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 9 reviews

If you’re craving a quick, authentic Thai noodle dish that doesn’t require hours in the kitchen, you’re going to love this Quick Thai Pad See Ew Stir Fry Recipe. It’s packed with savory, slightly sweet flavors and that perfect hint of char you get from stir-frying on high heat. I’ve made this dish countless times, and every time it turns out better—plus it always wows my family and friends. So let me walk you through how to nail it right in your own kitchen, with tips I’ve learned along the way!

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Why This Recipe Works

Speedy Preparation: Comes together in just 15 minutes, perfect for busy weeknights.
Balanced Flavors: Combines sweet, savory, and umami sauces creating authentic Thai taste.
Customizable Protein & Veggies: Easily swap chicken for tofu, shrimp, or beef and adjust greens to your liking.
Perfect Noodle Texture: Cooking noodles just right keeps them from getting soggy or sticky during stir-fry.

Quick Thai Pad See Ew Stir Fry, Thai noodle stir fry, authentic Pad See Ew, easy Thai stir fry recipe, quick Asian noodle dish - 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

The magic of this Quick Thai Pad See Ew Stir Fry Recipe really comes down to the harmony of fresh ingredients and well-balanced sauces. Each item plays a key role—from the chewy, wide rice noodles to the garlic-rich sauce that infuses every bite. When you shop, look for fresh Chinese broccoli and a good quality Thai sweet soy sauce to get that classic flavor.

Quick Thai Pad See Ew Stir Fry, Thai noodle stir fry, authentic Pad See Ew, easy Thai stir fry recipe, quick Asian noodle dish - 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 the dish its iconic chewy, slippery texture—don’t substitute with thin noodles or spaghetti; it just won’t be the same.
Chicken (or choice of protein): I love chicken breast for a lean option, but beef, pork, shrimp, or tofu all work beautifully.
Chinese broccoli (gai lan): Adds crunch and freshness; if you can’t find gai lan, broccoli florets are a fine substitute.
Eggs: Adds richness and a silky texture that binds everything together.
Avocado oil: Great for high-heat stir-frying with a subtle flavor that doesn’t overpower.
Thai sweet soy sauce: This thick, molasses-like sauce is the soul of this dish, delivering sweetness and color.
Fish sauce: Adds salty umami-depth—don’t skip it or replace unless vegetarian.
Oyster sauce: Gives a mellow savory boost without strong oyster flavor, balancing the sauce beautifully.
Dark soy sauce: Provides the noodles with that gorgeous, deep brown color and a touch of caramel notes.
Garlic: Freshly minced garlic gives essential aroma and bite.
Sugar (optional): A pinch rounds off the flavors if you find your sauce too tangy or salty.

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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

I like to make this Quick Thai Pad See Ew Stir Fry Recipe my own by swapping proteins depending on what’s in my fridge. Sometimes, I go full veggie with a colorful medley, and it turns out just as delicious. Don’t hesitate to add more heat with chili flakes or fresh slices of bird’s eye chili if you’re craving some spice.

Vegetarian version: I swap fish sauce with vegetarian fish sauce or soy sauce and use mushroom oyster sauce for an umami kick without seafood flavors.
Extra veggies: Adding bell pepper or snap peas has been a tasty twist I enjoy during spring markets.
Spicy kick: I sometimes toss in chopped fresh chilies or a dash of chili oil for an extra punch of heat.

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

Step 1: Prep Your Sauce

Start by mixing all your sauce ingredients in a small bowl. Having this ready before you cook keeps things moving along swiftly once your wok heats up. I like to mince my garlic finely to get that garlicky punch throughout the dish. If your Thai sweet soy sauce varies in sweetness, taste and adjust the sugar accordingly.

Step 2: Cook the Noodles Just Right

Bring a pot of water to boil and cook your wide rice noodles for about 1 to 2 minutes less than the package instructions say—I usually check a noodle to keep it “al dente.” This ensures the noodles don’t turn mushy later. Rinse them in cold water right away to stop the cooking and prevent sticking, then drain well. I like to use a large colander so they don’t clump.

Step 3: Stir Fry the Protein and Eggs

Heat a wok or large pan on medium-high and add 1 tablespoon of avocado oil. Toss in your protein and cook until it’s nearly done—this usually takes 3-4 minutes for chicken pieces. Push the protein to one side of the wok, then crack in your eggs and scramble them gently until just set. This layering trick helps keep flavors distinct and textures perfect.

Step 4: Add Greens, Noodles, and Sauce

Add your Chinese broccoli next, giving it a quick toss with the protein and eggs, then add the drained noodles along with the reserved sauce and the remaining oil. Crank the heat to high now and stir-fry quickly to coat every noodle with that flavorful sauce. If it seems a little dry, don’t hesitate to splash in a tablespoon of water. This step ensures your noodles stay juicy and glossy.

Step 5: Get That Perfect Char

Here’s where your dish starts to sing: let the noodles sit undisturbed on the hot pan bottom for 15 to 30 seconds to caramelize and develop slight charring, which really amps up the flavor. Then flip or toss quickly to cook the other side. Serving immediately while it’s piping hot helps keep those subtle textures intact.

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

Prep Ahead: Have all ingredients prepped and sauce mixed before turning on the heat—woks cook fast and waiting means overcooked ingredients.
Temp Control: Keep your wok hot but don’t crowd it; stir-fry in batches if needed to maintain that perfect sear and avoid steaming.
Noodle Handling: Use fresh or properly stored dried rice noodles; be gentle when tossing so they don’t break apart.
Don’t Skip the Char: That slight caramelized crust on noodles adds authentic texture and flavor—resist stirring too soon!

How to Serve Quick Thai Pad See Ew Stir Fry Recipe

Quick Thai Pad See Ew Stir Fry, Thai noodle stir fry, authentic Pad See Ew, easy Thai stir fry recipe, quick Asian noodle dish - 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 sprinkling chopped fresh cilantro and sliced green onions over the top for brightness. If you like heat, a squeeze of fresh lime and some chili flakes or thinly sliced fresh chili add that extra kick that wakes up the dish beautifully.

Side Dishes

Pad See Ew stands well alone as a meal, but I often pair it with a light cucumber salad or a simple Thai-style papaya salad for a refreshing contrast. If you want some soup on the side, a small bowl of hot and sour Tom Yum soup complements it perfectly.

Creative Ways to Present

For a dinner party, I like serving this noodle stir fry family-style on a large platter, garnished with fresh herbs and lime wedges. Adding edible flowers or thinly sliced red chili shapes on top always gets compliments and makes the dish look festive and inviting.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, and they typically last for up to 3 or 4 days. Just make sure to cool the food quickly before refrigerating to keep that stir-fried texture intact.

Freezing

Freezing pad see ew isn’t my top recommendation because the noodles can get mushy when thawed, but if you need to, freeze it in a tightly sealed container. Thaw overnight in the fridge before reheating gently.

Reheating

To reheat, I prefer tossing leftovers back into a hot pan with a little oil over medium-high heat to revive some of that wok-char flavor and keep the noodles from sticking together. Microwave works in a pinch but can leave noodles a bit gummy.

FAQs

What type of noodles should I use for Pad See Ew?

Use wide rice noodles specifically made for stir fry dishes like pad see ew; these noodles have the perfect thickness and chew. Avoid thin rice vermicelli or spaghetti, as they won’t achieve the authentic texture or hold up during high-heat stir-frying.
Can I make this recipe vegetarian?

Absolutely! Just substitute fish sauce with vegetarian fish sauce or soy sauce, and swap oyster sauce with vegetarian mushroom oyster sauce. Load up on veggies like bell peppers, carrots, and mushrooms to keep the dish hearty and flavorful.
How do I get the charred flavor without burning the noodles?

Make sure your wok is very hot before adding the noodles, then let them sit without stirring for 15 to 30 seconds to develop that caramelization. Flip carefully and don’t allow to sit too long to avoid burning. This technique balances the char with tender noodles perfectly.
What’s the best protein choice for this dish?

Chicken breast is my go-to for quick cooking, but thinly sliced beef, pork, shrimp, or tofu work great too. The key is cutting protein into bite-size pieces so they cook evenly and quickly without drying out.

Final Thoughts

This Quick Thai Pad See Ew Stir Fry Recipe has become one of my favorite go-to meals, especially when I want something packed with flavor but easy to whip up. It’s a wonderful example of how a few simple ingredients, combined with some thoughtful technique, can create something truly delicious. I hope you find as much joy in making it as I do—trust me, you’ll want to keep this recipe on speed dial!