This quick and delicious Thai stir-fry is weeknight-friendly and way more satisfying than delivery.
I actually can’t get over how little time it takes to whip up this pad see ew. Get this: it takes just 20 minutes. That’s basically the blink of an eye. If you were to grab your phone, scroll through a delivery app, find a Thai restaurant, place the order, and wait for it to arrive, odds are it would take at least triple that time—and likely triple the cost—of making it yourself. This dish is the ideal weeknight meal for me. I feel like I’m indulging, like I’m giving myself a real treat or reward for a day full of hard work. A little pat on the back in the form of the most perfect bowl of saucy stir-fried noodles? Yes, please.
Pad see ew, which loosely translates to “fried with soy sauce,” is a popular Thai street food dish with Chinese influence, typically made with wide rice noodles, dark soy sauce, Chinese broccoli, egg, and a protein of your choice. It’s the kind of immensely comforting stir-fry that delivers big flavor with minimal fuss. And if you can’t find Chinese broccoli (also known as gai lan), don’t worry—broccolini, regular broccoli, or even kale all make great substitutes. You can also swap out the chicken for beef, shrimp, or tofu, or even skip the extra protein altogether and simply add more egg.
A saucy power trio
This pad see ew gets its signature depth from a trio of powerhouse sauces—oyster sauce, dark soy sauce, and light soy sauce—each bringing its own essential magic to the wok.
Oyster sauce was allegedly discovered by accident in 19th-century China when a cook overboiled oyster broth into a thick, caramelized reduction. These days, it’s typically made with oyster extract, sugar, salt, and a thickener like cornstarch. The result is a glossy, umami-rich sauce with sweet-savory complexity that instantly deepens the flavor of stir-fries, glazes, and marinades.
Dark soy sauce is thicker, slightly sweeter, and less salty than regular soy sauce. It’s often aged and enhanced with molasses or caramel, which gives it a bold color and a round, almost syrupy flavor. It’s what gives pad see ew its classic dark hue and subtle sweetness.
Light soy sauce, on the other hand, is thinner, saltier, and more assertive. It’s used to season the dish and add brightness without overpowering it. Together, these three sauces balance salty, sweet, and umami notes for a savory, slurp-worthy bowl that tastes like it came straight from your favorite Thai takeout spot.
How do I store leftovers?
Store any leftover pad see ew in an airtight container in the fridge for up to 3 days. The dish can also be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the fridge. Leftovers can be reheated on the stovetop in a pan with a little oil or in the microwave.
Serving suggestions
Serve this pad see ew with a gorgeous Thai Cucumber Salad or Thai Mango-Avocado Salad With Grilled Sweet Potatoes. Build a feast and be sure to include Pineapple Thai Grilled Chicken Skewers With Peanut Sauce in the spread. For a fun starter, Thai Lettuce Wraps would be divine!
Ingredients
- 1 pound fresh wide rice noodles
- 2 teaspoons dark soy sauce
- 1½ tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 2 teaspoons sugar
- 2 teaspoons white vinegar
- 3 tablespoons vegetable oil divided
- 3 cloves garlic minced
- 6 ounces boneless, skinless chicken thighs thinly sliced
- 1½ cups Chinese broccoli cut into 2-inch pieces, separate stems and leaves
- 2 large eggs lightly beaten
Instructions
- If you’re using fresh rice noodles, carefully separate them to prevent clumping.
- In a small bowl, combine the dark soy sauce, oyster sauce, light soy sauce, sugar, and white vinegar. Stir until the sugar dissolves.
- Heat 1 tablespoon of vegetable oil in a large wok over high heat until just smoking. Add the minced garlic and stir quickly until fragrant, about 15 seconds. Add the sliced chicken and stir-fry until nearly cooked through, about 3-5 minutes.
- Add the broccoli stems and stir-fry until softened, about 1 minute. Add the broccoli leaves and stir-fry for 30 seconds. Push to the side, add more oil if needed, and pour in the beaten eggs. Scramble until just set.
- Add the rice noodles and sauce to the wok. Toss to coat evenly. Cook, undisturbed, for 1 minute to caramelize, then stir until heated through.
- Taste and adjust seasonings if necessary, then DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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