Pad see ew (เนเธเนเธเธเธตเธญเธดเนเธง) translates roughly to "stir-fried soy sauce noodles." It's a Thai street food staple made with wide, flat rice noodles (sen yai) tossed in a smoking-hot wok with dark sweet soy sauce, light soy sauce, egg, and Chinese broccoli (gai lan). The result is savory, slightly caramelized, and deeply satisfying โ a dish where simplicity and technique do all the work.
If you've only had pad thai, pad see ew is the natural next step.
Wok hei (literally "breath of the wok") is the slightly smoky, charred flavor that comes from cooking over extremely high heat in a seasoned wok. It's the defining quality of great pad see ew โ and the reason restaurant versions taste different from homemade. Look for restaurants with authentic Thai chefs cooking on gas wok burners at high heat. The noodles should have light caramelized edges, not be soft and steamed-looking.
Pad see ew is not spicy by default โ it's the mild, savory noodle dish. Most Thai restaurants will ask your spice preference from 0โ5 stars. If you want heat, ask for chili flakes on the side (usually available at the table as part of the condiment set alongside fish sauce, sugar, and vinegar). First-timers: try it as-is before adding anything.
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Use ChooseMy.Food to discover Thai restaurants near your location serving pad see ew and other stir-fried noodle dishes. We show ratings, hours, and distance to help you find the best Thai noodles nearby.
Pad see ew uses wide, flat rice noodles stir-fried with dark soy sauce, egg, and Chinese broccoli โ it's savory, slightly sweet, and has a deeper soy flavor. Pad thai uses thin rice noodles with tamarind, fish sauce, and lime for a tangy, lighter flavor. Pad see ew tends to be richer and more filling.