Ready to bring the vibrant flavors of Thailand to your kitchen? Pad See Ew is the ultimate comfort food—savory, satisfying, and surprisingly simple to make at home. Whether you’re craving a quick weeknight dinner or want to impress guests, we’ve gathered 19 mouthwatering recipes that promise delicious results. Dive in and discover your new favorite dish!
Classic Chicken Pad See Ew
Often, when I crave the ultimate comfort food that’s both hearty and quick, my mind goes straight to the sizzling wok and the smoky, savory aroma of Classic Chicken Pad See Ew. It’s a dish I’ve perfected over countless weeknight dinners, and today, I’m sharing my go-to version that never fails to satisfy. I love how the wide rice noodles soak up all that delicious sauce, making every bite a perfect balance of sweet, salty, and umami.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces wide rice noodles, soaked in warm water for 20 minutes until pliable
– 1 pound boneless, skinless chicken thighs, sliced into ¼-inch strips
– 3 tablespoons vegetable oil, divided
– 4 cloves garlic, minced
– 2 large pasture-raised eggs, lightly beaten
– 2 cups Chinese broccoli (gai lan), stems sliced and leaves separated
– ¼ cup dark soy sauce
– 2 tablespoons oyster sauce
– 1 tablespoon granulated sugar
– 1 teaspoon white vinegar
– ½ teaspoon freshly ground white pepper
Instructions
1. Soak the wide rice noodles in warm water for 20 minutes until they are pliable and can be easily separated, then drain thoroughly and set aside.
2. In a small bowl, whisk together the dark soy sauce, oyster sauce, granulated sugar, white vinegar, and freshly ground white pepper until the sugar dissolves completely.
3. Heat a large wok or skillet over high heat until a drop of water sizzles and evaporates immediately, about 2 minutes.
4. Add 1 tablespoon of vegetable oil to the hot wok and swirl to coat the surface evenly.
5. Add the sliced chicken thighs and stir-fry for 4–5 minutes until they are fully cooked and develop a light golden-brown sear.
6. Push the chicken to one side of the wok and pour the lightly beaten pasture-raised eggs into the empty space, scrambling them for 1–2 minutes until just set but still slightly runny.
7. Incorporate the scrambled eggs with the chicken, then add the minced garlic and stir-fry for 30 seconds until fragrant and lightly golden.
8. Add the Chinese broccoli stems and stir-fry for 2 minutes until they begin to soften, then add the leaves and cook for an additional 1 minute until wilted.
9. Tip: For optimal texture, ensure the wok remains very hot throughout to achieve that characteristic smoky wok hei flavor.
10. Add the drained rice noodles and the prepared sauce mixture to the wok, tossing continuously with tongs for 3–4 minutes until the noodles are evenly coated and heated through.
11. Tip: Avoid overcooking the noodles; they should be tender but still have a slight chew to mimic authentic street-food style.
12. Drizzle the remaining 2 tablespoons of vegetable oil around the edges of the wok and continue tossing for 1 minute to enhance glossiness and prevent sticking.
13. Tip: Serve immediately for the best experience, as the noodles can become soggy if left to sit too long.
14. Plate the Pad See Ew hot, garnishing optionally with extra white pepper or chili flakes if desired.
Perfectly chewy noodles cling to the savory-sweet sauce, while the chicken stays juicy and the Chinese broccoli adds a crisp, fresh contrast. I love serving this straight from the wok with a squeeze of lime for brightness, or topping it with a fried egg for an extra indulgent twist that makes it a complete meal.
Vegan Pad See Ew with Tofu
Vegan Pad See Ew with Tofu has become my go-to comfort food on busy weeknights—there’s something incredibly satisfying about those wide rice noodles coated in a savory-sweet sauce, paired with crispy tofu and fresh vegetables. I first fell in love with this dish during a trip to a local Thai restaurant, and after countless attempts to recreate it at home, I’ve perfected a version that’s both authentic and entirely plant-based. Trust me, once you try this, you’ll be making it on repeat too!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (14-ounce) package extra-firm tofu, pressed and cubed
– 8 ounces wide rice noodles, soaked in warm water for 20 minutes until pliable
– 3 tablespoons refined avocado oil, divided
– 4 cloves garlic, finely minced
– 2 large pasture-raised eggs, lightly beaten (optional for non-vegan variation)
– 2 cups Chinese broccoli (gai lan), stems thinly sliced and leaves roughly chopped
– 1 cup shiitake mushrooms, stems removed and caps thinly sliced
– 3 tablespoons dark soy sauce
– 2 tablespoons light soy sauce
– 1 tablespoon vegetarian oyster sauce
– 1 tablespoon granulated cane sugar
– 1 teaspoon toasted sesame oil
– ½ teaspoon ground white pepper
– 2 tablespoons fresh cilantro leaves, for garnish
– 1 lime, cut into wedges, for serving
Instructions
1. Press the extra-firm tofu between paper towels with a heavy weight for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2. Heat 2 tablespoons of refined avocado oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the tofu cubes in a single layer and cook undisturbed for 4–5 minutes until golden brown and crispy on one side, then flip and cook for another 3–4 minutes until evenly browned. Tip: Avoid overcrowding the pan to ensure proper crisping.
4. Transfer the tofu to a plate lined with paper towels to drain excess oil.
5. In the same wok, add the remaining 1 tablespoon of refined avocado oil and heat over medium heat for 1 minute.
6. Add the finely minced garlic and sauté for 30–45 seconds until fragrant but not browned.
7. If using, pour the lightly beaten pasture-raised eggs into the wok and scramble for 1–2 minutes until just set, then remove and set aside with the tofu.
8. Increase the heat to high and add the thinly sliced Chinese broccoli stems and shiitake mushroom caps, stir-frying for 2–3 minutes until slightly softened.
9. Add the Chinese broccoli leaves and soaked rice noodles, tossing continuously for 1–2 minutes to combine.
10. In a small bowl, whisk together the dark soy sauce, light soy sauce, vegetarian oyster sauce, granulated cane sugar, toasted sesame oil, and ground white pepper until the sugar dissolves.
11. Pour the sauce mixture over the noodles and vegetables, stirring vigorously for 2–3 minutes until the noodles are evenly coated and the sauce thickens slightly. Tip: Use tongs to gently separate the noodles for even sauce distribution.
12. Return the crispy tofu and scrambled eggs (if using) to the wok, tossing everything together for 1 minute to reheat.
13. Remove from heat and garnish with fresh cilantro leaves. Tip: Serve immediately to maintain the noodles’ chewy texture and prevent sogginess.
14. Serve hot with lime wedges on the side for a bright, acidic contrast. Really, the magic of this dish lies in its contrasting textures—the chewy rice noodles, crispy tofu, and tender-crisp vegetables create a delightful mouthfeel. For a creative twist, top it with crushed peanuts or a drizzle of chili oil to add an extra layer of heat and crunch that elevates the whole experience.
Shrimp Pad See Ew with Vegetables
Haven’t we all had those nights when takeout sounds tempting, but a homemade stir-fry feels more satisfying? I’ve been perfecting my Shrimp Pad See Ew for years, tweaking it after a trip to a fantastic Thai spot in Portland—now it’s my go‑to for a quick, flavorful weeknight dinner that always hits the spot.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 12 ounces large wild‑caught shrimp, peeled and deveined
- 8 ounces wide rice noodles, soaked until pliable
- 2 tablespoons avocado oil
- 3 cloves garlic, finely minced
- 1 cup Chinese broccoli (gai lan), stems thinly sliced and leaves roughly chopped
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 3 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 2 pasture‑raised eggs, lightly beaten
- 1 tablespoon toasted sesame oil
- Fresh Thai basil leaves, for garnish
Instructions
- Soak the wide rice noodles in warm water for 15 minutes until pliable but still firm, then drain thoroughly—this prevents them from turning mushy later.
- Pat the wild‑caught shrimp completely dry with paper towels to ensure a good sear.
- Heat 1 tablespoon of avocado oil in a large wok or skillet over high heat until shimmering, about 1 minute.
- Add the shrimp in a single layer and cook for 1–2 minutes per side until opaque and lightly browned, then transfer to a plate.
- Reduce the heat to medium‑high and add the remaining avocado oil to the wok.
- Sauté the finely minced garlic for 30 seconds until fragrant but not browned.
- Add the Chinese broccoli stems, julienned carrot, and thinly sliced red bell pepper, stir‑frying for 3–4 minutes until crisp‑tender.
- Push the vegetables to one side of the wok and pour the lightly beaten pasture‑raised eggs into the empty space.
- Scramble the eggs for 1 minute until just set, then mix them into the vegetables.
- Add the drained rice noodles, dark soy sauce, oyster sauce, and granulated sugar, tossing everything together for 2 minutes until the noodles are evenly coated and heated through.
- Return the shrimp to the wok and drizzle with toasted sesame oil, tossing gently for 1 minute to combine.
- Remove from heat and garnish with fresh Thai basil leaves.
Absolutely savor the tender shrimp and chewy noodles coated in that rich, savory sauce—the crisp vegetables add a refreshing crunch. I love serving this straight from the wok with extra basil and a squeeze of lime for a bright finish.
Beef and Broccoli Pad See Ew
Finally, after years of trying to perfect a takeout favorite at home, I’ve landed on a Beef and Broccoli Pad See Ew that’s become a weekly staple in my kitchen—it’s the savory, satisfying stir-fry I crave on busy weeknights, and I love how the wide rice noodles soak up every bit of that rich, slightly sweet sauce. For me, the key is getting that perfect char on the noodles, which reminds me of the sizzling woks at my favorite Thai spot, and using high-quality beef makes all the difference in turning a simple dish into something special.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces of flank steak, thinly sliced against the grain
– 1 pound of fresh wide rice noodles, separated
– 3 cups of broccoli florets, blanched
– 3 tablespoons of rendered pork fat or neutral oil, divided
– 4 cloves of garlic, minced
– 2 large pasture-raised eggs, lightly beaten
– ¼ cup of dark soy sauce
– 2 tablespoons of oyster sauce
– 1 tablespoon of granulated sugar
– 1 tablespoon of rice vinegar
– ½ teaspoon of white pepper, freshly ground
– 2 tablespoons of toasted sesame oil
– ¼ cup of Chinese broccoli or gai lan, stems thinly sliced (optional)
Instructions
1. In a small bowl, whisk together ¼ cup of dark soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of granulated sugar, 1 tablespoon of rice vinegar, and ½ teaspoon of white pepper until the sugar dissolves completely; set this sauce mixture aside.
2. Heat a large wok or skillet over high heat until smoking, then add 1 tablespoon of rendered pork fat or neutral oil and swirl to coat the surface evenly.
3. Add 12 ounces of thinly sliced flank steak in a single layer and sear without stirring for 1 minute to develop a caramelized crust, then stir-fry for an additional 1–2 minutes until the beef is just cooked through but still tender; transfer the beef to a plate and set aside.
4. In the same wok, add another 1 tablespoon of rendered pork fat or neutral oil and heat until shimmering, then pour in 2 lightly beaten pasture-raised eggs and scramble quickly for about 30 seconds until softly set but still moist; remove the eggs and set aside with the beef.
5. Add the remaining 1 tablespoon of rendered pork fat or neutral oil to the wok, then toss in 4 cloves of minced garlic and stir-fry for 15–20 seconds until fragrant and lightly golden.
6. Add 1 pound of separated fresh wide rice noodles to the wok, spreading them out in an even layer, and allow them to cook undisturbed for 1–2 minutes to develop a slight char on the bottom—this tip ensures that authentic smoky flavor.
7. Pour the reserved sauce mixture over the noodles and toss vigorously to coat every strand evenly, cooking for 1 minute until the sauce thickens slightly and clings to the noodles.
8. Add 3 cups of blanched broccoli florets and ¼ cup of thinly sliced Chinese broccoli stems (if using) to the wok, stirring to combine and heat through for about 1 minute.
9. Return the cooked beef and scrambled eggs to the wok, along with 2 tablespoons of toasted sesame oil, and toss everything together for 30–60 seconds until heated through and well incorporated.
10. Serve immediately while hot, garnished with additional white pepper if desired.
Enjoy the delightful contrast of tender beef and crisp broccoli against the chewy, sauce-coated noodles, which offer a savory-sweet balance with a hint of smokiness from the char. For a creative twist, top it with a fried egg or serve alongside pickled vegetables to cut through the richness, making it a versatile dish that’s as comforting as it is flavorful.
Spicy Pad See Ew with Thai Basil
Haven’t we all had those nights when takeout just doesn’t cut it, but you still crave that bold, comforting stir-fry from your favorite Thai spot? I certainly have, which is why I’ve spent months tweaking this Spicy Pad See Ew recipe to nail that perfect balance of smoky, sweet, and spicy right at home. It’s become my go‑to for a quick yet impressive weeknight dinner that always satisfies those deep‑seated noodle cravings.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces wide rice noodles, soaked until pliable
– 1 pound boneless chicken thighs, thinly sliced against the grain
– 3 tablespoons oyster sauce
– 2 tablespoons light soy sauce
– 1 tablespoon dark soy sauce
– 1 tablespoon granulated sugar
– 2 tablespoons vegetable oil, divided
– 4 cloves garlic, minced
– 2 Thai bird’s eye chilies, thinly sliced
– 2 large pasture‑raised eggs, lightly beaten
– 2 cups Chinese broccoli, stems thinly sliced and leaves roughly chopped
– 1 cup fresh Thai basil leaves
– 1 tablespoon toasted sesame oil
Instructions
1. Soak the wide rice noodles in warm water for 15 minutes until pliable but still firm, then drain thoroughly. Tip: Avoid over‑soaking to prevent mushy noodles later.
2. In a small bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, and granulated sugar until the sugar dissolves completely.
3. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
4. Add the thinly sliced chicken thighs and sear undisturbed for 2 minutes to develop a golden crust, then stir‑fry for 3 more minutes until fully cooked through.
5. Push the chicken to one side of the wok, pour the lightly beaten eggs into the empty space, and let them set for 30 seconds before scrambling into large curds.
6. Add the remaining 1 tablespoon vegetable oil, minced garlic, and sliced Thai bird’s eye chilies, stir‑frying for 45 seconds until fragrant. Tip: Keep the heat high to prevent the garlic from burning.
7. Incorporate the drained rice noodles and sauce mixture, tossing vigorously for 2 minutes to coat evenly and lightly caramelize the sauce.
8. Add the Chinese broccoli stems and stir‑fry for 1 minute, then add the leaves and cook for 1 additional minute until just wilted.
9. Remove from heat and fold in fresh Thai basil leaves and toasted sesame oil until the basil is slightly wilted. Tip: Adding the basil off‑heat preserves its vibrant aroma.
10. Plate immediately while hot. Perfectly chewy noodles cling to the savory‑sweet sauce, punctuated by the heat of chilies and the licorice‑like punch of basil—try serving it with a crisp cucumber salad to cut through the richness.
Pork Pad See Ew Stir-Fry
Mondays often leave me craving something comforting yet quick to make, which is exactly why this Pork Pad See Ew Stir-Fry has become my go-to weeknight dinner. I first tried it at a tiny Thai restaurant during a rainy evening, and I’ve been perfecting my own version ever since—it’s become a family favorite that I love to whip up when I’m short on time but still want a flavorful meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb pork shoulder, thinly sliced against the grain
– 12 oz wide rice noodles, soaked in warm water for 30 minutes until pliable
– 4 tbsp vegetable oil, divided
– 3 cloves garlic, minced
– 2 large pasture-raised eggs, lightly beaten
– 2 cups Chinese broccoli, stems thinly sliced and leaves roughly chopped
– ¼ cup dark soy sauce
– 2 tbsp oyster sauce
– 1 tbsp granulated sugar
– 1 tsp white pepper, freshly ground
– 2 tbsp rice vinegar
Instructions
1. Soak the wide rice noodles in warm water for 30 minutes until they are pliable but not mushy, then drain thoroughly and set aside.
2. In a small bowl, whisk together the dark soy sauce, oyster sauce, granulated sugar, white pepper, and rice vinegar until the sugar dissolves completely.
3. Heat a large wok or skillet over high heat until a drop of water sizzles and evaporates immediately, about 2 minutes.
4. Add 2 tablespoons of vegetable oil to the wok and swirl to coat the surface evenly.
5. Add the thinly sliced pork shoulder and stir-fry for 3–4 minutes until the edges are lightly browned and the meat is no longer pink.
6. Push the pork to one side of the wok and pour the lightly beaten eggs into the empty space, scrambling them for 1–2 minutes until just set but still slightly runny.
7. Incorporate the eggs with the pork, then add the minced garlic and stir-fry for 30 seconds until fragrant but not browned.
8. Add the Chinese broccoli stems and stir-fry for 2 minutes until they begin to soften, then add the leaves and cook for an additional 1 minute until wilted.
9. Tip in the drained rice noodles and pour the sauce mixture over everything, tossing vigorously with tongs to coat evenly and prevent sticking.
10. Continue stir-frying for 3–4 minutes until the noodles absorb the sauce and develop a slight char on the edges, adjusting heat to medium-high if needed to avoid burning.
11. Remove from heat and transfer to a serving platter immediately.
Oozing with savory depth from the dark soy sauce and balanced by the subtle sweetness of oyster sauce, this stir-fry delivers chewy noodles with a satisfying smoky sear. I love how the Chinese broccoli adds a crisp texture that contrasts beautifully with the tender pork—try serving it with a sprinkle of crushed peanuts or a squeeze of lime for an extra burst of freshness.
Gluten-Free Pad See Ew with Rice Noodles
Perfectly chewy rice noodles, savory-sweet sauce, and crisp-tender vegetables—this gluten-free Pad See Ew is my go-to comfort food when I crave takeout flavors without leaving home. I discovered this version after my sister went gluten-free, and now it’s a weekly staple in our house, especially on busy nights when we need something satisfying fast.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 8 ounces dried wide rice noodles
- 3 tablespoons avocado oil, divided
- 2 pasture-raised eggs, lightly beaten
- 3 cloves garlic, minced
- 8 ounces boneless, skinless chicken thighs, thinly sliced
- 2 cups Chinese broccoli, stems thinly sliced and leaves roughly chopped
- 1/4 cup gluten-free soy sauce (or tamari)
- 2 tablespoons oyster sauce (ensure gluten-free certification)
- 1 tablespoon coconut sugar
- 1 teaspoon rice vinegar
- 1/4 teaspoon white pepper
- 1 tablespoon toasted sesame oil
Instructions
- Soak the dried wide rice noodles in warm water (about 110°F) for 20 minutes until pliable but not fully soft, then drain thoroughly. Tip: Avoid hot water to prevent mushiness.
- Heat 1 tablespoon avocado oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
- Pour the lightly beaten pasture-raised eggs into the wok and scramble for 45–60 seconds until just set, then transfer to a plate.
- Add the remaining 2 tablespoons avocado oil to the wok and heat for 30 seconds until hot.
- Sauté the minced garlic for 15–20 seconds until fragrant but not browned.
- Add the thinly sliced boneless, skinless chicken thighs and stir-fry for 4–5 minutes until fully cooked and lightly golden.
- Incorporate the Chinese broccoli stems and stir-fry for 2 minutes, then add the leaves and cook for 1 more minute until crisp-tender.
- Push the chicken and vegetables to one side of the wok, then add the drained rice noodles to the empty space.
- Pour the gluten-free soy sauce, oyster sauce, coconut sugar, rice vinegar, and white pepper directly over the noodles, tossing immediately to coat evenly. Tip: Mix sauces beforehand for seamless integration.
- Stir-fry the entire mixture for 3–4 minutes until the noodles absorb the sauce and become tender.
- Return the scrambled eggs to the wok, drizzle with toasted sesame oil, and toss for 30 seconds to combine. Tip: Add sesame oil last to preserve its aromatic quality.
- Remove from heat and serve immediately.
Each bite delivers a delightful contrast: the rice noodles are satisfyingly chewy, clinging to the rich, umami-laden sauce, while the Chinese broccoli adds a fresh crunch. For a creative twist, top it with a fried egg or serve alongside pickled vegetables to cut through the sweetness.
Mushroom Pad See Ew for Vegetarians
Usually, when I crave the smoky-sweet comfort of Pad See Ew, I find myself missing out as a vegetarian—until I perfected this mushroom-packed version that rivals any takeout. It’s become my go-to for a quick, satisfying weeknight dinner that feels indulgent yet wholesome, and I love how the wide rice noodles soak up every bit of that savory sauce.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 8 ounces dried wide rice noodles
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 8 ounces mixed wild mushrooms (such as shiitake and oyster), sliced
- 2 large pasture-raised eggs, lightly beaten
- 2 cups Chinese broccoli, stems thinly sliced and leaves roughly chopped
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon granulated sugar
- 1 teaspoon rice vinegar
- 1 tablespoon toasted sesame oil
Instructions
- Soak the dried wide rice noodles in hot water (just off the boil) for 8 minutes until pliable but still firm, then drain thoroughly—this prevents them from becoming mushy later.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
- Add the minced garlic and stir-fry for 30 seconds until fragrant but not browned.
- Add the sliced mixed wild mushrooms and stir-fry for 4–5 minutes until they release their moisture and edges begin to crisp.
- Push the mushrooms to one side of the wok and pour the lightly beaten pasture-raised eggs into the empty space.
- Let the eggs set for 20 seconds, then scramble gently until just cooked through, about 1 minute total.
- Combine the eggs with the mushrooms and add the Chinese broccoli, stir-frying for 2 minutes until stems are tender-crisp.
- Add the drained rice noodles to the wok along with the remaining 1 tablespoon of vegetable oil.
- Pour in the soy sauce, dark soy sauce, granulated sugar, and rice vinegar directly over the noodles.
- Using tongs, toss everything vigorously for 3–4 minutes until the noodles are evenly coated and have absorbed most of the sauce.
- Drizzle with the toasted sesame oil and toss once more to combine, about 30 seconds.
- Remove from heat and serve immediately.
Every bite delivers that signature charred, slightly chewy texture from the wide noodles, balanced by the earthy mushrooms and crisp-tender broccoli. For a creative twist, top it with a fried egg or serve alongside a simple cucumber salad to cut through the richness—it’s a dish that never fails to impress, even my meat-loving friends.
Quick and Easy Pad See Ew
Whenever I’m craving something deeply savory and satisfying but short on time, this quick and easy Pad See Ew is my go-to. I first fell in love with the dish during a rainy afternoon in a tiny Thai spot, and I’ve been perfecting my home version ever since—it’s become a weeknight staple that never fails to hit the spot.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 8 ounces wide rice noodles, soaked until pliable
– 8 ounces chicken breast, thinly sliced against the grain
– 2 pasture-raised eggs, lightly beaten
– 2 cups Chinese broccoli, stems thinly sliced and leaves roughly chopped
– 3 tablespoons neutral oil (such as grapeseed)
– 3 cloves garlic, finely minced
– 3 tablespoons oyster sauce
– 1 tablespoon soy sauce
– 1 tablespoon dark sweet soy sauce (kecap manis)
– 1 teaspoon granulated sugar
– ½ teaspoon white pepper, freshly ground
Instructions
1. Soak the wide rice noodles in warm water for 10 minutes until pliable but still firm, then drain thoroughly and set aside.
2. In a small bowl, whisk together the oyster sauce, soy sauce, dark sweet soy sauce, granulated sugar, and white pepper until fully combined.
3. Heat a large wok or skillet over high heat until a drop of water sizzles and evaporates instantly, about 2 minutes.
4. Add 1 tablespoon of neutral oil to the hot wok and swirl to coat the surface evenly.
5. Pour in the lightly beaten pasture-raised eggs and scramble vigorously for 30 seconds until just set but still slightly runny, then transfer to a plate.
6. Add the remaining 2 tablespoons of neutral oil to the wok and heat until shimmering, about 30 seconds.
7. Add the finely minced garlic and stir-fry for 15 seconds until fragrant but not browned.
8. Add the thinly sliced chicken breast and stir-fry for 2 minutes until the exterior turns opaque.
9. Add the Chinese broccoli stems and stir-fry for 1 minute to soften slightly.
10. Add the Chinese broccoli leaves and stir-fry for 30 seconds until just wilted.
11. Add the drained rice noodles and the sauce mixture, then toss continuously for 2 minutes until the noodles are evenly coated and heated through.
12. Return the scrambled eggs to the wok and gently fold everything together for 30 seconds to incorporate.
13. Remove from heat and immediately transfer to serving plates.
Look for that perfect balance of chewy noodles coated in a glossy, caramelized sauce with tender chicken and crisp-tender broccoli. I love serving it with a sprinkle of crushed red pepper for heat or a squeeze of lime to brighten the rich flavors—it’s a dish that feels both comforting and exciting in every bite.
Authentic Street-Style Pad See Ew
A sizzling wok, the smoky aroma of charred noodles, and that irresistible sweet-salty sauce—this is the street food magic I crave, and today I’m sharing my go-to method for authentic pad see ew. I first fell for this dish on a rainy night in Bangkok’s Chinatown, and after countless attempts (and a few burnt batches), I’ve nailed a version that brings those vibrant flavors right to my kitchen. It’s become my ultimate comfort-food project, perfect for a quick weeknight dinner that feels far from ordinary.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz wide rice noodles, soaked until pliable
– 1 lb flank steak, thinly sliced against the grain
– 4 pasture-raised eggs, lightly beaten
– 8 oz Chinese broccoli (gai lan), stems thinly sliced and leaves roughly chopped
– 4 cloves garlic, minced
– 3 tbsp clarified butter (ghee)
– ¼ cup dark sweet soy sauce (kecap manis)
– 2 tbsp oyster sauce
– 1 tbsp light soy sauce
– 1 tsp granulated sugar
– ½ tsp white pepper, freshly ground
Instructions
1. Soak the rice noodles in warm water for 15 minutes until pliable, then drain thoroughly—this prevents them from sticking later.
2. In a small bowl, whisk together dark sweet soy sauce, oyster sauce, light soy sauce, granulated sugar, and white pepper until fully combined.
3. Heat a large wok or skillet over high heat until smoking hot, about 2 minutes, then add 1 tablespoon of clarified butter.
4. Add the flank steak slices in a single layer and sear for 1 minute per side until browned but not fully cooked through; transfer to a plate.
5. Pour the lightly beaten eggs into the wok and scramble for 30 seconds until just set but still soft; remove and set aside with the steak.
6. Add the remaining 2 tablespoons of clarified butter to the wok, then stir-fry the minced garlic for 15 seconds until fragrant.
7. Add the Chinese broccoli stems and stir-fry for 1 minute until slightly tender, then incorporate the leaves for another 30 seconds.
8. Tip in the drained rice noodles and toss vigorously with the vegetables for 2 minutes to coat evenly.
9. Pour the prepared sauce mixture over the noodles and stir-fry for 2 minutes until the noodles absorb the sauce and develop a glossy sheen.
10. Return the steak and scrambled eggs to the wok, tossing everything together for 1 final minute to heat through.
11. Serve immediately directly from the wok. Tip: For authentic char, press the noodles against the hot wok surface briefly in step 8. Tip: Use the highest heat possible to replicate street-food wok hei (breath of the wok). Tip: Do not overcrowd the wok—cook in batches if needed to maintain high temperature.
But what truly makes this dish sing is that perfect balance: chewy, slightly charred noodles clinging to tender beef, with the bitter crunch of gai lan cutting through the rich, caramelized sauce. I love topping it with a fried egg for extra decadence or pairing it with a crisp cucumber salad to brighten each bite—it’s a street-food feast that never fails to satisfy.
Seafood Pad See Ew with Mixed Greens
Venturing into my kitchen on a chilly evening, I craved something that felt both comforting and vibrant—a dish that could bridge my love for Thai street food with the fresh, leafy greens piling up in my fridge. This Seafood Pad See Ew with Mixed Greens was born from that desire, a quick stir-fry that’s become my go-to for busy weeknights when I want a flavorful meal without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 12 ounces wide rice noodles, soaked until pliable
– 1 pound mixed seafood medley (shrimp, scallops, squid), patted dry
– 3 tablespoons grapeseed oil, divided
– 4 cloves garlic, minced
– 2 large pasture-raised eggs, lightly beaten
– 3 tablespoons oyster sauce
– 2 tablespoons soy sauce
– 1 tablespoon fish sauce
– 1 teaspoon granulated sugar
– 4 cups mixed greens (such as kale, spinach, and Swiss chard), stems removed and leaves torn
– 1 tablespoon toasted sesame oil
– Fresh cilantro leaves, for garnish
– Lime wedges, for serving
Instructions
1. Soak the wide rice noodles in warm water for 10 minutes until they are pliable but not fully soft, then drain thoroughly and set aside.
2. Heat 2 tablespoons of grapeseed oil in a large wok or skillet over high heat until it shimmers, about 1 minute.
3. Add the mixed seafood medley and sear for 2–3 minutes, stirring occasionally, until the shrimp turn pink and the scallops are opaque.
4. Transfer the seafood to a plate using a slotted spoon, leaving any juices in the wok.
5. Reduce the heat to medium and add the remaining 1 tablespoon of grapeseed oil to the wok.
6. Sauté the minced garlic for 30 seconds until fragrant but not browned.
7. Pour in the lightly beaten pasture-raised eggs and scramble them for 1 minute until just set.
8. Tip: For fluffier eggs, avoid over-stirring—let them form soft curds before breaking them apart.
9. Increase the heat to high and add the drained rice noodles to the wok.
10. Stir-fry the noodles for 2 minutes, tossing constantly to prevent sticking.
11. Combine the oyster sauce, soy sauce, fish sauce, and granulated sugar in a small bowl, then pour the mixture over the noodles.
12. Toss the noodles vigorously for 1 minute to coat them evenly with the sauce.
13. Tip: Use tongs for easier tossing to ensure every strand is well-coated and glossy.
14. Add the mixed greens to the wok and stir-fry for 1–2 minutes until they are wilted but still vibrant.
15. Return the seared seafood to the wok and drizzle with toasted sesame oil.
16. Toss everything together for 30 seconds to heat through and combine.
17. Tip: For optimal texture, serve immediately to keep the greens crisp and the noodles from becoming gummy.
18. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
Unbelievably satisfying, this dish offers a delightful contrast of chewy rice noodles against the tender seafood and crisp greens, all wrapped in a savory-sweet sauce that clings perfectly. I love how the toasted sesame oil adds a nutty depth, making it a versatile meal—try it with a sprinkle of crushed peanuts for extra crunch or pair it with a light cucumber salad to balance the richness.
Tofu and Spinach Pad See Ew Delight
Often I find myself craving the comforting, savory-sweet flavors of Thai street food, but as a home cook with a busy schedule, I need something that comes together quickly without sacrificing authenticity. This tofu and spinach pad see ew delight is my go-to solution—it’s a vibrant, satisfying stir-fry that’s packed with plant-based protein and fresh greens, perfect for a weeknight dinner that feels special. I love how the wide rice noodles soak up the rich sauce, and adding a handful of spinach at the end keeps it bright and nutritious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces wide rice noodles
– 14 ounces extra-firm tofu, pressed and cubed
– 2 tablespoons avocado oil
– 3 cloves garlic, minced
– 4 cups fresh spinach leaves
– 3 tablespoons soy sauce
– 2 tablespoons oyster sauce (or vegetarian alternative)
– 1 tablespoon dark soy sauce
– 1 tablespoon granulated sugar
– 2 large pasture-raised eggs, lightly beaten
– 1 tablespoon toasted sesame oil
Instructions
1. Soak the wide rice noodles in hot water (about 180°F) for 8–10 minutes until pliable but not fully soft, then drain thoroughly and set aside.
2. Heat 1 tablespoon of avocado oil in a large wok or skillet over medium-high heat (375°F) until shimmering.
3. Add the cubed extra-firm tofu and cook for 5–7 minutes, turning occasionally, until golden brown and crispy on all sides; remove from the wok and set aside.
4. In the same wok, add the remaining 1 tablespoon of avocado oil and sauté the minced garlic for 30–45 seconds until fragrant but not browned.
5. Push the garlic to one side, pour in the lightly beaten pasture-raised eggs, and scramble for 1–2 minutes until just set, then mix with the garlic.
6. Tip: For optimal texture, ensure the wok is hot before adding ingredients to prevent sticking and promote even cooking.
7. Add the drained rice noodles to the wok and stir-fry for 2–3 minutes, tossing constantly to coat with the egg mixture.
8. Combine the soy sauce, oyster sauce, dark soy sauce, and granulated sugar in a small bowl, then pour over the noodles and stir to coat evenly.
9. Return the crispy tofu to the wok along with the fresh spinach leaves, and cook for 1–2 minutes until the spinach is just wilted.
10. Tip: Add the spinach last to retain its vibrant color and nutrients, avoiding overcooking.
11. Drizzle with toasted sesame oil and toss everything together for another 30 seconds to blend flavors.
12. Tip: Taste and adjust seasoning if needed, but avoid over-salting as the sauces provide ample flavor.
13. Remove from heat and serve immediately.
Earthy and satisfying, this dish boasts a perfect balance of chewy noodles, crispy tofu, and tender spinach, all coated in a glossy, umami-rich sauce. I love garnishing it with a squeeze of lime and crushed peanuts for extra crunch, or pairing it with a side of quick-pickled vegetables to cut through the richness—it’s a versatile meal that always hits the spot.
Healthy Kale Pad See Ew
Browsing through my recipe archives this morning, I was reminded of a dish that’s become a weeknight staple in my kitchen—a lighter, veggie-packed twist on a Thai classic. I first fell for pad see ew on a rainy evening in Portland, and this kale version brings back those cozy memories while keeping things nourishing. It’s quick, satisfying, and perfect for when you crave something hearty without the heaviness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 8 ounces wide rice noodles
– 2 tablespoons avocado oil
– 4 cloves garlic, minced
– 1 large pasture-raised egg, lightly beaten
– 8 ounces boneless, skinless chicken thighs, thinly sliced
– 4 cups lacinato kale, stems removed and leaves roughly chopped
– 3 tablespoons tamari
– 1 tablespoon coconut sugar
– 1 tablespoon oyster sauce
– 1 teaspoon toasted sesame oil
– ¼ cup fresh cilantro leaves, for garnish
– 1 lime, cut into wedges, for serving
Instructions
1. Soak the wide rice noodles in hot water (about 180°F) for 8 minutes until pliable but still firm, then drain thoroughly and set aside.
2. Heat a large wok or skillet over high heat until a drop of water sizzles upon contact, about 2 minutes.
3. Add the avocado oil and swirl to coat the surface evenly, then immediately add the minced garlic and stir-fry for 30 seconds until fragrant but not browned.
4. Push the garlic to one side, pour the lightly beaten pasture-raised egg into the center, and scramble for 45 seconds until just set.
5. Add the thinly sliced chicken thighs and stir-fry for 3–4 minutes until opaque and cooked through, ensuring no pink remains.
6. Tip: Keep the heat high to achieve a slight sear on the chicken, which locks in juices and adds depth.
7. Incorporate the roughly chopped lacinato kale and stir-fry for 2 minutes until wilted and vibrant green.
8. Add the drained rice noodles, tamari, coconut sugar, oyster sauce, and toasted sesame oil, tossing continuously for 2–3 minutes until the noodles are tender and coated in a glossy sauce.
9. Tip: Use tongs to gently separate the noodles as they cook, preventing clumps and ensuring even sauce distribution.
10. Remove from heat and let rest for 1 minute to allow the flavors to meld.
11. Tip: For an extra layer of umami, drizzle with an additional teaspoon of toasted sesame oil just before serving.
12. Garnish with fresh cilantro leaves and serve immediately with lime wedges on the side.
What I love most about this dish is the contrast between the chewy, sauce-clinging noodles and the tender kale, with a savory-sweet balance that’s utterly addictive. Try topping it with a sprinkle of crushed peanuts or a dash of chili flakes for a bit of crunch and heat—it’s versatile enough to make your own.
Conclusion
Mastering Pad See Ew is easier than ever with these 19 mouthwatering recipes! Whether you’re craving classic comfort or a creative twist, there’s a dish here to delight your taste buds. We’d love to hear which one becomes your go-to—drop a comment with your favorite, and don’t forget to share this roundup on Pinterest to spread the flavor love. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
