The Pantry
Thai

Pad see ew

Inspired by Thai street-food pad see ew, this version makes 2 generous servings of wide rice noodles with chicken, Chinese broccoli, egg, and a glossy soy-based sauce. The noodles stay chewy, the broccoli stays crisp-tender, and a few charred spots from the wok give the dish its signature savory depth.

Prep 15 minCook 10 minAdjust servings ↓
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Pad see ew
Photo: Ser Amantio di Nicolao · CC0. Resized for display.
~610 calper person · ~1220 total
~$11.25meal total · ~$5.63 per person

Estimated calories and US ingredient costs.

Use a 12-inch wok or skillet for this 2-serving batch. If you scale up, cook in batches instead of crowding the pan, because crowded noodles steam instead of browning. The sauce scales well, but the searing does not, so larger portions need more surface area, not a longer cook in one pan.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

8 left
Step 1

Mix the sauce

~3 min

Mix the sauce.

In a small bowl, stir together 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tsp fish sauce, 1 tbsp granulated sugar, and 1 tbsp water until the sugar dissolves.

If the fresh wide rice noodles are in a compact package, gently loosen them with clean hands so they separate into broad strands without tearing.

Ingredients
  • 12 oz total for recipeFresh wide rice noodles
  • 2 tbspOyster sauce
  • 1 tbspLight soy sauce
  • 1 tbspDark soy sauce
  • 2 tspFish sauce
  • 1 tbspGranulated sugar
  • 1 tbspWater
Step 2

Prep the wok ingredients

~6 min

Prep the wok ingredients.

Trim the Chinese broccoli into stem and leaf pieces if they are not already separated.

Slice any thick stems lengthwise so they cook evenly.

Pat the chicken thigh dry, keep the slices thin, and beat the 2 large eggs in a small bowl.

Set a 12-inch wok or large skillet over medium-high heat until hot.

Ingredients
  • 6 ozBoneless skinless chicken thigh
  • 2Large eggs
Step 3

Brown the chicken

~3 min

Brown the chicken.

Add 1 tbsp neutral oil to the hot wok, then add the chicken in a single layer.

Let it sit for about 1 minute, then stir-fry for 1 to 2 minutes until the outside is lightly browned but the center is not fully cooked.

Ingredients
  • 6 oz total for recipeBoneless skinless chicken thigh
  • 1 tbspNeutral oil
Step 4

Stir-fry the broccoli

~3 min

Stir-fry the broccoli.

Add 1 tbsp neutral oil and the minced garlic to the wok.

Stir for 15 to 20 seconds, just until fragrant, then add the Chinese broccoli stems and toss for 30 seconds.

Add the leaves and the remaining 1 tbsp water, then cover for 45 seconds.

Uncover and stir-fry for another 30 seconds until the stems are bright green and crisp-tender.

Ingredients
  • 8 oz total for recipeChinese broccoli
  • 2 tspGarlic
  • 1 tbspNeutral oil
  • 1 tbspWater
Step 5

Scramble the eggs

~1 min

Scramble the eggs.

Push the broccoli to the sides of the wok and add the remaining 1 tbsp neutral oil to the center.

Pour in the eggs and stir them gently for about 20 seconds, just until softly set into loose curds.

They should stay tender because they will finish cooking with the noodles.

Ingredients
  • 12 oz total for recipeFresh wide rice noodles
  • 8 oz total for recipeChinese broccoli
  • 2 total for recipeLarge eggs
  • 1 tbspNeutral oil
Step 6

Fry the noodles with the sauce

~2 min

Fry the noodles with the sauce.

Add the chicken back to the wok, then add the fresh wide rice noodles.

Pour the sauce around the edges of the pan so it hits the hot metal and starts to caramelize.

Toss and lift constantly for 1 to 2 minutes, pressing a few noodles against the wok so they pick up light browning.

If the noodles seem tight, keep tossing until the sauce turns glossy and coats every strand.

Ingredients
  • 12 oz total for recipeFresh wide rice noodles
  • 6 oz total for recipeBoneless skinless chicken thigh
Step 7

Finish and plate

~6 min

Finish

Cook until the chicken reaches 165 F and the noodles are hot throughout, with no wet puddles left in the pan.

Spoon any browned sauce bits from the wok over the top for extra flavor

Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Pad see ew: Transfer the chicken to a plate so it does not overcook while the vegetables go in.

Pad see ew: plate.

Pad see ew: Transfer the pad see ew to plates right away so the noodles stay springy and do not steam-soften.

Pad see ew: then serve immediately.

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Read the traditional recipe

Ingredients

For 2 people

  • 12 oz fresh wide rice noodles
  • 6 oz boneless skinless chicken thigh, thinly sliced
  • 8 oz Chinese broccoli, trimmed and cut into 2-inch pieces
  • 2 large eggs
  • 2 tsp minced garlic
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tsp fish sauce
  • 1 tbsp granulated sugar
  • 3 tbsp neutral oil
  • 2 tbsp water

Method

  1. Mix the sauceIn a small bowl, stir together 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tsp fish sauce, 1 tbsp granulated sugar, and 1 tbsp water until the sugar dissolves. If the fresh wide rice noodles are in a compact package, gently loosen them with clean hands so they separate into broad strands without tearing.
  2. Prep the wok ingredientsTrim the Chinese broccoli into stem and leaf pieces if they are not already separated. Slice any thick stems lengthwise so they cook evenly. Pat the chicken thigh dry, keep the slices thin, and beat the 2 large eggs in a small bowl. Set a 12-inch wok or large skillet over medium-high heat until hot.
  3. Brown the chickenAdd 1 tbsp neutral oil to the hot wok, then add the chicken in a single layer. Let it sit for about 1 minute, then stir-fry for 1 to 2 minutes until the outside is lightly browned but the center is not fully cooked. Transfer the chicken to a plate so it does not overcook while the vegetables go in.
  4. Stir-fry the broccoliAdd 1 tbsp neutral oil and the minced garlic to the wok. Stir for 15 to 20 seconds, just until fragrant, then add the Chinese broccoli stems and toss for 30 seconds. Add the leaves and the remaining 1 tbsp water, then cover for 45 seconds. Uncover and stir-fry for another 30 seconds until the stems are bright green and crisp-tender.
  5. Scramble the eggsPush the broccoli to the sides of the wok and add the remaining 1 tbsp neutral oil to the center. Pour in the eggs and stir them gently for about 20 seconds, just until softly set into loose curds. They should stay tender because they will finish cooking with the noodles.
  6. Fry the noodles with the sauceAdd the chicken back to the wok, then add the fresh wide rice noodles. Pour the sauce around the edges of the pan so it hits the hot metal and starts to caramelize. Toss and lift constantly for 1 to 2 minutes, pressing a few noodles against the wok so they pick up light browning. If the noodles seem tight, keep tossing until the sauce turns glossy and coats every strand.
  7. Finish and plateCook until the chicken reaches 165 F and the noodles are hot throughout, with no wet puddles left in the pan. Transfer the pad see ew to plates right away so the noodles stay springy and do not steam-soften. Spoon any browned sauce bits from the wok over the top for extra flavor, then serve immediately.

Before you cook

What to get ready

Large skillet or wok, bowl for soaking noodles, tongs and small sauce bowls.

Separate fresh rice noodles gently and slice broccoli stems thinner than the leaves.

If something needs adjusting

Noodles stick into one mass

Use a wide hot pan and work in batches; too much wet food cools the cooking surface.

Doubling the recipe makes it steam

Cook in smaller batches rather than crowding one pan; noodles need space for moisture to evaporate and sauce to coat them.

Store for later

Refrigerate noodles and cooked proteins promptly in shallow portions. Reheat to 165°F with a small splash of water; delicate noodles soften with repeated cooking.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use leftover Chinese broccoli in drunken noodles.

Next use for your ingredients: Shrimp drunken noodles →

Calculate this meal with your own prices →

How to Scale a Recipe →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Mix the sauce before the wok heats up, because this stir-fry moves fast once the garlic hits the oil. High heat and a wide pan are what create the lightly charred noodles, not extra oil. If the noodles clump, keep lifting and tossing rather than stirring in tight circles, which can break the rice noodles.

Make it work for you

For a different protein, swap the chicken for 6 oz extra-firm tofu, pressed dry and seared until golden before the broccoli goes in. Tofu needs more direct browning than chicken to taste savory, so give it a little more time in the pan and add it back at the end to keep the pieces intact.

Use more of your Chinese broccoli and oyster sauce in shrimp drunken noodles.

How do I keep pad see ew glossy instead of wet?

Keep the wok hot, add the sauce around the edges, and toss constantly so it reduces on contact instead of pooling under the noodles. If the pan looks dry before everything is coated, keep tossing a little longer rather than adding more liquid. The noodles should end glossy and lightly browned, not soupy.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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