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Authentic Thai Pad See Ew Recipe

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4.3 from 14 reviews

Authentic Thai Pad See Ew is a beloved stir-fried noodle dish made with wide rice noodles, Chinese broccoli, a flavorful mix of sauces, and your choice of protein. This recipe features marinated meat or tofu, wok-seared noodles with a delightful smoky char, and a savory sauce blend that perfectly balances sweet, salty, and umami flavors. Cooked quickly over high heat for a delicious and satisfying meal that’s a staple in Thai street food.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Ingredients

For the Protein and Marinade

  • 8 oz (225 g) protein of your choice, thinly sliced (chicken, pork, beef, shrimp, or tofu)
  • 2 tsp (10 ml) soy sauce (for marinating meat, omit if using shrimp or tofu)
  • ¼ tsp (1 ml) sugar
  • Optional: 2 tsp (10 ml) water if using lean meats like chicken breast or pork loin

For the Stir-Fry

  • 3-4 Tbsp (45-60 ml) vegetable oil
  • 4 cloves garlic, chopped
  • 2 large eggs
  • 4-6 stalks (150 g) Chinese broccoli (gai lan), stems thinly sliced on a bias, leaves roughly chopped
  • 1 lb (450 g) fresh wide rice noodles (ho fun noodles), store bought or homemade
  • 4 tsp granulated sugar
  • Ground white pepper, to taste
  • Optional condiment: chili vinegar (prik nam som)

For the Sauce

  • 2 Tbsp (30 ml) oyster sauce
  • 1 Tbsp (15 ml) soy sauce
  • 1 ½ tsp (7.5 ml) fish sauce
  • 1 ½ tsp (7.5 ml) Golden Mountain sauce or Maggi Seasoning
  • 2 tsp (10 ml) Thai black soy sauce

Instructions

  1. Marinate the Meat: In a bowl, combine the thinly sliced protein with 2 tsp soy sauce and ¼ tsp sugar. If using lean meats such as chicken breast or pork loin, add 2 tsp water to keep it juicy. Mix well and set aside.
  2. Prepare the Noodles: If the rice noodles are stuck together, gently peel them apart. Divide the noodles into portions of about 8 oz (225 g) each, as you will cook one portion at a time for best results.
  3. Mix the Sauce: In a small bowl, stir together oyster sauce, soy sauce, fish sauce, Golden Mountain or Maggi seasoning, and Thai black soy sauce until combined. Divide this sauce evenly into portions measuring 2 Tbsp + 1 tsp (35 ml) each.
  4. Cook the Protein: Heat 1 Tbsp vegetable oil in a well-seasoned wok or large cast iron skillet over high heat. Once hot, add the marinated protein, spreading it in a single layer. Let it sear undisturbed until browned on one side, then toss until fully cooked. Remove from pan and set aside.
  5. Start the Stir-fry: Turn the heat off temporarily. Add 1½ Tbsp oil and the chopped garlic portion to the same wok. Turn heat back on to medium-high and stir the garlic until small bits start to turn golden.
  6. Cook the Egg: Crack the eggs into the wok, lightly break the yolks, and let them set until halfway cooked. Then scramble briefly to combine.
  7. Add the Chinese Broccoli: Toss in the sliced stems and leaves, coating them in the oil and garlic mixture for about 10–15 seconds.
  8. Add Noodles and Sauce: Add one portion of rice noodles along with one portion of the sauce mixture and 2 tsp granulated sugar. Increase heat to high and gently toss to coat the noodles evenly. Avoid cutting the noodles with your spatula.
  9. Char the Noodles: Spread noodles out to cover the wok’s surface. Let them sit without stirring for 15-30 seconds to allow some noodles to char. Flip or toss and let sit to char the other side. Repeat flipping a couple more times if desired for more toasting.
  10. Combine Protein: Return the cooked protein portion to the wok without any accumulated juices, tossing briefly to mix. Then turn off the heat.
  11. Plate and Repeat: Transfer the finished noodles to serving plates. Quickly clean the wok with a paper towel and repeat the cooking process for remaining portions.
  12. Serve: Sprinkle with ground white pepper to taste and serve with chili vinegar on the side. Enjoy your authentic Thai Pad See Ew!

Notes

  • If using lean meat like chicken breast or pork loin, adding a bit of water to the marinade helps keep it tender and juicy.
  • If noodles are refrigerated and hardened, gently warm or soak briefly in hot water to separate.
  • Thai black soy sauce is thicker, darker, and sweeter than regular soy sauce, contributing to the signature color and flavor.
  • Cooking one portion at a time in a well-seasoned wok ensures even charring and better texture.
  • Ground white pepper and chili vinegar are traditional accompaniments that enhance the flavor.

Find it online: https://cheftinaskitchen.com/authentic-thai-pad-see-ew-recipe/