Easy See Ew Noodles

A quick and flavorful Thai-inspired dish featuring stir-fried noodles, tender vegetables, and protein of your choice, tossed in a savory-sweet soy sauce blend. Perfect for busy weeknights!

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Prep Time 10

Cook Time 10

Marinate Time 10

Total Time 30

Servings 4

Calories 255 kcal

Equipment

Wok or Large Skillet: Choose one that retains heat well.
Wooden Spoon: Perfect for stirring without breaking the noodles.
Kitchen Tongs: Makes handling noodles effortless.

Ingredients

Noodles And Protein:

200 g wide rice stick noodles or 450g fresh wide flat rice noodles
150 g chicken thighs thinly sliced (or your preferred protein)

Sauce:

2 teaspoons dark soy sauce
1½ tablespoons oyster sauce
1 tablespoon light soy sauce
2 teaspoons white vinegar
2 teaspoons sugar

Fresh ingredients:

4 stems Chinese broccoli gai lan, cut into 2-inch pieces
2 cloves garlic finely chopped
1 large egg

Instructions

Let's make some delicious pad see ew noodles! Here's how to prepare everything for perfect results.
Start by trimming the Chinese broccoli ends and cutting them into 3-inch pieces. You'll need to separate the leaves from stems and slice thick stems lengthwise (no wider than 0.3 inches). The noodles should be prepared according to package directions, ready just before you start cooking.
The cooking process goes like this:
1 - Heat 1 tablespoon oil in your wok until smoking hot
2 - Add garlic and cook for 15 seconds
3 - Toss in your protein and cook until mostly white
4 - Add Chinese broccoli stems, then leaves once stems are tender
5 - Push everything aside and scramble the egg
6 - Remove all ingredients and clean the wok
7 - Heat 2 tablespoons oil until smoking
8 - Add noodles and sauce, toss minimally for 1-1.5 minutes to get caramelization
9 - Return protein and vegetables to wok
Timing plays a vital role in this dish. Keep all ingredients prepped and within reach. The signature caramelization comes from letting the noodles sit undisturbed for 15-30 seconds between tosses.
The best results come from cooking just one portion at a time. This approach allows proper charring and keeps the noodles from becoming mushy. The noodles need gentle handling when you flip them to prevent breaking.

Notes

The secret to amazing pad see ew lies in how you work with the noodles and sauce.

Here's what you need to know about storage and reheating:

Store leftovers in an airtight container for up to 4 days.

Keep chili sauce on the side for added kick.

Reheat in the microwave for best results.

Store soaked noodles in the fridge for up to 1 week.

Broken noodles are the biggest problem I see people face. You should avoid using a spatula to stir them. The best approach is to use a gentle flipping motion or push them from the edges inward. Fresh rice noodles need extra care, so I suggest cooking just one portion at a time.

Sen Yai noodles are traditional, but they're tough to find outside Thai grocery stores. Wide dried rice stick noodles labeled as 'Pad Thai' noodles work great as a substitute. The good news for anyone on a gluten-free diet is that you can adapt this dish with gluten-free versions of soy sauce, fish sauce, and oyster sauce.

You can boost your pad see ew's flavor by adding more vegetables like carrots, red onions, baby corn, or snap peas. The dish's signature caramelization needs high heat, which home stoves sometimes struggle with. That's why I always cook the chicken separately from the noodles to get that perfect caramelization.