Authentic Pad See Ew Recipe (Chicken & Vegan Options)
- Praphasri Panphasom
- Jun 20
- 2 min read
If you love Thai street food, Pad See Ew (which translates to "stir-fried with soy sauce") is an absolute must-try. Unlike the tangy and nutty Pad Thai, Pad See Ew features wide, chewy rice noodles caramelized in a savory and slightly sweet soy sauce mixture, paired with tender meat and crisp greens.
The key to a perfect Pad See Ew is the charred, smoky flavor known as "wok-hei". Whether you prefer the classic chicken and egg version or a hearty vegan tofu alternative, this recipe will show you exactly how to recreate this beloved dish at home!
Ingredients (Serves 1)
The Noodles & Base:
100 g fresh thick rice noodles
1 tbsp cooking oil
1/2 tbsp dark soy sauce (for coating the noodles)
Choose Your Protein:
For Chicken Version: 60 g sliced chicken, plus 1 egg (optional)
For Vegan/Vegetarian Version: 80 g tofu (firm, cubed)
Aromatics & Vegetables:
For Chicken Version: 1 tbsp chopped garlic
For Vegan Version: 1 tbsp chopped garlic (or substitute with fried garlic oil for strict vegans)
For Chicken Version: 200 g mixed vegetables (Chinese broccoli, cabbage, carrots, etc.)
For Vegan Version: 200 g vegetables (Chinese broccoli, mushrooms, cabbage, etc.)
Choose Your Seasoning:
For Chicken Version: 1 tsp sugar, 1 tbsp fish sauce, 1 tbsp oyster sauce, 1/4 cup water or stock
For Vegan/Vegetarian Version: 1 tsp sugar, 1 tbsp light soy sauce, 1 tbsp vegan mushroom sauce, 1/4 cup water or vegetable stock
Step-by-Step Instructions
🍳 Method 1: Classic Chicken Pad See Ew
Heat the wok: Heat the cooking oil in a wok over low heat.
Coat the noodles: Add the chopped garlic and stir until fragrant. Add the noodles and dark soy sauce. Stir until the noodles are evenly coated and lightly browned, then set aside.
Cook the egg: If using an egg, push the noodles aside, crack the egg into the wok, let it set halfway, then scramble and mix.
Cook the chicken: Add the sliced chicken and cook until fully done.
Add vegetables & liquid: Add the vegetables and the water or stock. Increase heat to medium.
Season: Season with sugar, fish sauce, and oyster sauce. Stir-fry for about 2 minutes.
Combine: Return the noodles to the wok and stir-fry until everything is well combined.
🌱 Method 2: Vegan/Vegetarian Pad See Ew
Heat the wok: Heat cooking oil in a wok over low heat.
Coat the noodles: Add garlic and stir until fragrant. Add noodles and dark soy sauce, stir until coated and slightly browned. Remove and set aside.
Pan-fry the tofu: Add tofu and pan-fry until lightly golden.
Add vegetables & liquid: Add vegetables and vegetable stock. Increase heat to medium.
Season: Season with sugar, light soy sauce, and mushroom sauce. Stir-fry about 2 minutes.
Combine: Return the noodles to the wok, mix everything together, and stir-fry until well combined.
Master Wok Skills in Chiang Mai!
Cooking with wide rice noodles requires high heat and fast stirring to prevent them from breaking or sticking together. Want to master the wok like a pro?
At Cookventure Home Cooking Studio, our [Thai street food classes] will teach you the exact techniques used by local vendors. For digital nomads planning a long-term stay, we are a [certified Thai cooking school] offering comprehensive programs that qualify for the 5-year Destination Thailand Visa (DTV)!
