Pad See Ew (pronounced PAD SEE-ew, with the “ew” sounding more like the “oo” in food or moon) translates to “fried with soy sauce.” It’s one of Thailand’s most popular street foods and one of my personal go-tos whenever I visit a little Thai restaurant near my office. My usual order? Chicken or pork with those wide, chewy noodles tossed in a savory soy-based sauce.

Recently, I’ve been craving it big time. The problem: my team and I are back working from home, which means no quick lunches at Thai Garden. So I decided to try making Pad See Ew myself. I was pleasantly surprised at how close it came to the restaurant version.

Substitutions & Tips

• Noodles: The authentic version uses fresh wide rice noodles (Sen Yai). If you can’t find them, Pad Thai noodles are a fine substitute.
• Dark Soy Sauce: This is the secret to caramelized noodles and authentic flavor. You may need to order it online or visit an Asian grocery store.
• Chinese Broccoli: Traditionally used for its bitter greens and crunchy stems. Can’t find it? Sub in broccoli, broccolini, kale, or Bok choy would all still be delicious. You can see in the photo above, even the restaurant used regular broccoli.

Why Make This at Home?

Pad See Ew is comfort food at its best: chewy noodles, smoky caramelized sauce, tender protein and just enough greens to balance it all out. While nothing replaces grabbing lunch at Thai Garden, this recipe satisfies the craving and honestly, it might just earn a regular spot in my weeknight dinner rotation.

Ingredients

Ingredients for Pad See Ew

• 15 oz fresh wide flat rice noodles (Sen Yai)
• 2 tsp dark soy sauce
• 1 1/2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 2 tsp white vinegar
• 2 tsp sugar
• 3 tbsp vegetable oil
• 2 cloves garlic cloves, minced
• 1 1/2 cup precooked chicken or pork
• 1 large egg
• 4 stems Chinese broccoli (gai lan), trimmed and sliced (separate stems and leaves)
• 1 large carrot, thinly sliced (see note 1 for a fun alternative to simple slices)
• Chili vinegar (see note 2)

How to make Pad See Ew

1. Mix the Sauce
   In a small bowl, whisk together dark soy, oyster sauce, light soy, vinegar, and sugar. Set aside.
2. Prep the Noodles
   Cook noodles according to package directions. Time it so they finish just as your stir-fry is ready otherwise, they’ll get soggy.
3. Cook the Veggies & Protein
   Heat 1 tbsp oil in a wok or large nonstick pan over high heat. Add garlic, carrot and Chinese broccoli stems; stir-fry until fragrant. Add the leaves and protein, cooking until the meat is warmed through and the greens are wilted.
4. Scramble the Egg
   Push everything to one side of the pan. Crack in the egg and scramble until just set. Transfer all contents to a plate and scrape the pan clean.
5. Caramelize the Noodles
   Add remaining 2 tbsp oil to the pan. Toss in noodles and sauce, stirring for 1–2 minutes until coated and slightly caramelized.
6. Combine & Serve
   Return the protein and veggies to the pan. Toss well to combine. Serve hot, straight from the wok.
7. Pour a very small amount of the chili vinegar (Optional).
8. Enjoy!

Note 1
One of the little details I always appreciated about Pad See Ew from Thai Garden was how they cut the carrots into flower shapes. It’s such a simple touch, but it makes the dish feel special. To stay true to that memory, I decided to give it a try at home. After watching a few quick tutorials, I realized how easy it actually is and it adds a playful, authentic nod to the restaurant version. Watch this video, to learn how to do it.

Note 2
Another thing I love about Thai Garden is their “spice tray”, a collection of condiments you can sprinkle or pour over your meal to customize the flavor. One standout is chili vinegar, which adds brightness and heat that cuts through the sweetness and richness of Pad See Ew. While shopping at my local Asian market, I picked up a handful of Thai chiles and made my own version at home. Fair warning: these peppers are very hot. I removed almost all of the seeds and stems, and it was still fiery!

The traditional recipe couldn’t be more simple:

• 2–3 Thai chiles
• 1 clove of garlic
• ½ cup white vinegar

Blend everything together or crush in a mortar and pestle, and you’ve got a condiment that takes the dish to another level. Just use it sparingly. Watch this video to see it done right.

Did you try this make at home Pad See Ew? Let us know in the comments. Check out some of our other Thai or  copycat recipes. Please consider following us on IG, X, FB, PI, BSky or TT.