Name: Easy 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); 3 tbsp peanut or vegetable oil (separated); 2 cloves garlic, very finely chopped; 1 cup / 150g / 5 oz chicken thighs, boneless and skinless, sliced; 1 large egg; 4 stems Chinese broccoli

If you’re craving the irresistible flavors of Thai street food but want to keep it homey and straightforward, I’ve got just the thing for you. This Easy Thai Pad See Ew with Chicken Recipe brings that smoky, savory goodness right to your kitchen without the hassle. I absolutely love how this dish combines tender chicken, wide flat noodles, and that perfect charred sauce flavor — all in under 20 minutes. Stick around because I’ll share tips and tricks so yours turns out just as delicious as my favorite street vendor’s version.

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Why You’ll Love This Recipe

Authentic Flavor: The perfect caramelized soy sauce on the noodles mimics your favorite street food spot.
Quick & Easy: This recipe comes together in under 20 minutes, ideal for weeknight dinners.
Simple Ingredients: Uses pantry staples and easy-to-find fresh produce for fuss-free cooking.
Family Favorite: My family absolutely goes crazy for this meal and always asks for seconds.

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 - Easy Thai Pad See Ew with Chicken, Thai Pad See Ew recipe, chicken stir-fry with wide noodles, quick Thai noodle dishes, authentic Thai street food at home

Ingredients You’ll Need

Each ingredient in this Easy Thai Pad See Ew with Chicken Recipe plays a key role in creating that signature balance — from the chewy wide rice noodles to the savory sauces and fresh broccoli. When you shop, look for fresh Chinese broccoli if you can, and if you can’t find fresh noodles, dried wide rice noodles work perfectly too.

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 - Easy Thai Pad See Ew with Chicken, Thai Pad See Ew recipe, chicken stir-fry with wide noodles, quick Thai noodle dishes, authentic Thai street food at home

Wide rice stick noodles: Fresh Sen Yai noodles are ideal, but dried ones rehydrated work just as well — don’t worry!
Dark soy sauce: Adds that rich color and a hint of sweetness, crucial for authentic taste.
Oyster sauce: Gives depth and savoriness; it’s the umami star of the sauce mix.
Light soy sauce: Balances the darker soy with saltiness; all-purpose soy sauce works fine if that’s what you have.
White vinegar: Adds a little tang to brighten up the flavors.
Sugar: Helps balance the savory and acidic notes with a subtle sweetness.
Peanut or vegetable oil: Use neutral oil with a high smoke point for stir-frying.
Garlic cloves: Freshly minced garlic packs aromatic punch — don’t skip it!
Chicken thighs: Boneless and skinless, they stay juicy and flavorful when stir-fried.
Egg: Adds a lovely velvety texture and binds the dish together.
Chinese broccoli: Crunchy greens that give freshness and contrast to the noodles.

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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 versatile this Easy Thai Pad See Ew with Chicken Recipe is. Whether you’re doubling down on veggies or making it protein-packed, this dish welcomes your creativity — plus, it’s great for adapting to what’s in your fridge.

Protein Swap: I’ve swapped the chicken for shrimp or tofu before, and it worked wonderfully for different textures and dietary needs.
Vegetarian Version: Skip the chicken, double up on Chinese broccoli and add mushrooms for earthiness.
Heat It Up: Add a pinch of chili flakes or fresh Thai bird’s eye chili if you like things spicy — I always add a little extra kick.
Gluten-Free: Just ensure your soy sauce is gluten-free and choose rice noodles that are labeled gluten-free.

How to Make Easy Thai Pad See Ew with Chicken Recipe

Step 1: Prep Noodles and Sauce Mixture

Start by soaking or boiling your dried wide rice noodles until they’re soft but still have a little bite — you don’t want them mushy because they’ll cook again later. While that’s happening, whisk together the dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar in a small bowl. This sauce mixture is the magic that gets those noodles perfectly coated and flavorful.

Step 2: Cook Chicken Separately

Here’s a key trick I learned: cook the chicken first, separately in a hot wok or skillet with some oil and garlic until it has a nice caramelized color. Trust me, your dish will have so much more flavor this way since home stoves don’t get as hot as restaurant burners. Once it’s golden and cooked through, set it aside.

Step 3: Sauté Garlic and Chinese Broccoli

In the same pan, add a bit more oil and toss in the finely chopped garlic. Let it sizzle until fragrant, then add the Chinese broccoli stems and leaves. Stir-fry for a few minutes until the broccoli is tender but still bright and crisp.

Step 4: Add Noodles, Egg, and Sauce

Push the broccoli to one side, crack in the egg and scramble it gently, then toss in the drained noodles. Pour over the sauce mixture and stir well to coat everything. The noodles will start soaking up the sauce and getting that slightly charred look — that’s what you want!

Step 5: Combine Chicken and Final Toss

Now add the cooked chicken back to the pan. Give everything a good toss for a minute or two so the flavors marry perfectly and the noodles get that final caramelization. Then you’re ready to plate and enjoy!

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

High Heat Cooking: Keep your wok or pan as hot as possible — use a stovetop burner that gets hot quickly for that authentic “wok hei” char.
Don’t Overcrowd the Pan: Cook ingredients in batches if needed to avoid steaming and ensure caramelization.
Use Fresh Garlic: Freshly minced garlic makes a big flavor difference compared to powder or pre-minced options.
Perfect Noodle Texture: Soak noodles until just flexible; undercooked noodles will break, and overcooked will get mushy when stir-frying.

How to Serve Easy 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 - Easy Thai Pad See Ew with Chicken, Thai Pad See Ew recipe, chicken stir-fry with wide noodles, quick Thai noodle dishes, authentic Thai street food at home

Garnishes

I like topping my Pad See Ew with freshly chopped chili or a squeeze of lime to add brightness. A sprinkle of crushed peanuts can also add a lovely crunch, though it’s not traditional — it’s just personal preference!

Side Dishes

Simple sides work best — steamed jasmine rice if you want more carbs, or a light Thai cucumber salad to add crispness and balance out the rich noodles.

Creative Ways to Present

For special occasions, I sometimes serve the noodles in little lettuce cups or garnish with edible flowers to bring vibrant color and fun to the table. It’s always a hit when you add a little flair!

Make Ahead and Storage

Storing Leftovers

I store leftover Pad See Ew in an airtight container in the fridge for up to 2 days. The chicken and noodles stay juicy, but the noodles might soak up some sauce — just add a splash of water or soy sauce when reheating to revive them.

Freezing

While I prefer fresh, I’ve frozen leftovers once by tightly wrapping them. When thawed, the texture isn’t quite the same but still tasty enough for a quick lunch. For best results, freeze only the noodles and chicken without the Chinese broccoli, adding fresh greens later.

Reheating

Reheat leftovers in a hot skillet or wok with a splash of oil or water, tossing quickly to warm through without drying out — microwaving works but doesn’t retain that signature stir-fried texture as well.

FAQs

Can I use different types of noodles for Pad See Ew?

Absolutely! While wide rice noodles (Sen Yai) are traditional, dried wide rice stick noodles soaked or boiled work great too. Avoid thin noodles like vermicelli, as the texture and flavor absorption will be off.
Is it necessary to cook the chicken separately?

Yes, cooking the chicken on its own first helps develop caramelization and prevents the noodles from steaming, which ensures you get that authentic smoky flavor.
Can I make this recipe vegetarian?

For sure! Simply omit the chicken and oyster sauce (or use a vegetarian oyster sauce alternative), and double the veggies or add mushrooms for texture.
How do I get the noodles to have that perfect charred look?

Make sure to cook on very high heat without overcrowding the pan. Stir-fry quickly and let the noodles sit briefly to get a slight sear before stirring again.

Final Thoughts

This Easy Thai Pad See Ew with Chicken Recipe holds a special place in my heart because it’s a fantastic mix of simple ingredients transformed into something truly delicious. It’s quick, satisfying, and feels like a welcome escape to Thailand’s street food scene — all from your own kitchen. I wholeheartedly recommend giving it a try; once you nail the stir-frying technique, you’ll find it’s one of those meals that everyone asks you to make again and again. Happy cooking!