Easy Homemade Thai Pad See Ew

After a trip to Thailand, I fell in love with this noodle dish that is both sweet, salty, and sour. Pad See Ew literally means “stir-fried soy sauce noodles”. It uses extra-thick rice noodles, which is perfect for our family as our dishes need to be gluten and dairy-free. This dish is known as street-food in Thailand, and I went to a cooking class in Chaing Mai so that I could learn how to make this dish. Making this dish is easy, and should not take you longer than 30 minutes. In fact, it will take you longer to prep the vegetables than it will to cook the dish.

Let’s start by preparing the vegetables :

  • Separate 4 Gailan stems (Chinese broccoli) from the leaves
  • Chop the leaves into 3 biteable segments
  • Cut the stems to bite sizes
  • Cut a carrot to thin bite sizes (medallion thin)

In a bowl, mix together:

  • 6 heaped tsp sugar
  • 8 tsp fish sauce
  • 12 tsp oyster sauce
  • 8 tsp dark soy

In a wok:

  • Heat 2 tbsp vegetable oil in a hot wok (or large pan)
  • Add 4 tsp. minced garlic
  • Heat until fragranced
  • Add chopped chicken
  • Cook the chicken until it is white (about 1 minute if small pieces)
  • Add stems and carrots
  • When almost ready, add leaves
  • Move the chicken to the side and add 2 eggs
  • Scramble
  • Remove all from wok
  • Add sauce and noodles
  • Mix well so that all noodles get the sauce
  • Add chicken and vegetables
  • Serve

You have to admit that is pretty simple. Let me know how it works out for you.


  • 4 stalks Gail Lan (Chinese broccoli)
  • 1 carrot
  • 2 eggs
  • 6 heaped tsp sugar
  • 8 tsp fish sauce
  • 12 tsp oyster sauce
  • 8 tsp dark soy
  • 2 tbsp vegetable oil
  • 4 tsp. minced garlic
  • 1 chicken breast (chopped into small pieces)
  • Half bag of fresh wide rice noodles (normally sold in 1 pound bags)

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