clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pad see ew noodles stir fry with chicken

Authentic Pad See Ew Noodles Sir-fried with Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Suwanee
  • Total Time: 35
  • Yield: 6 1x


Authentic Pad See Ew noodles stir-fried with chicken is one of the most delicious Thai noodle dishes! It uses wide rice noodles, garlic, eggs, sauces, and Chinese broccoli. This popular street food has a silky and savory flavor from Thai sauces, making this Pad See Ew recipe delightful.


  • 3 tablespoons oil. Use vegetable, grapeseed, coconut, or canola oil.
  • 4 cloves of garlic, chopped small
  • 10 ounces chicken breast, thinly sliced
  • 2 eggs
  • 8 ounces Chinese broccoli, about 6-7 stems. Slice the stems into thin 2-inch pieces and chop the leafy parts into 3-4 inch pieces.
  • 1 pound wide rice noodles. See note on preparation
  • 2 tablespoons sugar. Use white, brown, or palm sugar.
  • Ground chili flakes - to taste

Drunken Noodles Sauce

  • 3 ½ tablespoons light soy sauce
  • 3 tablespoons sweet soy sauce
  • 1 tablespoons oyster sauce
  • 2 tablespoons soybean paste
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon black soy sauce
  • 1 teaspoon ground white pepper


  1. Prepare the noodles by cutting them into 4-6 large pieces, microwave until they are softened, then separate the sheets. Set aside. See note for more detailed instructions. Combine the sauces in a small bowl, stir, and set aside.
  2. Heat a large wok or large skillet on medium-high heat. Add the garlic and cook for 30 seconds until lightly browned.
  3. Add chicken and cook until it turns slightly brown. It takes about 5-6 minutes.
  4. Push the chicken to one side of the wok and add the eggs to the other side. Scramble the egg for 2-3 minutes until you get a nice fluffy egg texture. Gently mix the eggs in with the chicken. Add half the sauce to the chicken mixture, and stir lightly.
  5. Add the rice noodles and the stems of the Chinese broccoli. Save the leafy part towards the end. 
  6. Add the rest of the sauce and stir gently together. Cook for 2 minutes or so until you get tender and chewy pan-fried rice noodles in the wok.
  7. Add the remaining leafy part of the Chinese broccoli, stir well with the rest of the mixture, turn the heat off and remove from the stovetop.
  8. Serve the noodles on serving plates, and add ground white pepper and chili vinegar to add heat and zest. Enjoy!


  • Use a flat and thin-edge wooden spoon or spatula for stir-frying. The thinner tip will not break up the noodles or the eggs as much since they are both very fragile and soft and break easily during tossing and stir-frying.
  • For a more tender and juicy chicken, soak 1 teaspoon of baking soda and 1/4 cup of water with the chicken in a medium bowl for 15 minutes. Rinse well before cooking. This technique will tenderize the meat for a tender and silky chicken. This extra step is worth the effort!
  • Pre-make the sauce ahead of time is also an option to help speed things up. Just be sure to stir the sauce well before using it to help “wake up” all the pieces that have settled to the bottom. (:
  • When you come to the steps where you are pouring the sauce into the stir fry, use only half of the sauce first, carefully stir the sauce into the noodles, and wait a minute or two before you pour the rest of the sauce into the wok to finish it all off. This technique will help the stir-fry not get too mushy from the excessive sauce used simultaneously. This technique saves me time and time again.
  • Another helpful technique is to pour the sauce on the outer edges of the wok during the second half of the sauce. This technique allows the sauce to cook and reduce slightly quicker while still seasoning the food in the wok.
  • Great vegetables for substitute if you cannot find Chinese broccoli are: Broccolini or broccoli combined with kale or collard greens. For the broccoli, use part of the stems by slicing it very thinly (around 2 inches long).  
  • Proteins best for Pad See ew are beef, chicken, pork, shrimp, or tofu.
  • Wide rice noodles: They are typically found in the refrigerated section of an Asian store wrapped up in saran wrap on a styrofoam board. Most will be in large sheets and, more often than not, are hardened. Fresh noodles are nearly impossible to find. For the hardened noodles, I usually cut the noodles into 6 equal large pieces for 1 recipe. (These noodles usually come in a 2 lbs package so you can make 2 recipes with 1 package.) This size is easier to handle and won’t break off easily during the stir-frying process. After cutting the noodles, microwave them for 2-3 minutes until they are soft enough to separate the sheets. Wait until the noodles cool off before peeling them, and after doing so, set the noodles aside until ready to cook.

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

  • Prep Time: 15
  • Cook Time: 20
  • Category: Noodles, chicken recipes
  • Method: Stir fry
  • Cuisine: Thai