Pad See Ew AKA the queen of Thai noodles dishes, is one of those dishes you crave after a long day. It’s comforting, satisfying, and ridiculously easy to make at home. And the best part? You don’t need a wok or fancy ingredients from a secret underground market. Everything here is straightforward, beginner-friendly, and totally weeknight-appropriate.
These Thai stir-fried noodles are glossy, caramelized, and kissed with that slightly smoky char. If you’re a fan of chewy rice noodles, crisp-tender veggies, and savory-sweet sauces then get ready–this recipe is about to be your new best friend.
Why You’ll Love This Pad See Ew Recipe
- Fast and Flavorful – Ready in under 30 minutes. Less time cooking, more time eating.
- Customizable – Use chicken, tofu, shrimp, or whatever protein your heart desires.
- Veggie Packed – Chinese broccoli, carrots, bell peppers, and garlic add texture and nutrition.
- Authentic Taste – It tastes like your favorite Thai takeout spot but you get to control the amount of sodium and oil.
Ingredients Breakdown (And Why They Matter)
Noodles & Oil
- Wide rice noodles – You want them wide and chewy, just like the street food stalls in Thailand. I recommend using fresh noodles if you can get your hands on them. You can usually find them at the Asian supermarket in the refrigerated section. Dried noodles work as well.
- Avocado oil – A high smoke point means no burnt bits, just beautiful stir-fry magic. [Substitutions: Any neutral oil with a high smoke point like canola, vegetable, or grapeseed oil will do]
Vegetables
- Chinese broccoli – The signature veg for Pad See Ew. Slightly bitter and perfect for balancing the sweet sauce. [Substitutions: Broccolini, regular broccoli, or any leafy green that will hold up in the high heat like bok choy or even kale].
- Sliced carrots – Adds crunch and color.
- Bell pepper – Optional but brings in sweetness and brightness.
- Minced garlic – The aromatic MVP.
Eggs
- Eggs, whisked – Classic in many Thai noodle dishes. Scrambled and folded in for extra richness (and protein!).
Marinated Beef
- Thinly sliced beef – Flank steak or sirloin works great here. Try freezing slightly to make it easier to slice.
- Soy sauce, baking soda, black pepper – This marinade tenderizes the beef and adds flavor fast. Adding the baking powder to meat is a technique used by Chinese restaurants to tenderize the meat called “velveting.” Be careful not to leave it on for too long so as not to affect the flavor.
Stir-Fry Sauce
- Soy sauce – Salty with umami and a hint of sweetness. Serves as the base of our dish.
- Dark soy sauce – Deep, molasses-like flavor which gives the dish a darker color. Dark soy sauce is usually found at Asian supermarkets. [Substitutions: If you can’t find dark soy sauce, you can use additional regular soy sauce in its place]
- Oyster sauce – Salty, sweet, and savory
- Sugar – Balances the salty sauces
- Fish sauce – Just a touch for depth. Don’t skip it!
How to Make Pad See Ew (Step-by-Step)
1. Marinate the Beef
In a small bowl, mix your beef with soy sauce, baking soda, and black pepper. Let that hang out while you prep the rest.
2. Chop and Prep
Slice your veggies. Mince the garlic. Whisk your eggs. Mix your sauce ingredients. Basically, get all your ducks (and carrots) in a row.
3. Cook the Noodles
Follow the package instructions. If they’re fresh, a quick soak in warm water will do. If they’re dried, boil them till just soft. Drain and toss in a little oil to prevent sticking.
4. Sear the Beef
Add a bit of oil to a hot pan and sear the beef quickly. Don’t crowd the pan—let it get that gorgeous browning. Remove and set aside.
5. Stir-Fry the Veggies
Add another splash of oil and sauté the carrots, broccoli, and bell pepper for a few minutes. Add garlic at the end and cook just until fragrant.
6. Scramble the Eggs
Push the veggies to one side and add another coating of oil to the bottom of the pan. Crack in your eggs. Scramble them until just set. Then remove everything from the pan and set aside.
7. Noodle Time
Add your cooked rice noodles and sauce to the pan. Toss until coated. Let the noodles sit undisturbed for a minute or two to get that signature smoky char.
8. Combine and Serve
Toss the beef, veggies, and eggs back into the pan. Stir everything together until combined. Serve immediately with your favorite chili condiment or a squeeze of lime if you like a little heat.
Pro Tips for Pad See Ew Perfection
- Use a HOT pan – That char doesn’t come from timid heat.
- Don’t over-stir – Let the noodles sear undisturbed for flavor.
- Cook in batches – Crowding the pan creates steam, which can lead to soggy noodles and vegetables. Cook everything in batches according to the instructions to ensure every ingredient is cooked to perfection.
What to Serve with Pad See Ew
- Thai Iced Tea – For that sweet-and-creamy contrast, and to get the full Thai dine-in experience.
- Spring Rolls – Because rolls + noodles = happiness.
- Pickled chilies or fresh lime – Cut through the richness with a little acidity.
- Something spicy – Whether it’s chili oil, chili crunch, or a drizzle of sriracha, go with your favorite heat source to take things up a notch.
Leftovers?
Honestly, you probably won’t have any. But if you do, store them in an airtight container and reheat in a pan or microwave. Add a splash of water (about 1 tbsp) to refresh the noodles before reheating as they may have dried out in the fridge.
Can We Make it Vegan/Vegetarian?
With just a few swaps and substitutions, we can easily make Pad See Ew a vegetarian or vegan dish.
- Protein: Replace the beef with your protein substitute of choice. Tofu, seitan, or tempeh are good options. You can also swap the beef with mushrooms, which may not be a protein source but provide a similar meaty flavor and texture.
- Sauce: Use vegan oyster sauce or hoisin sauce in place of regular oyster sauce. Swap the fish sauce with vegan fish sauce, or regular soy sauce.
Make Thai Stir Fried Noodles Today!
Pad See Ew is the ultimate Thai comfort food—chewy noodles, bold flavors, and enough veggies to bring balance to your plate. Whether you’re trying to recreate your favorite takeout order or just get a comforting meal on the table, this dish delivers every time.
So the next time you’re craving something cozy, carby, and full of flavor, skip the delivery and grab your pan to make this easy Pad See Ew. Once you go homemade, you’ll never go back!
Easy Pad See Ew Recipe – Thai Stir-Fried Noodles at Home
Equipment
- 1 large pan or wok
- 1 - Tongs
- 2 bowls For marinating meat and making the sauce
- 1 knife
- 1 - Cutting board
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Ingredients
- 2 tbsp Avocado oil or any neutral oil with a high smoke point
- 8 oz Fresh or dried wide rice noodles
- 6 oz Chinese broccoli you can use broccolini/broccoli instead
- 4 oz Sliced carrots about 1/2 cup
- 4 oz Bell pepper thinly sliced (about 1/2 cup)
- 1 tbsp Minced garlic
- 2 Eggs
FOR THE BEEF + MARINADE
- 16 oz Thinly sliced beef
- 1 tbsp Soy sauce
- 1 tsp Baking soda
- 1/4 tsp Black pepper
FOR THE SAUCE
- 1 tbsp Soy sauce
- 1 tbsp Dark soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp Sugar
- 1 tsp Fish sauce
Instructions
PREP YOUR INGREDIENTS
- Add the beef and marinade (soy sauce, baking soda, and black pepper) to a bowl. Mix and set aside.
- Chop the broccoli, carrots, onion, and garlic.
- Add the eggs to a small bowl and whisk and set aside.
- Add the ingredients for the sauce to a small bowl. Mix and set aside.
- Cook the rice noodles according to package instructions.
MAKE THE STIR FRY
- Add about 1/2 tbsp oil to a very hot pan and add your beef mixture. Cook until the beef is just cooked then remove from the pan and set aside.
- Add additional 1/2 tbsp of oil to the pan and add carrots, onions, and broccoli. Saute for about 2-3 minutes then add the garlic and cook for just a minute or until the garlic becomes fragrant.
- Push the vegetables to the side then add 1/2 tbsp oil and cook eggs until just scrambled. Remove all the ingredients from the pan and set aside.
- Add additional 1/2 tbsp oil to the pan and saute the cooked rice noodles and sauce. Toss together so the noodles are coated with the sauce, then leave the noodles alone for a few minutes so they can char. Toss then add the vegetables and beef back into the pan. Give everything a final toss.
- Serve immediately
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