total : 25 min

Spice Level : Mild

Skill Level : Intermediate

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What is Pad See Ew (ผัดซีอิ๊ว)?

In addition to pad kra pao, almost every “made to order” or “tam sung” restaurant in Thailand has this noodle dish on their menu because it’s so simple to make, tastes comforting, and is full of that irresistible smoky, charred aroma produced by a well seasoned wok.

Yes, I’m talking about the Pad See Ew (ผัดซีอิ๊ว)—one of the most beloved Thai street food noodle dishes.

Pad see ew literally means “stir-fried soy sauce,” and that’s exactly what it is: wide, chewy rice noodles (sen yai) are tossed over intense heat with dark soy sauce, egg, Chinese broccoli, and your choice of chicken, beef, or pork.

The noodles are cooked over high heat in a wok until they develop a subtle char we call klin kra-tha (กลิ่นกระทะ), the “smell of the wok,” which is that faint, slightly burnt aroma that makes the dish so satisfying.

Pad see ew has a deep, savory, and slightly caramelized flavor. The noodles soak up the rich soy sauce, turning glossy and golden-brown, while the sugar caramelizes just enough to create that signature smoky edge. Every bite brings together tender meat, chewy noodles, and crisp greens. Again, as with many Thai dishes, you get the perfect contrast in textures.

When I was in kindergarten, just outside my school, there were rows of street-food stalls, each with its own specialty: sweet fried dough balls (kanom kai tao), crispy banana fritters (kluay tod), yen ta fo, the bright pink noodle soup, and my favorite of all, pad see ew. The smell of soy sauce hitting a hot wok was enough to make me run faster after class.

Pad see ew is the kind of Thai street food many of us who live in Thailand grew up eating as it’s quick, comforting, and impossible to resist. Served hot straight from the wok, pad see ew is pure comfort in a bowl that is humble and flavorful.

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
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Why You'll Love This Dish

Family-friendly favorite – Mild, flavorful, and not spicy, pad see ew is perfect for both kids and adults.
Quick and effortless – Once your ingredients are prepped, it comes together in minutes. Ideal for busy weeknights.
Big flavor, simple steps – Caramelized soy sauce gives the noodles that signature smoky sweetness without any fuss.
Perfect texture balance – Chewy noodles, tender slices of meat, and crisp greens with just the right bite.
Comforting and satisfying – A hearty, one-pan noodle dish that feels comforting yet light enough for everyday meals.

Shopping Checklist (Ingredients & Equipment)

Here’s a simplified, but handy shopping checklist of ingredients and equipment for quick planning.

Ingredients for Marinated Chicken (ไก่นุ่ม)

[] 200 g chicken thigh
[] 1/2 tbsp tapioca flour (or cornstarch)
[] 1 tbsp oyster sauce
[] 1 tbsp seasoning soy sauce
[] 1 tbsp vegetable oil
[] 1/2 tbsp sugar
[] 1/4 tbsp white pepper

Ingredients for Pad See Ew (ผัดซีอิ๊ว)

[] 3 tbsp neutral oil
[] |200g chicken | (marinated)
[] |40g garlic | (chopped)
[] 2 eggs
[] 400g fresh wide rice noodles (เส้นใหญ่)
[] 2 tbsp dark soy sauce (ซีอิ๊วดำ)
[] 2 tbsp white sugar
[] 1/2 tbsp soy sauce
[] 1/2 tbsp seasoning sauce
[] 1 tbsp oyster sauce
[] |200 g Chinese broccoli | (slice stems diagonally)
[] 1/2 tsp white pepper

[{

Equipment

[] Cutting board
[] Sharp knife (for slicing chicken, kale, and chopping garlic)
[] Wok (carbon steel preferred for high heat and quick tosses
[] Spatula or wok turner (for flipping noodles and coating evenly)

}]

Ingredient Highlight: Chinese Broccoli (คะน้า – Kana)

Why Chinese Broccoli Matters in Pad See Ew

Chinese broccoli, which is called kana in Thai, is the green heart of pad see ew. Its sturdy stems and leafy tops stand up beautifully to the intense heat of the wok, staying crisp, slightly charred, and full of vibrant color. It has a gentle bitterness and earthy aroma that cut through the richness of the soy sauce and caramelized noodles, creating the perfect contrast of sweet, salty, smoky, and fresh.

Without Chinese broccoli, pad see ew would lose its balance. It's what keeps the dish from feeling heavy and adds that signature wok-fried freshness every Thai loves.

Beyond pad see ew, kana appears in many Thai-Chinese dishes like rad na (ราดหน้า) and garlic stir-fries, prized for its texture and ability to soak up bold, savory sauces.

Nutritional & Health Benefits

Rich in vitamins A, C, and K, supporting skin health and immunity
A natural source of calcium and iron for bone and blood health
High in fiber and antioxidants, which help digestion and reduce inflammation

Tips Before You Start

Use High Heat - Pad See Ew gets its signature smoky aroma from cooking over very high heat. Preheat your wok until it’s almost smoking before adding the oil. This quick sear gives you that authentic klin krata (กลิ่นกระทะ) — the slightly charred, smoky edge that makes Thai street-style noodles so good.
Don’t Overcrowd the Wok - Cook one or two servings at a time. Too many noodles will lower the heat and cause them to steam instead of sear, making them soggy. If you’re cooking for a crowd, stir-fry in batches for the best texture.
Keep the Noodles Bouncy- Use fresh wide rice noodles (se yai, nเส้นใหญ่) if possible. If they’re stuck together, separate them gently before cooking. You can microwave them for a few seconds or toss with a bit of oil to loosen. Avoid over-stirring. Toss gently to keep them chewy, not mushy.
Balance the Sauce - The secret to great flavor is harmony: dark soy for color and depth, oyster sauce for umami, soy sauce for saltiness, and a pinch of sugar for caramelization. If it tastes too salty, add a touch more sugar.
Serve It Hot, Straight from the Wok - Pad see ew is best eaten immediately while the noodles are still glossy and slightly smoky. Once it cools, the sauce thickens and the noodles lose their bounce, so serve it right away for the perfect texture.

Pad See Ew Chicken

Pad See Ew (ผัดซีอิ๊ว) – a popular Thai stir-fried noodle dish made with rice noodles, soy sauce, garlic, Chinese broccoli, egg, and your choice of protein, known for its savory balance and smoky wok flavor.

Servings : 2

Spice Level : Mild

Skill Level : Intermediate

Prep : 20 min

Cook : 5 min

Total : 25 min

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Ingredients

Ingredients for Marinated Chicken (ไก่นุ่ม)

[] 200 g chicken thigh
[] 1/2 tbsp tapioca flour (or cornstarch)
[] 1 tbsp oyster sauce
[] 1 tbsp seasoning soy sauce
[] 1 tbsp vegetable oil
[] 1/2 tbsp sugar
[] 1/4 tbsp white pepper

Ingredients for Pad See Ew (ผัดซีอิ๊ว)

[] 3 tbsp neutral oil
[] |200g chicken | (marinated)
[] |40g garlic | (chopped)
[] 2 eggs
[] 400g fresh wide rice noodles (เส้นใหญ่)
[] 2 tbsp dark soy sauce (ซีอิ๊วดำ)
[] 2 tbsp white sugar
[] 1/2 tbsp soy sauce
[] 1/2 tbsp seasoning sauce
[] 1 tbsp oyster sauce
[] |200 g Chinese broccoli | (slice stems diagonally)
[] 1/2 tsp white pepper

[{

Equipment

[] Cutting board
[] Sharp knife (for slicing chicken, kale, and chopping garlic)
[] Wok (carbon steel preferred for high heat and quick tosses
[] Spatula or wok turner (for flipping noodles and coating evenly)

}]

Cooking Instructions

1. Marinate Chicken

[] Slice 200g chicken into thin bite-sized strips.
[] In a bowl, mix chicken with marinade seasoning and marinate for at least 15–30 minutes.

2. Soak Noodles

[] Separate 400g wide rice noodles (เส้นใหญ่) if stuck together. Tip: Microwave briefly or toss with a little oil to loosen.

3. Cook the Chicken

[] Heat a wok or pan over high heat until very hot. Add 3 tbsp oil.
[] Add marinated chicken and stir-fry until about 50% cooked through.
[] Add garlic and stir until fragrant.

4. Build the Dish

[] Push chicken to one side. Crack in beaten eggs and scramble until nearly set.
[] Fold chicken and eggs together.
[] Add rice noodles to the pan. Toss gently to combine.
[] Add all seasonings: dark soy sauce, sugar, soy sauce, seasoning sauce, and oyster sauce.
[] Stir-fry until noodles are evenly coated, slightly caramelized, and fragrant.

5. Finish

[] Add Chinese broccoli. Stir-fry until cooked but still crisp and bright green.
[] Sprinkle with white pepper and toss one last time.

6. To Serve

[] Plate hot from the wok.

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FAQs

What kind of noodles are used in Pad See Ew?

Authentic pad see ew uses fresh wide rice noodles (sen yai) which is thick, flat, and slightly chewy. If you can’t find them, you can substitute with rice vermicelli, though the texture will be lighter and less chewy than the traditional version.

How is Pad See Ew different from Pad Thai?

Pad Thai is sweet, tangy, and nutty, made with tamarind, fish sauce, and peanuts, while

Pad See Ew is savory and smoky, flavored with dark soy sauce and no tamarind. Pad See Ew leans on its subtle caramelized flavor and distinctive charred aroma.

What protein works best?

Chicken, pork, and beef are the most common choices, but tofu or shrimp also work well. For the best results, marinate your protein with a bit of soy sauce, oyster sauce, sugar, and oil. It keeps the meat juicy and flavorful, even when cooked quickly over high heat.

What gives Pad See Ew its dark color?

The deep, caramelized color and rich flavor come from dark soy sauce. Thicker and sweeter than regular soy sauce, it gives pad see ew noodles their signature glossy brown look and slightly smoky, caramelized taste.

Why marinate the chicken first?

Marinating the chicken with soy sauce, oyster sauce, cornstarch, and oil helps make it tender, juicy, and flavorful, similar to the Chinese “velveting” technique. This step prevents the meat from drying out during the quick, high-heat stir-fry process.