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Sen mee pad see ew is another recipe that’s perfect for your busy weeknights. This easy noodle stir-fry tosses rice vermicelli with crunchy Chinese broccoli in a savory sauce for a healthy dish that rivals takeout.
This recipe is made with rice vermicelli, if you’re here for the fresh wide rice noodles, head over to my authentic beef pad see ew!
What is pad see ew
Pad see ew is a popular Thai dish featuring stir-fried rice noodles or vermicelli noodles coated in a rich, savory sauce. It’s one of Thailand’s most beloved comfort foods, typically prepared with Chinese broccoli.
It’s pronounced as “pahd see ew”, with a gentle emphasis on ‘ew’.
Pad see ew with rice vermicelli
These stir-fried vermicelli noodles are perfectly coated in that irresistible pad see ew sauce – the perfect mix of salty, a touch sweet, and totally delicious.
Pad see ew is not just tasty, it’s also a healthy dish that’s full of fresh vegetables, lean protein, and a whisk of eggs. It’s the kind of meal that leaves you feeling good.
And here’s the fun part about making Thai food at home: you’re in control of what goes in the pan! You can totally spice up this authentic recipe or keep it mellow for the kids, your call.
Trust me, tossing up this vermicelli stir-fry is one of the best decisions you’ll make today. It’s quick, it’s easy, and perfect for the family.
Why try this vermicelli noodle stir-fry
- Perfect for the home cook: As always, this recipe is straightforward with simple step-by-step instructions, no need to be a chef. Making Thai food doesn’t have to be complicated, right?
- Clean out your fridge: Got some leftover vegetables? Toss them in! This stir-fry is the best way to make the most of your leftovers.
- Your kids will love it: Pad see ew sen mee is a hit with the little ones. In Thailand, lots of kids grow up eating it, as it’s full of mild flavors and fun noodles.
- Great for meal prep: This one of the best noodle dishes for meal prep. Simply whip up a big batch and reheat the leftovers throughout the week!
- Simple ingredients: Everything you need for this dish can be found in your nearest Asian grocery store.
- Quick and easy: Hours in the kitchen? Not here! The cleanup? Minimal!
- Crowd-pleaser: This dish is easy to customize to everyone’s taste. It’s a safe bet for your parties or family meetings.
What noodles should I use
You’ve got two traditional options: thin rice vermicelli and fresh wide rice noodles, known as ho fun noodles.
Rice vermicelli (sen mee noodles)
- Light and delicate: These noodles are fine and delicate, perfect for soaking up all that glorious sauce.
- Readily available: They’re easily available at Asian supermarkets and can be stored in your kitchen pantry for a long time.
- Soaking: They typically require a short soaking time.
My go-to brand is Wai Wai, a popular choice in Thailand known for its quality and flavor.
Fresh wide rice noodles (ho fun noodles)
- More filling: They’re wider and thicker, and more filling than the thin rice vermicelli.
- Chewy: These noodles are beloved for their chewy texture.
- Con: You have to get lucky and find them fresh at Asian grocery stores or Asian markets.
If you prefer using fresh rice noodles, head over to my beef pad see ew recipe.
Just give the noodles a gentle lift after soaking them. They should hang soft from your fingers without stiffness. That’s when you drain them, and they’ll be ready to add to the stir-fry.
For the exact measurements, please scroll down to the recipe card at the end of this post.
- Rice vermicelli – You can find these thin and delicate noodles at any Asian grocery store. They’re perfect for soaking up all that delicious stir-fry sauce and light yet satisfying.
- Golden mountain sauce
- Dark soy sauce
- Oyster sauce
- Water – These ingredients make up the pad see ew sauce. Dark soy lends a rich color to the noodles and adds a subtle sweetness, oyster sauce adds a touch of savory, and golden mountain brings its unique flavor, all mellowed by a splash of water for the perfect consistency.
- Chinese broccoli (gai lan), carrots, onions – My choice of stir-fry vegetables. Feel free to customize with your favorites like broccoli, green onions, baby corn, mushrooms, etc.
- White pepper – Adds a subtle, earthy heat that’s doable for kids. Feel free to add chilies should you prefer spicy noodles.
- White sugar – Balances out the savory flavors and rounds out the flavors by adding a gentle sweetness.
- Garlic – Garlic is the aromatic base of Thai stir-fry dishes. Mince it finely to release the aromas and flavors.
- Eggs – Scrambling the egg brings a rich texture to the dish, nestled among the noodles and veggies.
- Oil – Choose a high smoke point oil with neutral flavor, like canola or vegetable oil.
- Protein (optional) – Feel free to toss in some thinly sliced chicken, pork, or beef.
1. Soak the dry noodles in room temperature water until they are soft, then drain. Follow the packaging directions for the exact time.
2. Heat oil in your wok and sauté the minced garlic until golden and fragrant.
3. Add fresh eggs and scramble until just set.
4. Add sauces and seasonings: water, golden mountain sauce, dark soy sauce, oyster sauce, white pepper, and white sugar. Mix well.
5. Toss the sen mee noodles into the wok with the scrambled eggs, ensuring each noodle strand is coated with the eggs and the savory sauce. Continue to cook until the noodles have absorbed all the stir-fry sauce.
6. Stir-fry the noodles with the vegetables: Chinese broccoli, carrots, and onions. Continue to cook until the vegetables are soft to your taste. Serve immediately.
- Mixing bowl for soaking the noodles
- Cutting board and chef’s knife
- Measuring spoons and cups
- Large wok pan with spatula
Tips for stir-frying vermicelli noodles
- Spread apart the noodles with your spatula: Gently separate them as they cook to ensure each strand gets evenly coated with the pad see ew sauce and doesn’t stick together.
- Make sure not to overcrowd your wok pan: Cook in batches if necessary, as overcrowding can lead to steaming rather than stir-frying.
- Keep things moving in the wok: Constantly stir and toss the ingredients to ensure even cooking.
- Don’t oversoak the noodles: Soak them just until they’re soft but still firm to the touch.
- Don’t use hot water: Hot water will start cooking the noodles, which will turn your wok into a mushy mess.
- Soak before use: You want to soak your dried noodles before adding them to your stir-fry. Typically, they require about 5–10 minutes in room temperature water. The exact time will vary depending on the noodle’s thickness and brand. Read your package instructions for exact soaking time.
How to serve
Serve your sen mee pad see ew fresh out of the wok. Garnish with fresh herbs like chopped green onions or coriander. Add Thai chili flakes for extra spice.
In Thailand, a vermicelli noodle stir-fry is often accompanied by other Thai food:
- Authentic Thai chicken satay with peanut sauce
- Som tum Thai (green papaya salad)
- Thai chicken wings
- Long bean salad
How to store and reheat
Let your leftovers cool to room temperature and transfer them to an airtight container. Store in the refrigerator for up to 3 days.
Reheating instructions: To reheat, warm gently in a skillet over medium heat, stirring carefully without breaking the noodles. Rice vermicelli pad see ew is perfect for meal prep!
Frequently asked questions
Is pad see ew gluten-free?
No, pad see ew is typically made with soy sauces, which are not gluten-free.
I can’t find Chinese broccoli!
While Chinese broccoli is traditional, you can substitute it with regular broccoli or broccolini.
Can I add protein?
Yes, feel free to add your favorite meats or seafood.
Thai noodle stir-fry recipes
- Goong ob woonsen (Thai glass noodle prawn)
- Pad woon sen recipe (glass noodle stir-fry)
- Authentic chicken pad Thai
- Drunken mama noodles
- Egg noodle stir-fry
- Pad kee mao
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Sen Mee Pad See Ew Recipe
Sen mee pad see ew, an easy-to-make dish perfect for the family. Throw in your favorite vegetables and protein!
Soak the dry noodles in room temperature water until they are soft, then drain. Follow the packaging directions for the exact time.
Heat oil in your wok and sauté the minced garlic until golden and fragrant.
Add fresh eggs and scramble until just set.
Add sauces and seasonings: water, golden mountain sauce, dark soy sauce, oyster sauce, white pepper, and white sugar. Mix well.
Toss the sen mee noodles into the wok with the scrambled eggs, ensuring each noodle strand is coated with the eggs and the savory sauce. Continue to cook until the noodles have absorbed all the stir-fry sauce.
Stir-fry the noodles with the vegetables: Chinese broccoli, carrots, and onions. Continue to cook until the vegetables are soft to your taste. Serve immediately.
- Amount Per Serving
- Calories 697kcal
- % Daily Value *
- Total Fat 32.2g50%
- Saturated Fat 6.14g31%
- Total Carbohydrate 91.94g31%
- Dietary Fiber 6.7g27%
- Sugars 25g
- Protein 11.51g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Use the nutrition card in this recipe as a guideline.
- Feel free to customize with your favorite veggies or protein.
- Add chili flakes for heat.