15-Minute Pad See Ew Noodles

When you’re craving takeout but don’t want to wait (or spend extra), Pad See Ew Noodles are the perfect answer. This popular Thai street food dish features chewy, wide rice noodles stir-fried with tender chicken, crisp Chinese broccoli, and eggs—all coated in a sweet-savory sauce that’s rich in umami.

With bold flavor, customizable ingredients, and a quick cook time, this recipe brings restaurant-quality results right to your own kitchen in just 15 minutes. It’s ideal for a busy lunch, weeknight dinner, or easy meal prep option.

Why You’ll Love These Pad See Ew Noodles

• Ready in 15 minutes, including prep
• Balanced, bold flavor in every bite
• Uses pantry-friendly ingredients
• Customizable with any protein or vegetables
• A perfect takeout-style dish for home cooks
• One wok or pan for minimal cleanup

Ingredients

This recipe serves 2 people and can be doubled for meal prep or larger portions.

• 8 oz (½ lb) wide rice noodles (fresh or dried)
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 6 oz boneless skinless chicken thighs (trimmed and sliced)
• 6 oz (5–6 stalks) Chinese broccoli (Gai Lan), rinsed and chopped
• 2 large eggs

Pad See Ew Sauce:

• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon fish sauce
• 2 tablespoons oyster sauce
• 1 tablespoon white vinegar
• 1 tablespoon brown sugar
• 2 tablespoons water (plus more if needed)

Instructions

Step 1: Prepare the Sauce and Noodles

In a small bowl, whisk together all the sauce ingredients—light soy sauce, dark soy sauce, fish sauce, oyster sauce, vinegar, brown sugar, and water. Set aside.

If using dried rice noodles, cook them according to the package but reduce the cook time by 1 to 2 minutes to keep them chewy. Rinse with cold water, drain, and set aside. If using fresh rice noodles, separate them gently to prevent clumping.

Step 2: Cook the Chicken

Heat the vegetable oil in a large wok or deep skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the sliced chicken thighs and stir-fry until they’re almost fully cooked—about 2 to 3 minutes. You want some light browning for extra flavor.

Step 3: Add Eggs and Chinese Broccoli

Push the chicken and garlic to one side of the wok. Crack in the eggs and scramble them until just set. Add the chopped Chinese broccoli and cook for about 1 minute, just until it begins to soften.

Step 4: Stir-Fry with Sauce

Add the cooked rice noodles and pour in the Pad See Ew sauce. Use tongs or two spatulas to toss everything together, ensuring the noodles are well-coated.

Let the noodles sit undisturbed in the pan for 20–30 seconds to caramelize slightly—this gives the dish its signature smoky, charred flavor. Toss again, and cook for 1 more minute. If the sauce is too thick, add another splash of water to loosen.

Step 5: Serve

Once everything is evenly coated and cooked through, serve the noodles hot. Garnish with extra dark soy sauce for color if desired, or serve with a lime wedge for brightness.

Recipe Tips

• Use the right noodles: Wide rice noodles are traditional, but if unavailable, linguine-style rice noodles or pad Thai noodles also work.
• Don’t overcook: Slightly undercook the noodles before stir-frying so they stay chewy and don’t fall apart.
• High heat is key: Use high heat to achieve caramelization and bring out that wok-fired flavor.
• Customize your protein: Swap chicken for tofu, beef, shrimp, or a mix.
• Tweak the sweetness: Pad See Ew is known for being slightly sweet—adjust the sugar to suit your taste.

Variations

• Vegetarian Pad See Ew: Omit the chicken and fish sauce. Use tofu and substitute with mushroom soy sauce or extra dark soy sauce.
• Extra spicy: Add Thai bird’s eye chilies or a splash of chili oil during stir-frying.
• With more veggies: Toss in mushrooms, bell peppers, or bean sprouts.
• Egg-forward: Use 3 eggs instead of 2 for an extra rich, eggy finish.

Why It’s a Perfect Year-Round Recipe

Pad See Ew is satisfying, quick, and doesn’t require seasonal ingredients—making it ideal for any time of year. It’s warm and filling enough for cold evenings, yet light and vibrant enough for a summer dinner. Plus, it’s easy to make with pantry staples and frozen vegetables if needed.

No matter the season, this recipe delivers flavor, speed, and satisfaction every time.

Final Thoughts

This 15-Minute Pad See Ew Noodles recipe proves that bold, comforting meals don’t need to be complicated. With simple ingredients and a bit of technique, you can replicate the smoky, savory essence of Thai takeout at home faster than delivery.

Whether you’re cooking for two or prepping ahead for the week, this dish is a delicious, reliable option for noodle lovers and busy cooks alike.

Keep this recipe in your back pocket, and you’ll always have a quick dinner solution that satisfies every time.

The Goods

15-Minute Pad See Ew Noodles

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Make these bold and delicious Pad See Ew Noodles in just 15 minutes. A perfect Thai takeout favorite at home.

Course Dinner, Lunch, Main Course, Noodles

Cuisine Thai

Recipes

• 8 oz ½ lb wide rice noodles (fresh or dried)
• 2 tablespoons vegetable oil
• 3 cloves garlic minced
• 6 oz boneless skinless chicken thighs trimmed and sliced
• 6 oz 5–6 stalks Chinese broccoli (Gai Lan), rinsed and chopped
• 2 large eggs

Pad See Ew Sauce:

• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon fish sauce
• 2 tablespoons oyster sauce
• 1 tablespoon white vinegar
• 1 tablespoon brown sugar
• 2 tablespoons water plus more if needed

Instructions

Step 1: Prepare the Sauce and Noodles

• In a small bowl, whisk together all the sauce ingredients—light soy sauce, dark soy sauce, fish sauce, oyster sauce, vinegar, brown sugar, and water. Set aside.
• If using dried rice noodles, cook them according to the package but reduce the cook time by 1 to 2 minutes to keep them chewy. Rinse with cold water, drain, and set aside. If using fresh rice noodles, separate them gently to prevent clumping.

Step 2: Cook the Chicken

• Heat the vegetable oil in a large wok or deep skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
• Add the sliced chicken thighs and stir-fry until they’re almost fully cooked—about 2 to 3 minutes. You want some light browning for extra flavor.

Step 3: Add Eggs and Chinese Broccoli

• Push the chicken and garlic to one side of the wok. Crack in the eggs and scramble them until just set. Add the chopped Chinese broccoli and cook for about 1 minute, just until it begins to soften.

Step 4: Stir-Fry with Sauce

• Add the cooked rice noodles and pour in the Pad See Ew sauce. Use tongs or two spatulas to toss everything together, ensuring the noodles are well-coated.
• Let the noodles sit undisturbed in the pan for 20–30 seconds to caramelize slightly—this gives the dish its signature smoky, charred flavor. Toss again, and cook for 1 more minute. If the sauce is too thick, add another splash of water to loosen.

Step 5: Serve

• Once everything is evenly coated and cooked through, serve the noodles hot. Garnish with extra dark soy sauce for color if desired, or serve with a lime wedge for brightness.