Noodles & Rice
Kuay Teow Pad See Ew (Thai-Style Stir-Fried Flat Rice Noodles in Sweet Soy Sauce)
Prep
15 min
Cook
15 min
Servings
3
Level
Medium
Pad See Ew is a legendary Bangkok street food dish of flat rice noodles stir-fried over high heat until slightly charred at the edges, giving it that signature smoky \"wok hei\" aroma. The combination of sweet dark soy sauce, egg, and crisp vegetables makes this dish simple yet absolutely delicious. It's perfect as a quick, practical dinner that still tastes authentic.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 400 grams fresh wide flat rice noodles (kwetiau)
- 200 grams boneless chicken fillet, thinly sliced
- 2 eggs
- 150 grams kailan (Chinese broccoli) or bok choy leaves, cut into 3 cm pieces
- 3 cloves garlic, finely minced
- 3 tbsp thick sweet soy sauce (kecap manis)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp granulated sugar
- 4 tbsp cooking oil
- 1/2 tsp ground white pepper
- 1 lime, for serving
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👩🍳 Instructions
- 1 Prepare all the ingredients ahead of time (mise en place), since the noodle stir-frying process happens very quickly over high heat.
- 2 Heat the oil in a skillet or wok over high heat until it's really hot and just starting to smoke.
- 3 Stir-fry the minced garlic briefly until fragrant, about 15 seconds only — don't let it burn.
- 4 Add the sliced chicken, stirring quickly while cooking over high heat until the chicken changes color and is cooked through, about 2-3 minutes.
- 5 Push the chicken to the side of the pan, crack the eggs into the center, scramble quickly until half-cooked, then mix together with the chicken.
- 6 Add the fresh rice noodles, then pour in the sweet soy sauce, soy sauce, oyster sauce, and sugar. Toss quickly and evenly so the noodles are well coated with the seasoning.
- 7 Let the noodles sit against the hot pan surface for 20-30 seconds without stirring so they develop that signature charred aroma (wok hei), then toss again.
- 8 Add the kailan or bok choy leaves, stir-fry quickly until the vegetables wilt but are still crisp, about 1-2 minutes.
- 9 Sprinkle in the ground white pepper, toss briefly to combine, taste, and adjust with more soy sauce if needed.
- 10 Remove from heat and serve hot with a squeeze of lime and whole bird's eye chilies on the side, to taste.
💡 Tips
• Use the highest heat possible and make sure the pan is really hot to get that signature smoky wok hei aroma of Bangkok street food.
• Fresh rice noodles are best kept out of the refrigerator before cooking so they don't break easily or turn sticky when stir-fried.
• If the noodles start to clump together, sprinkle in a little hot water while continuing to toss quickly.
• You can substitute thinly sliced beef or shrimp according to preference — just adjust the cooking time for that protein.
📊 Nutrition Facts / serving
480
Calories (kcal)
22 g
Protein
16 g
Fat
58 g
Carbs
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