Pad Se Eew

Pad Se Eew

Robert 0

"Thai-style rice noodle dish with chicken and a bit of a kick. It is a lot easier to make this if you cook it in the pan in two batches instead of one. That way you can customize it the way each person likes it (more chicken, more broccoli, no egg)."
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35 m servings 758 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 758 kcal
  • 38%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 140.1g
  • 45%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 1353 mg
  • 54%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir the dark soy sauce, soy sauce, sugar, and chile-garlic sauce together in a small saucepan and place over medium-how heat; simmer and stir until the sugar dissolves into the sauce, about 5 minutes. Remove from heat and set aside.
  2. Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and chicken in the hot oil until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the broccoli into the chicken mixture; cook and stir until the broccoli is thoroughly heated. Add the noodles and stir until all the ingredients are evenly mixed. Pour the sauce over the mixture and stir until everything is evenly coated; continue cooking until the sauce begins to thicken.
  3. Push the chicken mixture to the side of the skillet with a spatula. Add the egg to the skillet in the vacated space. Scramble the egg, cooking it through. Once egg is cooked, mix ingredients back in and heat thoroughly. Garnish with the sesame seeds and red pepper flakes to serve.


  1. 33 Ratings

Most helpful positive review

Good sauce for the noodles. I just tossed it into our somen noodles and topped it with some catfish from another recipe (Honey Coconut Salmon). It would be great with chopped cilantro and cash...

Most helpful critical review

The sauce is too dry and too salt and it does not taste like a Thai dish.

Good sauce for the noodles. I just tossed it into our somen noodles and topped it with some catfish from another recipe (Honey Coconut Salmon). It would be great with chopped cilantro and cash...

I'm a big fan of thai food but have never tried preparing it until tonight! This was great! The sauce had a great flavor and the spicy kick was perfect. I'm definitely making this again

Very Tasty and easy to make. I used fresh broccoli instead of frozen but other than that I did it exactly as per the recipe.

This was great and quick! Used tofu instead of chicken and fresh broccoli with red bell peppers. It was a little salty even with low sodium soy. Next time I might use less soy and add a littl...

Very good! I didn't have any rice noodles, so I ended up using udon and I actually doubled the sauce and put in 2 eggs. It was fantastic! Next time, I'll be sure to pick up rice noodles at th...

Pad Se Eew is my favorite dish to order at Thai restaurants, but this recipe really didn't taste like it. It was okay, but not great.

Didn't add chicken. Was good for a quick dinner. Kids ate it up. Doubled the sauce...would have been dry without that. Will make again.

Loved this recipe. The only addition I made was to double the sauce mixture. My first go round was a little dry, but with another pour of sauce, it was perfect

I made it for the first time for my son who loves this dish. I used low sodium soy sauce & used one kind. I also doubled the sauce. The only thing I forgot was the egg & it still came out fan...