Pad See-Ew

Pad see-ew is perhaps less known in America than pad Thai, but it's certainly no less delicious.

Updated March 14, 2024

Overhead view of a plate of pad see-ew. — Serious Eats / Nick Kindelsperger

Why It Works

Marinating the chicken with baking soda and then water-velveting it before adding to the stir-fry ensures it remains plump and juicy.
Stir-frying the ingredients in small batches over high heat keeps the wok's temperature up, resulting in lightly charred, crisp-tender pieces of broccoli, perfectly cooked egg, and toasty noodles.

Years ago I stumbled upon the blog She Simmers and became entranced.

The gorgeous food blog is all about recreating Thai food at home, and while the epic five-post Pad Thai recipe wasn't going to work for my needs, the incredibly simple pad see-ew recipe sure would.

Instead of layering on hard-to-find ingredients, this recipe is all about the basics. In fact, besides the sweet soy sauce, all of the ingredients can be found easily at most grocery stores. The only tricky part is the cooking process, which should be done over extremely high heat, which means it's very important to not crowd the pan.

This recipe is for two portions, and I wouldn't try to cook more than this at one time. Luckily, it only takes a few minutes for each batch.

December 2011

Recipe Details

Pad See-Ew Recipe

Prep 5 mins

Cook 40 mins

Active 30 mins

Total 45 mins

Serves 4 servings

Cook Mode (Keep screen awake)

Ingredients

4 ounces boneless chicken, thinly sliced
1 teaspoon baking soda
2 tablespoons oyster sauce
4 teaspoons light soy sauce, divided
2 teaspoons sugar
2 teaspoons rice vinegar
1 garlic clove, minced
Vegetable oil
8 ounces flat rice noodles
1 1/2 cups broccoli florets, sliced
2 large eggs
2 tablespoons sweet dark soy sauce

Directions

In a medium-sized bowl, toss the chicken with 2 teaspoons of soy sauce and the baking soda. Set aside.
In a second medium-sized bowl, whisk together the oyster sauce, 2 teaspoons soy sauce, sugar, rice vinegar, and garlic clove.
Bring a large pot of water to a boil. Add the rice noodles and cook according to the directions on the packaging. When done, remove noodles with a pair of tongs and drain in a colander. Toss with a tablespoon of oil so the noodles don't stick together.
Place the pot back over high heat and return to a boil. Place the marinated chicken in a large strainer and dip into the water. Cook until the chicken looks white. When done set the chicken aside in a large bowl.
Pour enough oil into a large work to just coat the bottom and turn heat to high. When just starting to smoke, add the broccoli. Stir-fry until broccoli turns bright green and becomes tender. Transfer broccoli to the large bowl and set aside.
Carefully rinse out the wok and then dry it. Pour in two tablespoons of oil, and turn heat to high. When just starting to smoke, crack in the eggs. Using a wooden spoon, scramble the eggs. When set, add the noodles. Toss well to separate the strands, and then let them cook for a minute.
Drizzle on the sweet soy sauce, toss well, and then let cook undisturbed until the noodles start to brown, about one minute. Add the broccoli and chicken back to the pan. Toss well. When everything is warm, pour in sauce. Stir fry until everything is coated. Turn off the heat and serve immediately.

Special Equipment

Wok, fine-mesh strainer, tongs

Nutrition Facts (per serving)
286	Calories
13g	Fat
27g	Carbs
15g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	286
% Daily Value*
Total Fat 13g	17%
Saturated Fat 2g	10%
Cholesterol 118mg	39%
Sodium 1348mg	59%
Total Carbohydrate 27g	10%
Dietary Fiber 3g	9%
Total Sugars 8g
Protein 15g
Vitamin C 38mg	191%
Calcium 52mg	4%
Iron 1mg	8%
Potassium 334mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)