Name: Authentic Thai Pad See Ew with Chicken Recipe
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Cuisine: Thai
Ingredients: 200g / 7 oz dried wide rice stick noodles (or 15 oz / 450g fresh wide flat rice noodles – Sen Yai); 2 tsp dark soy sauce; 1 1/2 tbsp oyster sauce; 1 tbsp light soy sauce (or all purpose soy sauce); 2 tsp white vinegar (plain white vinegar); 2 tsp sugar (any type); 1 cup / 150g / 5 oz chicken thighs (boneless, skinless, sliced); 1 large egg; 4 stems Chinese broccoli; 3 tbsp peanut or vegetable oil (separated); 2 cloves garlic, very finely chopped

If you’re craving something that hits all the right notes—smoky, savory, just a touch sweet—and want to whip up a dish that feels like you’re standing at a bustling Thai street stall, you’re in for a treat with this Authentic Thai Pad See Ew with Chicken Recipe. I absolutely love how this turns out every single time: the wide rice noodles get that perfect char, the chicken stays juicy, and the Chinese broccoli adds a fresh crunch. Stick with me, and I’ll share all my best tips so you can nail this classic, flavor-packed dish at home.

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Why You’ll Love This Recipe

Authentic Flavors: The combination of sweet and savory sauces with that smoky wok char is just unbeatable.
Quick and Easy: You’ll have dinner on the table in under 20 minutes once you prep your ingredients.
Family Favorite: My family goes crazy for this dish and it’s often requested at weeknight dinners.
Versatile Ingredients: Use dried or fresh noodles and chicken, or swap for beef or tofu to suit your mood.

This image shows a close-up of stir-fried noodles in a dark pan. The dish has wide, flat noodles that are light brown and shiny from sauce, mixed with bright green leafy vegetables and light brown pieces of cooked chicken. The noodles and vegetables are tangled together, with the noodles forming the main layer in the center and the green vegetables scattered around. A wooden spatula is seen gently holding some of the noodles from the top right side. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Authentic Thai Pad See Ew with Chicken, Thai noodle stir-fry recipe, easy Thai chicken stir-fry, homemade Pad See Ew, Thai street food at home

Ingredients You’ll Need

The ingredients for this Authentic Thai Pad See Ew with Chicken Recipe are straightforward but thoughtfully balanced to give you that unmistakable flavor. Keep an eye out for Chinese broccoli—it’s key for that authentic texture and bite—but don’t worry, if you can’t find it, you can substitute with regular broccoli or even kale.

Flat lay of a small pile of fresh wide flat rice noodles (Sen Yai), two small white ceramic bowls containing dark soy sauce and oyster sauce, another small white bowl with light soy sauce, a small white bowl with white vinegar, a small white bowl with sugar crystals, three tablespoons of peanut oil in a small white bowl, two whole uncracked brown eggs, two peeled garlic cloves finely chopped and displayed in a small white bowl, a portion of raw sliced boneless skinless chicken thighs arranged neatly on a simple white ceramic plate, and four fresh Chinese broccoli stems with vibrant green leaves and crisp stalks laid out beside them, all 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 - Authentic Thai Pad See Ew with Chicken, Thai noodle stir-fry recipe, easy Thai chicken stir-fry, homemade Pad See Ew, Thai street food at home

Dried wide rice stick noodles or fresh wide flat rice noodles: Fresh noodles work great if available; otherwise dried ones soak up the sauce beautifully.
Dark soy sauce: Adds a deep color and richer flavor—don’t skip this!
Oyster sauce: For that unique savory umami boost that makes the dish pop.
Light soy sauce: Balances the dark soy’s richness and adds saltiness.
White vinegar: Just a splash to cut through the heaviness and brighten the flavors.
Sugar: Balances acidity and salt for a perfectly harmonious sauce.
Peanut or vegetable oil: Use a neutral oil with a high smoke point for that signature sear.
Garlic cloves: Finely chopped, because that punchy aroma makes a huge difference.
Chicken thighs: Boneless and skinless, sliced thin for quick cooking and juicy texture.
Large egg: Adds richness and a nice textural contrast.
Chinese broccoli (Gai Lan): Crisp and slightly bitter, essential for authenticity.

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.

Variations

I love how flexible this Authentic Thai Pad See Ew with Chicken Recipe is. Over time, I’ve played around with a few tweaks to suit different cravings or pantry staples, and you can too. Don’t be shy about making it your own!

Protein Alternatives: Substituting chicken for beef strips or firm tofu works fabulously—just cook the protein separately to preserve flavor.
Vegetarian Version: Skip oyster sauce or use a vegetarian oyster sauce substitute, and pack in extra veggies like mushrooms or bell peppers for volume.
Heat It Up: If you like spice, tossing in some Thai bird’s eye chilies or a splash of chili oil brings a lively kick.
Seasonal Greens: Swap Chinese broccoli for broccolini, regular broccoli, or even bok choy depending on what’s fresh and available.

How to Make Authentic Thai Pad See Ew with Chicken Recipe

Step 1: Prep the Noodles and Sauce

First things first—if you’re using dried wide rice stick noodles, soak them in warm water until they’re pliable but still a bit firm (about 30 minutes). You don’t want them mushy because they’ll cook more in the wok. While they soak, mix together your dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar in a small bowl. This sauce blend is what gives Pad See Ew its iconic balance, so stir until sugar dissolves nicely.

Step 2: Cook the Chicken Separately for Maximum Flavor

I discovered this trick when struggling to get that perfect caramelization on the noodles. Cook the sliced chicken in some oil over medium-high heat until it’s golden and cooked through, then remove from the pan. This prevents overcrowding and keeps the chicken juicy instead of steaming.

Step 3: Stir-Fry Garlic and Chinese Broccoli

Using the same pan, add a bit more oil and toss in your finely chopped garlic. It should sizzle and smell fragrant within seconds—don’t let it burn though. Quickly add the chopped Chinese broccoli stems and leaves and stir-fry until bright green and just tender, about 1-2 minutes.

Step 4: Get That Signature Char on the Noodles

Drain your noodles well (fresh noodles can be a bit sticky so handle gently) and add them to the pan. Push your broccoli and garlic to the side, then crack in the egg and scramble lightly. Toss everything together, then drizzle your prepared sauce over the noodles.

This is where you want to crank up the heat to medium-high or high if your stove allows. Stir everything briskly so the noodles get coated, and don’t stir too much—let them sit a second or two between stirs to develop that slightly charred “wok hei” flavor that’s signature to pad see ew.

Step 5: Finish with Chicken and Serve Hot

Add the cooked chicken back to the pan, toss everything together for another minute, and you’re ready to plate. This layering method locks in flavors and ensures every bite has that perfect combo of caramelization and tenderness.

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Pro Tips for Making Authentic Thai Pad See Ew with Chicken Recipe

Separate Protein Cooking: Cooking chicken separately helps you get a nice sear without overcooking the noodles later.
High Heat Is Key: Use the highest heat safe for your pan to achieve that smoky “wok hei” flavor everyone raves about.
Don’t Over-Soak Noodles: They should be soft but still hold their shape; over-soaking results in mush.
Char It, Don’t Stew It: Let noodles sit in contact with the hot pan for a few seconds to get that trademark caramelized crust.

How to Serve Authentic Thai Pad See Ew with Chicken Recipe

This image shows a white plate filled with wide flat light brown noodles mixed with small pieces of browned meat and bright green leafy vegetables. The noodles look soft and slightly oily, hanging in strands from dark brown chopsticks held by a woman's hand. The meat pieces are scattered throughout the dish, with some near the edges and some under the noodles. The green vegetables add a fresh look, with stems and leaves placed mostly on the right side of the plate. The background is a soft white marbled texture, keeping the focus on the colorful noodles and greens. Photo taken with an iphone --ar 2:3 --v 7 - Authentic Thai Pad See Ew with Chicken, Thai noodle stir-fry recipe, easy Thai chicken stir-fry, homemade Pad See Ew, Thai street food at home

Garnishes

I love keeping it simple with this dish: a wedge of lime, a sprinkle of crushed red pepper, or a handful of fresh cilantro goes a long way. Sometimes I add sliced fresh chilies on top for bold heat—perfect if you like things spicy. But honestly, the dish shines solo with just a squeeze of lime to brighten up the rich flavors.

Side Dishes

Serve this Authentic Thai Pad See Ew with Chicken Recipe alongside a light cucumber salad or some steamed jasmine rice if you want to stretch it. Sometimes, my family enjoys simple spring rolls or a bowl of clear tom yum soup to complement the stir-fry.

Creative Ways to Present

For special occasions, I like placing the noodles on banana leaves for a colorful presentation that echoes street food vibes. You can also garnish with edible flowers or finely sliced red chilies for a festive pop of color. It’s a simple trick that makes your meal feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftovers store well in an airtight container in the fridge for up to 2 days. I found it best to separate any sauce-heavy bits if possible to keep noodles from becoming too soggy. When reheating, stir gently to refresh the dish without breaking apart the noodles.

Freezing

I don’t usually freeze Pad See Ew because the texture changes when thawed, making noodles softer and less appetizing. But if you must, freeze in a single layer on a baking sheet first before transferring to a bag to prevent clumping. Reheat quickly from frozen in a hot pan.

Reheating

To reheat, I like to warm it in a hot skillet with a splash of water or oil, stirring frequently to regain some of the original texture and flavor. Microwaving can work in a pinch, but you’ll lose a bit of the wok char and the noodles might turn mushy.

FAQs

Can I use fresh noodles instead of dried for this Authentic Thai Pad See Ew with Chicken Recipe?

Absolutely! Fresh wide rice noodles work wonderfully and can cut down on prep time since you don’t need to soak them. Just be gentle when handling because fresh noodles are more delicate and can tear easily.
Why do I need to cook the chicken separately?

Cooking chicken separately ensures it gets that nice caramelization and doesn’t steam from excess moisture released by the noodles. It helps maintain flavor and texture in both the protein and noodles for an authentic stir-fried taste.
What can I substitute if I can’t find Chinese broccoli?

If Chinese broccoli (Gai Lan) isn’t available, regular broccoli or broccolini are good substitutes. They still provide that satisfying crunch and mild bitterness that balances the sauce nicely.
How can I get the charred flavor in my pad see ew at home?

Use your highest heat setting and let the noodles sit undisturbed in the pan a few seconds at a time to create that “wok hei” effect. Avoid stirring constantly, which will prevent the noodles from caramelizing properly.
Can this recipe be made vegetarian or vegan?

Yes! Replace chicken with tofu or extra veggies, and use a vegetarian oyster sauce or mushroom sauce substitute. Double-check your soy sauces to make sure they’re vegan-friendly too.

Final Thoughts

This Authentic Thai Pad See Ew with Chicken Recipe quickly became one of my go-to dishes not just for how delicious it is, but also because it makes me feel like I’m bringing a bit of Thailand right into my kitchen. The balance of flavors, the satisfying chew of noodles, and the simplicity of ingredients make it a recipe I recommend to friends all the time. Give it a try—you’ll love making it as much as eating it!