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Square image of Pad See Ew with chicken and broccoli on a white plate
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4.59 from 36 votes

Pad See Ew (Thai Wide Rice Noodles with Chicken) Recipe

Pad See Ew (Thai Wide Rice Noodles with Chicken) is a Thai Street Food Favorite made with wide rice noodles coated in a rich, savory, slightly sweet brown sauce. It takes just a few minutes to make and may easily become your favorite make-at-home Thai recipe.
Prep Time30 mins
Cook Time8 mins
Total Time38 mins
Course: Main Dish
Cuisine: Thai
Keyword: Chicken Recipe, easy Thai recipe, Thai noodles, weeknight-friendly
Servings: 2
Calories: 569kcal
Author: Jess Smith via Inquiring Chef
Cost: $8.00


  • Wok


Marinated Chicken

  • 10 ounces Boneless, Skinless Chicken Breast, thinly sliced
  • 1 Tablespoon Light Thai Soy Sauce
  • 4 cloves Garlic, minced

Pad See Ew Sauce

  • 1 Tablespoon Sweet Dark Soy Sauce
  • 1 Tablespoon Light Soy Sauce
  • ½ teaspoon Granulated / White Sugar

Noodle Stir-Fry

  • 10 ounces Chinese Broccoli / Gai Lan, chopped (substitute 8 oz chopped baby broccoli with 2 oz baby spinach, but keep them separate)
  • 10 ounces Fresh Wide Rice Noodles (see note)


Marinate chicken:

  • Combine chicken with 1 Tablespoon light Thai soy sauce and garlic. Marinate for at least 20 minutes and up to 1 day.

Make sauce:

  • Whisk together sweet dark soy sauce, light soy sauce, and sugar. Set aside.

Stir Fry:

  • Heat a wok over medium-high heat. When wok is hot, add in chicken and marinade. (The marinade will simmer and “cook” with the chicken, so don’t worry about anything raw remaining.) Bring to a simmer and cook, stirring frequently, until most of the marinade has cooked off and chicken is about halfway cooked.
  • Add 2 teaspoons of sauce and broccoli (if using Chinese broccoli, add it all at once; if using the substitute, add baby broccoli now but reserve baby spinach).
  • Saute until broccoli is nearly tender and chicken is nearly cooked through, 3 to 4 minutes. (Note: if the pan starts to look dry, add a splash of cooking oil as everything cooks.)
  • Add remaining sauce and noodles (and baby spinach if using).
  • Keep cooking everything together, tossing it constantly, until the noodles are warmed through and coated in sauce, 1 to 3 minutes more.
  • Serve warm.


Sauce substitute - If you don’t have access to the Thai ingredients listed in this sauce, you can still make a very good version of Pad See Ew. Use 2 teaspoon of regular soy sauce in the marinade instead of 1 tablespoon of light Thai soy sauce. For the Pad See Ew Sauce use:
  • 4 teaspoon Soy Sauce
  • 2 teaspoon Oyster Sauce
  • 1 teaspoon Light Brown Sugar
  • 1 teaspoon Honey
Chicken - This recipe is also great made with pork, shrimp, or tofu. 
Wide Rice Noodles - If you can’t find the Fresh Wide Rice Noodles used in this recipe, use dried rice noodles (sometimes labeled as Pad Thai Noodles) and cook them according to package directions so they are very tender. Drain the noodles well and add them instead of the Fresh Wide Rice Noodles. These don’t soak the sauce up quite as well as fresh noodles, but they make a very good approximation of the dish. 


Calories: 569kcal | Carbohydrates: 72g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 91mg | Sodium: 1480mg | Potassium: 1055mg | Fiber: 5g | Sugar: 10g | Vitamin A: 926IU | Vitamin C: 130mg | Calcium: 90mg | Iron: 3mg