Name: 15-Minute Thai Pad See Ew Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 8 oz dried wide rice noodles; 6 oz chicken (or beef, shrimp, tofu, pork); 1 ½ cups Chinese broccoli (gai lan), cut into bite-sized pieces; 2 large eggs; 3 Tablespoons avocado oil, divided; 2 ½ Tablespoons Thai sweet soy sauce; 2 Tablespoons fish sauce; 1 Tablespoon oyster sauce; 2 teaspoons dark soy sauce; ⅛ teaspoon white pepper powder; 3 cloves garlic, minced; ½ teaspoon sugar (optional)

There’s something about those silky, wide rice noodles glazed in a rich, savory sauce that makes the 15-Minute Thai Pad See Ew Recipe truly unforgettable. It’s quick, flavorful, and hits that perfect balance of sweet, salty, and smoky you just can’t resist.

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 remember the first time I made this at home—just 15 minutes, and suddenly my kitchen smelled like my favorite Thai street stall. This recipe is a total game-changer when you want a tasty meal that’s fast but still feels special.

Speedy & Satisfying: Ready from start to finish in about 15 minutes, perfect for busy weeknights.
Authentic Flavors: The sweet soy sauce and fish sauce combo gives it that true Thai taste you crave.
Customizable: Easily swap proteins or add your favorite veggies to make it your own.
Great Texture: Wide rice noodles get that perfect slightly charred edge that brings extra flavor and fun!

Ingredients & Why They Work

Each ingredient here plays a key role — from those wide rice noodles that soak up the sauce perfectly, to the Chinese broccoli giving it a nice crunch and freshness. Here’s a quick rundown to help you pick the best staples for success.

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: Look for dried ones that are flat and broad; they’re essential for Pad See Ew’s signature texture.
Chicken (or beef, shrimp, tofu, pork): Choose your favorite protein, sliced thinly for quick cooking.
Chinese broccoli (gai lan): Adds a nice bitterness and crunch that balances the sweet sauce.
Eggs: They introduce richness and help bind everything together.
Avocado oil: A high smoke point oil that won’t burn, perfect for fast stir-frying.
Thai sweet soy sauce: This thick, molasses-like sauce is what gives the dish its unique sweetness and deep color.
Fish sauce: Brings salty depth—just a little goes a long way to create authentic umami flavor.
Oyster sauce: Adds a subtle sweetness and savory touch without being overpowering.
Dark soy sauce: Gives the noodles that glossy, dark finish.
Garlic: Essential for aroma and flavor punch.
Sugar: Optional but helps balance acidity and saltiness.

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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

One of the best things about this 15-Minute Thai Pad See Ew Recipe is how flexible it is. I love switching up the protein based on what’s in my fridge, and tossing in whatever veggies are fresh — it always turns out great.

Vegetarian Variation: I swap fish sauce for vegetarian fish sauce or soy sauce and use mushroom oyster sauce—still deliciously rich!
Protein Swaps: Shrimp is a quick favorite of mine for a seafood twist, while tofu gives a nice texture with a plant-based punch.
Extra Veggies: Bell peppers or carrots add color and crunch, making the dish even more vibrant.

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 the Sauce and Noodles

First things first, mix all the sauce ingredients in a small bowl to get that perfect blend ready. Then, cook your rice noodles—just barely boiling them for a minute or two less than package directions, so they firm up in the stir fry instead of getting mushy. Rinse with cold water and drain well.

Step 2: Stir Fry Protein and Eggs

Heat your wok or large pan over medium-high heat and add one tablespoon of oil. Toss in your chosen protein and cook until just nearly done—it’ll finish cooking with the noodles. Push it to one side, crack in the eggs, and scramble them until fluffy but not dry.

Step 3: Add Veggies, Noodles, and Sauce

Next, toss in the Chinese broccoli, drained noodles, and sauce along with the rest of the oil. Turn the heat up to high and stir fry quickly, coating all the noodles with the sauce. Add a splash of water if things seem dry.

Step 4: Get That Perfect Char

Here’s a little trick – for that amazing restaurant-style Pad See Ew, resist stirring for 15-30 seconds so the noodles can caramelize and get a bit crispy on the bottom of your wok. Then flip everything and serve immediately for maximum flavor and texture.

Top Tip

I’ve found that prepping everything before you heat the pan makes all the difference. The stir-fry moves fast, and if you’re scrambling to chop veggies or mix sauce mid-cook, the noodles can overcook or get mushy.

Prep First: Have all your ingredients ready and measured before turning on the stove.
Don’t Overcook Noodles: Undercook by a minute or two so they finish cooking in the wok—this avoids sogginess.
High Heat Is Key: Make sure your pan or wok is hot to get the quick sear and caramelization that makes this dish special.
Resist Stirring Too Much: Allow noodles to sit on the pan bottom for some char before tossing for added flavor.

How to Serve 15-Minute Thai Pad See Ew Recipe

Garnishes

I usually garnish my Pad See Ew simply with some fresh lime wedges on the side—squeezing lime juice just before eating adds a lively brightness that balances the richness perfectly. Sometimes a sprinkle of chili flakes or crushed peanuts adds a nice kick and texture.

Side Dishes

It pairs wonderfully with a light cucumber salad or a simple bowl of jasmine rice if you want extra carbs. A cooling Thai iced tea or a crisp beer is also a great beverage match to round out the meal.

Creative Ways to Present

For special occasions, I love setting the noodles in shallow bowls with fresh herbs like cilantro and Thai basil scattered on top, along with edible flowers for a pretty pop of color. It turns a quick dish into a real showstopper.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 or 4 days. I recommend reheating gently to keep the noodles from getting rubbery or mushy—adding a splash of water helps bring back some moisture.

Freezing

Freezing isn't my favorite for Pad See Ew because of the delicate texture of the noodles and veggies. If you must, freeze in a sealed container and thaw overnight before reheating, but fresh is always best here.

Reheating

I find reheating in a hot skillet over medium heat works better than microwaving, using a bit of oil or water to loosen things up and revive that slight crispiness on the noodles. This keeps textures pleasant and flavors lively.

Frequently Asked Questions:

Can I use fresh rice noodles instead of dried?

Absolutely! Fresh rice noodles are fantastic and reduce cooking time, but be careful not to overcook them since they’re more delicate. Just toss in the stir fry gently and for a shorter time.

What can I substitute for Chinese broccoli if I can't find it?

You can use regular broccoli florets or even kale as a substitute. They provide similar texture and a touch of bitterness that balances the sweetness in the sauce. Just make sure to cut them into bite-sized pieces for even cooking.

How do I make this recipe vegetarian or vegan?

Replace fish sauce with soy sauce or a vegetarian fish sauce alternative, and swap oyster sauce for a mushroom-based vegetarian oyster sauce. Use tofu or extra veggies as your protein. It still tastes deeply satisfying using these swaps.

What’s the secret to getting that slightly charred, restaurant-style texture?

The key is to let your noodles sit undisturbed in the hot wok or pan for 15 to 30 seconds before tossing. This allows the noodles to caramelize and develop a smoky char without burning. Using a well-heated pan and high heat is absolutely crucial too.

Final Thoughts

This 15-Minute Thai Pad See Ew Recipe is one of those meals that feels like a small celebration every time I make it—fast enough for weeknights but with bold flavors you’d expect from a street vendor in Bangkok. Give it a try and I’m confident you’ll be adding it to your rotation, just like I did!