Pad See Ew — Charred Noodles
Experience the authentic flavors of Thai street food with this easy Pad See Ew recipe. Perfectly charred noodles and a balanced sweet and savory sauce create a symphony of flavors in every bite.
20 min active, one pan
Pad See Ew — Charred Noodles
Experience the authentic flavors of Thai street food with this easy Pad See Ew recipe. Perfectly charred noodles and a balanced sweet and savory sauce create a symphony of flavors in every bite.
20 min active, one pan
Key move
Achieve high heat and quick wok movements to get the signature 'wok hei' char on the noodles.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Wok14-inch
- SkilletOptionalLarge
The Mise en Place
5 of 10Your prep station before cooking begins
The Protein (0/1)
The Aromatics (0/1)
The Pantry (0/7)
Mixed household? Split the plate.
One shared base meal, two finishing paths—so you're not running two separate kitchens.
Shared base
- • Build one shared base: rice, noodles, or vegetables with a sauce everyone likes.
- • Keep crunchy vegetables or a cold side on the table for easy volume.
- • Cook the protein finish separately so each plate can stay familiar without becoming a second dinner.
Finishers
- • Fiber-forward finish: tofu, edamame, or extra vegetables in the same sauce lane.
- • Familiar finish: chicken or seafood added at the end for the rest of the household.
- • Use garnishes and condiments to make both plates feel complete instead of compensating with cheese or fried sides.
Noodles are sticking to the wok.
Ensure the wok is hot enough and add a little more oil. Work quickly to prevent sticking.
Noodles are not charring properly.
Increase the heat and avoid overcrowding the wok. Stir-fry in smaller batches if necessary.
Chef's Notes
Ensure your wok or pan is smoking hot before adding ingredients for proper charring and to prevent sticking.
Cook noodles in batches to avoid overcrowding the pan, which leads to steaming instead of frying.
Serve immediately with a lime wedge and chili flakes for an extra kick.
Chop all vegetables and mix the sauce ahead of time to speed up the stir-frying process.
The Method
PREPARE
Prep aheadCombine dark soy sauce (2 tbsp), light soy sauce (1 tbsp), oyster sauce (1 tbsp), sugar (1 tsp), and white vinegar (½ tsp) in a small bowl. Mix well and set aside.
Undissolved sugar: Grainy sauce creates uneven seasoning and burnt spots in the wok.
Sauce ingredients are combined and mixed.
HEAT
Time-sensitiveHeat vegetable oil (2 tbsp) in a wok or large skillet over high heat until smoking.
Oil ignition risk: Keep a lid nearby; do not let the oil reach the flash point where it catches fire.
Oil is shimmering and beginning to smoke.
ADD
Time-sensitiveAdd minced garlic (3 cloves) to the wok and stir-fry for 5-10 seconds until fragrant.
Bitter garlic: Burnt garlic ruins the entire sauce base. If it turns dark brown, discard and restart.
Garlic is fragrant and lightly golden, not burnt.
ADD
Add the eggs (2 large) and scramble quickly until lightly cooked, about 30 seconds.
Overcooked eggs: Remove from heat or move to the side immediately; rubbery eggs will ruin the texture of the dish.
Eggs are lightly scrambled and mostly set.
ADD
Add the wide rice noodles (1 lb) and Chinese broccoli to the wok. Stir-fry vigorously to combine with the eggs (2 large) and garlic (3 cloves).
Sticking noodles: If noodles clump, add a tablespoon of water or oil to help them separate and slide across the wok surface.
Noodles and broccoli are mixed with eggs and garlic.
POUR
Time-sensitivePour the prepared sauce over the noodles and vegetables. Continue to stir-fry for 2-3 minutes, ensuring the noodles are evenly coated and slightly charred.
Soggy noodles: Overcrowding the pan or stirring too much prevents the char and leads to mushy noodles.
Noodles are evenly coated in sauce and show signs of charring.
SERVE
Serve immediately and enjoy!
Temperature drop: The noodles lose their signature chewy texture as they cool; plate and serve without delay.
Dish is plated and ready to be served.
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