Thai Pad See Ew (Stir-Fried Soy Sauce Noodles)

Pad See Ew is one of Thailand’s most popular street food dishes, loved for its rich flavours and satisfying texture. This stir-fried noodle dish combines the deep savouriness of soy sauce with tender pieces of meat, crisp vegetables, and chewy wide rice noodles.

With its smoky, slightly sweet, and salty notes, Pad See Ew is a dish that appeals to both locals and visitors alike, offering a delicious snapshot of Thailand’s vibrant street food culture.

What Is Pad See Ew?

Pad See Ew, which translates to “stir-fried soy sauce noodles,” is a Thai dish that pairs wide rice noodles with dark soy sauce, vegetables like Chinese broccoli, and your choice of protein, typically chicken, pork, or shrimp.

The dish is stir-fried in a hot wok, which gives it a distinctive smoky flavour known as “wok hei,” or the “breath of the wok.” This technique is key to achieving the rich, layered taste that makes Pad See Ew stand out.

The noodles themselves are soft and chewy, perfect for absorbing the salty-sweet flavours of the sauce. The vegetables add crunch and freshness, while the protein adds a heartiness that rounds out the dish.

The interplay of textures and flavours makes Pad See Ew not only filling but incredibly satisfying. It’s a comforting meal that can be found in almost every corner of Thailand, from bustling street stalls to family kitchens.

Ingredients and Taste

The beauty of Pad See Ew lies in its simplicity, with each ingredient playing a crucial role in delivering flavour and texture.

The star of the dish is wide rice noodles, which have a slightly chewy texture that contrasts beautifully with the crispness of stir-fried vegetables like Chinese broccoli or bok choy. These vegetables provide a slightly bitter note that balances the dish’s overall sweetness and richness.

Soy sauce, both light and dark varieties is the cornerstone of Pad See Ew’s flavour profile. The light soy sauce adds saltiness, while the dark soy sauce contributes a deep, almost caramelized sweetness that coats the noodles in a rich glaze.

Garlic is often used to enhance the savoury base, while a dash of sugar brings out a hint of sweetness that rounds out the dish.

If you choose to add meat, chicken and pork are common, as they complement the other flavours without overwhelming them.

Egg is another key element, scrambled lightly into the noodles to add richness and texture. The final touch, of course, comes from the wok itself—the high heat imparts a smoky depth that can’t be replicated any other way.

A Taste of History

Pad See Ew has its roots in Chinese cuisine, which has greatly influenced Thai food over the centuries. The use of soy sauce, wide noodles, and stir-fry techniques all point to its Chinese origins.

Over time, Thai cooks adapted these elements to local tastes, using ingredients like Chinese broccoli and incorporating the smoky “wok hei” technique that’s central to the dish.

In Thailand, Pad See Ew is a favourite for both casual meals and quick street food fixes. It’s the kind of dish that’s easy to make at home but also perfect for grabbing on the go.

Its simplicity and versatility have helped it remain a staple of Thai cuisine, cherished not just in Thailand but around the world.