Kuaitiao Phat Si-io
This pad see ew recipe stir-fries wide flat rice noodles with chicken, egg and Chinese broccoli in a sweet-savoury sauce of dark soy, oyster sauce and a little sugar. It is not pad thai: there is no tamarind and no peanuts, and the flavour is dark and caramelised rather than sour. It is not pad kee mao either: that dish is chilli-hot and basil-scented, while pad see ew is mild and sweet. One serving is about 340 g.
Pad see ew is a Bangkok street-food staple whose name means stir-fried soy sauce noodles. It grew out of the Chinese-influenced noodle stalls of the city, where wide flat rice noodles were fried over fierce heat with soy sauce, egg and Chinese broccoli. Unlike pad thai, which is sour with tamarind and topped with peanuts, pad see ew is dark, sweet and caramelised — and unlike the chilli-hot, basil-scented pad kee mao, it is mild enough for everyone at the table.
Pairs well with: Chilli vinegar, cucumber salad and a cold drink
Provenance
Thailand
Bangkok Street Food
East & South Asia
Time Dedication
30m
15m prep • 15m cook
Batch Yield
4 Servings
535 kcal per serving
1 serving ≈ 340 g
Technical Skill
Intermediate
Intermediate (Wok)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Hearty Midday Main
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Bangkok Street Food
Photo: Vee Satayamas, CC BY-SA 4.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $3–4 per serving at home (USD)
A good pad see ew is judged by its char: dark, glossy noodles with lightly caramelised edges and bright green broccoli.
Execution Methodology & Culinary Technique
Prep Stage: Sauce and Wok Station
15 Mins • Sauce & Prep
Whisk the dark soy, light soy, oyster sauce, sugar and fish sauce into a small bowl. Slice the chicken, cut the Chinese broccoli into stems and leaves, mince the garlic, beat the eggs and separate the noodle sheets. Have everything within arm's reach of the stove — a wok stir-fry moves too fast to go looking for ingredients.
Maestro Tip: Mise en place is not optional here: once the wok is hot, the whole dish cooks in about 10 minutes.
5 Mins Wok on high heat, about 200°C (400°F)
Heat the oil in a wok until it just starts to smoke. Add the chicken in a single layer and sear for 3 minutes without moving it, then stir and cook 2 minutes more until it is just cooked through to 74°C (165°F).
Let the chicken sit still at first — that is how it browns instead of steaming.
Done when: The chicken is browned at the edges and cooked through.
3 Mins Wok on high heat, about 200°C (400°F)
Push the chicken to one side, pour in the beaten egg and let it set for 30 seconds, then scramble it into soft pieces and mix it through the chicken.
Do not overcook the egg — soft pieces fold into the noodles better.
Done when: The egg is set in soft, golden pieces.
4 Mins Wok on high heat, about 200°C (400°F)
Add the garlic and stir for 20 seconds, then add the noodles and toss for 2 minutes, pressing them against the hot wok so the edges char slightly.
Let the noodles rest against the wok for a few seconds between tosses — that char is the smoky wok flavour.
Done when: The noodles are hot, glossy and lightly charred at the edges.
3 Mins Wok on high heat, about 200°C (400°F)
Add the broccoli stems first, toss for 1 minute, then the leaves and the sauce. Toss everything for 2 minutes until the noodles are evenly dark and the broccoli is just tender.
The leaves wilt fast — stems first, leaves last.
Done when: The noodles are evenly dark and the broccoli is bright green and tender.
2 Mins Serve hot, 60°C (140°F) or hotter
Taste, add white pepper and a splash more fish sauce if needed, and serve at once with chilli vinegar on the side.
Serve straight from the wok — pad see ew goes soft and clumpy if it sits.
Done when: The noodles are hot, saucy and dark, with bright green broccoli.
Finishing Touches & Plating
Pad see ew is at its best the minute it leaves the wok — smoky, dark and saucy. This pad see ew recipe gives you the sweet-savoury caramelised noodles and tender chicken of a Bangkok street stall, with the slight bitterness of Chinese broccoli to balance the sauce.
Nutritional Physiology & Benefits
Energy
535
kcal / serving
Protein
29g
Complete AA
Carbs
56g
Complex
Fats
21g
Healthy
| Energy | 535 kcal |
| Protein | 29 g |
| Carbohydrates | 56 g |
| Fat | 21 g |
| Fibre | 3.3 g |
| Sugar | 7.0 g |
| Sodium | 1015 mg |
| Energy | 157 kcal |
| Protein | 8.4 g |
| Carbohydrates | 16.5 g |
| Fat | 6.1 g |
| Fibre | 1 g |
| Sugar | 2.1 g |
| Sodium | 299 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin C and K (Chinese broccoli), vitamin A (egg), niacin and B6 (chicken), iron (chicken, egg).
Protein from Chicken and Egg
Chicken thigh and egg give about 29 g of protein per serving, which makes pad see ew a filling dinner rather than a light snack.
Greens in Every Bite
Chinese broccoli adds fibre, vitamin C and vitamin K, and its slight bitterness balances the sweet sauce.
A Quick, Balanced Plate
Protein, noodles and a generous portion of greens in one wok — a complete dinner cooked in about 15 minutes.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Cucumber Salad
Cool, crisp cucumber with a little vinegar refreshes the palate between rich, saucy noodles.
Sauces
Chilli Vinegar
A spoonful of chilli vinegar adds the sharp, hot note the mild noodles are missing — it is the classic Thai table condiment for this dish.
Drinks
Iced Tea or Cold Beer
Unsweetened iced tea or a cold lager cuts the sweetness of the sauce and cools the wok heat.
Soups
Clear Soup
A small bowl of light clear soup balances the rich, dark noodles without competing with them.
Complete menu
Serve the noodles straight from the wok with cucumber salad, chilli vinegar and iced tea, and a small bowl of clear soup on the side.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Undercooked Chicken
Chicken must reach 74°C (165°F) inside; undercooked chicken is a food-safety risk. Use a thermometer or cut a piece open to check. This is general guidance, not medical advice.
A Crowded, Cool Wok
Doubling the recipe in one wok drops the heat and the noodles steam instead of frying — they turn soft and clumpy. Cook in two batches if you need more.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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