Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pad See Ew
Wide, chewy rice noodles wok-tossed with sweet dark soy, tender beef or chicken, and Chinese broccoli — smoky, slightly charred edges make every bite irresistible.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
8 steps- 1
Toss the sliced beef or chicken with the tablespoon of light soy sauce and set aside to marinate briefly while you prep the rest.
- 2
Heat a wok over high heat until it just starts to smoke, then add the oil and swirl.
- 3
Fry the garlic until fragrant, add the meat, and stir-fry until browned and cooked through, then push to the side of the wok.
- 4
Crack the egg into the cleared space, let it set slightly, then scramble and mix it with the meat.
- 5
Add the Chinese broccoli stems first and stir-fry briefly, then the fresh rice noodles, breaking apart any clumps gently with the spatula.
- 6
Pour the dark soy sauce, oyster sauce, light soy sauce, and sugar over the noodles and toss to coat evenly, letting the noodles rest against the hot wok surface between tosses so they develop dark charred patches.
- 7
Add the broccoli leaves last and toss just until wilted, since they overcook quickly.
- 8
Plate immediately and serve with white pepper and the classic Thai condiment tray on the side.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving640
Calories
29 g
Protein
96 g
Carbs
13 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pad See Ew, meaning stir-fried with soy sauce, is a Thai-Chinese street favorite of wide rice noodles charred over a roaring flame. It descends from Cantonese chow fun, adapted with Thai dark soy and a balance of sweet and savory. The prized quality is wok hei, the smoky char that only blistering heat can produce.
Listahan note
This version chases that smoky char by cooking in small batches over the highest heat, and keeps the sauce simple so the noodles and Chinese broccoli stay in focus.
Technique cues
- Cook in batches over the highest heat so the wide noodles char instead of steaming into a sticky pile.
- Let the noodles sit untouched for several seconds at a time so they pick up that blistered, smoky edge.
- Push the noodles aside to scramble the egg in the bare hot pan before folding everything together.
Kitchen flow
- Parallel prep
- Slice the protein, separate the gai lan stems and leaves, beat the eggs, and mix the sauce before heating the wok.
- Make-ahead
- Mix the soy, dark soy, oyster sauce, and sugar blend ahead; the stir-fry is best cooked to order.
- Leftover move
- Re-fry leftovers in a hot pan with a splash of water to loosen the noodles and revive the char.
- Cleanup rhythm
- Wipe the wok while warm and soak the sauce bowl before the dark soy dries.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
wide rice noodles
the body
Purpose: Broad flat rice noodles take on char and carry the dark soy glaze.
Handling: If fresh, separate gently; if dried, soak just until pliable so they do not break.
Adaptation: Fresh ho fun noodles or dried wide rice sticks both work.
dark soy sauce
the color and depth
Purpose: Thick dark soy gives the noodles their mahogany color and savory base.
Handling: Use sparingly; it is intense and stains the noodles fast.
Adaptation: Regular soy with a touch of molasses approximates the color and body.
Chinese broccoli
the green
Purpose: Gai lan adds a slightly bitter crunch that balances the sweet-savory noodles.
Handling: Separate stems from leaves and add stems first since they take longer.
Adaptation: Broccolini or regular broccoli florets and stems.
eggs
richness
Purpose: Scrambled egg adds soft texture and savory richness between the noodles.
Handling: Scramble in the bare hot pan, then fold into the noodles.
Adaptation: Omit for egg-free; add extra protein or greens.
oyster sauce
the savory glaze
Purpose: Oyster sauce rounds out the sauce with body and a hint of sweetness.
Handling: Mix with the soy sauces and a little sugar before adding.
Adaptation: Vegetarian mushroom stir-fry sauce.
protein (chicken, pork, or beef)
the savory anchor
Purpose: Thin slices of meat add heartiness and soak up the soy glaze.
Handling: Slice thin against the grain and sear first in the hot oil.
Adaptation: Firm tofu or extra egg for a meat-free version.
Technique notes
- Resist the urge to stir constantly; letting the noodles rest against the hot pan is how you get char.
- Go easy on the dark soy, adding more by eye rather than dumping it; a little gives big color.
- Cook one or two portions at a time, even if it means more rounds, so the pan stays screaming hot.
Ingredient swaps
- Vegetarian direction
- Use tofu and swap oyster sauce for mushroom stir-fry sauce with light soy.
- Lower-sodium direction
- Use reduced-sodium soy and cut back on dark soy, relying on a little sugar for balance.
- Weeknight shortcut
- Use pre-sliced stir-fry meat and bagged fresh rice noodles to cut prep time.
Serve alongside
- Tom yum goong
- Thai cucumber relish
- Fried egg
- Prik nam som (chili vinegar)
- Thai iced tea
- Cold coconut water
- Light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container up to 3 days and reheat in a hot pan with a splash of water to loosen the noodles. Pad See Ew does not freeze well, as the rice noodles turn mushy on thaw. Avoid microwaving, which makes the noodles gummy.
Equipment
- Carbon-steel wok or wide skillet
- Wide metal spatula
- Tongs
- Mixing bowl for the sauce
Make this household-aware
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