Save My friend Marco called me one humid July evening asking if I knew how to make pad see ew, saying his craving was borderline urgent. I'd only eaten it at restaurants, but something about the desperation in his voice made me pull up a wok and start chopping. Twenty minutes later, the smell of garlic and dark soy sauce filling my kitchen felt like discovering a secret passage to Thailand without leaving my apartment.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I've made this dish maybe thirty times now, and it never fails to impress whoever's sitting at my table. There was one particular night when my neighbor mentioned offhand that she'd never had real Thai food, and I invited her over to watch me cook. Seeing her eyes light up when she took that first bite was the kind of small victory that reminds you why cooking for others matters.
Ingredients
- Dried wide rice stick noodles (200g): These are the backbone of authentic pad see ew—the wide, flat shape holds sauce better than thin noodles ever could, and soaking them for exactly 30 minutes keeps them chewy without turning mushy.
- Boneless, skinless chicken thighs (150g, thinly sliced): Thighs stay tender even with high heat cooking, unlike breast meat which can turn tough; slice them thin so they cook through in seconds.
- Chinese broccoli stems and leaves (4 stems): Gai lan has a slight bitterness that balances the sweetness in the sauce perfectly, and those tender leaves wilt beautifully without falling apart.
- Large egg (1): This scrambles into silky threads that distribute throughout the dish, adding richness and binding everything together.
- Dark soy sauce (2 tsp): The dark stuff gives you that deep, caramelized color and savory depth that light soy alone can't achieve.
- Oyster sauce (1½ tbsp): This is what makes the dish sing—umami-rich and slightly sweet, it's the difference between good and unforgettable.
- Light soy sauce (1 tbsp): A counterbalance to the dark soy, adding saltiness without extra heaviness.
- White vinegar (2 tsp): A small splash of acid cuts through the richness and brightens every bite.
- Sugar (2 tsp): Just enough sweetness to round out the savory-salty-sour triangle that makes Thai food so addictive.
- Garlic cloves (2, finely chopped): Minced finely so it crisps quickly in hot oil and perfumes the entire dish.
- Peanut or vegetable oil (3 tbsp, divided): High heat cooking demands oil with a high smoke point; divide it between cooking proteins, vegetables, and the egg so nothing sticks.
Instructions
- Soften those noodles:
- If using dried noodles, submerge them in warm water and let them sit for 30 minutes until they're pliable but still have a slight firmness—they'll finish cooking in the wok and stay from getting mushy. Fresh noodles just need gentle separation with your fingers.
- Build your sauce first:
- Whisk together the dark soy, oyster sauce, light soy, vinegar, and sugar in a small bowl, stirring until the sugar dissolves completely. This way you're not scrambling to find ingredients mid-cook when heat and speed matter.
- Prep your vegetables like you mean it:
- Cut broccoli stems into 2-inch pieces so they get a chance to char slightly, and keep the leaves separate and larger since they wilt faster. Having everything ready before you hit the heat is non-negotiable in stir-frying.
- Cook the chicken until just done:
- Heat 1 tablespoon of oil in your wok over high heat until it shimmers, then add the sliced chicken and keep it moving with your spatula or tongs. You want it cooked through but still tender, which takes about 3 to 4 minutes—overcooked chicken is the enemy here.
- Give the broccoli its moment:
- Add another tablespoon of oil to the same wok, toss in the stem pieces first, and stir for about a minute until they just start to blister. Add the leaves and cook for another 30 seconds until they're wilted but still have some structure and a hint of green.
- Make scrambled egg magic:
- Pour the last tablespoon of oil into the wok, add your minced garlic, and let it sizzle for about 5 seconds until the aroma hits you. Crack in the egg and scramble it quickly with your spatula until it's barely set—you want soft, silky curds, not a tough omelette.
- Bring it all together with noodles and sauce:
- Add your drained noodles to the wok and pour the sauce over top, then toss everything constantly for about a minute, making sure the sauce coats every strand. The noodles will start to stick slightly to the wok, and that's exactly what you want—a little caramelization at the edges adds flavor.
- Return the chicken and broccoli and finish strong:
- Add back the cooked chicken and broccoli, then stir-fry the whole thing together for 1 to 2 minutes until everything is hot and the flavors have married. You should hear that sizzle and smell that savory-sweet aroma signaling you're done.
- Plate it while it's hot:
- Divide among serving plates immediately because pad see ew loses its magic as it cools, and you want to catch it at peak texture and flavor.
Save The beauty of pad see ew isn't just in eating it—it's in that moment when you realize you can make restaurant food at home, and somehow it tastes better because your hands created it. My kitchen doesn't have the blazing wok burners of a Bangkok street cart, but it has something better: the warmth of knowing exactly what went into every bite.
Choosing Your Protein Wisely
While chicken thighs are my go-to, I've pivoted to beef for special occasions and found that tender cuts like sirloin or ribeye benefit from a slightly shorter cooking time since they can toughen faster than chicken. Pork works beautifully too, especially when sliced thin and given the same quick, high-heat treatment. For vegetarian nights, pressed tofu or shrimp swap in seamlessly—just watch the shrimp closely because they cook in 90 seconds flat.
The Noodle Question That Kept Me Up
I spent way too long debating between dried and fresh rice noodles until I realized they each have their moment. Dried noodles give you more control over texture since you're soaking them yourself, and they last longer in your pantry, which means you can make this dish spontaneously. Fresh noodles cook faster and have a silkier mouthfeel, but they're more fragile and need to be used quickly after purchase or they start to stick together.
Small Details That Changed Everything
The first time I made pad see ew without white vinegar, I couldn't figure out why something felt off—it tasted a bit flat and one-dimensional. That tiny splash of acid is what wakes up your palate between bites and prevents sauce fatigue, so don't skip it. Temperature matters too: if your wok isn't hot enough, everything steams instead of fries, and you lose that caramelized depth that makes this dish special.
- Toast your garlic for just 5 seconds in hot oil before adding the egg—any longer and it burns into bitterness.
- Keep a wet cloth or damp kitchen towel nearby because a hot wok handle will surprise you at least once.
- Taste as you go and adjust the salt with a bit more light soy sauce if needed, since everyone's wok and heat level behaves differently.
Save Making pad see ew has taught me that simple doesn't mean boring, and fast doesn't mean cheap. This is honest food that respects both your time and your appetite.
Recipe FAQ
- → What makes Pad See Ew different from other Thai noodle dishes?
Pad See Ew distinguishes itself through wide rice noodles stir-fried until slightly charred, creating a signature smoky flavor. The sauce combines dark soy for rich color and sweetness, light soy for saltiness, oyster sauce for depth, and vinegar to balance. Unlike Pad Thai's tangy tamarind profile, Pad See Ew offers a more savory-sweet experience focused on the interplay between soy sauces and the natural sweetness of Chinese broccoli.
- → Can I use fresh rice noodles instead of dried?
Absolutely. Fresh wide rice noodles are traditional and require no soaking—simply separate the strands gently before cooking. They absorb sauce beautifully and develop that coveted chewy texture. Look for them at Asian markets in the refrigerated section. If using dried noodles, soak in warm water for 30 minutes until pliable but still firm to the touch.
- → How do I achieve restaurant-style charred flavor at home?
The secret is cooking over high heat in a well-seasoned wok or heavy skillet. Let the noodles sit undisturbed briefly against the hot surface to develop charred spots before tossing. Work quickly once ingredients hit the pan—this high-heat searing creates the smoky wok hei flavor that defines authentic street food style. Don't overcrowd the pan, or you'll steam instead of stir-fry.
- → What protein alternatives work well in this dish?
While chicken thighs offer ideal tenderness, thinly sliced beef, pork, or shrimp work beautifully. For a vegetarian version, use extra-firm tofu pressed and cubed. Seafood lovers can add shrimp or even squid. Each protein absorbs the savory-sweet sauce differently—beef adds richness, shrimp contributes sweetness, and tofu soaks up flavors exceptionally well.
- → Can I substitute Chinese broccoli?
Chinese broccoli (gai lan) provides traditional bitterness and crunch, but broccolini makes an excellent substitute with similar flavor profiles. Regular broccoli works in a pinch, though it lacks the slight bitterness that balances the sweet sauce. Bok choy or baby bok choy also complement the dish well, adding mild sweetness and crisp texture.
- → How do I prevent noodles from sticking or breaking?
Avoid over-soaking dried noodles—they should remain firm, not mushy. Use plenty of oil when stir-frying and toss constantly with a gentle motion. If noodles stick, add a splash of water rather than forcing them. Work quickly once the sauce hits, as prolonged cooking makes noodles gummy. Having all ingredients prepped before heating the wok ensures smooth execution.