A plate of perfectly stir-fried noodles coated in a savory-sweet sauce, tossed with tender vegetables, and finished with scrambled eggs – Pad See Ew is the ultimate Thai comfort food!
This easy homemade version is fresh, flavorful, and healthier than takeout. If you love bold umami flavors and chewy noodles, this recipe is a must-try!
The best part? It is completely customizable and you can recreate this popular Thai dish in your kitchen.
Add your favorite protein, swap in different veggies, or tweak the sauce to match your taste preferences. This Pad See Ew recipe is guaranteed to satisfy your stir-fry cravings.
Let’s dive into how to make this delicious noodle dish at home!
What is Pad See Ew?
Pad See Ew is a classic Thai street food dish that translates to “soy sauce stir-fry.” It consists of wide rice noodles, Chinese broccoli (or broccolini), an egg, and protein (often beef or chicken) tossed in a rich, umami-packed sauce.
The sauce is a flavor bomb, combining garlic, oyster sauce, fish sauce, soy sauce, and a touch of sweetness. It coats the chewy rice noodles beautifully, creating a balance of savory, slightly sweet, and smoky flavors.
The magic happens when the noodles hit the hot wok. They develop lightly caramelized edges that add depth and complexity to every bite.
Traditionally, fresh rice noodles are used because they soak up the sauce beautifully, but dried rice noodles work well and are easier to find.
Why You’ll Love This Pad See Ew Recipe
I’ll be honest – I hesitate to even call this Pad See Ew because I’ve made so many tweaks.
I use coconut aminos instead of soy sauce and pure maple syrup instead of white sugar. I made it with dried rice noodles instead of fresh (which you can typically find at an Asian market easily).
I also loaded up on broccoli, carrots, and zucchini for extra color and nutrients. The result? A slightly unconventional yet deeply satisfying version of Pad See Ew that’s easy to make at home.
Trust me, it’s still incredibly delicious! Here are more reasons why you’ll love this recipe:
- Ready in about 30 minutes
- Easy to customize
- A perfect balance of sticky and savory-sweet
- Made with simple, wholesome ingredients
Ingredients for Pad See Ew
Wide rice noodles: Traditional Pad See Ew noodles are wide, chewy rice noodles. Use fresh rice noodles for the most authentic results, or dried rice noodles, which are more accessible.
Avocado oil: A neutral, high-heat oil perfect for stir-frying. You can also use vegetable oil, coconut oil, or peanut oil.
Garlic: Adds aromatic depth to the dish. Fresh garlic is best, but feel free to use garlic powder.
Broccolini: Traditionally, Chinese broccoli (gai lan) is used, which has thick stems and slightly bitter leaves. If unavailable, broccolini or regular broccoli works well.
Carrots: Adds sweetness and a pop of color. Can be replaced with red bell peppers or snap peas.
Zucchini: Provides a tender texture and mild flavor. Swap for mushrooms, bok choy, or baby corn if preferred.
Pad See Ew Sauce:
Coconut aminos: A soy-free alternative to dark soy sauce that adds deep umami flavor. You can also use liquid aminos, tamari, or traditional dark soy sauce for a more authentic taste.
Fish sauce: Provides rich, savory depth. If avoiding fish, swap it for extra coconut aminos plus a bit of miso paste.
Maple syrup: Adds a touch of sweetness. Traditionally, brown sugar is used, but honey or coconut sugar also work.
Sriracha: Brings mild heat. If you prefer spicier noodles, try chili garlic sauce or red pepper flakes.
Final touches:
Eggs: A classic ingredient in Pad See Ew that adds protein and texture. Can be omitted for a vegan version.
Green onions: Adds a fresh, mild onion flavor.
Sesame seeds: A finishing touch for extra nuttiness and crunch.
How to Make Pad See Ew
Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
Heat avocado oil in a wok or large skillet over medium-high heat. Add the garlic, broccoli, and carrots, and sauté for 3-5 minutes until just tender.
Add zucchini and continue cooking until the vegetables reach desired done-ness. In a separate pan, cook the eggs until just set, then set aside.
Add the cooked noodles to the wok, followed by the sauce ingredients. Stir-fry for 8-10 minutes, tossing frequently to coat the noodles evenly and allow the sauce to caramelize.
Toss in the scrambled eggs and mix well. Taste and adjust seasonings as needed. Garnish with chopped green onions and sesame seeds before serving. Enjoy hot!
Frequently Asked Questions
What’s the best protein for Pad See Ew?
This dish is often made with beef, chicken, shrimp, or tofu. Simply cook the protein first, remove it from the pan, and add it back in at the end.
How do I store and reheat leftovers?
Pad See Ew is best fresh, as rice noodles harden when cold. If needed, store in an airtight container for up to one day and reheat with a splash of water until hot.
How is Pad See Ew different from Pad Thai?
Pad Thai is tangy and nutty, with thinner noodles and tamarind sauce, while Pad See Ew is savory and slightly sweet, made with wide, chewy noodles.
What does Pad See Ew taste like?
Savory, slightly sweet, and smoky, with umami from soy and fish sauce and a hint of bitterness from Chinese broccoli.
Is Pad See Ew fishy?
Not at all! Fish sauce adds umami depth without a strong fishy taste. If you’re sensitive to it, use less or swap it for extra coconut aminos with a touch of miso paste.
Recipe Adaptations
- Swap the coconut aminos – Use tamari or soy sauce for a more traditional flavor.
- Add protein – Try shrimp, chicken, beef, pork, or tofu for extra heartiness. Simply cook the protein first, remove it from the pan, and add it back in at the end.
- Use fresh noodles – For a more authentic texture, visit an Asian market to find fresh rice noodles.
- Make it spicier – Add a pinch of red pepper flakes or a drizzle of chili crisp for extra heat.
- Switch up the veggies – Bok choy, bell peppers, mushrooms, or cauliflower are great additions.
- Infuse with spice – A pinch of chili flakes, ginger, or a sprinkle of white pepper adds extra depth.
What to Serve with Pad See Ew Noodles
Pad See Ew is a satisfying meal on its own, but it pairs well with light and refreshing sides. A simple Thai cucumber salad, fresh spring rolls, or a bowl of hot and sour soup can complement the bold, savory flavors. For extra protein, add crispy tofu or edamame on the side. Here are a few of my favorite pairings:
- Spring Rolls with Peanut Sauce
- Easy Asian Cucumber Salad
- Kimchi Fried Rice
- Thai Coconut Soup with Vegetables
Other Delicious Thai-Inspired Recipes to Try
- Spaghetti Squash Pad Thai
- 30-Minute Thai Green Curry with Avocado
- 15-Minute Thai Curry For One
- Thai Tom Kha Gai
- Beef and Noodles Recipe
Whip up Thai stir fry noodles at a moment’s notice!
Pad See Ew
Ingredients
- 1 pound wide rice noodles *
- 3 Tbsp avocado oil
- 4 cloves garlic
- 1 bunch broccolini or 2 cups Chinese broccoli, chopped
- 2 large carrots peeled and chopped
- 1 medium zucchini chopped
- 1/3 cup coconut aminos **
- 1 Tbsp fish sauce
- 1 Tbsp sriracha optional
- 2 tsp pure maple syrup
- 3 large eggs scrambled
For Serving:
- 1 bunch green onion chopped
- 1 Tbsp sesame seeds
Instructions
- Cook the rice noodles according to package instructions to cook the noodles, strain the water, then set aside until ready to use.
- Heat oil in a wok over medium heat. Add the garlic, broccoli, and carrots and saute, stirring occasionally, until vegetables begin to soften, about 3 to 5 minutes.
- Add the zucchini and continue cooking until vegetables reach desired done-ness.
- While the vegetables are cooking, scramble up the eggs in a separate small skillet.
- Transfer the noodles to the wok, along with the remaining ingredients. Cook until the liquid burns off and noodles begin to caramelize, about 8 to 10 minutes. Taste noodles for flavor and add more fish sauce and/or coconut aminos to taste.
- Stir in the scrambled eggs. Serve stir fry noodles with chopped green onion and sesame seeds.
Notes
Nutrition
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