Polydish city guide

Best Pad See Ew in Toronto

“Wide noodles, dark soy, and the breath of a violent wok. Char is the seasoning.”

Pad See Ew

What the real thing tastes like

Fresh wide rice noodles seared in dark sweet soy until the edges blister and catch — the smoky char Thais call wok hai. Chinese broccoli for bitterness, egg scrambled through, and almost no sauce pooling on the plate. The dish lives or dies on the ferocity of the flame.

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Reviewers rank versions by char: the blistered, smoke-kissed noodles from carts with jet-engine burners beat every polite restaurant rendition. 'Comfort' is the most used word — this is Thailand's answer to a hug.

Order it here when it has

  • smoky noodle edges
  • soft-chewy width
  • comfort incarnate
  • fast and honest

Walk away when you see

  • flat without proper wok heat
  • mild — bring your own chilli

Restaurant-level rankings for Toronto land as the Polydish review engine processes this city's reviews. Explore the dish itself while you wait —

Pad See Ew on Polydish →