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Noodles with Sweet Soy Sauce | Pad See Ew | ผัดซีอิ๊ว

Noodles with Sweet Soy Sauce | Pad See Ew | ผัดซีอิ๊วAs the boyfriend drives over for dinner after work, he generally gives me a call.  We’ll talk about our respective days at work, his newest brilliant ideas, items on my to-do list, and various other random things.  Then our conversation inevitably turns to what’s for dinner.

Many times it will be a new Thai dish that I’ve been researching and wanting to try.  In these cases, his response is generally something wary along the lines of, “Okay… but I’m not sure if you can make it the way it’s made in Thailand.”  He then proceeds to give me a little education on exactly how it should taste and advice for how to make it that way.  

But other times, I’ll tell him that I’m making a dish that I’ve made before and already perfected.  In these cases, his response is always an enthusiastic, “Oh yeah!  I can’t wait!  It’s so yummy!”  This was exactly his response when I told him I was making pad see ew for dinner one day a few weeks ago. 

Noodles with Sweet Soy Sauce | Pad See Ew | ผัดซีอิ๊ว Truthfully, pad see ew is a dish that we both get pretty excited about.  It’s a common noodle dish in Thailand that’s made by stirfrying wide rice noodles with sweet dark soy sauce, chicken, and Chinese broccoli.  The key to this dish is cooking it over super high heat so that the noodles take on a rich, smokey, almost charred flavor.

Although the boyfriend and I eat pad see ew for dinner during the week, it really is considered more of a lunch dish in Thailand.  Most Thai noodle dishes are, because they’re great one-dish meals that don’t demand the requisite rice, soup, dips, and other condiments that generally accompany a real dinner.  

The ease of a one-dish meal combined with the boyfriend’s pre-approval make pad see ew a natural choice for dinner… especially on those nights that I’m not quite up to trying something new! 

Noodles with Sweet Soy Sauce | Pad See Ew | ผัดซีอิ๊ว


Noodles with Sweet Soy Sauce | Pad See Ew | ผัดซีอิ๊ว

Makes 2 servings

Noodles with Sweet Soy Sauce | Pad See Ew | ผัดซีอิ๊ว


  • 8 ounces fresh wide, flat rice noodles (sen yai)
  • 1/2 cup chicken, sliced thinly
  • 2 cloves garlic, chopped finely
  • 2 cups Chinese broccoli, chopped coarsely (with stems sliced very thinly on diagonal)
  • 1 large egg
  • 2 Tablespoons sweet dark soy sauce
  • 2 Tablespoons oyster sauce
  • 2 teaspoons thin soy sauce
  • 2 teaspoons white vinegar
  • 2 teaspoons sugar


  1. Prepare your sauce by mixing the sweet dark soy sauce, oyster sauce, thin soy sauce, vinegar, and sugar together. Set aside.
  2. Prepare your rice noodles by blanching them in simmering water for a few seconds, as needed. Use your fingers to separate each noodle if they are stuck together.
  3. Add a bit of oil to your wok and heat it to high heat. Add the garlic and saute until it's almost golden brown. Then add the chicken and saute until it's cooked through.
  4. Push the garlic and chicken to the side of the wok. Add a little more oil and once it's hot, crack an egg and scramble it in the middle of the wok.
  5. Push everything to the side and add the blanched rice noodles and sauce you prepared earlier. Mix everything together and stir fry until there is not much liquid left in the wok.
  6. Next add the Chinese broccoli to the noodles and cook until wilted. During this time, just let the noodles sit for a minute or so to get a nice char on them. Once done, take off the heat and serve immediately!

Recipe modified from SheSimmers.com

59 comments… add one
  • val November 3, 2015, 8:02 pm

    Just in case you get notification about comments in older posts, a question:
    I have made my own sweet soy sauce before for an Indonesian dish, and it turned out fine. I was making the vegetarian version of pad see-ew last weekend, and I had purchased some Healthy Boy black soy sauce, so I used that to make my sweet soy (just simmered with sugar). Was that a mistake? Should I have used thin soy sauce to make the sweet soy sauce? I have a great Thai market in my neighborhood, but I prefer to avoid ingredients like sodium benzoate and the like, so I am trying to balance authenticity with my own standards for food ingredients. I think maybe I just don’t really like dark soy, but I have never noticed it being so pronounced in the takeout I get from Thai restaurants. Any clue on if sweet soy is made with thin or dark soy?

    • Christine Kimball December 28, 2018, 3:02 pm

      Hi. I just made this last night, and while reading a cook book by Jet Tila i saw that Chinese Sweet Soy Sauce is basically molasses and soy sauce, but you can also find recipes for it online that have a bunch of ingredients. Since molasses is so thick and the recipe I used called for 3 Tbs if the sweet soy I just used 2 1/2Tbs soy and 1/2 molasses to substitute. I don’t know if I had the balance right, but the end product tasted lovely.

  • Chelsea Henderson August 24, 2015, 3:31 pm

    I made this Pad See Ew this weekend! It was so delicious, we ate every single bite. I made a few tweaks based on our preferences, like I doubled the sauce and added another egg just because, why not! We LOVED it. I was not able to find the Chinese Broccoli at my local Asian mart so I substituted with just regular broccoli. Thanks for sharing! I love all your pictures and recipes. How do you take such professional and aesthetically beautiful pictures? Also – my husband and I spent two weeks in Thailand for our honeymoon this past December and just fell in love with the food, culture, people, etc. I would love to move there, specifically Koh Samui! Happy Monday and I look forward to trying more of your recipes!

  • McKenna February 26, 2015, 6:50 am

    Can I use a saute pan for this if I don’t own a wok?

    • Rachel February 27, 2015, 12:54 am

      You could certainly try it. The key is to use a pan that can get super hot, so that the noodles take on a charred flavor…

  • Alana January 23, 2015, 4:20 am

    I am making this for 4 people tonight, should i double the recipe? or does this recipe make a decent amount?

    • Rachel January 23, 2015, 6:02 am

      Hi Alana,
      This recipe serves two. I’d recommend making it in two batches, if you’d like to make enough for four, so that the noodles can get a nice char on them by sitting at the bottom of the wok.

  • grace January 7, 2015, 5:36 pm

    glad I found this recipe, but I am having a hard time finding the ingredients since we are limited with asian grocery stores. Can I use dried flat noodle instead of fresh? Do you have any pictures of the packaging – this may help. Also, what is the chinese broccoli normally called in asian stores? Thank you for sharing!

    • Rachel January 8, 2015, 3:39 am

      Hi Grace! Chinese broccoli is often referred to as “gai lan”. It’s better to find fresh noodles for this recipe, if you can. There are many different brands with different packaging, depending on the local provider, but the store owner may be able to point you in the right direction. I bet you could use dried noodles as a last resort, but they will require quite a bit more effort to achieve the right texture.

  • Christo January 2, 2015, 9:06 pm

    If I omit the egg does it impact flavor much?

    • Rachel January 2, 2015, 10:59 pm

      Hi Christo, you can make pad see ew without egg. It won’t be exactly the same, but the main flavors should still be intact.

  • Wendy November 2, 2014, 9:01 am

    This sounds good and I’ll try it. Also have the Ho Motok try. I read about this recipe in Tales of a Female Nomad (Rita Goden Gelman) and looked it up and and found you!
    One comment from an old travel weary foodie:
    Never saute your garlic before your meat as it will burn. Fry your meat first, then add the garlic. If garlic is permitted to burn it will give a nasty flavour to your dish.

  • Pearl Tran September 25, 2014, 1:15 am

    I’ve never frozen meals much; how do you usually cook/reheat the noodles after freezing them?

    • Rachel September 25, 2014, 1:50 am

      Hi Pearl, you can use the microwave to reheat the noodles. Frozen and reheated noodles aren’t quite the same as if the pad see ew is made fresh, but it works if you’re in the mood for a quick dinner.

  • Jo May 7, 2014, 11:01 pm

    I have to comment on how much I LOVE this dish – it is my go to meal and I have probably made it around 10 times and it is on the menu again tonight :-)

    • Rachel May 8, 2014, 3:34 am

      So glad to hear, Jo!

  • Stephanie May 4, 2014, 10:42 pm

    This was so delicious! I made this tonight for my family. I did make some minor adjustments. I used shrimp instead of chicken and added green onion, carrot and snow peas and it was so tasty. I also did not have sweet soy sauce so I made my own using brown sugar and dark soy. It was a hit with everyone. I will definitely be making this again! Thanks so much for sharing!

  • david March 28, 2014, 2:31 am

    hi i made this tonight and it was way too sweet. i followed the recipe.

  • not the best chef February 28, 2014, 6:11 pm

    Thanks for sharing this simple recipe..my all time favorite thai dish

  • Zena January 2, 2014, 10:34 pm

    Forgot to add to my other post that I couldn’t find the noodles you mentioned in your recipe but found ‘rice noodles’ by a company call Nature’s Soy in the refrigerated section of the grocery store. Best of all, they didn’t need blanching and came whole in a 16 oz package and only needed to be sliced!

  • Zena January 2, 2014, 10:24 pm

    We discovered this dish at a local Thai restaurant and my husband enjoyed it immensely; he can’t do ‘heat’ and this has no heat to it (UNLESS you add Sambal Oelek hot chili paste like I did!). I have since scoured the internet for this recipe and FOUND IT! This recipe was extremely yummy and very easy to make. I actually used pork instead of chicken (fried a pork chop and cut it into small pieces with my kitchen scissors). Unfortunately, I didn’t have Chinese broccoli, so I used regular broccoli which I steamed in the microwave for a minute or so knowing it wouldn’t wilt up enough in my pan – no wok.

    Anyhow, I have never commented on a blog before, but I had to after making AND savoring your wonderful recipe. THANK YOU!

    • Rachel January 3, 2014, 1:25 am

      Hi Zena, I’m so glad you liked it! Thanks for commenting :)

  • Brittney September 14, 2013, 4:14 am

    I’ve been trying to find a recipe for Pad See Ew that is actually good, and…WHOA! This recipe was crazy delicious! I’ve tried at least 15 different recipes (yes, really.) and still couldn’t find one that was similar/better to the Pad See Ew I could get at a restaurant. This is way better! The only problem I had was the noodles breaking apart–this is probably my fault as I was a little too excited and was probably stirring too much. Luckily, I had extra (uncooked) noodles left over so I just threw them in and let the residual heat cook them.

    Thanks so much for sharing!!

  • Laura O August 5, 2013, 11:35 pm

    I could hug you! Pad see ew is my favorite Thai dish and I have always wanted to make it! My husband and I finally went to find the ingredients we needed and made it tonight. It was SOOOO delicious! The only problem we had was not finding fresh rice noodles. We used dry and they were a bit chewy, but other than that it was fantastic! Our 4 year old loved it as well. Can’t wait to make more of your recipes. Thanks for all of the research you do into ingredients as well.

    • Rachel August 6, 2013, 2:18 am

      So glad you liked it, Laura!

  • Carly June 27, 2013, 10:34 pm

    I made this for my friends and they were all practically crying over how good it was. We are like pad see ew professionals so this was surprisingly excellent considering it was homemade! Yay!

  • Tammy April 20, 2013, 3:01 am

    This was great! Thanks for an easy and delicious recipe- turned out very much like the restaurants!!

  • Denise Kazen April 16, 2013, 11:40 pm

    I don’t even know where to begin! This is the 3rd time I’m making Pad See Ew (but 2nd time with your recipe). First recipe was really good…tasted close but not 100% “there”. I tried your recipe the second time. I did not have a wok yet so had a lot of the flavor sticking to the bottom of the pot. It’s such a forgiving recipe that adding extra sweet soy sauce helped and it came out better than the first recipe. Today I made this recipe again, but I am now the proud owner of a wok. OMG!!!!! This recipe seriously rocked! I double the garlic and add a little more egg, but WOW! I made a bunch of batches so we have leftovers to freeze. Some of the batches had a little excess of one ingredient or another from the sauce but it made no difference. My kids (who don’t take lunches to school EVER both asked to bring this tomorrow! My oldest rarely will even touch leftovers. Ok, you must get the hint how excited I am about this recipe. THANK YOU so much for posting!!!

    • Rachel April 17, 2013, 2:13 am

      Hi Denise, I’m so glad you and your boys enjoyed it! Thanks for letting me know :)

  • Christine Woods April 9, 2013, 11:25 am

    Dear Rachel,

    I returned from thailand last month and this dish was one of my favourites. I was delighted to find your website, however I cannot find anywhere in the UK to buy fresh wide, flat rice noodles (sen yai)
    from. Can you help at all please?

    Thank you.

    • Rachel April 9, 2013, 3:21 pm

      Hi Christine, I’m not familiar with Thai markets in the U.K., but did find this forum which lists a few: http://forums.moneysavingexpert.com/showthread.php?t=383309. I’m able to find fresh sen yai at Chinese markets in the U.S. as well, so it may be worth checking out your local Chinese or pan-Asian market. Best of luck!

    • Christine April 14, 2013, 11:49 am

      Thanks Rachel, the links are really helpful.

      Best wishes,


    • wendy June 4, 2013, 11:36 pm

      You could try Wing Yip 395 Edgware Road
      London NW2 6LN at Staples Corner. That’s where my sister shops.

  • Amy March 5, 2013, 3:06 am

    Where can I buy sen yai? I tried making my own this evening. Epic fail. I ended up using dried rice noodles as a poor substitute.

    • Rachel March 5, 2013, 4:38 pm

      Hi Amy, I’m so impressed you tried to make your own! I find mine at Ranch 99, so I’d imagine any large Asian/Chinese store might have them.

  • Diana February 8, 2013, 5:01 pm

    Please subscribe me to your blog.

  • LBA242 January 27, 2013, 12:29 am

    This was so good! I’ve been looking for a recipe so we don’t have to always order this take out and this is perfect! I used beef marinated in a little soy and sugar instead of the chicken and was delicious! Thanks

  • Jackie January 13, 2013, 7:14 am

    Cool! Just found your site. I’m making this tomorrow night! :)

  • Rebecca January 5, 2013, 3:50 am

    Can you cook everything (noodles, chicken, egg) and then freeze and stir fry at a later date?

    • Rachel January 5, 2013, 11:46 am

      Hi Rebecca – I’ve actually cooked pad see ew completely and then frozen it and it’s turned out well… not as good as freshly made, but perfect for after a long day at work when you don’t have time to cook!

  • Debbie August 24, 2012, 5:16 am

    Hello, Are you using “black soy sauce” or “sweet soy sauce”? The dragonfly brand has these 2 and I am confused because they are both “sweet + dark”. Please let me know which is te correct soy sauce to use.
    Thanks :)

    • Rachel August 24, 2012, 3:41 pm

      Hi Debbie, I use the “Sweet Soy Sauce” with the blue dragonfly label for pad see ew. The “Black Soy Sauce” is not as sweet and is generally used in things like gai pad grapow (chicken with holy basil).

  • Ashley @CenterCutCook July 1, 2012, 9:35 pm

    Pad See Ew is one of my go-to recipes at any Thai joint I go to…. super excited to try this! :)

  • Dawn June 26, 2012, 11:29 am

    Can’t wait to make this for my two teenaged children – it’s their favorite dish when we go out for Thai food.

  • Suchi June 26, 2012, 10:25 am

    Hi Rachel so glad to have found your blog. My husband and me, we love Thai food, I have started making it at home…bookmarking your blog for more home cooked Thai dinners :-)

  • Joel Finkle June 26, 2012, 8:52 am

    Just use more of the “sweet dark soy” also labeled soy molasses or kecap manis. It’s really the key ingredient for the see-ew flavor — I don’t use the regular soy or oyster sauce. The tough ingredient to find is probably the rice noodles. Dried noodles will not work, you need the fresh noodle sheets.

  • LP @dishclips June 25, 2012, 10:54 pm

    This looks delicious and the presentation is amazing.

  • Callie June 25, 2012, 8:45 pm

    Hi Rachel! Just found your blog on tastespotting – cute concept and wonderful recipes! This pad see ew looks amazing; thanks for sharing!

  • ally June 25, 2012, 9:40 am

    incredibly wonderful job, as always! so fresh & divine yet simple enough!

  • Vicky June 25, 2012, 9:10 am

    Seriously pad see ew is one of my all time favorite dishes! Will have to try making it your way!

  • Chung-Ah | Damn Delicious June 23, 2012, 3:51 pm

    Pad see ew is one of my favorite thai dishes! So glad I can make it at home now :)

  • Riley June 23, 2012, 9:51 am

    I never know what to do with the bottles of oyster sauce and soy sauce in my refrigerator. This recipe,oops perfect, thanks for sharing!

  • Rachel June 22, 2012, 11:19 pm

    Thanks, Alyssa!

  • Rachel June 22, 2012, 11:05 pm

    Oh, interesting Sarah. I guess it’s always convenient to use a spoon and fork :)

  • Alyssa (Everyday Maven) June 22, 2012, 2:23 pm

    This is one of my favorite dishes – so glad to have your recipe to try!

  • Sarah June 22, 2012, 9:45 am

    Love pad see ew, but I never saw anyone eat it with chopsticks in my year in Thailand! It was the spoon/fork deal.

  • Rachel June 21, 2012, 9:11 pm

    I’ve seen quite a few recipes for pad see ew that don’t use oyster sauce, so it might be fine to just leave it out (I haven’t personally tried this though). Alternatively, there are some vegetarian oyster sauces made with mushrooms that you could try: http://en.wikipedia.org/wiki/Oyster_sauce#Vegetarian_oyster_sauce. Let me know how it goes!

  • lovethaifood June 21, 2012, 9:02 pm

    If I don’t want to use oyster sauce, do you have any suggestions for a substitution? (I don’t eat/like seafood)

    • bumble bê August 10, 2012, 3:45 pm

      lovethaifood, you can use vegetarian version of oyster sauce. I use it and it came out really good :-)

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