Char kway teow and pad see ew are two beloved street-food noodle dishes, one from Malaysia/Singapore and the other from Thailand. Both are smoky, savory stir-fries built on flat rice noodles, but they differ in sauce, protein, and vegetable content. This guide breaks down each recipe so you can make either at home, and explains what sets them apart.
Ingredients
For the Char Kway Teow (serves 2):
- 7 oz (200 g) fresh flat rice noodles (or dried, soaked)
- 3 tbsp (45 ml) vegetable oil
- 2 cloves garlic, minced
- 1 Chinese sausage (lap cheong), thinly sliced
- 4 oz (115 g) shrimp, peeled and deveined
- 1 egg
- 1 cup (70 g) bean sprouts
- 3 stalks chives, cut into 2-inch pieces
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) fish sauce
- 1 tsp (4 g) sugar
- Pinch of white pepper
For the Pad See Ew (serves 2):
- 7 oz (200 g) fresh wide rice noodles (or dried, soaked)
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced
- 6 oz (170 g) chicken breast or thigh, sliced thin
- 2 eggs
- 2 cups (140 g) Chinese broccoli (gai lan), cut into 2-inch pieces
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) dark soy sauce
- 1 tsp (4 g) sugar
- Pinch of white pepper
Instructions
- Prepare the noodles: If using dried rice noodles, soak them in warm water for 30 minutes, then drain. If using fresh, gently separate them with your fingers.
- Make the sauce: In a small bowl, combine the soy sauces, fish sauce (for char kway teow) or oyster sauce (for pad see ew), sugar, and white pepper. Stir until the sugar dissolves.
- Heat the wok: Place a wok or large skillet over high heat until smoking. Add the oil and swirl to coat.
- Char kway teow only: Add the Chinese sausage and shrimp, stir-fry for 1-2 minutes until shrimp turn pink. Push to the side.
- Pad see ew only: Add the chicken and stir-fry for 3-4 minutes until cooked through. Push to the side.
- Add aromatics: Add the garlic and stir-fry for 15 seconds until fragrant.
- Add the noodles: Add the noodles and the sauce mixture. Toss everything together using a spatula, making sure the noodles are well coated. Let them sit for 30 seconds to get a slight char.
- Add eggs: Push the noodles to one side. Crack the egg(s) into the empty space, scramble lightly, then mix into the noodles.
- Add vegetables: For char kway teow, add bean sprouts and chives. For pad see ew, add Chinese broccoli. Toss for 1-2 minutes until the greens are wilted but still crisp.
- Serve immediately: Plate and serve hot, with extra chili flakes or vinegar on the side if desired.
Tips
- Use fresh noodles: Fresh rice noodles are essential for the right chewy texture. If using dried, soak them in warm water until pliable, but not mushy.
- High heat is key: The smoky “wok hei” flavor comes from cooking over very high heat. If your home stove doesn’t get hot enough, use a cast-iron skillet and preheat it well.
- Don’t overcrowd the wok: Cook in batches if needed. Overcrowding lowers the temperature and steams the noodles, making them gummy.
- Substitute proteins: For char kway teow, you can use Chinese sausage or omit it. For pad see ew, beef or tofu work well. Adjust cooking times accordingly.
Serving Suggestions
Serve either dish as a complete meal. Pair with a side of pickled chilies in vinegar (for pad see ew) or a squeeze of lime (for char kway teow). A light soup, such as clear chicken broth or tom yum, complements the rich noodles.
Variations
Char kway teow: Add cockles or blood cockles (if available) for authenticity. Some versions include fish cake slices. For a vegetarian version, omit the shrimp and sausage, and use mushroom sauce instead of fish sauce.
Pad see ew: Use beef instead of chicken. Add a handful of baby corn or carrots for extra crunch. For a spicier kick, add Thai chilies or sriracha.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot wok or skillet with a splash of water or oil to refresh the noodles. Avoid microwaving, as it makes them rubbery.
Frequently Asked Questions
Can I use other noodles? Yes, you can substitute with wide rice noodles (pad thai noodles) or even spaghetti in a pinch, but the texture will differ.
What is the difference in taste? Char kway teow is sweeter and smokier due to dark soy sauce and Chinese sausage, while pad see ew is more savory and slightly sweet from oyster sauce.
Can I make it gluten-free? Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free (or use a mushroom-based substitute).
Why do my noodles stick together? Make sure they are dry before adding to the wok, and coat them with a little oil if they are fresh.
Can I prepare the sauce ahead? Yes, mix the sauce and store in the fridge for up to a week.
Is it okay to use frozen vegetables? Yes, but thaw and pat dry before adding to avoid excess water.
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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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