Name: Quick Thai Pad See Ew Stir Fry Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 8 oz dried wide rice noodles; 6 oz chicken (or beef, shrimp, tofu, pork); 1 ½ cups Chinese broccoli (gai lan), cut into bite-sized pieces; 2 large eggs; 3 tablespoons avocado oil, divided; 2 ½ tablespoons Thai sweet soy sauce; 2 tablespoons fish sauce; 1 tablespoon oyster sauce; 2 teaspoons dark soy sauce; ⅛ teaspoon white pepper powder; 3 cloves garlic, minced; ½ teaspoon sugar (optional)

Nothing beats the comfort of a classic stir fry that comes together in a flash. This Quick Thai Pad See Ew Stir Fry Recipe delivers those chewy wide rice noodles coated in a savory-sweet sauce, perfect for busy weeknights when you want my favorite Thai street food without the wait.

The image shows a pan full of flat, wide noodles cooked in a shiny brown sauce that covers them evenly, giving a slightly glossy texture. Mixed in are chunky pieces of light brown cooked chicken and bright green vegetables like leafy greens and long slices of green beans. The noodles have some crinkled edges and vary slightly in shade due to the sauce. The pan is black inside and sits on a white marbled surface, with a glimpse of a light blue cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Quick Thai Pad See Ew Stir Fry Recipe
Top Tip
How to Serve Quick Thai Pad See Ew Stir Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Thai Pad See Ew Stir Fry Recipe

Why You'll Love This Recipe

This recipe has quickly become a staple for me because it combines simplicity with bold flavors. Plus, it’s super adaptable—so you can tweak it to suit whatever you have in your fridge or cravings in your heart.

Speedy and Easy: You can have dinner on the table in under 20 minutes, perfect for hectic days.
Authentic Flavors: The mix of Thai sweet soy sauce, fish sauce, and oyster sauce creates a perfectly balanced umami punch.
Flexible Ingredients: Whether you prefer chicken, beef, shrimp, or tofu, this recipe welcomes them all.
Perfect Texture: The wide rice noodles get that signature slight char and chew, just like from your favorite street vendor.

Ingredients & Why They Work

The ingredients in this Quick Thai Pad See Ew Stir Fry Recipe come together not just for the taste, but also for their textures and balance. Each one plays a vital role—from noodles to sauce, creating that ultimate harmony.

Flat lay of a small bundle of fresh wide dried rice noodles, a few raw boneless chicken thighs with pale pink skin, roughly chopped bright green Chinese broccoli (gai lan) stalks and leaves, two large smooth brown eggs with uncracked shells, three cloves of fresh garlic with papery skin, a small white ceramic bowl containing thick dark brown Thai sweet soy sauce, a small white ceramic bowl with translucent light amber fish sauce, a small white ceramic bowl with glossy golden oyster sauce, a small white ceramic bowl holding very dark soy sauce, a pinch of fine white pepper powder artfully placed beside a tiny white ceramic bowl of white granulated sugar, and a small white ceramic bowl filled with clear pale yellow avocado oil, all arranged symmetrically and proportionally, 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

Wide rice noodles: These noodles give you the chewy, slippery texture that soaks up the sauce beautifully—be careful not to overcook them or they’ll become mushy.
Chicken (or alternative protein): Adds a hearty element; you can easily swap for shrimp, tofu, or beef depending on your mood or pantry.
Chinese broccoli (gai lan): Provides a satisfying crunch and slight bitterness that cuts through the sweet sauce—trust me, it’s the green punch your dish needs.
Eggs: Scrambled in the stir fry, they add richness and a soft texture contrast.
Avocado oil: Ideal for stir-frying because of its high smoke point and neutral flavor.
Thai sweet soy sauce: The backbone of the sauce—thick, sweet, and luscious, it defines the dish’s flavor.
Fish sauce: Adds saltiness and a characteristic depth—but use it sparingly if you’re sensitive to strong flavors.
Oyster sauce: Brings sweetness and umami without overpowering the dish.
Dark soy sauce: Key for that gorgeous dark color and a subtle earthiness.
Garlic: Always a must for that punch of aromatics.
Sugar (optional): Balances out the saltiness and sour notes, but adjust to your preference.

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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.

Make It Your Way

One of the things I love most about this Quick Thai Pad See Ew Stir Fry Recipe is how easy it is to switch things up. Whether you’re aiming for a vegetarian meal or just fancy some extra veggies, it’s all fair game!

Vegetarian Variation: I often skip the meat and add a colorful mix of bell peppers, carrots, and snap peas, swapping fish sauce for vegetarian fish sauce and oyster sauce for mushroom soy sauce. It’s just as flavorful.
Protein Swap: When I’m short on time, shrimp cooks incredibly fast and adds a lovely sweetness that’s a nice change of pace.
More Greens: Feel free to bulk it up with bok choy or spinach for a fresh twist.
Heat It Up: If you like a little spice, try tossing in some sliced Thai chilies or a dash of chili flakes at the end.

Step-by-Step: How I Make Quick Thai Pad See Ew Stir Fry Recipe

The dish shows wide, flat brown noodles coated in a shiny sauce, placed in a white bowl. The noodles are tangled with bright green pieces of broccoli evenly mixed throughout. Some pieces of light brown tofu or similar protein are also mixed in with the noodles and broccoli. A woman's hand is holding wooden chopsticks, lifting a bundle of noodles with a small broccoli floret from the bowl. The background features a white marbled surface with some stacked ceramic bowls and a white cup on a wooden tray, softly blurred. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Noodles Just Right

I start by boiling the dried wide rice noodles—but here’s the trick: I pull them out of the water a minute or two before the package says. They’ll finish cooking in the wok and stay perfectly chewy instead of mushy. Then, rinse them under cold water and drain really well. This step is key to prevent the noodles from sticking together or falling apart when stir-fried.

Step 2: Mix the Flavor-Packed Pad See Ew Sauce

While the noodles are soaking, I whisk together the sauce ingredients: Thai sweet soy sauce, fish sauce, oyster sauce, dark soy sauce, minced garlic, a touch of sugar, and white pepper powder. It’s a simple bowl of magic that transforms the noodles into the dish you’ll crave.

Step 3: Stir-Fry Protein and Eggs

Heat a tablespoon of avocado oil in my wok on medium-high heat. I add my choice of chicken, shrimp, or tofu, stirring it quickly until nearly cooked. Then, I push it aside and crack in my eggs, scrambling them gently. Watching the eggs cook right in the wok adds a lovely softness to the finished dish.

Step 4: Toss it All Together

Next up: Chinese broccoli goes straight into the wok with the noodles, sauce, and remaining oil. I crank the heat to high and give everything a fast toss. Here’s a crucial tip—leave the noodles undisturbed against the pan for about 15 to 30 seconds to let them caramelize and develop those irresistible charred bits. Then flip and stir briefly before serving.

Top Tip

After making this Quick Thai Pad See Ew Stir Fry Recipe many times, I’ve picked up a few things that take it from good to restaurant-quality. These tips will save you frustration and boost flavor every single time.

Don’t Overcook Noodles: Slightly undercooking the wide rice noodles before stir fry is the secret to that perfect chew and prevents breaking.
High Heat is Key: Using a super hot wok or pan helps get that caramelized char on the noodles, creating more depth and texture.
Oil Matters: I swear by avocado oil for its neutral flavor and high smoke point—it lets everything cook quickly without burning.
Sauce Adjustments: Taste your sauce before adding it to the wok and tweak the sweetness or saltiness — brands can vary widely.

How to Serve Quick Thai Pad See Ew Stir Fry Recipe

Garnishes

I usually top my Pad See Ew with a few fresh lime wedges and a sprinkle of crushed red pepper flakes. The citrus brightens up the deep flavors beautifully. Sometimes I throw on a handful of chopped cilantro or green onions for freshness and color, too.

Side Dishes

To keep things balanced, I love pairing this with a simple Asian cucumber salad or a bowl of hot miso soup. Light, cooling sides help round out the rich stir fry perfectly.

Creative Ways to Present

Once, for a casual dinner party, I served this dish in individual banana leaf bowls to add a fun, authentic vibe. For a family night, I spread out all the ingredients buffet-style so everyone could customize their bowls — it was a hit!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and they stay fresh for up to 3 or 4 days. Before storing, make sure it’s cooled to room temperature to preserve the texture of the noodles and greens.

Freezing

While freezing isn’t my go-to for this dish because the noodles can get a bit soggy after thawing, I have done it on occasion. If you plan to freeze, flash cool the stir fry quickly then package in freezer-safe containers. Thaw overnight in the fridge and reheat gently.

Reheating

I recommend reheating leftovers in a hot pan rather than the microwave. Toss the noodles in a drizzle of oil over medium-high heat to revive that slightly crisp texture. Adding a splash of water or more sauce helps loosen things up if needed.

Frequently Asked Questions:

Can I use fresh rice noodles instead of dried?

Absolutely! Fresh wide rice noodles work beautifully in this pad see ew recipe. Just be gentle while cooking since they’re softer than dried noodles and don’t need boiling first. Stir fry them straight away for best results.

What if I don't have Thai sweet soy sauce?

While Thai sweet soy sauce is ideal because of its unique thick, caramel-like sweetness, you can substitute it with regular dark soy sauce mixed with a bit of molasses or brown sugar. Adjust sweetness to your liking to keep that rich flavor.

How do I make this dish vegetarian or vegan?

For a vegetarian or vegan version, simply replace the chicken with tofu or extra veggies, use vegetarian fish sauce or soy sauce instead of fish sauce, and swap oyster sauce for mushroom-based vegetarian oyster sauce. It stays just as flavorful and delicious.

Can I prepare ingredients ahead of time?

Definitely! You can chop your veggies and prep the sauce a day ahead to save time. Just keep noodles dry and store separately so they don’t get soggy. Cook the stir fry fresh for the best texture.

Final Thoughts

This Quick Thai Pad See Ew Stir Fry Recipe holds a special place on my weekly menu—it’s like a warm hug from Thai street food, fast enough for tonight’s dinner but rich with authentic flavors. Once you try it, you’ll understand why I keep coming back to this simple, delicious dish to satisfy both my craving and my busy schedule. I can’t wait for you to experience it too!