There's something so irresistible about the sizzle and aroma of a Quick Thai Pad See Ew Stir Fry Recipe that just draws you in. This dish balances the comforting chew of wide rice noodles with savory sauce and crisp greens—making it a total weeknight winner you'll want to make again and again.
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Why You'll Love This Recipe
I always keep this Quick Thai Pad See Ew Stir Fry Recipe in my rotation because of its speed and incredible flavor punch. It’s the kind of dish that feels fancy but comes together so fast that you won’t mind tossing it on a busy evening.
- Speedy Prep: You can have this dish ready in just about 15 minutes, from noodle prep to the final stir fry.
- Deep umami flavors: The sauce combines sweet, salty, and smoky notes that make each bite so satisfying.
- Easy to customize: Use chicken, shrimp, tofu, or even a veggie-packed version to suit your mood or pantry.
- Restaurant-style at home: Getting that slight char on your noodles is simpler than you think and adds such great texture and flavor.
Ingredients & Why They Work
Every ingredient in this Quick Thai Pad See Ew Stir Fry Recipe brings something unique to the table. From the chewy rice noodles that soak up the sauce beautifully, to the fresh Chinese broccoli that adds a pleasing crunch, these elements blend perfectly every time.
- Wide Rice Noodles: These are the heart of the dish—soft, chewy, and perfect for grabbing onto the sauce.
- Chicken (or your preferred protein): I like to use chicken breast or thighs for juiciness, but shrimp and tofu also work wonderfully.
- Chinese Broccoli (Gai Lan): Its slight bitterness and crisp texture contrast nicely with the sweet-salty sauce.
- Eggs: Adds richness and binds everything together with silky, scrambled bits.
- Avocado Oil: A neutral oil with a high smoke point, ideal for stir frying on high heat.
- Thai Sweet Soy Sauce: This thick, luscious sauce brings the characteristic caramelized sweetness—look for a quality brand or you can substitute with dark soy sauce plus a little brown sugar.
- Fish Sauce: Balances the sweetness with savory depth, essential for authentic Thai flavor.
- Oyster Sauce: Adds a subtle umami richness without being overpowering.
- Dark Soy Sauce: Gives your noodles that gorgeous deep color and extra flavor complexity.
- Garlic: Fresh minced garlic boosts fragrance and taste, sizzling beautifully in the oil.
- Sugar (optional): Just a pinch to balance acidity and round out flavors.
Make It Your Way
One of the best things about this Quick Thai Pad See Ew Stir Fry Recipe is how adaptable it is. I switch up my protein based on what I have in the fridge, and sometimes sneak in extra veggies when I want that fresh crunch.
- Vegetarian Variation: I swap fish sauce with soy sauce or vegetarian fish sauce and oyster sauce with mushroom oyster sauce—this keeps the umami without animal products, plus you can add a variety of colorful veggies like bell peppers and carrots.
- Protein Swap: Shrimp or tofu both work equally well and change the flavor profile in a fun way.
- Spice It Up: If you like a bit of heat, a pinch of chili flakes or fresh sliced bird’s eye chili can add a nice kick.
Step-by-Step: How I Make Quick Thai Pad See Ew Stir Fry Recipe
Step 1: Prep Your Noodles Just Right
I always start by boiling the dried wide rice noodles for just 1 to 2 minutes less than the package recommends. Trust me, this little trick prevents them from turning mushy because they'll keep cooking once they hit the hot wok. After boiling, drain and rinse with cold water to stop the cooking process and set them aside ready to stir fry immediately.
Step 2: Mix Your Sauce
While the noodles are cooling, I mix all the sauce ingredients in a bowl—Thai sweet soy sauce, fish sauce, oyster sauce, dark soy sauce, minced garlic, a sprinkle of white pepper, and a touch of sugar. Having this ready ahead is a lifesaver when you’re cooking fast and furious at the stove.
Step 3: Stir Fry Protein and Eggs
Heat your wok or a large pan on medium-high, then add a tablespoon of avocado oil. Toss in chicken or your chosen protein, cooking until it’s nearly done. Push it to one side of the pan and crack in your eggs, scrambling them lightly. This layering trick helps keep flavors distinct but seamless.
Step 4: Add Greens and Noodles
Next, throw in your Chinese broccoli, the rested noodles, the sauce mixture, and the rest of the avocado oil. Crank the heat to high and stir fry quickly—this helps the noodles absorb all those bold flavors. Don’t forget to add a splash of water if it’s feeling dry, which keeps everything luscious.
Step 5: Get That Restaurant-Style Char
For the signature pad see ew touch, stop tossing the noodles for about 15 to 30 seconds to let a bit of the noodles caramelize and char slightly on the bottom. It's this simple step that adds irresistible texture and flavor. Then flip and stir before serving immediately.
Top Tip
From my experience making this Quick Thai Pad See Ew Stir Fry Recipe, a couple of little tricks make a big difference to the final dish. These tips will help you get close to that restaurant-level perfection.
- Don’t Overcook Your Noodles: Boil them slightly underdone—overboiled noodles turn to mush when stir fried.
- High Heat Is Key: Use a wok or heavy pan, and make sure it’s hot before adding ingredients for that great sear.
- Use a Neutral Oil with High Smoke Point: Avocado oil or peanut oil work best to reach stir-fry temperatures without burning.
- Let the Noodles Sit To Char: Resist the urge to stir constantly; letting noodles sit undisturbed develops flavor and texture.
How to Serve Quick Thai Pad See Ew Stir Fry Recipe
Garnishes
Whenever I serve pad see ew, a sprinkle of fresh lime wedges, some crushed peanuts if I want texture, and a few fresh chili slices on the side are my go-tos. The lime brightness balances the richness, and heat is always welcome for those who like it spicy.
Side Dishes
I like to keep sides simple to let the noodles shine—something like a light cucumber salad dressed with rice vinegar, or just steamed jasmine rice if I want extra carbs. A cooling Thai iced tea also pairs beautifully!
Creative Ways to Present
For special dinners, I’ve served pad see ew in individual banana leaf bowls or on a bed of fresh lettuce leaves—adds a fun, festive touch that makes guests smile. You can even twirl the noodles into neat bundles for a polished look.
Make Ahead and Storage
Storing Leftovers
I always put leftovers in an airtight container and keep them in the fridge for up to 3 or 4 days. Be sure to cool the noodles fully before sealing to keep the texture intact.
Freezing
Freezing pad see ew isn’t my favorite because the noodles can become a bit mushy on thawing. But if you do freeze, flash-cool and pack in a single layer container for quicker reheating.
Reheating
Reheat leftovers in a hot skillet, tossing quickly with a splash of water or oil to revive the noodles. Microwaving works but can lead to less pleasing texture.
Frequently Asked Questions:
Absolutely! Fresh rice noodles are actually excellent in pad see ew, as they don’t need pre-soaking or boiling and tend to have a softer bite. Just be gentle when stir-frying to avoid breaking them.
The key is heat and patience. Use a hot wok, add noodles with sauce, and let them sit without tossing for 15-30 seconds so they caramelize slightly on the bottom before flipping or stirring again. This subtle charring creates that authentic taste.
Yes! Be sure to pick gluten-free wide rice noodles and use gluten-free soy sauces (like tamari) and oyster sauce substitutes. Double-check your fish sauce, too, as some brands may contain trace gluten.
No, the traditional Quick Thai Pad See Ew Stir Fry Recipe isn’t spicy on its own. However, you can easily add fresh chopped chilies or chili flakes if you like it hot.
Final Thoughts
This Quick Thai Pad See Ew Stir Fry Recipe holds a special place in my kitchen—it’s my go-to when I want something flavorful, quick, and truly satisfying. I hope you enjoy making it just as much as I do, and find it becomes a staple in your own rotation. Trust me, once you nail that char and balance of sauce, there’s no turning back!
Print
Quick Thai Pad See Ew Stir Fry Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Thai
Description
This quick and flavorful Pad See Ew recipe features stir-fried wide rice noodles with your choice of protein, Chinese broccoli, and a rich, savory sauce that caramelizes to perfection. Ready in just 15 minutes, it's a classic Thai street food dish perfect for a satisfying weeknight meal.
Ingredients
Main Ingredients
- 8 oz dried wide rice noodles
- 6 oz chicken (or beef, shrimp, tofu, pork)
- 1 ½ cups Chinese broccoli (gai lan), cut into bite sized pieces
- 2 large eggs
- 3 Tablespoons avocado oil, divided
Pad See Ew Sauce
- 2 ½ Tablespoons Thai sweet soy sauce
- 2 Tablespoons fish sauce
- 1 Tablespoon oyster sauce
- 2 teaspoons dark soy sauce
- ⅛ teaspoon white pepper powder
- 3 cloves garlic, minced
- ½ teaspoon sugar (optional)
Instructions
- Prepare the Sauce: In a small bowl, combine the Thai sweet soy sauce, fish sauce, oyster sauce, dark soy sauce, white pepper powder, minced garlic, and sugar. Mix well and set aside.
- Cook the Noodles: Boil the dried rice noodles until they are just undercooked, about 1 to 2 minutes less than the package instructions. Drain and rinse with cold water to stop cooking. Drain thoroughly to prevent sogginess.
- Cook the Protein: Heat a large pan or wok over medium-high heat and add 1 tablespoon of avocado oil. Add your chosen protein and stir fry until it is almost cooked through.
- Scramble the Eggs: Push the cooked protein to one side of the pan, add another tablespoon of oil if needed, and crack in the eggs. Scramble the eggs until almost set.
- Add Vegetables and Noodles: Add the Chinese broccoli, drained noodles, the prepared sauce, and the remaining oil to the pan. Increase heat to high and stir fry everything quickly so the noodles get coated with sauce and start to caramelize. Add a tablespoon of water if the mixture seems dry.
- Caramelize the Noodles: Allow the noodles to sit undisturbed for 15 to 30 seconds to develop a slight char on the bottom, then toss or flip the noodles to caramelize the other side. This adds authentic flavor.
- Serve: Once the noodles and ingredients are well cooked and coated with sauce, remove from heat and serve immediately for the best texture and flavor.
Notes
- Use Thai sweet soy sauce for a rich, molasses-like sweetness essential to authentic Pad See Ew. Adjust sweetness to taste if using another brand.
- Cook noodles just before stir frying to keep them firm and prevent breaking during cooking.
- Fish sauce adds salty umami flavor; choose a balanced brand for best results.
- Oyster sauce contributes a sweet, savory depth without an overpowering oyster taste.
- Dark soy sauce is key for the signature deep color and slightly smoky flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently.
- For a vegetarian version, substitute fish sauce with vegetarian fish sauce or soy sauce, and oyster sauce with vegetarian mushroom oyster sauce. Add an extra cup of mixed vegetables like carrots, bell peppers, zucchini, and onions for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 135 mg
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