Thai Pad See Ew Recipe (Stir-Fried Rice Noodles)

Thai Pad See Ew (Stir-Fried Rice Noodles) is one of the most beloved street food dishes in Thailand. With its chewy rice noodles, savory sauce, tender chicken, and crisp Chinese broccoli, it’s bold, satisfying, and incredibly delicious. The balance of smoky wok char, umami-rich sauce, and silky eggs makes Pad See Ew a comfort food you’ll want to make again and again. Let’s get started!

Thai Pad See Ew Recipe

Serves: 2
Prep time: 30 minutes
Cook time: 10 minutes

For the chicken:
8 ounces chicken breast, boneless and skinless, sliced into bite-size pieces
1 tablespoon Golden Mountain seasoning sauce
1 teaspoon dark soy sauce
1 egg white
1 tablespoon cornstarch slurry (1 teaspoon cornstarch and 1 tablespoon water)
1 tablespoon extra light olive oil

For the sauce:
2 tablespoons Golden Mountain seasoning sauce
1 1/2 tablespoon dark soy sauce
1 tablespoon oyster sauce
1/2 tablespoon fish sauce
1/2 tablespoon sugar

For the stir-fry:
2 garlic cloves, minced
4 tablespoons extra light olive oil, separated
2 eggs
3 pieces Chinese broccoli, cut into bite-size pieces
1 package fresh hor fun noodles (1 pound)

Thai Pad See Ew Instructions

1. Marinate the chicken:

• In a large bowl, combine the chicken with Golden Mountain seasoning sauce, dark soy sauce, egg white, and cornstarch slurry.
• Add the extra light olive oil and mix well. Marinate for 20 minutes.

2. Prepare the noodles:

• If the fresh hor fun noodles are stiff, microwave them for 3 minutes to soften.
• Place on a cutting board and cut into 1-inch wide strips. Gently separate the noodles by hand. Set aside.

3. Make the sauce:

• In a small bowl, whisk together Golden Mountain seasoning sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Set aside.

4. Stir-fry the chicken:

• Heat a well-seasoned wok over high heat until smoking hot. Add 2 tablespoons of oil.
• Add the marinated chicken and stir-fry until cooked through, about 3 minutes. Remove and set aside.

5. Stir-fry the rest:

• Heat the same wok over high heat again and add the remaining 2 tablespoons of oil.
• Crack in the eggs and stir-fry until just cooked. Push to one side.
• Add the garlic and stir-fry for 20 seconds until fragrant.
• Add the Chinese broccoli and stir-fry for 30 seconds.
• Add in the noodles, return the chicken to the wok, and pour in the sauce.
• Stir-fry everything together over high heat until evenly coated and lightly charred, about 2 minutes.

Tips & notes

• Why microwave the noodles? Softening the noodles first helps prevent them from breaking during stir-frying.
• Wok technique matters: Always heat the wok first before adding oil — this prevents food from sticking.
• Golden Mountain sauce: This Thai seasoning sauce adds deep umami. If unavailable, you can substitute with soy sauce, but the flavor will be slightly different.
• Don’t over-stir: Let the noodles sit in the wok briefly to get that delicious smoky char known as “wok hei.”
• Vegetarian option: Swap the chicken for tofu and skip the fish sauce for a vegetarian-friendly version.