Pad See Ew (Thai Stir Fried Noodles) Recipe

Introduction

Pad See Ew is a beloved Thai stir-fried noodle dish featuring wide flat rice noodles, tender steak, and savory sauces. Its rich, caramelized flavors and hearty ingredients make it a satisfying meal that’s easy to prepare at home.

Ingredients

• 1 ½ lb fresh wide flat rice noodles, separated
• 8 oz steak, thinly sliced into 2 inch pieces
• 2 tablespoon Thai soy sauce (for steak marinade)
• ½ teaspoon brown sugar (for steak marinade)
• 2 teaspoon vegetable oil (for steak marinade)
• 2 tablespoon oyster sauce
• 2 tablespoon Thai soy sauce
• 2 tablespoon Thai black soy sauce
• 1 tablespoon fish sauce
• 1 ½ tablespoon 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 with 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 wide rice noodles, gently separate them with your fingers. If they are stiff or slightly dry, soak them in warm water until loosened. For dried noodles, cook according to package instructions and drain.
3. Step 3: Make the sauce by mixing oyster sauce, Thai soy sauce, Thai black soy sauce, fish sauce, 1 ½ tablespoon brown sugar, and water in a medium bowl. Stir until sugar dissolves and ingredients combine.
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 per side until cooked through. Remove the beef and set aside.
5. Step 5: In the same wok, add another tablespoon of vegetable oil. Sauté minced garlic for about 30 seconds until fragrant. Add the sliced Chinese broccoli and cook for 1-2 minutes until slightly wilted.
6. Step 6: Push the garlic and broccoli to the side of the wok. Pour in the whisked eggs, let them set for about 10 seconds, then scramble gently. Once cooked, remove the vegetables and eggs from the wok and set aside.
7. Step 7: Add the noodles to the hot wok and spread them out evenly. Let them char slightly for about 30 seconds without stirring.
8. Step 8: Pour the prepared sauce over the noodles and toss thoroughly to coat and caramelize evenly. Return the beef, broccoli, and eggs to the wok and toss everything together until well combined.
9. Step 9: Serve the Pad See Ew hot and enjoy this flavorful Thai classic!

Tips & Variations

• Use fresh wide rice noodles if possible for the best texture, but dried noodles soaked or cooked properly also work well.
• Substitute beef with chicken, pork, or tofu to vary the protein according to your preference.
• Add a splash of lime juice or a sprinkle of chili flakes when serving for an extra layer of flavor.
• Make sure the wok is hot when charring the noodles to achieve that signature smoky taste.

Storage

Store leftover Pad See Ew in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan or wok over medium heat, adding a splash of water or oil to prevent sticking. Avoid reheating in the microwave to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rice noodles for Pad See Ew?

Yes, dried rice noodles can be used if fresh noodles are unavailable. Make sure to cook them according to package instructions and drain well before stir-frying.

What can I substitute for Chinese broccoli?

If Chinese broccoli (gai lan) is not available, you can use regular broccoli, kale, or bok choy as a substitute. Slice them thinly to ensure quick cooking and similar texture.

Pad See Ew (Thai Stir Fried Noodles) Recipe

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★★★★★

4.4 from 55 reviews

• Author: Charlotte
• Total Time: 30 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 eggs, all coated in a rich, savory sauce made from a balance of soy sauces, oyster sauce, and fish sauce. This quick and flavorful stir fry delivers a perfect combination of smoky, sweet, and salty flavors, ideal for a satisfying meal any day of the week.

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Ingredients

Scale 1x2x3x

Beef 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
• Additional vegetable oil, as needed for cooking

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Instructions

1. Marinate the beef: In a large mixing bowl, combine the thinly sliced steak with 2 tablespoons Thai soy sauce, ½ teaspoon brown sugar, and 2 teaspoons vegetable oil. Mix thoroughly to coat all pieces evenly. Let the beef marinate for at least 15 minutes to absorb the flavors.
2. Prepare the noodles: If using fresh wide flat rice noodles, gently separate them using your fingers. If the noodles feel dry or hard to separate, soak them briefly in warm water to loosen. If using dried noodles, cook according to package instructions and drain well.
3. Mix the sauce: In a medium bowl, combine 2 tablespoons oyster sauce, 2 tablespoons Thai soy sauce, 2 tablespoons Thai black soy sauce, 1 tablespoon fish sauce, 1 ½ tablespoons brown sugar, and 1 tablespoon water. Stir until the sugar dissolves and the sauce is well blended.
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 fully cooked but still tender. Remove the beef from the wok and set aside.
5. Saute the garlic and Chinese broccoli: In the same wok, heat 1 tablespoon vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then add the sliced Chinese broccoli (gai lan) and sauté for 1-2 minutes until slightly wilted but still crisp.
6. Scramble the eggs: Push the garlic and broccoli to one side of the wok. Pour in the whisked eggs into the empty space and let them sit undisturbed for about 10 seconds. Then scramble the eggs gently until cooked through. Combine with the garlic and broccoli, then remove everything from the wok and set aside.
7. Add the noodles and sauce: Add the prepared noodles to the hot wok and spread them evenly. Let the noodles char slightly for about 30 seconds to develop flavor. Pour in the prepared sauce and toss the noodles so they are evenly coated and caramelized. Finally, add the cooked beef, sautéed broccoli, and scrambled eggs back into the wok. Toss everything together until well combined and heated through. Serve immediately and enjoy!

Notes

• Fresh wide rice noodles are preferred for an authentic texture, but dried noodles can be used if prepared correctly.
• Adjust the amount of soy sauces and sugar to taste if you prefer it saltier or sweeter.
• Use a well-seasoned wok or non-stick skillet to prevent sticking and help with the charring of noodles.
• Substitute steak with chicken, pork, or tofu for variations.
• Make sure the wok and oil are hot before adding ingredients to get proper stir-fry results.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Keywords: Pad See Ew, Thai stir fry, rice noodles, beef stir fry, Thai noodles, Chinese broccoli, easy Thai recipe