Name: Quick Thai Pad See Ew Stir Fry Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 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); 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

Nothing beats the comforting sizzle and sweet-savory aroma of a *Quick Thai Pad See Ew Stir Fry Recipe* straight from the wok. It’s a speedy dish that feels like a warm hug on a plate, perfectly hitched with tender noodles, fresh greens, and that addictive caramelized edge.

The image shows a pan full of flat, wide noodles cooked in a shiny brown sauce that covers them evenly, giving a slightly glossy texture. Mixed in are chunky pieces of light brown cooked chicken and bright green vegetables like leafy greens and long slices of green beans. The noodles have some crinkled edges and vary slightly in shade due to the sauce. The pan is black inside and sits on a white marbled surface, with a glimpse of a light blue cloth nearby. 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

This Quick Thai Pad See Ew Stir Fry Recipe feels like the ultimate weeknight win. It’s fast to whip up, packed with flavor, and hits all the right notes between sweet, salty, and just the right hint of garlic. I love how it comes together in about 15 minutes, making it perfect if your stomach (and schedule) are both shouting for dinner.

Speedy prep and cook: This recipe comes together in just 15 minutes, ideal for busy nights.
Authentic flavor combo: The balance of Thai sweet soy sauce, oyster, and fish sauce delivers that classic Pad See Ew taste you’ll crave again and again.
Customizable proteins and veggies: Whether you crave chicken, tofu, or shrimp, and even want to mix up your greens, this stir fry handles it beautifully.
That irresistible char: Pulling off the slight caramelized, almost crispy bottom layer takes this from good to restaurant-quality.

Ingredients & Why They Work

There’s something so satisfying about this combination of ingredients. The wide rice noodles soak up the rich, sweet soy-based sauce while the Chinese broccoli adds crunch and freshness. Plus, those savory, garlicky notes from the sauce really bring the dish to life. When shopping, look for fresh gai lan for the best texture and flavor.

Flat lay of a small bundle of fresh wide dried rice noodles, a few raw boneless chicken thighs with pale pink skin, roughly chopped bright green Chinese broccoli (gai lan) stalks and leaves, two large smooth brown eggs with uncracked shells, three cloves of fresh garlic with papery skin, a small white ceramic bowl containing thick dark brown Thai sweet soy sauce, a small white ceramic bowl with translucent light amber fish sauce, a small white ceramic bowl with glossy golden oyster sauce, a small white ceramic bowl holding very dark soy sauce, a pinch of fine white pepper powder artfully placed beside a tiny white ceramic bowl of white granulated sugar, and a small white ceramic bowl filled with clear pale yellow avocado oil, all arranged symmetrically and proportionally, 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

Dried wide rice noodles: The foundation, these noodles stay chewy and soak up the sauce perfectly. Don’t overcook or they’ll get mushy.
Chicken (or protein of choice): I love using chicken breast or thighs for their quick cooking, but beef, shrimp, tofu, or pork are all great too.
Chinese broccoli (gai lan): Adds earthy bitterness and crunch; cut into bite-sized pieces for even cooking.
Eggs: Scrambled in for richness and a bit of silkiness to the stir fry.
Avocado oil: I prefer this oil for its high smoke point and neutral flavor, great for that hot, fast stir-fry.
Thai sweet soy sauce: This thick syrupy sauce is the star—its molasses-like sweetness is essential for that authentic taste.
Fish sauce: Adds umami depth. Choose a mild brand so it doesn’t overpower.
Oyster sauce: Brings a sweet-savory umami richness without tasting fishy.
Dark soy sauce: Gives the noodles that gorgeous deep color and subtle earthiness.
Garlic: Aromatics are key—freshly minced garlic opens all the flavors.
White pepper powder: Provides gentle heat without overwhelming.
Sugar (optional): Balances the savory with a slight touch of sweetness 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

I like to mix things up by swapping proteins or adding veggies I have on hand. This recipe is remarkably forgiving, so feel free to make it your own. It’s a great canvas for personalization!

Vegetarian version: I’ve swapped fish sauce for vegetarian fish sauce or soy sauce and the oyster sauce for mushroom oyster sauce. It’s just as satisfying and great if you want to cut out seafood.
More veggies: Sometimes I toss in bell peppers, carrots, or zucchini for extra color and nutrients.
Heat it up: Add chili flakes or fresh chopped chilies if you're in the mood for some heat.
Shrimp or pork: These proteins cook ultra-quickly and pair wonderfully too—just adjust cooking time accordingly.

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

The dish shows wide, flat brown noodles coated in a shiny sauce, placed in a white bowl. The noodles are tangled with bright green pieces of broccoli evenly mixed throughout. Some pieces of light brown tofu or similar protein are also mixed in with the noodles and broccoli. A woman's hand is holding wooden chopsticks, lifting a bundle of noodles with a small broccoli floret from the bowl. The background features a white marbled surface with some stacked ceramic bowls and a white cup on a wooden tray, softly blurred. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Noodles Like a Pro

Boil your dried wide rice noodles, but here’s the trick: undercook them by about 1-2 minutes shy of the package instructions. They’ll finish cooking in the stir fry, soaking up all those incredible flavors without getting mushy. After boiling, rinse them with cold water to stop the cooking and drain thoroughly. Trust me, this step keeps them chewy and prevents clumping.

Step 2: Cook the Protein

Heat 1 tablespoon of avocado oil in a large wok or pan over medium-high heat. Toss in your chicken (or protein choice) and stir-fry until it’s nearly cooked through—about 3-4 minutes depending on the cut and size. Don’t rush this; you want the meat juicy and just tender.

Step 3: Scramble the Eggs

Push the protein to the side of the pan and add a bit more oil if needed. Crack in the eggs and scramble them quickly in the hot pan, folding them in with the meat. This adds richness and a lovely texture that ties the dish together.

Step 4: Stir Fry the Chinese Broccoli and Noodles

Throw in your Chinese broccoli pieces along with the drained noodles. Pour your prepared Pad See Ew sauce over everything, then add the remaining oil. Crank the heat to high and stir-fry vigorously, tossing to coat the noodles evenly and ensure the sauce is fully absorbed. If everything starts to stick, splash a tablespoon of water to loosen the pan. The goal here is to get those noodles a little caramelized and smoky—resist tossing for 15-30 seconds to let a crust form, then flip carefully to get that signature browned bottom.

Top Tip

I’ve made Pad See Ew enough times to know that timing and heat are everything. These little insights might just make your stir fry the star of the week:

High heat is your friend: The wok or pan should be hot enough to sear the noodles quickly without steaming them into sogginess.
Minimal tossing initially: Let the noodles sit undisturbed for a bit to develop that coveted crispy, caramelized layer.
Prep everything first: Since stir-frying goes fast, have your sauce, veggies, and proteins ready before you heat the pan.
Don’t skip rinsing noodles: This stops cooking and prevents clumping, a gamechanger for texture.

How to Serve Quick Thai Pad See Ew Stir Fry Recipe

Garnishes

I personally love sprinkling a few fresh lime wedges on the side to squeeze over the top—adds a bright zing that cuts through the richness. Fresh chopped cilantro or sliced green onions are lovely too if you want some herbaceous freshness. And if you like a bit of heat, chili flakes bring the perfect kick.

Side Dishes

This stir fry stands beautifully on its own, but on busy nights I’ll pair it with quick cucumber salad or an easy Thai-style papaya salad for contrast. Steamed dumplings or spring rolls also make fun side dishes if you want to turn it into a full banquet.

Creative Ways to Present

For a special occasion, I’ve served this Pad See Ew nestled in banana leaves or styled in shallow bowls with a sprinkle of toasted sesame seeds. It’s amazing how just a little presentation effort makes the whole meal feel restaurant-worthy and festive.

Make Ahead and Storage

Storing Leftovers

Leftovers are best stored in an airtight container in the fridge, where they keep nicely for 3 to 4 days. I always let mine cool completely before sealing and popping into the fridge to keep that fresh texture.

Freezing

I don’t usually freeze Pad See Ew because the noodles can get mushy, but if you want to, portion it out and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer tossing the leftovers in a hot pan or wok with a splash of water or oil. This revives the noodles and helps regain that slightly crispy texture. Microwaving works but you might lose some of the stir fry magic.

Frequently Asked Questions:

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

Absolutely! Fresh or refrigerated wide rice noodles work great and actually cut down cooking time since they don’t need boiling. Just separate gently and add directly to the stir fry until heated through and coated with sauce.

What’s the difference between Pad See Ew and other Thai noodle stir fries like Pad Thai?

Pad See Ew is characterized by its wide rice noodles and a sauce that’s more soy, oyster, and fish sauce-based, giving it a smoky, savory flavor and darker color. Pad Thai uses thinner noodles and includes tamarind, peanuts, and often a sweeter, tangier sauce profile.

Can I make this Quick Thai Pad See Ew Stir Fry Recipe gluten-free?

Yes! Swap regular soy sauce and oyster sauce with gluten-free versions or tamari, and double-check your fish sauce as brands vary. The wide rice noodles are naturally gluten-free, making this recipe pretty easy to adapt.

How do I get that perfect slight char on the noodles?

Use a well-heated wok or pan, don’t toss the noodles constantly—let them sit for 15-30 seconds between flips. This creates that wonderful caramelized, smoky char that defines authentic Pad See Ew. It might take a couple of tries, but once you nail it, it’s magic!

Final Thoughts

Honestly, this Quick Thai Pad See Ew Stir Fry Recipe is one of those dishes I keep coming back to—the kind that’s simple, quick, and makes your kitchen smell amazing. It’s like a secret weapon for when you want something full-flavored without fuss. I hope you enjoy making it as much as I do, and maybe it becomes your go-to weeknight staple too.