Pad See Ew
ผัดซีอิ๊ว
Pad See Ew is a satisfying stir-fried noodle dish made with wide rice noodles, egg, Chinese broccoli, and dark soy sauce. Milder than Pad Thai, it has a beautiful smoky wok-char flavour from high-heat cooking.
Cultural Origin
Pad see ew is a Thai-Chinese stir-fried wide rice noodle dish whose name literally means 'stir-fried with soy sauce', reflecting its Teochew Chinese origins. It was brought to Thailand by Chinese immigrants in the 19th and early 20th centuries and adapted with Thai dark sweet soy (si-iew dam wan), Chinese broccoli (gai lan) and a hit of chili vinegar at the table. It is now a Bangkok shophouse and street-food staple eaten across the country.
Regional Variants
| Region | How it differs |
|---|---|
| Central | The Bangkok standard uses sen yai noodles, dark sweet soy, egg, gai lan and pork or chicken, finished with a wok-charred smokiness. |
| Southern | Southern cooks sometimes add seafood and more chili, producing a hotter, brinier version. |
Allergens & Sensitivities
Key Ingredients
- wide rice noodles
- dark soy sauce
- egg
- Chinese broccoli
- pork or chicken
Where to Try It
Street food stalls and noodle shops — look for a cook with a powerful wok flame for the best char.
Tips
- The 'wok hei' (smoky char from high heat) is what separates great Pad See Ew from mediocre — street stalls with huge flames do it best.
- Add a splash of white vinegar with chilli from the condiment rack for extra depth.