Pad See Ew (Thai Stir Fried Noodles) Recipe

Introduction

Pad See Ew is a beloved Thai street food featuring wide flat rice noodles stir-fried with tender beef, Chinese broccoli, and a flavorful savory sauce. This dish delivers a perfect balance of sweet, salty, and smoky flavors, making it an irresistible meal for any night of the week.

Ingredients

• 1 ½ lb fresh wide flat rice noodles, separated
• 8 oz steak, thinly sliced into 2-inch pieces
• 2 tablespoons Thai soy sauce (for marinating)
• ½ teaspoon brown sugar (for marinating)
• 2 teaspoons vegetable oil (for marinating)
• 2 tablespoons oyster sauce
• 2 tablespoons Thai soy sauce (for sauce)
• 2 tablespoons Thai black soy sauce
• 1 tablespoon fish sauce
• 1 ½ tablespoons brown sugar (for sauce)
• 1 tablespoon water
• 5 cloves garlic, minced
• 2 large eggs, whisked
• 4 stalks Chinese broccoli (gai lan), thinly sliced
• Additional vegetable oil for cooking

Instructions

1. Step 1: Marinate the beef by combining the sliced steak, 2 tablespoons Thai soy sauce, ½ teaspoon brown sugar, and 2 teaspoons vegetable oil in a large bowl. Mix well and set aside for at least 15 minutes.
2. Step 2: Prepare the noodles. If using fresh noodles, gently loosen them with your fingers. If they are sticky or dry, soak in warm water to separate. For dried noodles, cook according to package instructions and drain.
3. Step 3: In a medium bowl, mix together oyster sauce, 2 tablespoons Thai soy sauce, Thai black soy sauce, fish sauce, 1 ½ tablespoons brown sugar, and water until the sugar dissolves.
4. Step 4: Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add the marinated beef and cook for 1-2 minutes on each side until cooked through. Remove beef from wok and set aside.
5. Step 5: Add another tablespoon of vegetable oil to the wok. Sauté the minced garlic for about 30 seconds until fragrant, then add the sliced Chinese broccoli. Cook for 1-2 minutes until wilted.
6. Step 6: Push the garlic and broccoli to one side of the wok. Pour in the whisked eggs and let sit for 10 seconds, then scramble until cooked. Remove everything from the wok and set aside.
7. Step 7: Add the noodles to the wok and spread them out evenly. Let them char for about 30 seconds without stirring. Pour in the prepared sauce and toss until noodles are coated and caramelized.
8. Step 8: Return the beef, broccoli, and eggs to the wok. Toss everything together until combined and heated through. Serve immediately and enjoy your Pad See Ew!

Tips & Variations

• For extra smoky flavor, let the noodles char slightly before adding the sauce, but avoid burning.
• Substitute beef with chicken, pork, or tofu for a different protein option.
• Use regular soy sauce if Thai soy sauce is unavailable, though the flavor will be slightly less sweet.
• Add a splash of white vinegar or lime juice at the end for a touch of acidity.

Storage

Store leftover Pad See Ew in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat, adding a splash of water or oil if the noodles seem dry. Avoid microwaving to keep the noodles from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried noodles for Pad See Ew?

Yes, dried wide rice noodles can be used. Cook them according to the package instructions until tender, then drain and rinse with cold water before stir-frying.

What is Thai black soy sauce?

Thai black soy sauce is a thicker, sweeter soy sauce with a dark color that adds rich flavor and caramelization to dishes like Pad See Ew. It can often be found in Asian grocery stores.

Pad See Ew (Thai Stir Fried Noodles) Recipe

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★★★★★

4.6 from 56 reviews

• Author: Hugo
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Pad See Ew is a classic Thai stir-fried noodle dish featuring wide flat rice noodles, tender marinated steak, Chinese broccoli, and scrambled eggs all tossed in a savory, slightly sweet sauce made from soy, oyster, and fish sauces. This flavorful and satisfying meal is quick to prepare and perfect for a delicious weeknight dinner.

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Ingredients

Scale 1x2x3x

Steak Marinade

• 8 oz steak, thinly sliced into 2-inch pieces
• 2 tablespoons Thai soy sauce
• ½ teaspoon brown sugar
• 2 teaspoons vegetable oil

Sauce

• 2 tablespoons oyster sauce
• 2 tablespoons Thai soy sauce
• 2 tablespoons Thai black soy sauce
• 1 tablespoon fish sauce
• 1 ½ tablespoons brown sugar
• 1 tablespoon water

Main Ingredients

• 1 ½ lb fresh wide flat rice noodles, separated
• 5 cloves garlic, minced
• 2 large eggs, whisked
• 4 stalks Chinese broccoli (gai lan), thinly sliced
• 2 tablespoons vegetable oil (for cooking)

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Instructions

1. Marinate the beef: In a large mixing bowl, combine the sliced beef, 2 tablespoons Thai soy sauce, ½ teaspoon brown sugar, and 2 teaspoons vegetable oil. Mix thoroughly to coat the beef evenly and let it marinate for at least 15 minutes to absorb the flavors.
2. Prepare the noodles: If using fresh wide rice noodles, gently separate them with your fingers. If they are slightly dry or clumped together, soak them in warm water to loosen. For dried noodles, cook as per package instructions until soft, then drain and set aside.
3. Mix the sauce: In a medium bowl, whisk together the oyster sauce, Thai soy sauce, Thai black soy sauce, fish sauce, brown sugar, and water until the sugar dissolves and the sauce is well combined.
4. Cook the beef: Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add the marinated beef and cook for 1-2 minutes on each side until just cooked through. Remove from the wok and set aside to keep warm.
5. Sauté garlic and Chinese broccoli: In the same wok, heat another tablespoon of vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then stir in the thinly sliced Chinese broccoli and cook for 1-2 minutes until wilted but still bright green.
6. Scramble the eggs: Push the garlic and broccoli mixture to one side of the wok. Pour the whisked eggs into the empty side and let it cook undisturbed for about 10 seconds, then scramble gently until cooked through. Combine with the vegetables and remove from the wok, setting aside.
7. Add noodles and sauce: Return the wok to medium-high heat and add the prepared noodles, spreading them evenly in the pan. Allow the noodles to char lightly for about 30 seconds without stirring to develop flavor. Pour the sauce over the noodles and toss quickly until they are evenly coated and caramelized.
8. Combine and serve: Add the cooked beef, sautéed broccoli, and scrambled eggs back into the wok with the noodles. Toss everything together until heated through and fully combined. Serve immediately for the best taste and texture.

Notes

• Using fresh wide rice noodles is preferred for authentic texture, but dried noodles can be substituted if soaked or cooked properly.
• Chinese broccoli (gai lan) can be replaced with regular broccoli or broccolini if unavailable.
• Ensure the wok is hot enough when cooking to get a nice char and caramelization on the noodles.
• This dish is best served immediately to enjoy the contrast of textures and flavors.
• You can substitute beef with chicken, pork, or tofu to modify the dish.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stir-frying
• Cuisine: Thai

Keywords: Pad See Ew, Thai stir fried noodles, Thai beef noodles, stir fry noodles, Thai recipe, Asian noodles, Chinese broccoli, Thai food