Pad See-Ew Recipe

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

Nick Kindelsperger

While searching valiantly for a reasonable Pad Thai recipe (I am still open to suggestions), 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.

Recipe Details

Pad See-Ew Recipe

Active 30 mins
Total 30 mins
Serves 4 servings

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


  • 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


  1. In a medium-sized bowl, toss the chicken with 2 teaspoons of soy sauce and the baking soda. Set aside.

  2. In a second medium-sized bowl, whisk together the oyster sauce, 2 teaspoons soy sauce, sugar, rice vinegar, and garlic clove.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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


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