Pad See Ew is a stir-fried noodle dish made with what type of noodles?

Pad See Ew is a stir-fried noodle dish traditionally made with wide rice noodles.

These broad, flat noodles are called kuaitiao sen yai in Thai. Their substantial surface lets them absorb light soy sauce and dark soy sauce while developing the slightly smoky, caramelized edges that define a well-cooked plate of pad see ew. Garlic, Chinese broccoli, egg, and a choice of tofu, meat, or seafood commonly join the noodles in the wok.

The dish’s name translates roughly as “fried with soy sauce.” Its stir-frying technique reflects Chinese culinary influence in Thailand, and pad see ew is often compared with Cantonese chow fun or Malaysia and Singapore’s char kway teow. Unlike some saucier noodle dishes, it is generally cooked dry, with the sauce clinging directly to the noodles.

Wide rice noodles are the standard, but regional and restaurant variations exist. Thin rice noodles may be used, and Southern Thai versions can contain yellow egg noodles. Those variations do not change the canonical answer for a general trivia question: wide rice noodles are the defining traditional choice.