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Pad See Ew


Pad See Ew Recipe

1 lb. wide or thin (vermicelli) rice noodles
1/2 lb. chicken/pork/beef/tofu, sliced into bite size
2-4 tsp. light soy sauce
6 stalks Chinese broccoli, yielding 4-5 cups cut up
3-4 Tbs. vegetable oil
6 cloves chopped garlic
2-3 Tbsp black soy sauce or dark soy sauce or thick soy sauce
2-3 tsp. sugar, to taste
3 large eggs, warmed to room temperature
1/4 tsp. ground white pepper
Pickled chilies (sliced Serrano or jalapeno peppers pickled in white vinegar)


Soak flat rice noodles for about an hour or vermicelli for about half an hour. Cut Chinese broccoli into two to three inches long. Cut stems by slicing on the bias so that stems will cook evenly. Heat oil in a deep pan or a wok. Sauté the chopped garlic in the oil for a few seconds until fragrant, then add the chicken or pork. Stir until the meat is cooked, toss in the noodles along with black soy sauce and light soy sauce. Stir and spread out over heated surface of the wok. Sautéing and flipping the noodles a few more minutes and then add the vegetables. Stir and spread mixture over the surface and allow pan-frying for a minute, keep folding in vegetables. Sprinkle with some sugar. Stir and mix well. Push the noodles up along the sides of the wok to make an empty space on the side or make a well in the middle. Crack in the egg and scramble lightly until eggs are mostly cooked. When the eggs are cooked through, break into smaller chunks and toss in with noodles. Sprinkle with white pepper and toss. Transfer to a serving dish and serve warm with a pickled chili sauce and dried Thai chilies.

To make pickled chilies, slice jalapenos or serranos into ¼ inch ring, cover with white vinegar and let sit for at least an hour or more. To make dried chilies, toast chilies in a dry pan on the stove or in the oven at 350 F for about 5 minutes. Grind the chilies in food processor and keep in air tight container.

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53 COMMENTS... read them below or add one

  1. Wow!!! This is one of three dishes I normally order when I order Thai. Delicious and easy to cook,what more can we ask for. Thanks for sharing. ;) Great photos by the way.

  2. elizabeth

    Love your blog! Thanks for posting this (thanks Jam!): today is my birthday and noodle dishes & chile peppers are 2 of my faves! ;)

    • please check out other recipes on my blog. There are some really fun ones on there. If you need a recipe and it’s not on there, email me and I will send it your way.

  3. Kate

    I like Pad See Ew but I do notice that Thai food is generally sweet (tastes like everything has sugar)…I thought the general rule of Asian noodles is not to add sugar?

    • Actually, almost all noodles that we make has sugar in it. Some has more and some has less. The one I can think of without sugar (and some cooks will put sugar even in this one) is Pad Kee Mao or Drunken Noodles. You can adjust the amount of sugar to your liking, of course.

  4. Pad see ew is one of my favourite Thai dishes, so thank you very much for the recipe! :) I think it’s great how you manage to provide us with so many great recipes, especially for those of us far away from home (and the food that comes along with home!).

  5. ainee

    Hi Jam,

    Thanks for the recipe. My family simply loves this. At any one time, the family goes out for dinner, one of us will order this dish or its Malaysian version. Will try this at home soon. Thanks once again. Will also have a look at your blog. Im looking for an authetic recipe on Thai Mango Salad.

  6. Mike D

    Just curious…. I did this recipe and used the Chinese Broccoli like you used in here. I didnt blanch it or anything before putting it into the noodles. When I ate them, they were tough as nails, the only part that was somewhat tender was the leafy part.
    Do you blanch these at all before hand or what do you do when using this?

    Thanks for any insight or suggestions on this.

    • or sometimes I bruise the stem (smashing the stems with flat side of the knife) and then slice them on the bias. My mom also likes to add stems first to the wok and then the leafy part later. But as Bee said, if it’s old gailan, the stem might be tough, you might have to peel it.

  7. wagamama

    This is my husband’s favorite dish. I have questions. There are so many types of soy sauce out there, can you give me a list of brands for “light” soy and “dark” soy.

  8. Hi Jam and Bee! Just wanted to share that I made this tonight and absolutely adored it! Pad See Ew is one of my favorite foods, and it was so empowering to be able to successfully make it at home. Many thanks to both of you!

  9. Jenna

    Thanks for sharing Jam & Bee! Pad see ew is a favorite dish of mine.

    I was wondering how do you maintain the texture of the noodles when you cook them? Before I start, I’d soak the flat noodles for 1 hour and then toss them in them after the meat’s cooked. The noodles are so soft that when I stir them, they break apart. Any ideas how to maintain the texture of the noodles like you have in your pictures?

    Thanks again!

    • Hi Jenna, did you soak it in hot water or cold water? I would soak it in cold water. If the noodles are taking too long to cook, I would add some water when you stir fry. Soaking noodles in hot water will cook the noodles and they turn too soft when you cook them. If you want to soak in hot water, 20 minutes is plenty. Take them out after 20 minutes or they will keep cooking.

  10. HV

    I cooked this noodle dish and the noodles were totally disintegrated. So it tasted too starchy. What kind of rice noodles do you use? Thanks.

    • Hi HV, it could be the same issue of soaking the noodles in hot water or precooking the noodles in boiling water? Did you soak them in cold water? I use regular rice stick size large. If you are using fresh rice noodles, you don’t have to do anything to it at all. Separate them up and just cook them. Hope this helps.

  11. Evelyn

    How many people does this serve? 1 lb of dry noodles seems to be a lot… I don’t think my nonstick pan can fit it all in…


    • Hi Evelyn

      this will serve about 5 people. I cook all of this in one batch in a 7 1/4 qt Le Creuset Dutch oven. If cooking in a saute pan, I would split this in half and do two batches. Good luck.

  12. pumpkin

    Hi, maybe that sounds a bit irrational, but what else,instead of chinese broccoli can be used, as I can not get them where I live :(. Love PSE!!:)

  13. Had Pad See Ew for the first time here in Navarre, FL and fell in love with it. This recipe is just as good but was a bit dry. How can I make it a bit more soupy without adding to much soy sauce or water? The broth that I’ve eaten it from is usually a bit thick/starchy.

    Thanks for the recipe and/or any tips. :)

    • CozyPixie

      I agree it was a bit dry. I myself doubled the dark and light soy sauces. To make it soupier, I would suggest adding 1/2 cup chicken broth and a ratio of 1 T tapioca flour (or cornstarch) to 1 T water.

  14. bets

    Is there a difference between dark soy sauce and black soy sauce? Which one should be used for this dish? I made this and it did not taste like the pad see ew i get from restaurants. Also is light soy sauce just low sodium soy sauce? Thanks

  15. Matthew Simmons

    Hi really excited about this recipe and happy I found this blog.

    I know this is an older recipe but I was wondering if you could help me. I have been browsing through some recipes for Pad See Ew – after making Pad Thai for the first time last night – and I notice the soy sauces come up a lot. I am allergic to gluten and soy. Obviously this makes subs necessary.

    I know the local thai place I go uses mushroom sauce but I havent been able to find it anywhere. Heres what I was thinking. I have been using coconut aminos as a sub for light soy sauces – they arent salty but have the same color consistency and a sweeter flavor. I figured I could sub an osyter sauce maybe for the darker soy sauce. Then perhaps add a little fish sauce to give it all a tiny bit of saltiness.

    Any suggestions or advice would be amazing I cannot wait to try your recipe!!

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