Chicken Pad See Ew (Broad Rice Noodles Fried With Soy Sauce)

Chicken Pad See Ew (Broad Rice Noodles Fried With Soy Sauce)

The Spruce / Maxwell Cozzi

Prep: 30 mins
Cook: 12 mins
Total: 42 mins
Servings: 4 servings
Nutrition Facts (per serving)
572 Calories
15g Fat
62g Carbs
43g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 572
% Daily Value*
Total Fat 15g 20%
Saturated Fat 2g 12%
Cholesterol 143mg 48%
Sodium 1835mg 80%
Total Carbohydrate 62g 22%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 43g
Vitamin C 16mg 80%
Calcium 97mg 7%
Iron 2mg 14%
Potassium 576mg 12%
*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.)

Pad See Ew is a delicious Thai noodle dish made with flat, wide rice noodles fried in soy sauce with meat, egg, and vegetables. This recipe for pad see ew calls for strips of chicken and broccoli, Chinese broccoli (also known as gai lan) or bok choy. While pad see ew can also be made with dried rice noodles, it's traditionally made with fresh—look for fresh, wide rice noodles that come compressed in a package at your local Asian food store (in the refrigerated section).


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"This Chicken Pad See Ew was delicious. I used about 1 pound of chicken breasts for the recipe, and it was perfect. Stir-frying in a wok was excellent for that many noodles. The instructions were easy to follow and we loved the flavors." —Diana Rattray

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A Note From Our Recipe Tester


  • 3/4 to 1 pound chicken breasts, or thighs, cut into strips

  • 2 tablespoons vegetable oil

  • 4 cloves garlic, minced

  • 2 to 3 tablespoons sherry, or cooking sherry

  • 2 cups Chinese broccoli, ends trimmed and thick stalks cut into 2-inch lengths, or broccoli, cut into small florets, or baby bok choy, leaves separated

  • 2 teaspoons vegetable oil

  • 1 large egg

  • 2 pounds fresh wide rice noodles

  • Thai chili sauce, for serving

  • 1/2 cup fresh coriander, for serving

For Marinade

  • 1 tablespoon oyster sauce

  • 2 tablespoons soy sauce

  • 1 teaspoon brown sugar

For Stir-Fry Sauce

  • 1 tablespoon soy sauce

  • 1 teaspoon dark soy sauce

  • 2 tablespoons fish sauce

  • 1/4 teaspoon freshly ground white pepper

  • 1 tablespoon lime juice

  • 1/3 to 1/2 teaspoon cayenne pepper, or 1 to 2 teaspoons Thai chili sauce

  • 1 teaspoon brown sugar, optional

Steps to Make It

  1. Gather the ingredients.

    Chicken Pad See Ew (Broad Rice Noodles Fried With Soy Sauce) ingredients

    The Spruce / Maxwell Cozzi

  2. Mix together the marinade ingredients and pour it over the chicken. Stir well and set aside to marinate while you prepare the other ingredients.

    Mix marinade and pour over chicken

    The Spruce / Maxwell Cozzi

  3. Combine stir-fry sauce ingredients together in a cup and set near the stove.

    stir fry sauce in a bowl

    The Spruce / Maxwell Cozzi

  4. Heat a wok or very large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around, then add the garlic. Stir-fry 30 seconds to release the fragrance.

    Heat oil and garlic

    The Spruce / Maxwell Cozzi

  5. Add the marinated chicken and stir-fry 5 minutes, or until chicken is cooked. When wok/pan becomes too dry, add a little sherry (1 tablespoon at a time) to keep ingredients frying nicely.

    Cook marinated chicken

    The Spruce / Maxwell Cozzi

  6. Add the vegetables and continue stir-frying 1 to 2 minutes, or until vegetables have slightly softened but are still bright green. Add 1 more tablespoon sherry when pan becomes dry.

    Add vegetables to chicken in wok

    The Spruce / Maxwell Cozzi

  7. Push ingredients to the side. Add another 2 teaspoons oil, then crack the egg into this space.

    Push chicken and vegetables to side and add an egg in extra space

    The Spruce / Maxwell Cozzi

  8. Quickly stir-fry to scramble the egg.

    Stir fry egg in wok next to chicken and vegetables for chicken pad see ew

    The Spruce / Maxwell Cozzi

  9. Add the noodles and pour the stir-fry sauce over.

    Add the noodles to the wok and pour the stir-fry sauce over the noodles

    The Spruce / Maxwell Cozzi

  10. Using 2 utensils and a gentle tossing-type motion, stir-fry everything together until noodles are a consistent color and have softened (about 2 to 3 minutes). Avoid over-frying your noodles or they will break and turn soggy.

    Stir fry ingredients together with noodles for chicken pad see ew

    The Spruce / Maxwell Cozzi

  11. Taste-test the noodles for salt. Add more fish sauce until desired taste is achieved. If too salty, add more lime juice. To serve, gently lift noodles onto a platter and top with fresh coriander. Serve with Thai chili sauce on the side.

    Chicken Pad See Ew (Broad Rice Noodles Fried With Soy Sauce) in a wok

    The Spruce / Maxwell Cozzi

How to Store

  • Refrigerate leftover pad see ew in an airtight container for up to 3 days.
  • Reheat pad see ew in the microwave or in a saucepan or wok with a small amount of broth or water. It should reach a temperature of 165 F, the FDA recommended minimum safe temperature for leftovers.


  • If your fresh rice noodles come compressed together, take some time to separate them. It's best not to perfectly separate them. Leaving them clumped into 2 or 3 noodles will mean less breakage.
  • Also, it helps to leave the fresh rice noodles out of the refrigerator for a few hours beforehand or to open the packet and microwave them a few seconds. Getting a helper to assist you with this task makes it much faster and easier.
  • If using dried rice noodles, use 1 pound—the noodles should be flat and as wide as possible. Bring a pot of water to a boil. Remove from heat and dunk in the noodles. Soak noodles until they have softened but are still firm (a little firmer than ' al dente'). Drain and rinse with cold water, then follow the recipe as written.

What Is the Difference Between Regular and Dark Soy Sauce?

Dark soy sauce is used primarily for its dark color, which comes from a longer fermentation process. It may be replaced with regular soy sauce.