Chow fun and pad see ew are both beloved stir-fried noodle dishes, but they come from different culinary traditions: chow fun is a Cantonese classic made with wide, flat rice noodles, while pad see ew is a Thai street-food staple that uses the same type of noodle but with a distinctly sweet and smoky sauce. Both are quick, satisfying, and perfect for weeknight dinners, yet their sauces, proteins, and cooking techniques set them apart. This guide breaks down the differences and gives you a solid recipe for each so you can decide which craving to satisfy.
Ingredients
For the Chow Fun
- 8 oz (225 g) dried wide rice noodles (or 1 lb / 450 g fresh)
- 2 tablespoons (30 ml) vegetable oil, divided
- 8 oz (225 g) beef sirloin, thinly sliced against the grain
- 2 teaspoons (10 ml) soy sauce
- 1 teaspoon (5 ml) cornstarch
- 1 cup (150 g) broccoli florets
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 2 tablespoons (30 ml) oyster sauce
- 1 tablespoon (15 ml) dark soy sauce
- 1 teaspoon (5 g) sugar
- 1/4 cup (60 ml) beef or chicken broth
- 2 green onions, cut into 2-inch pieces
For the Pad See Ew
- 8 oz (225 g) dried wide rice noodles (or 1 lb / 450 g fresh)
- 2 tablespoons (30 ml) vegetable oil, divided
- 8 oz (225 g) chicken breast, thinly sliced
- 2 eggs, lightly beaten
- 3 cloves garlic, minced
- 2 cups (120 g) Chinese broccoli (gai lan) or regular broccoli, cut into bite-size pieces
- 2 tablespoons (30 ml) oyster sauce
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) fish sauce
- 2 teaspoons (10 ml) sugar
- 1 tablespoon (15 ml) dark soy sauce (for color)
- 1/4 cup (60 ml) water
Instructions
For the Chow Fun
- Soak the dried rice noodles in warm water for 30 minutes, or according to package instructions, until pliable but not fully soft. Drain well. If using fresh noodles, gently separate them.
- In a small bowl, toss the beef slices with 1 teaspoon soy sauce and cornstarch. Set aside for 10 minutes.
- Heat 1 tablespoon oil in a wok or large skillet over high heat until shimmering. Add the beef and stir-fry for 2-3 minutes until browned but not fully cooked through. Remove and set aside.
- Add the remaining 1 tablespoon oil to the wok. Add broccoli and bell pepper, stir-fry for 2 minutes until crisp-tender. Add garlic and cook for 30 seconds until fragrant.
- Return the beef to the wok. Add the noodles, oyster sauce, dark soy sauce, sugar, and broth. Toss everything together over high heat for 2-3 minutes, using a spatula to gently separate the noodles. The sauce should coat the noodles evenly.
- Add green onions, toss once more, and serve hot.
For the Pad See Ew
- Soak the dried rice noodles in warm water for 30 minutes, or according to package instructions, until pliable. Drain well.
- In a small bowl, mix the oyster sauce, soy sauce, fish sauce, sugar, dark soy sauce, and water. Set aside.
- Heat 1 tablespoon oil in a wok or large skillet over high heat. Add the chicken and stir-fry for 3-4 minutes until cooked through (165°F / 74°C safe minimum). Remove and set aside.
- Add the remaining 1 tablespoon oil to the wok. Pour in the beaten eggs and scramble them for 1 minute until just set. Add garlic and broccoli, stir-fry for 2 minutes.
- Return the chicken to the wok. Add the noodles and the sauce mixture. Toss everything over high heat for 2-3 minutes, letting the noodles char slightly in spots for that smoky flavor.
- Serve immediately.
Tips
- Noodle prep: Soaking dried noodles is key; do not over-soak or they will turn mushy during stir-frying. Fresh noodles need no soaking—just rinse briefly in warm water.
- High heat is essential: Both dishes need a screaming-hot wok to get that smoky “wok hei� flavor. If your home stove doesn’t get very hot, cook in batches to avoid overcrowding.
- Substitutions: No Chinese broccoli? Use regular broccoli or even spinach. For a vegetarian version, swap oyster sauce for mushroom sauce and use tofu or extra veggies.
- Common mistake: Adding the sauce too early can make the noodles soggy. Always add it at the end and toss quickly.
Serving Suggestions
Serve both dishes as a main course with a side of pickled chilies in vinegar (for pad see ew) or a simple cucumber salad (for chow fun). They pair well with a light soup like egg drop or hot and sour. For a complete meal, add a side of spring rolls or satay skewers.
Variations
For chow fun, you can use pork, shrimp, or tofu instead of beef. Some regions add bean sprouts and carrots. For pad see ew, try adding sliced Chinese sausage or use pork belly for extra richness. You can also adjust the sweetness by adding more or less sugar. Both dishes can be made gluten-free by using tamari instead of soy sauce and ensuring your oyster sauce is gluten-free.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a hot wok or skillet with a splash of water to revive the sauce, or microwave in 30-second bursts. Avoid reheating more than once to maintain texture.
Frequently Asked Questions
Can I use the same noodles for both dishes? Yes, both use wide, flat rice noodles (often labeled “pad thai� or “chow fun� noodles). The difference is in the sauce and protein.
What’s the main difference in taste? Chow fun has a savory, slightly salty flavor from oyster and soy sauces, while pad see ew is sweeter and smokier due to the sugar and dark soy sauce.
Can I make these ahead of time? They are best fresh, but you can prep the ingredients (slice meat, chop veggies, mix sauce) up to a day ahead. Cook just before serving.
Why are my noodles sticking together? This happens if they are not fully drained or if the wok isn’t hot enough. Toss them with a little oil after soaking to prevent sticking.
Is there a vegan version? Yes, use tofu or mushrooms, and substitute oyster sauce with a vegan mushroom sauce. For pad see ew, use soy sauce and omit fish sauce, adding a bit more sugar.
Can I use fresh pasta instead of rice noodles? It won’t be authentic, but you can use wide fresh pasta like pappardelle; adjust cooking time and reduce sauce slightly.
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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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