Condiments and Sauces / Dinner Ideas / Lunch / Pasta

Pad See Ew

Once you try this amazingly easy Pad See Ew, you’ll want to make it every day! The triple delight of a sweet, salty, and tangy sauce takes rice noodles, broccoli and scrambled eggs to a whole new level of deliciousness.

Looking for more Asian inspired recipes? Try this Easy Pad Thai!

A Large Plate Filled with Pad See Ew Beside a Metal Fork

Easy Homemade Pad See Ew

When I want to take a mini-kitchen-vacation, my thoughts naturally turn to Thai food. It’s just. So. Good. I love the exotic sauces, the drool-worthy flavor combinations, and the easy, healthy recipes! One of my faves? This terrific homemade Pad See Ew.

Pronounced Pat-See-You, this scrumptious pan-fried noodle dish can be made in a wok or a heavy skillet, and comes together in no time! I am a total softie when it comes to big bowls of noodles, and this particular noodle dish gets some extra love from caramelizing the noodles in a wonderful saucy mixture based on oyster sauce and soy sauce.

I find that this is a dish even picky eaters will enjoy, because although it’s definitely out of the ordinary, it still contains familiar, comforting foods: scrambled eggs, noodles, broccoli, carrots, and brown sauce.

A Bite of Pad See Ew on a Fork Hovering Above a Full Plate

What is Pad See Ew?

A street-vendor specialty in Thailand, Pad See Ew is a rice-noodle dish that basically translates to “fried with soy sauce.” It’s a super tasty dish that combines flat rice noodles, chinese broccoli, and a sweet-sour-salty sauce. 

The defining feature of Pad See Ew is that the noodles are allowed to caramelize in the sauce, giving them a nice coloration sometimes called “wok char.” And, yes. It’s as delicious as it sounds. 

In addition to the noodles and the broccoli, Pad See Ew usually contains some scrambled egg for protein, and is often served with a spicy chili vinegar made from chopped chilis soaked in rice wine vinegar. Yum! 🤤

You can also add any meat you like, such as chicken, shrimp or pork, and other veggies if you prefer.

A Fork Digging Into a Big Plate of Pad See Ew

What You’ll Need

While some stir-fry dishes involve a number of ingredients that can be tough to find, Pad See Ew is different! Most grocery stores now carry rice noodles, oyster sauce, soy sauce, and rice wine vinegar, so this is a dish you can enjoy anytime!

For the Pad See Ew

  • Rice Noodles: Authentic Pad See Ew uses wide, flat noodles, but if you need an easy substitute, just reach for ordinary pad thai noodles. They’ll turn out just as delicious.
  • Olive Oil: I use a little bit of basic olive oil to stir-fry, but feel free to use coconut oil, avocado oil, or whatever you prefer! 
  • Garlic: Fresh minced garlic is a must! You can also put the garlic through a garlic press to save time.
  • Eggs: Beat two large eggs in a small bowl.
  • Broccoli: I find that it’s easiest to chop up a cup of ordinary broccoli florets, but for extra taste and authenticity, see if you can find Chinese broccoli (also known as gai lan).
  • Carrots: Fresh matchsticks, shreds or very thin slices are all just dandy!
  • Cilantro: For a lovely little garnish, I like to chop up some fresh cilantro. 

For the Sauce

  • Oyster Sauce: This thick, dark condiment has a rich, umami taste you don’t want to miss out on!
  • Olive Oil: Just a couple of tablespoons is all you’ll need.
  • Soy Sauce: I use about ¼ cup of low-sodium soy sauce, but you can also use tamari or coconut aminos if preferred.
  • Brown Sugar: Go for the dark brown sugar here, or sub your favorite honey or pure maple syrup.
  • Rice Wine Vinegar: This light, fresh and delicate vinegar tastes wonderful in Pad See Ew, and it’s also handy for making salad dressings and marinades.
  • Arrowroot Powder or Cornstarch: For thickening the sauce.
Broccoli, Flat Rice Noodles, Carrot Slices and the Rest of the Ingredients on Top of a White Picnic Table

How to Make Pad See Ew

Making this classic street food is super simple. All you need to do is mix up the sauce, then stir-fry the ingredients in the correct order: veggies, eggs, and finally the noodles and sauce. Boom!

  • Yep Prepare Sauce: Combine all of the sauce ingredients in a small bowl and mix together thoroughly with a fork or spoon. Set aside.
  • Prep Rice Noodles: In a medium pot, bring several cups of water to a boil and cook the rice noodles according to package directions. When they’re done cooking, drain them.
  • Stir-Fry Veggies: While the noodles are cooking, let’s make the broccoli and carrots! In a wok or heavy skillet, heat two tablespoons of olive oil. Add the minced garlic and saute for a minute, or until fragrant. Then, add the chopped broccoli and carrots and cook for 8 minutes, or until tender. Stir often.
  • Stir-Fry Eggs: Move the cooked veggies to one side of the wok. Gently pour the beaten eggs into the other side and scramble. Break up the eggs into small pieces as they cook.
  • Stir-Fry Noodles & Sauce: Finally, add the cooked noodles and sauce to the wok, and toss gently to combine. Continue cooking for 1-2 minutes. Don’t stir too often; you want the noodles to fry a little bit on the sides of the wok.
  • Enjoy! Transfer your Pad See Ew to bowls or a serving dish. Garnish with cilantro, if using, and serve immediately.
A Bowl with Pad See Ew and a Pair of Tongs Inside of it

Tips for Success

Feeling inspired? Great! But before you get started, check out these simple tips and ideas to rock your stir-fry!

  • Split the Difference: Experts agree that Pad See Ew is tastiest when the noodles get a chance to really caramelize in the hot wok. If your wok or pan is on the small side, you can cook half the ingredients at a time so that the noodles get plenty of space to fry against the heat.
  • Add Protein: While this dish is wonderful as-is, feel free to toss in some cooked shrimp, chicken, beef or pork at the end for an extra protein punch. Thin slices are best!
  • Garnish Away: Thai food is known for its delicious balance of sweet, sour and salty flavors. To add drama and punch, you can use chopped peanuts, sliced green onions, or chili vinegar to serve this satisfying stir-fry. Yum.
A Super Close-Up Shot of Pad See Ew with a Fork Peeking Through in the Corner

Serving Suggestions

To serve this dish, I like to have a few fun sides that are also Asian-inspired. Here are some simple favorites that will have everybody munching!

  • Shrimp Tempura: Easy, crunchy and cravable, my homemade Shrimp Tempura are a crowd-pleasing side or appetizer.
  • Egg Drop Soup: This light and nourishing recipe for the restaurant classic Egg Drop Soup is sure to become a staple in your easy weeknight menus!
  • Potstickers: I like to get the kids to help assemble these tasty Chicken Postickers. Quality time? Check! Quality dinner? Double check!
A Speckled Gray Plate Containing a Serving of Homemade Pad See Ew

How to Store and Reheat Leftovers

  • To store your leftovers, place them in an airtight container and refrigerate for up to 3 days. 
  • To reheat, place leftovers in a covered skillet over low heat, adding a splash of water if the dish seems dry. Gently heat until the vegetables, eggs and noodles are hot all the way through, and any sauce is simmering.

Pad See Ew

The triple delight of a sweet, salty and tangy sauce takes rice noodles, broccoli and scrambled eggs to a whole new level in this easy Pad See Ew!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Thai
Keyword: pad see ew, pad see ew noodles, thai dinner
Servings: 4
Calories: 474kcal


  • Stove


For the Pad See Ew

  • 10 ounces flat wide rice noodles, or substitute flat pad thai noodles
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 large eggs, beaten
  • 2 cups broccoli florets, chopped (or substitute chinese broccoli, if available)
  • ½ cup carrot shreds or very thin sliced carrot
  • Fresh chopped cilantro, for garnish, optional

For the Sauce


  • Combine all sauce ingredients in a small bowl and mix together thoroughly. Set aside.
  • In a medium pot, bring water to boil and cook noodles according to package directions.
  • In a wok or heavy skillet, heat two tablespoons of olive oil. Add the minced garlic and saute for 1 minute or until fragrant.
  • Add the chopped broccoli and sliced carrots, and cook for 8 minutes, or until tender.
  • Move the cooked veggies to one side of the wok. Pour the beaten eggs into the other side and scramble.
  • Add the cooked noodles and previously prepared sauce to the wok; toss gently to combine. Continue cooking for 1 to 2 minutes.
  • Transfer pad see ew to bowls or a serving dish.
  • Garnish with cilantro, if using, and serve immediately.


Calories: 474kcal | Carbohydrates: 72g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1457mg | Potassium: 306mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3075IU | Vitamin C: 42mg | Calcium: 71mg | Iron: 2mg

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