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.

The image shows a pan full of flat, wide noodles cooked in a shiny brown sauce that covers them evenly, giving a slightly glossy texture. Mixed in are chunky pieces of light brown cooked chicken and bright green vegetables like leafy greens and long slices of green beans. The noodles have some crinkled edges and vary slightly in shade due to the sauce. The pan is black inside and sits on a white marbled surface, with a glimpse of a light blue cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Thai Pad See Ew Stir Fry Recipe
Top Tip
How to Serve Quick Thai Pad See Ew Stir Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Thai Pad See Ew Stir Fry Recipe

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.

Flat lay of a small bundle of fresh wide dried rice noodles, a few raw boneless chicken thighs with pale pink skin, roughly chopped bright green Chinese broccoli (gai lan) stalks and leaves, two large smooth brown eggs with uncracked shells, three cloves of fresh garlic with papery skin, a small white ceramic bowl containing thick dark brown Thai sweet soy sauce, a small white ceramic bowl with translucent light amber fish sauce, a small white ceramic bowl with glossy golden oyster sauce, a small white ceramic bowl holding very dark soy sauce, a pinch of fine white pepper powder artfully placed beside a tiny white ceramic bowl of white granulated sugar, and a small white ceramic bowl filled with clear pale yellow avocado oil, all arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The dish shows wide, flat brown noodles coated in a shiny sauce, placed in a white bowl. The noodles are tangled with bright green pieces of broccoli evenly mixed throughout. Some pieces of light brown tofu or similar protein are also mixed in with the noodles and broccoli. A woman's hand is holding wooden chopsticks, lifting a bundle of noodles with a small broccoli floret from the bowl. The background features a white marbled surface with some stacked ceramic bowls and a white cup on a wooden tray, softly blurred. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use fresh rice noodles instead of dried?

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.

What’s the best way to get that charred flavor on the noodles?

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.

Can I make this gluten-free?

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.

Is this recipe spicy?

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!