Pad See Ew

  • Pad See Ew is my favorite Thai dish and it’s so easy to make at home!

    Pad See Ew is my FAVORITE Thai dish, ever. I order it every-single-time we go out to a Thai restaurant. I can’t do spicy foods very well so those hardcore Thai curry dishes or super spicy noodle dishes are not for me. I’ve always wanted to make pad see ew at home, but I don’t have a super cool wok or super high heat to get that restaurant burn taste to it. Okay, that sounded bad — it’s not like you actually burn your food, it’s that char you get from the high heat and the “wok-taste.” You know, like when you order Chinese take-out and you get their fried rice, it’s got that distinct taste but you can’t ever recreate it at home. Well, let’s just say, even if I don’t have all of those fancy restaurant tools, I can still make some killer pad see ew. Jason can vouch. He said it tastes “just like the real thing.” :)


    • 16 oz. of rice noodles (okay — so authentic pad see ew has the short, flat, wide rice noodles, but the Asian mart near my house didn’t have it so I had to get the long, thin rice noodles)
    • 4 tbsp. oyster sauce
    • 4 tbsp. soy sauce
    • 3 tbsp. vinegar
    • 4 tbsp. sugar
    • Handful of Chinese broccoli
    • 2 eggs
    • Thin slices of chicken (I used 3 chicken tenderloins and cut them thinly on an angle)


    1. In a small bowl, combine the oyster sauce, soy sauce, sugar and vinegar.
    2. In a pot, boil water and put in rice noodles for 4-5 minutes (or whatever your package says).
    3. After the noodles are finished cooking, drain them and set aside.
    4. Turn a skillet on high and wait until it glistens. You want it super hot to try and mimic the restaurant-type char taste.
    5. When the skillet is ready, cook the eggs and chicken. Careful with the eggs, it’ll probably splatter since it’s so hot, so you can put it in a bowl and dump it in, if you want.
    6. Once the chicken is about done, dump in the noodles and the sauce you prepared earlier.
    7. If the noodles get too sticky, you can add a tiny bit of water to thin it out.
    8. At the very end, add the Chinese broccoli and turn off the heat. You’ll still have enough heat to just wilt the broccoli enough.
    9. Serve and enjoy! You can serve with some crushed peanuts on top, if you want, for the authentic Thai feel.

    Adapted from: Rasa Malaysia (I did a lot of adapting so note that some of the ingredients/amount she didn’t use.)

    Julie Wampler of Table for Two
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  • Merideth says:

    Do you use rice vinegar? And brown sugar? This is one of my favorite meals, too, so I don’t want to mess it up!

    • Julie says:

      Actually, I used white vinegar and regular granulated sugar.

    • Julie says:

      However, you can use rice vinegar too. It’s just up to you and what you have. I think rice vinegar would be more Asian-y than regular white vinegar so if you want to use that, go for it. But I definitely did use regular granulated white sugar.

  • Heather Mahoney says:

    Wonderful Recipes – love them – so simple without an overload of ingredients

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