See kai run, also known as pad see ew, is a beloved Thai street-food stir-fry of wide rice noodles, tender meat or tofu, and Chinese broccoli, all tossed in a sweet-savory soy sauce. This version brings the charred, smoky flavor of the best street carts to your home kitchen, using easy-to-find ingredients and a hot wok or skillet. It’s a complete, satisfying meal that comes together faster than takeout delivery.
Ingredients
- 8 oz (225 g) dried wide rice noodles (or 1 lb / 450 g fresh wide rice noodles)
- 3 tablespoons (45 ml) soy sauce
- 1 tablespoon (15 ml) dark soy sauce (or 1 teaspoon molasses + 2 teaspoons soy sauce)
- 1 tablespoon (15 g) brown sugar
- 1 tablespoon (15 ml) oyster sauce (optional; substitute 1 tablespoon soy sauce + 1 teaspoon sugar)
- 2 tablespoons (30 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 8 oz (225 g) chicken breast, thinly sliced (or beef, pork, or firm tofu)
- 2 large eggs, lightly beaten
- 4 cups (120 g) Chinese broccoli (gai lan), cut into 2-inch pieces (or broccolini or regular broccoli)
- White pepper and chili vinegar or Sriracha, for serving
Instructions
- If using dried noodles, soak them in hot tap water for 15–20 minutes until pliable but not fully soft. Drain well. If using fresh noodles, separate them gently with your fingers.
- In a small bowl, whisk together soy sauce, dark soy sauce, brown sugar, and oyster sauce (if using). Set aside.
- Heat 1 tablespoon of oil in a large wok or nonstick skillet over high heat until shimmering. Add the chicken (or other protein) and stir-fry until just cooked through, about 2–3 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the wok. Add garlic and stir-fry for 30 seconds until fragrant. Add the beaten eggs and scramble until just set, about 1 minute.
- Add the Chinese broccoli and stir-fry for 1–2 minutes until bright green and slightly tender.
- Add the drained noodles and the sauce mixture. Toss everything together over high heat, using a spatula to lift and turn the noodles, for 2–3 minutes until the noodles are well coated and slightly charred in spots.
- Return the cooked protein to the wok and toss for another minute until heated through. For chicken, ensure it reaches an internal temperature of 165°F (74°C), the USDA FSIS safe minimum.
- Serve immediately, with white pepper and chili vinegar or Sriracha on the side.
Tips
- Noodle prep: Don’t over-soak dried noodles; they should be just flexible, as they’ll finish cooking in the wok. If using fresh noodles, rinse them briefly in warm water to separate.
- High heat is key: The smoky “wok hei� flavor comes from cooking quickly over very high heat. If your pan isn’t large enough, cook in batches to avoid steaming the noodles.
- Substitutions: No Chinese broccoli? Use broccolini, regular broccoli (cut small), or even bok choy. For a vegetarian version, skip the oyster sauce and use extra soy sauce or mushroom sauce.
- Dark soy sauce: This gives the characteristic dark color and slight sweetness. If you don’t have it, mix 1 teaspoon molasses with 2 teaspoons regular soy sauce.
Serving Suggestions
Serve see kai run as a complete one-dish meal. It pairs well with a simple cucumber salad (sliced cucumber with rice vinegar and a pinch of sugar) to cut the richness. For a fuller spread, add Thai spring rolls or satay skewers. A squeeze of lime and extra chili on top brightens the flavors.
Variations
- Protein swaps: Use beef, pork, shrimp, or extra-firm tofu. For shrimp, cook until just pink and opaque, about 2 minutes.
- Vegetable boost: Add sliced carrots, bell peppers, or snap peas along with the broccoli for extra crunch.
- Spicy version: Add 1–2 teaspoons of Thai chili paste (nam prik pao) or sriracha to the sauce for a fiery kick.
- Gluten-free: Use tamari or gluten-free soy sauce and ensure your oyster sauce is gluten-free (or omit it).
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, use a hot wok or skillet with a splash of water or oil, stirring until heated through. Microwaving works too, but the noodles may become softer. For best texture, reheat in a pan over medium-high heat for 2–3 minutes.
Frequently Asked Questions
What does “see kai run� mean? It’s the Thai name for this dish, literally meaning “stir-fried soy sauce noodles.� In the West, it’s more commonly known as pad see ew.
Can I use regular spaghetti instead of rice noodles? Yes, but the texture will be different. Cook spaghetti al dente, then proceed with the recipe. The dish will be more like a lo mein than traditional pad see ew.
Why are my noodles sticking together? This usually happens if they’re overcooked before stir-frying or if the wok isn’t hot enough. Make sure to drain them well and add a little oil to the noodles before adding to the wok if they seem sticky.
Is this dish very spicy? Traditionally, it’s mildly sweet and savory, not spicy. Heat comes from the chili vinegar or Sriracha added at the table. You can also add fresh chilies during cooking.
Can I make this ahead of time? It’s best served fresh, but you can prep the sauce and cut the vegetables a day ahead. Store them separately in the fridge.
What if I don’t have a wok? A large nonstick skillet or cast-iron pan works well. Just make sure it’s big enough to hold the noodles without overcrowding.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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