There’s something incredibly satisfying about a quick, flavorful stir fry that hits all the right notes—sweet, salty, savory, and just a touch smoky. This 15-Minute Thai Pad See Ew Stir Fry Recipe brings those flavors together in a flash, making it a go-to for busy weeknights or when you want something delicious without fuss. Plus, those wide rice noodles take on the sauce so beautifully—you’ll see why I keep coming back to this one.

The dish is shown inside a black pan holding several layers of wide, flat, glossy brown noodles mixed with light golden brown pieces of cooked chicken and bright green vegetables, including whole green beans and wilted leafy greens. The noodles have a slightly wrinkled texture and are unevenly folded and spread throughout the pan, with some parts looking a bit crispy. The chicken pieces are chunky and have a smooth, cooked surface. The green beans are whole, fresh, and crisp-looking, scattered between the noodles and chicken. The pan sits on a white marbled surface with part of a gray and white cloth visible at the edge. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make 15-Minute Thai Pad See Ew Stir Fry Recipe
Top Tip
How to Serve 15-Minute Thai Pad See Ew Stir Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
15-Minute Thai Pad See Ew Stir Fry Recipe

Why You'll Love This Recipe

This 15-Minute Thai Pad See Ew Stir Fry Recipe is one of those dishes that feels fancy but comes together so quickly—you’re rewarded with restaurant-quality flavors at home, and you don’t even need to break a sweat in the kitchen.

Speedy and Simple: You can have this noodle stir fry on your table in just 15 minutes, perfect for last-minute meals.
Flavor Bomb: The combination of sweet soy, fish sauce, and garlic makes every bite rich, savory, and unforgettable.
Flexible Protein Options: Whether you prefer chicken, shrimp, tofu, or beef, this recipe adapts effortlessly to your taste.
That Perfect Char: The slight caramelization on the noodles and veggies adds a wonderful smoky texture that truly elevates the dish.

Ingredients & Why They Work

Each ingredient plays a key role in building the unique flavor and texture of Pad See Ew. Plus, you’ll want to pick ingredients that bring balance and authenticity to the dish without extra hassle.

Flat lay of a small pile of dried wide rice noodles, fresh raw chicken thigh pieces, a bunch of vivid green Chinese broccoli cut into bite-sized pieces, two large whole brown eggs with clean shells, three cloves of fresh garlic, a small mound of white granulated sugar, tiny white ceramic bowls containing glossy dark Thai sweet soy sauce, translucent fish sauce, rich brown oyster sauce, deep dark soy sauce, and light white pepper powder, and a small white ceramic bowl with pale golden avocado oil, all arranged symmetrically with perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wide rice noodles: These are the heart of the dish, soaking up sauce and getting that perfect chewy texture. Look for fresh or dried versions labeled “sen yai.”
Protein (chicken, beef, shrimp, tofu, pork): I usually grab chicken or tofu for a quick cook but honestly, any protein you like will work great here.
Chinese broccoli (gai lan): Its sturdy stems and slightly bitter leaves provide a beautiful crunch and contrast to the sweet soy sauce.
Eggs: They add a silky texture and help bind everything together—scrambled right into the wok for that classic stir fry feel.
Avocado oil: Its high smoke point is perfect for stir frying without burning the ingredients.
Thai sweet soy sauce: This thick, sweet sauce makes the dish crave-worthy, so try to find an authentic brand or something similar like kecap manis.
Fish sauce: Adds punchy umami and saltiness, but don’t overdo it—you want balance.
Oyster sauce: Brings mild sweetness and richness, enhancing the depth of flavor.
Dark soy sauce: This is what gives the noodles their signature dark color and a subtle smoky taste.
Garlic: Fresh minced garlic wakes everything up and makes your kitchen smell amazing.
Sugar (optional): Just a pinch helps round out the sauces and balance the savory notes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this 15-Minute Thai Pad See Ew Stir Fry Recipe is how easy it is to swap ingredients based on what you have or dietary needs. I love experimenting and making it just right for my mood or guests.

Vegetarian Variation: I’ve had great success replacing fish sauce with vegetarian fish sauce or soy sauce, and oyster sauce with mushroom oyster sauce for a rich umami taste without animal products.
Protein swap: Shrimp cooks especially fast and tastes fantastic paired with the sweet soy sauce; tofu works like a charm when pressed and fried beforehand.
Veggie additions: Toss in bell peppers, carrots, or snap peas for extra crunch and color – just keep the total veggies around 2 cups to keep it balanced.

Step-by-Step: How I Make 15-Minute Thai Pad See Ew Stir Fry Recipe

A white bowl filled with thick, flat noodles coated in a shiny brown sauce, mixed with bright green broccoli pieces scattered throughout. A woman's hand holds wooden chopsticks lifting a shiny bundle of noodles and broccoli above the bowl. The noodles are wide with a smooth texture and look soft. The bowl sits on a white marbled surface with a blurred background showing a white cup and brown round tray. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix Up Your Magic Sauce

Start by whisking together your Thai sweet soy sauce, fish sauce, oyster sauce, dark soy sauce, minced garlic, white pepper, and a little sugar (if using). I find doing this first keeps everything moving quickly once the wok heats up, and the flavor melds nicely while you prep the other ingredients.

Step 2: Prep and Par-Cook the Noodles

Boil your wide rice noodles for just 1-2 minutes less than package directions – they should still have a slight bite because they’ll cook more when stir-frying. Rinse them with cold water immediately to stop the cooking and drain very well. Remember, soggy noodles are the enemy here!

Step 3: Stir Fry Protein and Eggs

Heat your wok or large pan over medium-high heat and add 1 tablespoon of oil. Toss in your chosen protein and stir-fry until it’s just about cooked through. Push it to the side of the wok, then crack in the eggs and scramble them quickly. This double action keeps flavors layered and noodles perfectly coated later.

Step 4: Add Veggies, Noodles, and Sauce

Throw in the Chinese broccoli and stir for 30 seconds, then add noodles, the rest of the oil, and the sauce you mixed earlier. Crank the heat to high and stir-fry everything quickly—this is where those noodles soak up flavor and get a beautiful sheen. If it looks dry, splash in a tablespoon of water. Don’t forget to let the noodles sit untouched for 15–30 seconds to get that delicious slightly charred bottom.

Top Tip

After making this dish dozens of times, I’ve learned a few tricks that really bring it home. These tips helped me avoid common pitfalls and create that authentic Pad See Ew taste without stress.

Don’t overcook your noodles: Par-boil just shy of tender—overcooked noodles fall apart and turn mushy in the wok.
Get the right sweet soy sauce: It’s the star for that signature sweet-savory flavor; if you can’t find Thai sweet soy, opt for kecap manis or adjust sugar accordingly.
High heat is key: A hot wok is essential for that slightly smoky char and quick cooking without steaming your ingredients.
Use oils with high smoke points: Avocado or peanut oil work best and keep the stir fry from burning.

How to Serve 15-Minute Thai Pad See Ew Stir Fry Recipe

Garnishes

I usually keep garnishes simple—just a sprinkle of freshly ground white pepper and a wedge of lime for squeezing over brightens the dish beautifully. Sometimes I add a handful of chopped cilantro or sliced fresh chili if I want to kick up the heat a notch.

Side Dishes

This stir fry holds its own as a main, but pairing it with light sides like cucumber salad or a simple clear broth soup balances the meal perfectly. I love pairing it with Thai iced tea for that classic combo!

Creative Ways to Present

For a dinner party, try serving your Pad See Ew in individual banana leaf bowls or on small plates with a side of fresh herbs and lime wedges—makes it feel festive and authentic. You can also garnish with crushed peanuts for an added crunch twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they stay good for about 3 to 4 days. Just don’t overpack the container to avoid the noodles squishing together.

Freezing

I’ve found that freezing the Pad See Ew isn’t ideal since the noodles lose their perfect chewiness upon thawing. If you do freeze it, try freezing individual portions to reheat quickly without sogginess.

Reheating

To reheat, I recommend a quick toss in a hot pan with a splash of water or oil to revive that fresh stir-fry texture. Microwave works in a pinch, but the texture is better on the stove.

Frequently Asked Questions:

Can I use fresh rice noodles instead of dried for this recipe?

Absolutely! Fresh wide rice noodles work wonderfully and actually require less prep time since you can add them directly to the stir fry without boiling first. Just separate them gently to avoid clumping.

What if I can’t find Thai sweet soy sauce?

If Thai sweet soy sauce isn’t available, you can substitute with kecap manis, an Indonesian sweet soy sauce that’s similarly thick and sweet. Alternatively, mix regular soy sauce with a bit of brown sugar or molasses, adjusting sweetness to taste.

Is Pad See Ew spicy?

Traditional Pad See Ew is not inherently spicy, but you can easily customize the heat level by adding fresh chilies or chili flakes when cooking or as a garnish.

Can I make this recipe vegan?

Definitely! Swap out the fish sauce for soy sauce or a vegan fish sauce alternative, replace oyster sauce with mushroom oyster sauce, and choose tofu or vegetables as your protein. Just be sure to skip the eggs or use a vegan egg substitute.

Final Thoughts

This 15-Minute Thai Pad See Ew Stir Fry Recipe has become a fast favorite in my kitchen because it combines convenience with those deep, authentic flavors I adore. It’s the kind of dish you’ll find yourself making on repeat, with endless ways to make it your own. Give it a go—you’ll love how quick and satisfying homecooked Thai can be!