Pad See Ew

Ingredients

Ingredient notes & substitutions

Fresh wide rice noodles (sen yai):

Look for them refrigerated at Asian grocery stores labeled hor fun or sen yai — dried rice noodles cook up gummy and won't take on char the same way.

Dark soy sauce:

This is what gives pad see ew its deep color and slightly molasses-like sweetness, and it's different from regular soy sauce, so don't substitute one for the other.

Chinese broccoli (gai lan):

If you can't find it, broccolini is the closest swap and cooks in about the same time — regular broccoli works in a pinch but needs a minute longer.

Chicken thighs:

Thighs stay juicy under high heat where breast meat tends to dry out, so slice them thin against the grain for the most tender bite.

Oyster sauce:

Adds savory backbone to the glaze; swap in mushroom oyster sauce if you want a vegetarian version or need to avoid shellfish.

Fish sauce:

Just a tablespoon rounds out the sauce with umami — extra soy sauce is a fine substitute if you're keeping things vegetarian.

Method

1. 1

   tir the dark soy, regular soy, oyster sauce, fish sauce and sugar together until the sugar dissolves, and set everything within arm's reach — stir-fries move fast. If the rice noodles are cold and stuck together, microwave 30 seconds and gently separate into strands. Heat 1 tablespoon of oil in a wok over high heat until smoking. Sear the chicken in a single layer, undisturbed, for 1 minute, then stir-fry 1–2 minutes more until just cooked. Transfer to a plate. Add a splash of oil, pour in the eggs and scramble about 30 seconds until just set but soft, then push to the side.

   
2. 2

   Add the remaining oil and the noodles. Spread them out and leave them completely alone for 45–60 seconds until you smell char and see browned edges — that's the wok hei. Toss and char once more. Push the noodles aside, add the garlic and broccoli stems to the space and stir-fry 30 seconds, then toss everything together and add the leaves for 30 seconds until just wilted. Return the chicken and eggs, pour the sauce around the wok's edges so it sizzles on the hot metal, and toss vigorously 30–60 seconds until the noodles are glossy and coated with caramelized spots. Serve immediately with vinegar and crushed chiles on the side.

   

Variations to try

• Swap the chicken for thinly sliced flank steak or peeled shrimp — both cook in under two minutes so add them last.
• Make it vegetarian with pressed tofu instead of chicken, mushroom oyster sauce, and extra regular soy in place of the fish sauce.
• Bump up the heat by stir-frying a spoonful of Thai chile paste (nam prik pao) into the sauce, or serve with extra crushed dried Thai chiles at the table.
• Add sliced Thai basil or a handful of bean sprouts tossed in during the last 30 seconds for more texture and fragrance.

Storage & make-ahead

Leftovers keep in an airtight container in the fridge for up to 3 days, though the noodles will soften since they lose that fresh-wok char once cooled. Reheat in a hot skillet or wok with a splash of oil rather than the microwave to bring some of the sear back. This dish doesn't freeze well — the rice noodles turn mushy and separate as they thaw, so it's best made fresh or eaten within a couple days.

Frequently asked questions

Can I use dried rice noodles instead of fresh?

You can in a pinch, but soak and cook them just until pliable, not fully soft, since they'll continue cooking in the wok — the texture and char still won't quite match fresh sen yai, though.

Why aren't my noodles getting that charred flavor?

It almost always comes down to wok temperature — if your stove doesn't get screaming hot, cook the noodles in two smaller batches so the pan never cools down, and resist the urge to stir them for that first 45-60 seconds.

My noodles are clumping together and breaking apart — what went wrong?

Fresh rice noodles can be delicate straight from the fridge; microwave them for about 30 seconds first and gently separate the strands by hand before they hit the hot wok.

Can I make this without a wok?

A large, heavy skillet works fine — just make sure it's fully preheated over your highest burner setting before adding oil, since a wide, hot surface is what gives you the char, not the shape of the pan.