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