Description
Get dinner on the table in just 30 minutes with this easy, authentic Beef Pad See Ew! Tender marinated beef, chewy-silky rice noodles, and a sweet-savory sauce all come together in a sizzling stir-fry that brings real Thai flavor straight to your plate.
Ingredients
For the Sauce:
- 2 tbsp Thai oyster sauce (Mae Krua brand)
- 1 tbsp Thai light soy sauce
- 2 tbsp Thai dark soy sauce (add 1 more tbsp if you prefer darker noodles)
- 2 tbsp Golden Mountain seasoning sauce (or Maggi)
- 1 tbsp Thai fish sauce (Squid brand, premium)
- 2 tbsp sugar (white or brown)
- ½ tsp ground white pepper
For the Stir-Fry:
- 8 oz beef flank steak, thinly sliced into long strips
- 1 lb fresh wide rice noodles (see Notes for dry noodle substitute)
- 2 tbsp garlic, finely chopped
- 3 tbsp oil, divided (vegetable, rice bran, or avocado oil)
- 2 eggs
- 5 oz Chinese broccoli (about 3–4 stems), stems sliced thin, leaves cut into 4–5 inch pieces
Garnish (Optional):
- Extra ground white pepper
- Thai chili vinegar (Prik Nam Som) or regular vinegar
- Chili flakes
Instructions
1. Make the Sauce
In a small bowl, mix oyster sauce, light soy, dark soy, Golden Mountain sauce, fish sauce, sugar, and white pepper. Stir well and set aside.
2. Marinate the Beef
Place sliced beef in a bowl and add 1½ tablespoons of the prepared sauce. Mix well and set aside to marinate while you prep the rest.
3. Prepare the Noodles
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If using fresh wide rice noodles: Cut into 2-inch strips, then microwave for 2–3 minutes to soften. Gently separate while warm.
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If using dry rice noodles: Soak in hot water until just pliable (or follow package directions), then drain and set aside.
4. Stir-Fry the Beef
Heat 1 tbsp of oil in a wok over medium-high heat. Add chopped garlic and stir-fry for 10 seconds, then add the marinated beef. Cook for 1 minute until mostly browned (it’ll finish cooking later). Push to one side of the wok.
5. Add the Eggs
Add another tablespoon of oil to the empty side of the pan. Crack in two eggs and scramble until softly set.
6. Add the Chinese Broccoli
Toss in the stems and leaves, cooking for about 2 minutes. The stems should be just tender and the leaves wilted.
7. Add the Noodles and Sauce
Add noodles and pour in the remaining sauce—drizzle it evenly over the pan instead of in one spot to avoid mushy noodles. Toss everything together quickly over high heat until well coated and slightly charred (wok hei).
8. Finish and Serve
Turn off the heat. Serve hot and garnish with white pepper, chili flakes, and vinegar if desired.
Notes
- Use Fresh Noodles When Possible: Uncut rice noodle sheets give the best texture. Found in the refrigerated section at Asian markets. Or use my homemade Sen Yai recipe.
- No pooling of sauce: When adding the sauce in step 7, drizzle it evenly over the noodles and other ingredients instead of pouring it all in one spot. This helps the sauce coat everything evenly and prevents it from pooling, which can lead to soggy noodles—a common issue I see often in cooking classes.
- Stick to One Batch: For the best texture and flavor, it's best to follow the measurements in this recipe and cook one batch at a time. Pad See Ew needs a little breathing room in the wok to get that perfect char—cooking too much at once can make it steam instead of stir-fry.
- Heat Management: Use medium-high heat but be quick. Once the broccoli and noodles are in, lower the heat for 1–2 minutes to release moisture, then crank it back up to finish.
- Beef Cuts & Slicing: Flank steak works great. Slice against the grain into long, thin strips for tenderness.
- Dark Soy Sauce Warning: Thai dark soy is sweet and mellow, while Chinese black soy is saltier and smokier. They are not interchangeable—see my photos in the post for brand reference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Thai noodles
- Method: Stir-frying
- Cuisine: Thai