Pad see ew (ผัดซีอิ๊ว) Thai fried noodle dish that’s extremely popular as a quick street food meal in Thailand.

In this pad see ew recipe, you’re going to learn how to make an authentic version of pad see ew (ผัดซีอิ๊ว).

Let’s start cooking!

Thai pad see ew recipe
How to make Thai pad see ew (ผัดซีอิ๊ว)

Ingredients you’ll need

Note: If you want to get straight to the steps and directions, scroll down to the recipe box below. Or keep reading for more of an in-depth explanation of the ingredients used for this pad see ew recipe.

Thai sen yai
Sen yai – Thai wide thin rice noodles

The noodles

The main ingredient in every plate of pad see ew (ผัดซีอิ๊ว) is sen yai, wide thin rice noodles.

In Thailand you can purchase sen yai for this recipe at any local market, and they are available fresh and sold by weight.

In other parts of the world, you can probably find fresh wide rice noodles at most Asian supermarkets in major cities. The Thai sen yai noodles might not specifically be available, but you can substitute the Chinese or Vietnamese versions of thin wide rice noodles.

Dry noodles could work making this pad see ew recipe, but really try to find fresh noodles, as your pad see ew will taste much better.

authentic Thai recipes
Vegetables used for this recipe

Chinese broccoli

Another key ingredient in any pad see ew recipe is a green leafy vegetable, called pak kana in Thai, which is almost the same as Chinese kailan or Chinese broccoli.

Additionally, pad see ew is usually made with chicken or pork, but you can really choose whatever meat you’d like to go with this recipe.

Thai cooking ingredients
Seasoning sauces


There are a couple of main seasonings you’ll need for this pad see ew recipe.

You’ll need both light soy sauce and dark soy sauce. The light soy sauce gives a saltiness to the noodles, while the dark sweet soy sauce will give your pad see ew a darker color and a little bit of sweetness.

For this recipe, I usually use Golden Mountain soy sauce, and for the dark sweet sauce I use a Thai brand called Yan Wal Yun. However, I haven’t seen that brand outside of Thailand, but you can substitute for an Indonesian sweet soy sauce.

Thai pad see ew
Controlling the hear is important when cooking pad see ew

Method of cooking

Overall, this is a pretty easy pad see ew recipe (ผัดซีอิ๊ว), but the hardest part of making it is working with the heat of the wok – too low and you won’t get a good smokey taste, and too high and you’ll burn the noodles (I’ve done it many times!).

I explain more about the method of cooking pad see ew in the video instructions below and through, but I normally begin on a medium heat, and then when I add the noodles I change to a low fire for a little bit, and finally at the end of cooking, just before adding the egg, I crank up the fire to a high heat to get some wok hei (at least try to).

As with so many Thai stir fry recipes, being in control of the ingredients with varying levels of heat is so important.

Note: It’s also worth noting that it’s very difficult to use an electric stove to make good pad see ew. If you don’t have gas, another option is an outdoor grill, or you can use this chimney starter hack.

(If you can’t see the video, watch it on YouTube here:

Thai pad see ew recipe (ผัดซีอิ๊ว)

Time: About 30 minutes or less
Recipe size: This recipe is for 1 good sized plate of pad see ew
Utensils: Wok, spatula
Flavors: Salty, smokey
Eat it with:  Pad see ew is a one plate meal, fried noodles that includes meat, egg, and a green vegetables. It especially makes for a great lunchtime dish.

4.5 from 14 reviews

Pad see ew recipe (ผัดซีอิ๊ว)

Prep time

Cook time

Total time


Pad see ew (ผัดซีอิ๊ว) is a widely popular fried noodle dish in Thailand. The wide rice noodles are combined with Chinese broccoli, chicken (or other meat), and egg, and seasoned with soy sauce.
Recipe type: Noodles
Cuisine: Thai
Serves: 1

  • 2 tablespoons oil for frying
  • 3 cloves garlic
  • 300 grams fresh wide rice noodles (sen yai)
  • 200 grams chicken (alternatively you could really use any meat of your choice)
  • 1 handful of chopped Chinese broccoli (kailan) - I used about 2 stalks for this recipe.
  • 1 egg
  • 1 tablespoon light soy sauce
  • ½ tablespoon dark soy sauce
  • ½ teaspoon sugar
  • Garnish with chili flakes, pepper, and vinegar if you like

  1. Comb through the fresh wide rice noodles, making sure any clumps are separated.
  2. Peel then mince 3 cloves of garlic, slice the chicken into small bite sized pieces, and slice the Chinese broccoli into 1.5 centimeter strips.
  3. Heat the wok (or frying pan) on a medium heat and add about 2 tablespoons of oil.
  4. Wait until the oil is hot, and then fry the garlic for about 10 seconds or so, making sure it sizzles in the hot oil.
  5. Add the chopped chicken to the wok and stir fry for it about a minute until the chicken is nearly all the way white in color and cooked pretty well though and through.
  6. Now, turn down your heat (or if you’re using an electric stove you can even move your pan off the burner for a moment).
  7. Toss in the rice noodles, the Chinese broccoli, 1 tablespoon of light soy sauce, ½ tablespoon of dark soy sauce, and a ½ teaspoon of sugar.
  8. Still on low heat, start to fold the noodles gently by picking them up with the spatula from the bottom, and folding them over (If you stir fry too hard, the stickiness from the noodles can make them turn into a big noodle blob - believe me, I’ve done this too many times and it’s not pretty!).
  9. Cook the noodles for about 1 -2 minutes. If it gets a little dry, you can drizzle in a tiny bit of oil.
  10. After the noodles are well mixed, scoot the noodles to one side of the wok, and proceed to crack an egg into the empty side.
  11. Now it’s time to crank up the heat on your stove - for the final step we want a little char on the noodles and egg for great flavor.
  12. Scramble the egg, and then fold the noodles onto the egg, sort of when it's half cooked. Let the heat sear the egg for a few seconds and then start folding the noodles and egg together. With a hot flaming fire, you should get a little char to both the noodles and the egg.
  13. Fry for about 30 more seconds, making sure to be gentle with the noodles, and then turn off the heat and dish it out.
  14. Sprinkle a little freshly ground pepper on the top of the noodles. You can also eat pad see ew with a bit of chili flakes on top and some vinegar for taste.

Get ready to eat some delicious pad see ew (ผัดซีอิ๊ว)


This pad see ew recipe (ผัดซีอิ๊ว) doesn’t take a lot of ingredients, nor is it too challenging to make.

The hardest part is controlling the sticky noodles, and stir frying them from the bottom of the pan gently so they don’t clump together.

The soft, slightly gooey wide rice noodles, the seared egg, the crisp kailan, and the slight char from the high heat stir frying, all combine together to make pad see ew (ผัดซีอิ๊ว) a wonderfully tasty Thai dish.

Let me know what you think of pad see ew (ผัดซีอิ๊ว) in the comments below.

Want to cook more Thai food? Click here to see all my Thai recipes.

60 comments. I'd love to hear from you!

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  • Dom

    2 months ago

    Hey Mark,
    I’ve been trying several of your recipes over the last year and they are great thank you, sometimes I need to adapt the recipe to my ingredients and taste but it’s always a real pleasure to try them out. I went twice to Thailand and it’s great to rediscover Thai food that way.
    Keep them recipes coming!
    Best regards from South of France,

  • Seb

    3 months ago

    Hi … great recipe. Thanks so much for your recipes and videos. My whole family enjoy watching you. Keep them coming. Any chance PAD THAI recipe coming?

  • Monica

    8 months ago

    Your recipes are amazing! They actually work and you make them so simple and easy to follow. I had a question regarding the black sauce for the pad Thai, have you Reid the Chinese dark soy sauce or Malaysian one? It is not as sweet as the Indonesian one.

  • Michelle

    8 months ago

    I didn’t have the right noodles (stores up here don’t carry them?) but some great tips! My Pad See Ew came out great. Thanks for the great video

  • tammy

    10 months ago

    I tried this it came out OK . i need practice will make again

  • Tina Tinker

    11 months ago

    I bought the noodle which came in a pack, wet ones. But it was so difficult to separate them under cold water tap as per the instruction on the packet. Most of the noddle had gone to smaller length while I tried to separate them. Any idea how I can separate the noodle easily?

    • Odie Luangrath

      8 months ago

      you need to heat in microwave until soft then separate..


    12 months ago

    Hi Mark!
    Omg! Just found this site and didn’t know it was your site. Love watching your YouTube videos and I can’t wait to try out these recipes.

  • Arthur Supsiri

    1 year ago

    Great recipe. Just cooked this and my wife thought it tasted very authentic. We added some salt and marinated pork, which added a ton of flavor.

  • Amanda

    1 year ago

    Do you cook the noodles before adding to the pan with everything?

    • Mark Wiens

      1 year ago

      Hey Amanda, normally you would buy pre-cooked noodles. So you don’t cook them before adding them to the pan.

  • Kelly

    1 year ago

    Followed this recipe exactly and tasted bland and nothing like Pad see ew!! Terrible.

    • Claudio

      3 months ago

      Kelly I didn’t try this recipe but I have to say that I’m cooking Pad See Ew since the first time I came to Thailand in 1996 and I’m doing it totally different way, first of all I pre-mix oyster sauce (1 tbls), golden mountain (1/2 tbls), Light soy sauce (1tbls), Dark Soy Sauce (1 tbls), Fish Sauce (1/2 tbls) and keep it aside. put the oil in the pan and golden 1 glove of finely chopped garlic, add the protein (if are not to fatty I mix them with a little oil but I always put a spoon of light soy sauce in it before start cooking), some carrots and young corns and stir fry as long as the meat is almost cooked, take it in a side of the pan and scamble the egg in the pan, at this point add the noodles, the Chinese broccoli (I never put the sticks as they don’t cook and are terrible but some people they pre cook the broccoli and add it) and the mix of sauces on top, than, slowly, turn over and over the noodles until they are brownish then stop, let them sit on a side for 20/30 seconds to make them stick on the pan (mind the fire and do not burn it) and then turn it again and let them rest in there (can turn off the fire now as the pan should be hot enough). To be served with a pinch of fresh grind black pepper, and aside lime, crushed peanuts and chilli flakes. This is my way, right or not my Thai family loves them.

  • Danny

    1 year ago

    Just made this and came up parity good and easy to cook. But for some reason I had to add salt to before eating. Wasn’t salty enough. I don’t know if it’s just me or do you need to add salt to the dish.
    But overall nice and easy.
    I loved it.

  • Malou

    1 year ago

    Great recipe & video! You make procedure easy for everybody!

  • Elizabeth

    2 years ago

    Yum this recipe is really tasty and easy to follow! Love the video too! I used tofu for a veggie version :)

  • Isabelle

    2 years ago

    Perfect taste, perfect receipe!

  • Mary

    2 years ago

    Final touch is squeezing a half lime on your portion.

  • Carsten

    2 years ago

    Hey Mark
    I miss a thai seafood noodle salad among all you mostly fastastic dishes – have one ?? Trying to make it often, but there seems to be just the last thing missing

  • Faith

    2 years ago

    Just got back from Thailand and trying all your recipes! Tonight is Pad See Ew! The Tom Yum came out fantastic! We also tried Lu Lam while in Chiangmai Rai…loved it! What I really want is to go back to Thailand for more of it all!

  • John Cocks

    2 years ago

    I am amazed at how affordable this recipe really is! It is difficult to find even an asian market in Washington State that had wide rice noodles, i will probably be finding them online. I did try this recipe with a wider than phad thai noodle, which was still good, but the texture of those wide noodles is what makes me love this dish

  • Anita Burroughs

    2 years ago

    I am always skeptical when I try a recipe off of the internet, particularly a dish I have always loved in Thai restaurants. I have to say that this dish tastes exactly as I have experienced it in recipes, and is a snap to make. I used the sweet soy sauce, which I think made a big difference, and substituted broccolini for the Chinese broccoli. I also used the wide rice noodles. Absolutely fantastic, a snap to make. Can’t wait to try more of your recipes.

  • Jen

    3 years ago

    Just cooked this tonight. Best authentic recipe. Keep it up! Can you cook rad na next, please? ????????????????????

  • Ann

    3 years ago

    One of favorite – Pad See Ew, sounds simple and delish.
    Thanks, and have a recipe for Angel Wings, one of my other favorites.

    • Mark Wiens

      3 years ago

      Hi Ann, great to hear that, glad you enjoy it!

      • Kriti

        3 years ago

        Hi in your recipe for pad see ew what brand of dark soy sauce and light soy sauce you recommend? I could see in the picture you have healthy boy and golden dragon ( isn’t this the ‘seasoning sauce) – however wasn’t clear which is light which is dark soy?

  • Kavin

    3 years ago

    Hi I was just wondering if the dark soy sauce was kecap manis?

    • Mark Wiens

      3 years ago

      Hey Kavin, yes I think it’s pretty much the same. You could use kecap manis.

  • Trista

    4 years ago

    Hi Mark!:)
    Great recipe and video!:D
    I wondering if you know a kindly of thai fried noodles similar to pad see ew, also using sen yai but more moisture soaked in a sauce (not soup). Is it difficult to make one?

    • Mark Wiens

      4 years ago

      Hi Trista, hmm, I think you might be thinking of sen yai radna? The wide rice noodles in a gravy sauce?

  • Annette

    4 years ago

    Fabulous recipe. Found the Youtube Video and watched that before cooking. So easy to make – and so delicious. Just had it for lunch – and will definitely make it again. Thanks Mark!

  • Annette

    4 years ago

    Looks like a great – and uncomplicated recipe – will definitely try to make it – thanks.
    … And I live your food writings and videos.

  • Jane on Whidbey

    4 years ago

    I usually use a little good-quality oyster sauce, too. I love the depth of flavor, and how it sinks into those noodles. True comfort food.
    Thank you for the recipes. They are delightful, especially with the descriptions of the ingredients. I’m without a kitchen for a few months, but I’ll be trying several of them. All of them. lol

    • Mark Wiens

      4 years ago

      Hey Jane, that’s a great tip for the oyster sauce. You’re welcome, glad the recipe are helpful!

  • jagadeesh

    4 years ago

    Hello Mark, my kid is asking for non-indian vegetarian recipes. Do you have suggestions on how to make a vegetarian version of this recipe without using mushrooms?

    • Mark Wiens

      4 years ago

      Hi Jagadesh, for pad see ew you could really make it with whatever you like as long as you have the noodles. No need to use meat or mushrooms. Enjoy!

  • Tom bijsterveld

    5 years ago

    Thanks Mark,

    I was looking for this recepy for a long time, finally i know what to use to make my favorite dish..I hope i can find the rice nodels here in Holland
    Thanks again. And good luck with the tv program in Thailand.

    Greetings Tom from Holland

    • Mark Wiens

      5 years ago

      Great to hear that Tom, hope you can find the noodles. All the best with the cooking! Thank you.

  • Rob

    5 years ago

    Hey mark, love the videos and I am so jealous that you get to do all these amazing things!
    I was just wondering what substitutes you could use for things like Chinese broccoli.
    I think it would be very helpful if you mentioned what substitutes could be used in all your videos because it would allow more people to try and make these dishes.

    • Mark Wiens

      5 years ago

      Thank you for the tip Rob, and good suggestions. I think for Chinese broccoli you could really substitute any kind of green leafy vegetable – maybe mustard greens or collard greens might work well.

      • marty

        5 years ago

        I substituted Baby Bok Choy and it was fantastic.

        I also had to substitute dry rice noodles that were a bit thinner than I wanted and it still turned out great.

        Thanks very much!

        • Mark Wiens

          5 years ago

          Hi Marty, thank you for sharing, glad it turned out great!

          • Milly

            5 years ago

            My local Thai restaurant uses regular broccoli in their pad see ew and it’s fantastic. I would imagine that kale would be good in in as well.

          • Mark Wiens

            5 years ago

            Hi Milly, thank you for sharing. Yes, I think kale or broccoli would work very well.

  • Anonymous

    5 years ago

    You should really make a recipe video for khao mok gai since you seem to love it so much maybe you should give it a shot. looking forward to it

    • Kitti

      5 years ago

      I agree on this.

      Maybe Mark should do all Thai halal food recipe like Gurumeh Peh and Khaomok Gai/Beef.

      • Mark Wiens

        5 years ago

        Hey Kitti, good to hear from you. I would love to make gurumeh peh, do you know how to make it!??

        • Kitti

          5 years ago

          Sadly, I don’t.

          But you can look at FoodTravelTVChannel on youtube. I think they have a recipe for กรุหม่าไก่ “Chicken Gurumeh” and ข้าวหมกไก่ ข้าวหมกเนื้อ.