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

Chicken pad see ew
The Spruce
  • Total: 40 mins
  • Prep: 30 mins
  • Cook: 10 mins
  • Yield: 4 bowls (4 servings)
Nutritional Guidelines (per serving)
597 Calories
16g Fat
72g Carbs
39g Protein
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Nutrition Facts
Servings: 4 bowls (4 servings)
Amount per serving
Calories 597
% Daily Value*
Total Fat 16g 21%
Saturated Fat 5g 23%
Cholesterol 142mg 47%
Sodium 1993mg 87%
Total Carbohydrate 72g 26%
Dietary Fiber 4g 14%
Protein 39g
Calcium 154mg 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 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).


Click Play to See This Chicken Pad See Ew Recipe Come Together


  • 2 pounds fresh wide rice noodles
  • 3/4 to 1 pound chicken breast (or thigh, cut into strips)
  • 2 cups Chinese broccoli (also known as gai-lan, regular broccoli, or baby bok choy)
  • 4 cloves garlic (minced)
  • 1 egg
  • 2 to 3 tablespoons sherry (or cooking sherry)
  • 1/2 cup fresh coriander (for serving)
  • For Marinade
  • 1 tablespoon oyster sauce
  • 2 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • For Stir-Fry Sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoon fish sauce
  • 1/4 teaspoon white pepper
  • 1 tablespoon lime juice
  • 1/3 to 1/2 teaspoon cayenne pepper (or 1 to 2 teaspoon Thai chili sauce)

Steps to Make It

  1. Gather the ingredients.

    Chicken pad see ew ingrediens
      The Spruce
    Marinade for chicken pad see ew
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  2. Mix together the marinade 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
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  3. Combine stir-fry sauce ingredients together in a cup and set near the stove.

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

  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
  11. Taste-test the noodles for salt. Add more fish sauce until desired taste is achieved. If too salty, add more lime juice.

  12. To serve, gently lift noodles onto a platter and top with fresh coriander. Serve with Thai chili sauce on the side.

    Finished Chicken Pad See Ew
      The Spruce
  13. Enjoy!


  • 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, 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.