🇹🇭 Thai recipesDinner

Pad See Ew

Name: Pad See Ew
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 400 g fresh wide rice noodles; 200 g chicken thighs; 200 g Chinese broccoli; 2 eggs; 2 tbsp dark soy sauce; 1 tbsp light soy sauce; 2 tbsp oyster sauce; 1 tsp caster sugar; 3 garlic cloves; 3 tbsp vegetable oil; white pepper; 4 tbsp rice vinegar; 2 bird’s eye chillies

By Groceree

Also known as Pad Si Ew

Wide rice noodles charred in a scorching wok with dark soy, egg and Chinese broccoli. Two portions at a time at most, or the noodles steam instead of catching.

Last updated September 21, 2026

Servings: 2 servings
Prep: 15 min
Cook: 10 min
Total: 25 min

Ingredients

fresh wide rice noodles400 g
chicken thighs200 g
Chinese broccoli200 g
eggs2
dark soy sauce2 tbsp
light soy sauce1 tbsp
oyster sauce2 tbsp
caster sugar1 tsp
garlic cloves3
vegetable oil3 tbsp
white pepper
rice vinegar (optional)4 tbsp
bird’s eye chillies (optional)2

Instructions

01
If using, slice the into the and leave to steep while you cook. If the are fridge-cold, microwave them for 30 seconds first, as cold snap instead of bending. Then separate them gently by hand.
02
Mix the , , and in a small bowl.
03
Finely chop the and slice the thinly. Cut the into 5 cm lengths, keeping the stems and leaves apart, and halve any thick stems lengthways.
04
Get the wok as hot as it will go. Add the , fry the for 10 seconds, then the until it is just cooked.
05
Push everything to one side, crack in the and scramble them roughly before folding them in.
06
Add the stems and stir for 1 minute, then the leaves.
07
Add the and the sauce. Toss, then leave them alone for 30 seconds at a time so the undersides char before you turn them, 2 to 3 minutes in all, until coloured and charred in patches.
08
Finish with and serve with the chilli vinegar, if using.

Notes

The char is the dish. Pad see ew tastes of wok hei — the smoky note you only get from a very hot pan and noodles left still long enough to catch.
Cook one or two portions at a time. Any more and the wok cools, the noodles release water and you get a grey stir-fry.
Dark soy is for colour and depth, light soy for salt. Using only one gives you either a pale bland plate or something bitterly over-coloured.
If you can only find dried wide rice noodles, soak 200 g in warm water for 30 minutes and drain.

Nutrition per serving

Calories: 680 kcal
Protein: 32 g
Carbs: 82 g
Fat: 24 g

Estimated from the ingredients.

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