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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
