Name: Quick Thai Pad See Ew Stir Fry Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
Ingredients: 8 oz dried wide rice noodles; 6 oz chicken (or beef, shrimp, tofu, pork); 1 ½ cups Chinese broccoli (gai lan), cut into bite sized pieces; 2 large eggs; 3 tablespoons avocado oil, divided; 2 ½ tablespoons Thai sweet soy sauce; 2 tablespoons fish sauce; 1 tablespoon oyster sauce; 2 teaspoons dark soy sauce; ⅛ teaspoon white pepper powder; 3 cloves garlic, minced; ½ teaspoon sugar (optional)

Jump to Recipe· 4.4 from 74 reviews

If you’re craving a vibrant, comforting noodle stir fry that comes together in a flash, you’re in the right place. This Quick Thai Pad See Ew Stir Fry Recipe is exactly what you need for a wholesome weeknight dinner or whenever you want a taste of Thailand without fuss. The sweet soy sauce glaze, tender noodles, and crisp Chinese broccoli create a perfect harmony that’ll have you coming back for seconds (and maybe thirds!). Stick with me, and I’ll guide you through every step so you nail it just like your favorite street vendor’s version.

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Why This Recipe Works

Speed & Simplicity: Takes only about 15 minutes from start to finish, perfect for busy nights.
Flavor Balance: The mix of sweet, salty, and umami flavors creates an irresistible sauce that clings perfectly to every noodle.
Authenticity: Uses traditional ingredients like Thai sweet soy sauce and Chinese broccoli for a genuine taste experience.
Flexibility: Easily adaptable to different proteins or vegetarian options without losing its character.

Quick Thai Pad See Ew Stir Fry, Thai noodle stir fry, easy Pad See Ew recipe, Thai street food at home, quick weeknight Thai dinner - The image shows a pan filled with a stir-fry dish that has several layers and textures. The bottom layer is made of wide, flat noodles cooked to a soft, shiny brown color from the sauce. Mixed throughout the noodles are medium-sized chunks of light brown cooked chicken pieces with slight browning on their edges. Scattered on top and throughout are bright green leafy vegetables and long green beans, adding a fresh look. The sauce gives everything a glossy, slightly oily texture, highlighting the folds and curls of the noodles. The pan is black inside with a white marbled surface underneath it visible at the edges. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Quick Thai Pad See Ew Stir Fry Recipe plays a key role in delivering that signature taste. Plus, I’ve got some tips on what to look for, so you don’t waste time wandering aisles or guessing on substitutions.

Quick Thai Pad See Ew Stir Fry, Thai noodle stir fry, easy Pad See Ew recipe, Thai street food at home, quick weeknight Thai dinner - Flat lay of wide dried rice noodles loosely coiled, fresh raw chicken breast sliced into strips, vibrant green Chinese broccoli cut into bite-sized pieces, two large smooth brown eggs with clean shells, three cloves of fresh garlic unpeeled, small white ceramic bowls containing dark glossy Thai sweet soy sauce, translucent amber fish sauce, thick caramel-colored oyster sauce, dark soy sauce with almost black hue, fine white powder of white pepper, and granulated white sugar, all arranged symmetrically with perfect balance on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wide rice noodles: These give you that chewy, silky texture pad see ew is known for—look for dried ones labeled “sen yai” or wide rice noodles.
Chicken (or your choice of protein): Chicken cooks quickly and absorbs flavors well, but beef, shrimp, tofu, or pork work wonderfully too.
Chinese broccoli (gai lan): Adds a slight bitterness and crunch that balances the sweet sauce perfectly. If unavailable, regular broccoli is a decent substitute.
Eggs: Classic to pad see ew, eggs add richness and help bind the flavors together.
Avocado oil: I use this oil for its high smoke point and neutral flavor—ideal for high-heat stir-frying.
Thai sweet soy sauce: This thick, molasses-like sauce is the star flavor—sweet but balanced. It’s worth hunting down for authentic results.
Fish sauce: Don’t be intimidated! Adds essential umami and depth; use sparingly, as it’s potent.
Oyster sauce: Brings a mild sweet and savory note without overpowering seafood flavor.
Dark soy sauce: Provides the signature dark color and a rich, caramelized note.
Garlic: Freshly minced garlic packs aromatic punch and layers of flavor.
Sugar (optional): Just a pinch enhances sweetness to round out the sauce, especially if your sweet soy sauce is less sweet.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite aspects of this Quick Thai Pad See Ew Stir Fry Recipe is how easy it is to customize. Depending on what you have on hand, your dietary preferences, or just your mood, feel free to make it your own.

Vegetarian Version: Swap chicken for tofu and replace fish sauce with soy sauce or vegetarian fish sauce; the mushrooms oyster sauce is a wonderful umami boost.
Spicy Kick: Add sliced Thai chilies or a dash of chili flakes if you like heat, which balances the sweetness beautifully.
Veggie Boost: Toss in extra veggies like carrots, bell peppers, or zucchini for more color and nutrition.
Protein Swap: Using shrimp? Throw them in at the last minute to avoid overcooking for tender bites.

Step-by-Step: How I Make Quick Thai Pad See Ew Stir Fry Recipe

Step 1: Prep Like a Pro

Before your wok even heats up, get everything ready. Soak or boil the wide rice noodles just shy of fully cooked—I usually drain them after about 6 minutes, depending on the package instructions, because they’ll finish cooking in the stir fry. Wash and chop the Chinese broccoli into bite-sized pieces. Mix the sauce ingredients together in a small bowl. Having your mise en place ready saves time and keeps the cooking flow smooth, which is crucial for stir fry success!

Step 2: Cook Your Protein

Heat 1 tablespoon of avocado oil over medium-high heat in a large pan or wok. Add your chicken (or chosen protein) and stir fry until just about cooked through—about 3-4 minutes depending on thickness. Don’t overcrowd the pan; if you have a lot of protein, do this in batches to get a good sear and prevent steaming.

Step 3: Scramble the Eggs

Push the protein to one side of the wok and crack in the eggs. Let them sit for a few seconds before scrambling gently with your spatula until just set. This adds a lovely richness and gives textural variety to the dish.

Step 4: Stir Fry Everything Together

Add the Chinese broccoli, drained noodles, remaining oil, and your prepared sauce to the wok. Crank the heat to high and quickly toss everything to coat the noodles in sauce and mix all ingredients well. If it looks dry, splash in a tablespoon of water to help the noodles steam and absorb flavor.

For that authentic restaurant-style pad see ew magic, resist the urge to stir constantly—you want the noodles to caramelize and get a bit charred on the bottom. Let them sit undisturbed for 15 to 30 seconds, then gently flip or toss to achieve those signature browned spots.

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Pro Tips for Making Quick Thai Pad See Ew Stir Fry Recipe

Noodle Timing: Slightly undercook your noodles before tossing in the wok; overcooked noodles will break and turn mushy.
Heat Control: Use high heat and a well-seasoned wok or heavy skillet to get that perfect caramelization and quick cooking.
Oil Choice: I prefer avocado oil because it withstands high heat without smoking, making your stir fry taste clean and fresh.
Sauce Adjustment: Taste your sauce before tossing—different brands of sweet soy or fish sauce vary in saltiness and sweetness, so tweak if needed.

How to Serve Quick Thai Pad See Ew Stir Fry Recipe

Quick Thai Pad See Ew Stir Fry, Thai noodle stir fry, easy Pad See Ew recipe, Thai street food at home, quick weeknight Thai dinner - A white bowl is filled with wide, flat noodles coated in a shiny dark brown sauce, layered thick, with some noodles lifted by wooden chopsticks to the right side of the image. Mixed in are pieces of light brown cooked tofu and bright green broccolini with textured small florets. The bowl sits on a white cloth with blue stripes on a white marbled surface. The colors show a contrast between the dark noodles, green vegetables, and pale tofu, creating a rich and fresh look. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my pad see ew with a sprinkle of freshly ground white pepper and sometimes a wedge of lime for a burst of brightness. A handful of chopped scallions or a few chili flakes also add visual appeal and flavor punch. Simple, fresh garnishes really elevate the experience.

Side Dishes

Since this recipe is a complete meal by itself, I often serve it with a light cucumber salad or some pickled vegetables to cut through the richness. A bowl of clear soup, like a mild miso or broth with mushrooms, pairs beautifully as well.

Creative Ways to Present

For special occasions, I like serving pad see ew in individual banana leaf bowls or on colorful large plates to bring that festive Thai street food vibe home. Garnishing with edible flowers and fresh herbs makes it a real showstopper, especially if you’re hosting friends.

Make Ahead and Storage

Storing Leftovers

Leftover pad see ew keeps well in an airtight container in the fridge for up to 3-4 days. Make sure to cool it completely before sealing to keep the noodles from clumping together.

Freezing

I’ve had mixed results freezing this dish because the noodles tend to lose their chewy texture after thawing. If you want to freeze, separate the sauce and noodles if possible, then reheat gently on the stovetop to reduce sogginess.

Reheating

The best way to reheat leftover pad see ew is in a hot pan with a splash of water or oil. Stir-frying briefly helps revive the noodles’ texture and reincorporates the sauce without drying out the dish.

FAQs

Can I use fresh rice noodles for this Quick Thai Pad See Ew Stir Fry Recipe?

Absolutely! Fresh wide rice noodles work beautifully and usually only need a quick blanch in hot water before stir-frying since they are already soft. Just be gentle when tossing to prevent tears.
What can I substitute for Chinese broccoli if I can’t find it?

You can use regular broccoli, broccolini, or even kale as alternatives. Keep in mind the flavor will be slightly different but still delicious and nutritious.
Is this Quick Thai Pad See Ew Stir Fry Recipe gluten-free?

Yes, as long as you use gluten-free soy sauces and oyster sauce (many brands offer gluten-free options), this dish can be gluten-free since rice noodles naturally contain no gluten.
How do I get that smoky ‘wok hei’ flavor at home?

Using a very hot wok or cast iron pan and letting the noodles caramelize without constant stirring helps achieve that smoky, slightly charred flavor known as ‘wok hei’. Also, stir-fry in small batches if needed to maintain high heat.
Can I make this vegan?

Definitely! Use tofu instead of meat, replace fish sauce with soy sauce or vegan fish sauce, and swap oyster sauce for vegetarian mushroom oyster sauce. Skip the eggs or substitute with scrambled tofu for similar texture.

Final Thoughts

Honestly, this Quick Thai Pad See Ew Stir Fry Recipe feels like a little celebration every time I make it. It’s fast enough for a weeknight yet full of flavors that really hit home, comforting and exciting all at once. I hope you try it and make it your own—don’t be afraid to experiment with proteins or veggies. Once you master the basics, this dish can be your go-to for a quick Thai fix anytime. Happy cooking, and may your stir fry always have that perfect char and sauce hug!