There’s something incredibly satisfying about a plate of stir-fried noodles bursting with bold, sweet, and savory flavors—especially when it comes together in no time. That’s what makes my 15-Minute Thai Pad See Ew Recipe a total game-changer for busy weeknights or whenever you need an easy, crave-worthy meal that feels authentic and fresh.

The dish is shown inside a black pan holding several layers of wide, flat, glossy brown noodles mixed with light golden brown pieces of cooked chicken and bright green vegetables, including whole green beans and wilted leafy greens. The noodles have a slightly wrinkled texture and are unevenly folded and spread throughout the pan, with some parts looking a bit crispy. The chicken pieces are chunky and have a smooth, cooked surface. The green beans are whole, fresh, and crisp-looking, scattered between the noodles and chicken. The pan sits on a white marbled surface with part of a gray and white cloth visible at the edge. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make 15-Minute Thai Pad See Ew Recipe
Top Tip
How to Serve 15-Minute Thai Pad See Ew Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
15-Minute Thai Pad See Ew Recipe

Why You'll Love This Recipe

I always turn to this 15-Minute Thai Pad See Ew Recipe when I want bold flavors without fuss. It’s the perfect quick fix that doesn’t sacrifice any of the authentic charm that makes Thai street food so addictive. Seriously, once you nail this at home, you’ll feel like a noodle wok master.

Speedy prep: You get restaurant-worthy results in just 15 minutes—no long marinating or multiple steps.
Simple ingredients: Most of what you need is easy to find, and the sauce balances sweet, salty, and umami beautifully.
Versatile protein: I love switching it up with chicken, beef, shrimp, or even tofu depending on what’s in my fridge.
That perfect char: Leaving the noodles to caramelize just a bit in the pan is my secret to authentic flavor and texture.

Ingredients & Why They Work

Each ingredient in this dish serves a purpose, creating that truly balanced Pad See Ew you dream about. Knowing why these elements matter helps you improvise if needed and ensures your dish shines every time you make it.

Flat lay of a small pile of dried wide rice noodles, fresh raw chicken thigh pieces, a bunch of vivid green Chinese broccoli cut into bite-sized pieces, two large whole brown eggs with clean shells, three cloves of fresh garlic, a small mound of white granulated sugar, tiny white ceramic bowls containing glossy dark Thai sweet soy sauce, translucent fish sauce, rich brown oyster sauce, deep dark soy sauce, and light white pepper powder, and a small white ceramic bowl with pale golden avocado oil, all arranged symmetrically with perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wide rice noodles: These are the foundation—wide, chewy noodles soak up the sauce beautifully and hold their texture without getting mushy.
Chicken (or beef, shrimp, tofu): I usually use chicken because it cooks quickly and pairs well with the sauce, but swapping proteins is a fun way to keep it fresh.
Chinese broccoli (gai lan): Adds a slightly bitter crunch that contrasts perfectly with the sweet soy-based sauce—plus it cooks super fast.
Eggs: They add richness and a silky texture to the noodles, plus a pop of protein.
Avocado oil: Its high smoke point means you can stir-fry at high heat without burning, which is crucial for that signature sear.
Thai sweet soy sauce: This is the heart of the sauce—thick and caramelized with a deep sweetness that defines Pad See Ew’s flavor.
Fish sauce: Delivers classic umami saltiness, but don’t overdo it—start modestly, then adjust to taste.
Oyster sauce: Adds a savory, slightly sweet richness that rounds out the flavor profile beautifully.
Dark soy sauce: Provides that gorgeous dark color and a bit of extra depth.
White pepper powder: Subtle heat that brightens the dish without overpowering.
Garlic: Freshly minced for an aromatic punch that wakes up every bite.
Sugar (optional): Just a touch to balance the salty and savory elements if your sauces aren’t quite sweet enough.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this 15-Minute Thai Pad See Ew Recipe depending on what I have in the fridge or my mood that day. Feel free to get creative with veggies and proteins—this dish is super flexible and forgiving.

Vegetarian swap: I often replace chicken with tofu and use vegetarian fish sauce alternatives, adding extra colorful veggies like bell peppers and carrots for a garden-fresh finish.
Spicy kick: Add some sliced fresh chilies or a dash of chili flakes if you like a bit of heat—it pairs surprisingly well with the sweet notes.
Seafood option: Shrimp is one of my favorites for a lighter spin; just cook them last so they stay juicy and tender.

Step-by-Step: How I Make 15-Minute Thai Pad See Ew Recipe

A white bowl filled with thick, flat noodles coated in a shiny brown sauce, mixed with bright green broccoli pieces scattered throughout. A woman's hand holds wooden chopsticks lifting a shiny bundle of noodles and broccoli above the bowl. The noodles are wide with a smooth texture and look soft. The bowl sits on a white marbled surface with a blurred background showing a white cup and brown round tray. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Soak the Noodles

First things first: make sure your noodles are ready to go. I boil the wide rice noodles just shy of the package instructions—usually one to two minutes less—because they'll finish cooking in the wok. Rinse them with cold water right after boiling to stop the cooking process and keep them from sticking together. Drain them well so they don't turn mushy when stir-frying.

Step 2: Mix the Pad See Ew Sauce

While the noodles are draining, whisk together the sweet soy sauce, fish sauce, oyster sauce, dark soy sauce, white pepper, minced garlic, and a little sugar in a small bowl. This is where all those flavors come together, so taste and adjust if you want it sweeter or saltier. Setting this sauce aside makes stir-frying seamless.

Step 3: Stir-Fry the Protein

Heat a wok or large pan over medium-high and add about one tablespoon of avocado oil. Toss in your chicken, beef, shrimp, tofu, or pork and stir-fry until it’s almost cooked through. This usually takes about 3–4 minutes depending on the protein. Moving fast here keeps the meat juicy and tender.

Step 4: Add Eggs and Vegetables

Push the protein to one side and crack in the eggs. Scramble them gently, letting them cook just until soft. Then, add the Chinese broccoli pieces and stir them in briefly to bring out their vibrant green color and retain some crunch.

Step 5: Toss in Noodles and Sauce

Add the drained noodles, the prepared sauce, and the rest of the oil into the wok. Crank up the heat to high and toss everything quickly, making sure the noodles get coated evenly. If the mixture feels dry, splash in about a tablespoon of water to help steam things and prevent sticking.

Step 6: Get That Perfect Caramelized Finish

For an authentic touch, resist the urge to stir constantly. Let the noodles sit undisturbed for 15 to 30 seconds at a time to caramelize and slightly char on the bottom. This smoky, crispy bit is the soul of Pad See Ew—your favorite restaurants are doing this trick! Once you see it forming, flip the noodles gently and repeat if desired, then serve piping hot.

Top Tip

I’ve made this 15-Minute Thai Pad See Ew Recipe dozens of times, and a few tricks really make a difference. Paying attention to timing, temperature, and noodle texture will help you get that perfect chew and flavor every time without stress.

Don’t over-boil noodles: Remember, they finish cooking in the wok, so keep that initial boil short to avoid mushiness.
High heat is key: Using a hot wok or pan allows quick searing and that signature slight char. If the heat’s too low, your noodles will steam and get soggy.
Avoid overcrowding: Stir-fry in batches if needed; crowded pans drop the temperature and steam rather than sear your ingredients.
Let it rest: Don’t be afraid to pause tossing noodles to let them caramelize. That 20 seconds can create a game-changing depth of flavor.

How to Serve 15-Minute Thai Pad See Ew Recipe

Garnishes

I usually keep it simple with a sprinkle of freshly ground white pepper and a wedge of lime on the side to add brightness. Sometimes I add thin slices of fresh chili for heat and a handful of chopped cilantro for freshness—it’s all about what suits your palate!

Side Dishes

Pad See Ew makes a complete meal on its own but pairs beautifully with light, crisp sides like a simple cucumber salad or Thai-style green papaya salad. If you want a heartier meal, a bowl of tom yum soup alongside complements the flavors wonderfully.

Creative Ways to Present

For a fun dinner party, I’ve served this dish in individual small woks to keep the noodles sizzling hot while adding an exotic flair. Another time, I wrapped leftovers in lettuce leaves for a fresh, handheld twist that was surprisingly popular!

Make Ahead and Storage

Storing Leftovers

Pad See Ew is great for next-day lunches. I store leftovers in an airtight container in the fridge, and they keep well for three to four days. Just make sure to cool the noodles completely before sealing to prevent sogginess.

Freezing

While I prefer fresh, you can freeze the noodles in portions. Use freezer-safe containers and thaw overnight in the refrigerator. Because of the egg and veggies, texture might soften a bit, so freezing is best for when you plan to reheat as a quick meal rather than showstopper presentation.

Reheating

To bring leftover Pad See Ew back to life, I toss it in a hot skillet with a dash of oil over medium-high heat. Stir constantly to separate noodles and warm them evenly—this helps avoid clumping and revives a bit of the initial wok-char flavor.

Frequently Asked Questions:

Can I use fresh rice noodles instead of dried?

Yes! Fresh wide rice noodles can be used and will cook even faster—you typically just need to stir-fry them directly without boiling first. Just be careful not to overcook since fresh noodles are more delicate and can become mushy if overhandled.

What if I can’t find Thai sweet soy sauce?

Thai sweet soy sauce is key for authentic flavor and that signature sweetness and thickness. If you can’t find it, you can substitute with regular soy sauce mixed with a bit of molasses or brown sugar to mimic the sweetness, but be sure to adjust according to taste since brands vary.

How do I make this dish vegetarian?

To make vegetarian Pad See Ew, swap fish sauce for vegetarian fish sauce or soy sauce and replace oyster sauce with vegetarian mushroom oyster sauce. Add extra veggies like bell peppers, carrots, and zucchini. Taste and adjust seasoning as the saltiness varies between sauces.

Can I prepare this recipe ahead of time?

Prep your sauce and chop veggies ahead to save time, but it’s best to cook the noodles and stir-fry everything fresh right before eating to maintain that perfect texture. Noodles can get soggy if left too long once dressed with sauce.

Final Thoughts

This 15-Minute Thai Pad See Ew Recipe holds a special place in my kitchen for its quick turnaround and authentic taste that impresses every single time. I love how it lets me bring a little street-food magic home without extra hassle. Give it a try—you’ll find yourself making it on repeat, just like me, with your own twists and favorite add-ins. Happy cooking!