Chicken Pad See Ew Recipe: Authentic Thai Stir-Fried Noodles

Looking for an easy Thai stir-fried noodle dish? This simple Pad See Ew with chicken is a family favorite and ready in 30 minutes or less.

We’re in the middle of a move, which has me thinking about what to keep, what to donate, and how to simplify. Moving quickly means a lot of packing and purging, and it’s made me more selective about what I buy and keep. I try not to chase trends and prefer to purchase items I’ll use often, especially when traveling—I usually only bring back food or body care I’ll actually use. While I’m a little sad to finish certain favorite products—like a jar of New Zealand lavender honey or a beloved body butter from British Columbia—decluttering makes the move easier.

All that aside, this post is about one of our go-to quick dinners: chicken Pad See Ew. It’s been our most-requested meal this year because it’s fast, satisfying, and perfect for weeknights. I’m sharing the version I make at home using ingredients that are easy to find at most grocery stores.

What Is Pad See Ew?

Pad See Ew is a classic Thai stir-fried noodle dish made with rice noodles, vegetables, and a protein. The name means “stir-fried soy sauce noodles.” Traditional versions often use specific sauces and thicker rice noodles, but this recipe adapts those flavors using commonly available ingredients so you can make it at home without a special trip to an Asian market.

What You Need:

• Rice noodles – thick-cut (Sen Yai) are traditional; see substitutions below.
• Sesame oil
• Chicken – boneless, skinless chicken breast, thinly sliced
• Garlic
• Baby broccoli – Chinese broccoli is traditional; broccolini or regular broccoli work too
• Bell pepper
• Jalapeño – optional, for heat
• Soy sauce
• Oyster sauce
• Fish sauce
• Honey – or maple syrup for a vegan substitute
• Eggs
• Optional: green onion and cilantro, for serving

Some Substitutions

Rice Noodles – Pad See Ew is traditionally made with thick-cut rice noodles (Sen Yai). You can find them at Asian grocery stores or online. If you don’t have them, use the thicker wide rice noodles you can find, or even standard thin rice noodles in a pinch.

Chinese Broccoli – If you can’t find Chinese broccoli, baby broccoli (broccolini) is a great substitute. Regular broccoli florets work well too—just destem and chop into bite-sized pieces.

Soy Sauce – Authentic recipes use a combination of light and dark soy sauce to balance sweetness and color, but plain soy sauce from the grocery store works fine. For a gluten-free option, use tamari. I use a touch of honey to balance the savory flavors.

Oyster Sauce – If you don’t have oyster sauce, substitute an extra tablespoon of fish sauce plus a teaspoon more honey to add depth and a hint of sweetness.

Be flexible and use what you have—cooking should be enjoyable and adaptable.

How to Make Pad See Ew

STEP 1: Prepare rice noodles according to the package directions. Drain and set aside.

STEP 2: While the noodles cook, heat sesame oil in a large wok or skillet over medium heat. Add one garlic clove and stir-fry briefly (about 30 seconds) until fragrant. Add the sliced chicken, season with salt and pepper, and cook, flipping occasionally until the chicken is just opaque (1–2 minutes).

STEP 3: Add the remaining garlic, baby broccoli (or broccoli), bell pepper, and jalapeño if using. Stir to combine, then cover the wok or skillet and let the vegetables steam for about 2 minutes. Remove the lid and continue cooking until the vegetables are tender-crisp, about 3–5 minutes.

STEP 4: In a small bowl, whisk together soy sauce (or tamari), oyster sauce, fish sauce, and honey. Set the sauce aside.

STEP 5: Push the chicken and vegetables to one side of the wok. Crack the eggs into the empty side and scramble quickly with a spatula. When the eggs are just set, mix them into the chicken and vegetables.

STEP 6: Add the cooked rice noodles and pour the sauce over everything. Toss or stir-fry for about 2 minutes until the noodles are evenly coated and heated through. Garnish with sliced green onion and chopped cilantro if desired, and serve hot.

Storing Leftovers

Store leftover Pad See Ew in an airtight container in the refrigerator for up to 3 days. While it’s best enjoyed fresh, leftovers reheat well: microwave until warm or reheat in a wok or skillet with a splash of water to loosen the noodles. The noodles may firm up in the fridge but will soften again with heat.

Like this recipe? Here are some others you might enjoy:

• Vegetable Pad Thai Recipe
• Instant Pot Kung Pao Chicken
• Thai Basil Tofu Recipe
• Chinese Chicken Salad