What is pad see ew?

What is Pad See Ew?

Pad see ew (ผัดซีอิ๊ว) means stir-fried soy sauce. The key ingredient beyond the noodles is wok hei — the slight charred, smoky quality from cooking over intense heat. Wide sen yai noodles are paired with Chinese broccoli (gai lan), egg, and a protein in dark soy sauce and oyster sauce.

Taste and texture

Savory, slightly sweet, and smoky. The dark soy sauce caramelizes on the noodles and the egg, giving it a richer, deeper flavour than pad thai. Less tangy, more umami-forward.

Typical ingredients

• Wide flat rice noodles (sen yai)
• Egg
• Chinese broccoli (gai lan)
• Dark soy sauce
• Oyster sauce
• Light soy sauce
• Chicken, pork, beef, or tofu
• Garlic

Common allergens to ask about

The following allergens are commonly present in Pad See Ew. Ingredient lists vary by restaurant — always confirm with your server if you have dietary restrictions.

• Soy
• Wheat (soy sauce, oyster sauce)
• Egg
• Shellfish (oyster sauce)

How it's served

On a plate. Chilli flakes and vinegar are usually on the table for seasoning.

Order it if you like…

Order it if you prefer savory, lightly charred noodles over sweet-and-sour noodles. Great for people who like udon or lo mein dishes.

Similar dishes

Pad Thai · See all dishes in the dictionary

Reading the menu that lists Pad See Ew

Use ChefBear to scan the menu and see every dish — including Pad See Ew — with a photo, description, and a recommendation for your taste. For a full guide to Thai menus, see how to read a Thai menu.

Frequently asked questions

What is the difference between pad thai and pad see ew?

Pad thai uses rice noodles in a sweet-sour tamarind sauce with peanuts. Pad see ew uses wider noodles in a dark soy sauce — it's more savory, smoky, and less sweet.

What is wok hei?

Wok hei (鑊氣) is a Cantonese term for the charred, smoky flavour that comes from cooking in a very hot wok over high heat. It's what distinguishes restaurant stir-fries from home-cooked versions on lower heat.