Nothing beats the comfort of a saucy, charred noodle dish that comes together in a flash. This Quick Thai Pad See Ew Stir Fry Recipe is exactly that—flavorful, satisfying, and perfect for when you want dinner on the table without fuss. Let me walk you through how to nail this delicious street-food favorite at home.

The dish is shown inside a black pan holding several layers of wide, flat, glossy brown noodles mixed with light golden brown pieces of cooked chicken and bright green vegetables, including whole green beans and wilted leafy greens. The noodles have a slightly wrinkled texture and are unevenly folded and spread throughout the pan, with some parts looking a bit crispy. The chicken pieces are chunky and have a smooth, cooked surface. The green beans are whole, fresh, and crisp-looking, scattered between the noodles and chicken. The pan sits on a white marbled surface with part of a gray and white cloth visible at the edge. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Thai Pad See Ew Stir Fry Recipe
Top Tip
How to Serve Quick Thai Pad See Ew Stir Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Thai Pad See Ew Stir Fry Recipe

Why You'll Love This Recipe

I'm so enthusiastic about this Quick Thai Pad See Ew Stir Fry Recipe because it delivers bold flavors, takes virtually no time, and hits all the right textures—soft noodles with a bit of that signature caramelized bite. It’s one of those meals I turn to when I want something exciting but low-effort.

Speedy and Easy: It cooks up in about 15 minutes, making it ideal for busy weeknights or quick lunches.
Aromatic and Flavor-Packed: The sauce blends sweet, savory, and umami notes perfectly.
Customizable Protein Options: Chicken, beef, shrimp, or tofu—you can make it your own.
That Perfect Wok-Char: The slight charring on the noodles is pure magic and worth mastering.

Ingredients & Why They Work

The beauty of this dish lies in combining simple ingredients that play off each other perfectly—from wide rice noodles that soak up sauce beautifully to Chinese broccoli adding a subtle, crunchy green note. Here’s a quick rundown on what makes each component shine and tips for sourcing.

Flat lay of a small pile of dried wide rice noodles, fresh raw chicken thigh pieces, a bunch of vivid green Chinese broccoli cut into bite-sized pieces, two large whole brown eggs with clean shells, three cloves of fresh garlic, a small mound of white granulated sugar, tiny white ceramic bowls containing glossy dark Thai sweet soy sauce, translucent fish sauce, rich brown oyster sauce, deep dark soy sauce, and light white pepper powder, and a small white ceramic bowl with pale golden avocado oil, all arranged symmetrically with perfect balance, placed 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 thick noodles are the backbone; look for fresh or dried types labeled “sen yai” or “wide rice noodles” at Asian markets.
Chicken, beef, shrimp, tofu, or pork: Choose your favorite protein, sliced thinly for quick cooking and better sauce absorption.
Chinese broccoli (gai lan): It has a mild bitterness and sturdy stems that hold up well to stir frying — don’t substitute with regular broccoli as the flavor and texture differ.
Eggs: Add rich silkiness and extra protein.
Avocado oil: A neutral, high smoke point oil perfect for quick high-heat stir frying without burning.
Thai sweet soy sauce: This is a standout; its molasses-like sweetness gives the noodles that trademark savory-sweet glow.
Fish sauce: Provides depth and umami, but it’s subtle when balanced with the other ingredients.
Oyster sauce: Not overpowering but adds a lovely savory-sweet complexity.
Dark soy sauce: Adds that irresistible dark color and a touch more richness.
Garlic: Freshly minced for pungent fragrance and punch.
Sugar (optional): Just a pinch to round out the savory flavors if needed.

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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.

Make It Your Way

One of the joys of this Quick Thai Pad See Ew Stir Fry Recipe is how adaptable it is. I love switching up proteins or sneaking in extra veggies depending on what I have on hand. You should totally make it your own!

Vegetarian Variation: I swapped fish and oyster sauces for vegetarian mushroom oyster sauce and soy sauce to make a satisfying plant-based version—just as delicious!
Seasonal Veggies: Sometimes I’ll toss in bell peppers or snap peas for extra crunch and color.
Heat It Up: Add some sliced fresh chili or a dash of chili flakes if you like a spicy kick.
Seafood Twist: Shrimp cooks super fast and adds a nice texture contrast.

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

A white bowl filled with thick, flat noodles coated in a shiny brown sauce, mixed with bright green broccoli pieces scattered throughout. A woman's hand holds wooden chopsticks lifting a shiny bundle of noodles and broccoli above the bowl. The noodles are wide with a smooth texture and look soft. The bowl sits on a white marbled surface with a blurred background showing a white cup and brown round tray. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Ingredients and Noodles

Start by soaking or boiling the wide rice noodles just a minute or two less than the package directs—they still cook when stir-fried, so you want them a bit underdone to avoid mushiness. Rinse with cold water to stop cooking and drain really well. Chop your Chinese broccoli into bite-sized pieces and mince your garlic.

Step 2: Whisk Together the Pad See Ew Sauce

In a small bowl, I combine the Thai sweet soy sauce, fish sauce, oyster sauce, dark soy sauce, minced garlic, white pepper, and a pinch of sugar (if using). This sauce blend is the heart of the dish, so take a moment to look over it—it's all about balancing sweet and savory perfectly.

Step 3: Stir Fry the Protein and Eggs

Heat a wok or large pan over medium-high heat. Add a tablespoon of oil and toss in your sliced chicken or choice of protein. Stir fry until it's almost cooked through—this usually takes just a few minutes. Push the protein to one side and crack in the eggs. Scramble them quickly until just set; this adds a lovely richness and texture.

Step 4: Add Vegetables, Noodles, and Sauce

Throw in the Chinese broccoli, then the drained noodles. Pour over the sauce and drizzle in the remaining oil. Crank the heat to high and stir fry everything swiftly but carefully, so the noodles soak up the sauce and the veggies maintain some crunch. If things seem dry, splash in a tablespoon of water.

Step 5: Caramelize for That Perfect Finish

For that iconic restaurant-style pad see ew, resist the urge to toss the noodles constantly. Let them sit undisturbed for 15-30 seconds so the noodles can caramelize and get slightly charred on the bottom. Then gently flip or stir to another part of the pan. This adds such wonderful depth and texture to your dish. Serve immediately while hot!

Top Tip

From my first clumsy attempts to now, these tips make a huge difference to the flavor and texture of your Quick Thai Pad See Ew Stir Fry Recipe. Learning to handle the noodles just right is key.

Don’t Overcook the Noodles: Undercook them slightly before stir frying to achieve that perfect chewy bite.
High Heat is Essential: Make sure your wok or pan is hot before adding ingredients to get a good sear and avoid soggy noodles.
Use a Good Thai Sweet Soy Sauce: This really impacts the sweetness and color—investing in a proper brand lifts the whole dish.
Let the Noodles Caramelize: Give them that chance to develop a slight char without stirring helps achieve authentic texture and flavor.

How to Serve Quick Thai Pad See Ew Stir Fry Recipe

Garnishes

I like a squeeze of fresh lime and a sprinkle of crushed peanuts or chili flakes on the side to add some brightness and crunch. Some fresh cilantro leaves or Thai basil take it up a notch, too. These simple touches bring a lovely contrast to the rich noodles.

Side Dishes

Pair Pad See Ew with a light cucumber salad or a simple bowl of steamed jasmine rice if you want to extend the meal. A crisp papaya salad or fresh spring rolls also complement the bold flavors nicely.

Creative Ways to Present

For special occasions, I sometimes wrap Pad See Ew in lettuce cups for a fun handheld take or serve it in banana leaf-lined bowls to channel that authentic Thai street food vibe right at home. It makes the experience playful and festive!

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge. It keeps nicely for about 3-4 days. When I made extra, I noticed the noodles absorb the sauce more overnight, so you might want to add a splash of water and toss gently when reheating.

Freezing

I've frozen this dish before by letting it cool completely, then portioning into freezer bags. It thaws well but the texture softens slightly, so I recommend enjoying it fresh when possible.

Reheating

Reheat in a hot pan or wok with a teaspoon of oil and a splash of water to revive that fresh, stir-fried texture. Microwaving works but can make it a bit soggy, so I reserve that for busy days.

Frequently Asked Questions:

Can I use fresh rice noodles instead of dried?

Yes! Fresh wide rice noodles are often preferred for Pad See Ew because they have a softer, smoother texture and cook faster. Just be careful not to over-stir them as they can break apart easily.

What if I can’t find Thai sweet soy sauce?

If you can’t find Thai sweet soy sauce, you can mix regular soy sauce with a little brown sugar or molasses to mimic the sweetness. However, the authentic flavor and thickness won’t be exactly the same, so try to get the real thing when possible.

Can I make this dish vegan?

Absolutely! Swap out fish sauce and oyster sauce for vegetarian or mushroom-based versions, and use tofu or veggies as your protein. Adjust seasoning to taste. This recipe adapts well for a vegan lifestyle.

How do I get that charred flavor without a wok?

You can use a large heavy-bottomed skillet or cast iron pan. Make sure to get it super hot before adding the noodles and avoid stirring for short periods to let them caramelize. It might take a couple of tries, but you’ll get there!

Final Thoughts

This Quick Thai Pad See Ew Stir Fry Recipe has been one of my go-to’s when I want hearty flavor without hours in the kitchen. It’s comforting, fresh, and when you get that caramelized edge just right—it feels like you’re dining from a street cart in Bangkok. Trust me, once you try making it yourself, it might just become a favorite in your repertoire, too!