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Thai

Pad see ew

Non-vegetarian

ผัดซีอิ๊ว · phat si-io

Wide rice noodles stir-fried over high heat with chicken, egg and Chinese broccoli in sweet dark soy sauce until smoky and lightly charred.

Pad see ew is a Thai noodle dish from Thailand, ready in about 35 minutes and made with rice noodles, chinese broccoli (gai lan) and kecap manis (sweet soy sauce). It serves 2 and is rated intermediate to cook.

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Savor the authentic taste of Thai Pad See Ew with chicken and vegetables, beautifully presented on a rustic wooden table.
Photo: UNDO KIM / Pexels · Pexels License
Prep
25 min
Cook
10 min
Total
35 min
Serves
2
Level
Intermediate
Calories
856

Ingredients

2 servings

Equipment

Method

  1. Step 1

    Soak the dried noodles in warm water until soft enough to bend but still firm, then drain well. Mix the sweet soy, soy sauce (opens in a new tab), oyster sauce (opens in a new tab) and sugar (opens in a new tab) in a cup.

    • 20 min

  2. Step 2

    Heat 2 tablespoons of oil in a wok (opens in a new tab) over high heat. Fry the garlic (opens in a new tab) for a few seconds, then the chicken until it changes colour. Add the broccoli stems, then leaves, and toss until bright green.

    Food safety: Cook chicken until no pink remains and the juices run clear (74 °C in the thickest part).

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  3. Step 3

    Push to one side, add the remaining oil and scramble the eggs (opens in a new tab) until nearly set.

    • 1 min
    • high heat

  4. Step 4

    Add the noodles and sauce. Toss, then leave for 20–30 seconds at a time so the noodles catch and char slightly; repeat until glossy and cooked. Season with white pepper (opens in a new tab).

    • 4 min
    • high heat

  5. Step 5

    Serve with chilli vinegar on the side.

      A finished dish being plated
      How it looks · Photo: Willians Huerta on Pexels

    About this dish

    Origin
    Thailand · Commonly attributedA Thai noodle dish with Chinese roots, related to Cantonese-style fried flat noodles.Also popular in United States, AustraliaMore food from Thailand
    Dish
    Lunch · Dinner · Noodles · Main courses · Street food
    Cooking method
    Stir-fried
    Taste
    sweet & savoury, smoky, umami, mild
    Diet
    Dairy-free · No nut ingredients · High-protein
    All labelsNon-vegetarian · Dairy-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · High-protein
    With the listed swaps: Pescatarian, Flexitarian-friendlyWorked out from the ingredients. How labels work
    Good for
    One-pan · Street food · Child-friendly
    Cook more with
    Rice noodles · Chinese broccoli (gai lan) · Kecap manis (sweet soy sauce) · Garlic · Chicken breast · Egg
    Techniques
    Stir-frying

    Allergens

    • Contains: Eggsfrom egg
    • May contain: Crustaceansfrom oyster sauce
    • Contains: Molluscsfrom oyster sauce
    • Contains: Wheatfrom kecap manis (sweet soy sauce), soy sauce, oyster sauce
    • Contains: Glutenfrom kecap manis (sweet soy sauce), soy sauce, oyster sauce
    • Contains: Soyfrom kecap manis (sweet soy sauce), soy sauce, oyster sauce

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    856 kcal per serving

    Estimated

    1 serving ≈ 442 g · recipe makes 2

    Where the energy comes from

    • Protein 21%
    • Carbohydrate 47%
    • Fat 33%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy856 kcal194 kcal
    Protein43.7 g9.9 g
    Carbohydrate98.1 g22.2 g
    Net carbohydrate93.1 g21.1 g
    Sugars7.3 g1.7 g
    Added sugars——
    Fibre5 g1.1 g
    Fat30.4 g6.9 g
    Saturated fat4.1 g0.9 g
    Trans fat——
    Cholesterol278 mg63 mg
    Sodium1494 mg338 mg
    Salt equivalent3.7 g0.8 g
    Vitamins & minerals per serving
    Potassium
    900 mg
    Calcium
    184 mg
    Iron
    3.2 mg
    Magnesium
    88 mg
    Vitamin A (RAE)
    177 µg
    Vitamin C
    32 mg
    Vitamin D
    1 µg
    Vitamin B12
    0.7 µg
    Folate (DFE)
    148 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: white vinegar, fresh red chilli.
    • Kecap manis (sweet soy sauce): Hoisin sauce (FDC 172886) used as a stand-in for this thick palm-sugar-sweetened soy sauce; sugar and sodium differ by brand.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Cook in batches of two portions so the wok stays hot and the noodles char rather than stew.

    Common mistakes

    • Stirring constantly — the noodles need moments of contact with the hot wok to pick up their smoky flavour.

    Serve with

    • Offer chilli flakes, sugar and fish sauce alongside, as Thai noodle stalls do.

    Storage

    • Best eaten immediately.

    Reheating

    • Stir-fry with a splash of water.

    Variations

    • Rad na: The same charred noodles served under a thick, gravy-like sauce of stock, soy and cornflour.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 2, 3, 5

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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