Authentic Thai Pad See Ew Recipe (ผัดซีอิ๊ว)

Authentic Thai Pad See Ew Recipe (ผัดซีอิ๊ว)
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Get all the details for this authentic Thai pad see ew recipe (ผัดซีอิ๊ว) by clicking here:

Welcome to another Thai street food recipe, this time for one of the most popular Thai fried noodle dishes known as pad see ew (ผัดซีอิ๊ว). Pad Thai is also famous, but this Thai dish is less sweet and sour, and more salty and flavored with both light and dark soy sauce. The most difficult thing to think about when preparing this Thai pad see ew recipe (ผัดซีอิ๊ว), is the heat of your pan. It can be a little tricky, so make sure you watch the video to get all my tips. The main thing is that you need to control the heat of your pan so you don’t burn the noodles, and so they don’t get too sticky and clump up. Another thing is that you need to stir the wide rice noodles from the bottom up, doing it carefully and folding the noodles more than just stir frying them.

On the streets of Thailand, pad see ew (ผัดซีอิ๊ว) is often available at local restaurants where they are making stir fried dishes. You just ask the vendor for the dish, and then give them your choice of meat, which is often pork or chicken, and in just a few moments you’ll have a fresh plate of noodles ready to be devoured.

Ok, so for this Thai pad see ew recipes, here are the ingredients you’ll need:

2 tablespoons of oil for frying
3 cloves of garlic
300 grams fresh wide rice noodles (sen yai)
200 grams chicken (alternatively you could really use any meat of your choice)
1 handful of chopped Chinese broccoli (kailan) – I used about 2 stalks for this recipe.
1 egg
1 tablespoon light soy sauce
½ tablespoon dark soy sauce
½ teaspoon sugar
Pepper, chili flakes, and vinegar for garnish

Again, like I say for all my Thai street food recipes, the list of ingredients that I used, should just be your guide. Ingredients can vary from place to place, and everyone has different taste buds, so use them as a guide, but make sure you do some taste testing so that your pad see ew tastes perfect for you!

For this pad see ew recipe, it took me about 20 – 30 minutes to prepare all the ingredients, mostly chopping up all the chicken and the Chinese broccoli, and gathering all the rest of the ingredients. After everything was ready to go, it didn’t take longer than about 5 minutes to fry it all up and it was ready to be served. I like to garnish pad see ew noodles with a generous scoop of black pepper, some chili flakes to spice things up, and sometimes vinegar to make the noodles sour.
Give this recipe a try, and let me know what you think about it in the comments section below! Thank you for watching, and happy cooking!

Music in this video courtesy of Audio Network.

Check out my full Thai pad see ew recipe for further ingredients and instructions:
Authentic Thai recipes:
Free Thai street food guide:
Eating Thai Food Guide:
Bangkok 101 Guide:
Thank you so much for watching this food and travel video by Mark Wiens. Don’t forget to subscribe so you don’t miss my next tasty adventure. You can subscribe right here:


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About the Author: Mark Wiens


  1. Mark, great presentation. Thanks for sticking to cooking and not trying to impress the movie industry. Your culinary skills say it all.

  2. I couldn’t actually believe that I’ll be able to make the authentic Thai fried rice outside of Thailand until I tried this recipe! Wow! Thank you so much! This tasted exactly like what I’ve tasted in Thailand! I’m eating what I’ve made as I’m typing this! Cannot thank you enough. Thank you so much once again and god bless! ?

  3. Hi Mark, I just had Pad See Ew this afternoon in a local Thai resto, ordered two dishes, Pad Thai and the above, so hungry, ate Pad thai in so short a time, then Pad See Ew, kind of disappointed cuz it’s kind of too sweet and a little salty, took home the leftover. Another thing is the veggie was scarce, which is broccoli and not the one you used on your recipe, I’ll check out if there is another Thai resto and give another try, by the way the resto is clean, ambience is very nice. ???????

  4. It makes no sense to add the noodles first. That is what makes the soggy mess. Stir-fry marinated meat, vegetables, egg, then noodles, season with more soy sauce etc. Done.

  5. So fun to watch this after I have been following your videos for several years now. I like the recipes! It's great to watch you and others travel the world eating, but I am a COOK and I don't want to know just how Ummm(head bowing)umm a food is, but HOW is it made! Go back to your video roots, please

  6. Hey Mark! What a coincidence!! My wife and I are eating Pad See Ew right now and decided to look up a recipe.. I randomly selected one, only to be surprised that it's you.. We watch you every night at dinner, maybe you've seen some of my comments on your other videos. Anyways, always a pleasure to see you my man!

    Love Rishi & Vivian from Las Vegas.

    PS: If you ever make your way to Las Vegas, send me an e-mail! I can make some great recommendations!!

  7. I don't know jet what i shall buy: Stainless steel, carbonsteel or aluminium wok ??
    I lived 10 years on Koh Chang (2nd biggest island of Thailand) but since 2014 back in Europe. I miss the food so much.
    You do a great job with all these movies

  8. Hello Mark, sawadee KRAP
    Why you using a aluminium wok and not a Carbon steel wok ???
    Is this because it don't stick so much ??? Or easier to clean ??
    Thanks for an answer

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