About this recipe

Pad See Ew is one of Thailand's most beloved street food noodle dishes — wide, chewy rice noodles stir-fried over high heat with tender chicken, crisp Chinese broccoli, and egg in a savory-sweet soy-based sauce. This home version is dialed in for reliability: a simple, well-balanced sauce, manageable prep, and tips to get that elusive wok-charred flavor even on a home stove. Rich, deeply savory, and satisfying in every bite.

Instructions

1. 1

   In a small bowl, whisk together the oyster sauce, dark soy sauce, light soy sauce, fish sauce, granulated sugar, and sesame oil until the granulated sugar dissolves. Set aside.

2. 2

   In a medium bowl, toss the sliced chicken thighs sliced thin against the grain with 1 tablespoon of light soy sauce for marinating chicken and the cornstarch for marinating chicken. Let marinate for at least 10 minutes while you prep everything else.

3. 3

   If using fresh rice noodles, gently separate them with your hands. They can be sticky — do this carefully to avoid tearing. If using dried noodles, soak them in room-temperature water for 30 minutes until pliable, then drain well.

4. 4

   Heat your wok over ^[the highest heat your stove allows] until it just begins to smoke. Add 1 tablespoon of sesame oil and swirl to coat. Add the chicken thighs sliced thin against the grain in a single layer and let it sear undisturbed for 60–90 seconds to develop color, then stir-fry until just cooked through, about 2 more minutes. Remove the chicken thighs sliced thin against the grain and set aside.

5. 5

   Add another tablespoon of sesame oil to the wok. Add the Chinese broccoli gai lan stems, leaves, substitute broccolini stems and stir-fry for 1 minute. Add the leafy tops and stir-fry for another 30 seconds until bright green and just tender. Push everything to the side of the wok.

6. 6

   Add the remaining tablespoon of sesame oil and the garlic minced to the center of the wok. Stir-fry for 20–30 seconds until fragrant and just golden — do not let it burn.

7. 7

   Add the rice noodles to the wok. Pour the sauce evenly over the noodles. Toss everything together using tongs or a spatula, folding and pressing the noodles against the hot wok surface. Let them sit undisturbed for 30–45 seconds at a time to develop a little char and caramelization. Repeat 2–3 times.

8. 8

   Push the noodles to the side of the wok. Crack both eggs into the center and scramble them briefly until just set but still slightly runny, about 30 seconds. Immediately fold them into the noodles before they fully cook through.

9. 9

   Return the cooked chicken thighs sliced thin against the grain to the wok. Toss everything together for another 30–60 seconds until the chicken thighs sliced thin against the grain is heated through and the noodles are evenly coated and glossy. Taste and adjust with a splash more light soy sauce if needed.

10. 10

    Divide between two plates and serve immediately. Offer the traditional Thai condiment set on the side: White vinegar for serving on the side, dried chili flakes for serving on the side, fish sauce for serving on the side, and granulated sugar for serving on the side — letting each person season their own bowl to taste.