Pad see ew
In its own language: ผัดซีอิ๊ว
Thai stir-fried noodles with soy sauce, egg, and Chinese broccoli
Pad see ew is a Thai stir-fried noodle dish made with wide rice noodles, soy sauces, egg, Chinese broccoli, and a choice of meat or tofu. Cooked in a hot wok for a smoky, charred flavor, it is a popular street food and main meal in Thailand, often eaten hot and freshly made.
- Stir-fried in a wok for a smoky, charred flavor
- Uses wide rice noodles and Chinese broccoli
- Commonly sold by street vendors in Thailand
- Name means 'fried with soy sauce' in Thai
What is Pad see ew?
Pad see ew is a noodle dish from Thailand, known for its wide, flat rice noodles stir-fried in a hot wok. The noodles are tossed with dark and light soy sauces, garlic, egg, and Chinese broccoli (gailan). Thinly sliced pork, chicken, beef, shrimp, or tofu are common protein additions. The dish is finished with a smoky, slightly charred flavor from the high heat. It is usually garnished with ground white pepper and served hot.
Where does Pad see ew come from?
Pad see ew’s roots trace back to Chinese immigrants who brought stir-frying techniques to Thailand. The name means 'fried with soy sauce' in Thai. While it is now a staple of Thai street food, its method and ingredients show clear links to Chinese noodle dishes like Cantonese chow fun. Over time, pad see ew developed its own identity in Thailand, using local vegetables and seasonings.
How is Pad see ew made?
To make pad see ew, cooks use a wok over high heat. Wide rice noodles are stir-fried with garlic, then combined with eggs, Chinese broccoli, and a protein such as pork, chicken, beef, shrimp, or tofu. Both light and dark soy sauces are added; the dark soy sauce gives the noodles their deep color and caramelized taste. The dish is cooked until the noodles are slightly charred, which is a signature feature.
How and when is Pad see ew eaten?
Pad see ew is eaten hot, often as a main meal for lunch or dinner. It is widely available from street vendors and restaurants in Thailand. Diners may add ground white pepper or chili flakes to taste. The dish is usually served on a plate, sometimes with lime or extra condiments on the side. It is enjoyed both as a quick street food and a sit-down meal.
Kinds of Pad see ew
Different noodle types are used in various regions: thin rice noodles (sen mi) or yellow egg noodles (mi lueang) appear in some versions. The choice of protein also varies, with pork, chicken, beef, shrimp, mixed seafood, or tofu as options. While the basic method stays the same, some cooks add extra vegetables or adjust the level of charring to suit local tastes.
What Pad see ew means
Pad see ew is a familiar part of everyday eating in Thailand, especially as street food. Its smoky flavor and quick preparation make it popular for busy urban diners. The dish is closely related to other Southeast Asian stir-fried noodles, but its dry, charred style sets it apart. It is also a common offering in Thai restaurants abroad, representing Thai comfort food.
Questions people ask about Pad see ew
What is pad see ew made of?
Pad see ew is made with wide rice noodles, dark and light soy sauces, garlic, egg, Chinese broccoli, and a choice of protein such as pork, chicken, beef, shrimp, or tofu.
Where does pad see ew come from?
Pad see ew is from Thailand, but its stir-frying method and use of noodles were influenced by Chinese cooking.
How is pad see ew cooked?
It is stir-fried in a hot wok, allowing the soy sauces to caramelize and the noodles to develop a slightly charred, smoky flavor.
Is pad see ew vegetarian?
Pad see ew can be made vegetarian by using tofu instead of meat or seafood, but it often includes egg.
When is pad see ew usually eaten?
Pad see ew is commonly eaten hot for lunch or dinner, both as street food and in restaurants.
Good reading and sources
The facts on this page come from the Wikipedia article "Pad see ew", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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