Pad See Ew is a classic Thai stir-fry combining chewy wide rice noodles with tender chicken and Chinese broccoli in a savory soy-oyster glaze. The signature char on the noodles from high-heat cooking delivers authentic depth and texture.
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In a bowl, combine the chicken thighs with 2 tbsp of soy sauce. Marinate for a minimum of 30 minutes.
Heat cooking oil in a large pan or wok over high heat. Sear the chicken until about 80% cooked and browned on one side, then remove from the pan and set aside.
In the same pan, add the minced garlic and sauté until fragrant.
Crack the eggs into the pan. Break the yolks slightly but allow them to set before gently scrambling.
Add the sliced Chinese broccoli stems and the fresh rice noodles to the pan.
Stir-fry, allowing the noodles to char slightly for added texture.
In a small bowl, whisk together the dark soy sauce, remaining 2 tbsp soy sauce, oyster sauce, and sugar to create the sauce. Pour the sauce over the noodles.
Cook on high heat for 2-3 minutes, tossing continuously to coat everything evenly.
Add back the cooked chicken, sliced red chilies, and the Chinese broccoli leaves.
Toss everything together until the leaves are just wilted.
Optionally, mix in some chili vinegar sauce to taste for extra spice and acidity. Serve immediately.
Store leftovers in an airtight container up to 3 days in the fridge. Reheat gently in a skillet over medium-high heat, adding 1 tbsp water to prevent sticking.
wok or large skillet (12-inch minimum) · high heat source
Dried noodles won't achieve the same tender-chewy texture. Fresh wide rice noodles are essential for proper char and mouthfeel in Pad See Ew.
Dark soy sauce is aged longer, thicker, and sweeter, adding color and depth. Regular soy sauce is saltier. Both are used here for balanced flavor.
Use high heat and avoid stirring constantly in the first 1-2 minutes per side to let noodles contact the hot pan directly.
Yes—substitute chicken with extra eggs, tofu, or mushrooms. Keep oyster sauce for umami, or use vegetarian oyster sauce alternative.
A wok is ideal for high-heat stir-frying, but a large skillet or Dutch oven works if you cook in batches to avoid crowding.
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