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This Thai noodle stir-fry is all about speed and flavor. Pad See Ew is perfect for nights when you want something hearty and satisfying without fuss. It brings together wide chewy noodles, savory beef, and crisp Chinese broccoli in a sauce that’s sweet salty and rich with umami.
I first made this after visiting a night market in Bangkok and was hooked by the smoky aroma and simplicity. Now it’s one of my weeknight go to dishes.
Ingredients
- Fresh wide rice noodles: add chewy texture and soak up sauce beautifully
- Flank steak: cooks fast and stays tender when sliced properly
- Thai soy sauce: adds authentic depth and balance compared to regular soy
- Brown sugar: balances salt and enhances caramelization
- Vegetable oil: with high smoke point is ideal for searing and stir fry
- Oyster sauce: brings thick savory richness that coats the noodles
- Thai black soy sauce: is essential for dark color and subtle sweetness
- Fish sauce: gives that classic umami punch
- Garlic: intensifies flavor base during the first stir fry
- Chinese broccoli: adds crunch and a hint of bitterness to balance richness
- Eggs: provide richness and extra texture contrast
Step-by-Step Instructions
- Sear the Beef:
- Marinate sliced flank steak with Thai soy sauce brown sugar and oil for at least 15 minutes. Heat a wok over high and add one tablespoon oil. Sear beef in batches for one to two minutes per side until browned. Remove and set aside.
- Sauté the Aromatics:
- In the same wok add remaining oil. Add minced garlic and stir for thirty seconds until fragrant. Add sliced Chinese broccoli and cook for one to two minutes until bright green but still crisp.
- Scramble the Eggs:
- Push broccoli aside in the wok. Pour in whisked eggs and scramble gently until just set. Transfer all contents to a plate and set aside.
- Char the Noodles:
- Place separated noodles into the hot wok. Spread out evenly and let them sit for thirty seconds to char and absorb heat. Do not stir right away to allow caramelization.
- Add the Sauce:
- Pour prepared sauce over the noodles. Toss everything thoroughly until noodles are evenly coated and glossy. Stir constantly to prevent burning.
- Combine and Finish:
- Return beef broccoli and egg mixture to the wok. Toss together over high heat for one minute until everything is well mixed and heated through. Serve hot as is or with chili flakes or vinegar on the side.
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Storage Tips
Pad See Ew stores well in the fridge for up to two days. Reheat in a hot pan with a splash of water to loosen the noodles.
Ingredient Substitutions
Use boneless skinless chicken or tofu in place of beef. Swap Chinese broccoli with broccolini or baby spinach if needed.
Serving Suggestions
Serve it with pickled chili vinegar on the side for tang or a soft fried egg on top for added richness.
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Cultural Context
Pad See Ew means stir fried soy sauce noodles in Thai. It is a beloved street food dish known for its intense heat and caramelized flavor from fast wok cooking.
Frequently Asked Questions About Recipes
- → Can I use regular soy sauce?
Yes, regular soy sauce works, but Thai soy sauce adds a more authentic, slightly sweeter flavor.
- → What noodles work best for Pad See Ew?
Fresh wide rice noodles are ideal. If unavailable, use dried wide noodles and soak them before cooking.
- → How do I get the signature charred flavor?
Use high heat and let the noodles sit briefly in the wok to develop caramelized edges and smoky flavor.
- → Can I make this vegetarian?
Yes, substitute the beef with tofu and use mushroom-based oyster sauce for a delicious vegetarian option.
- → Why do my noodles turn mushy?
Overcooking is the main culprit. Cook the noodles until just chewy, and avoid excessive stirring.
- → Is a wok necessary?
No, a cast-iron skillet on high heat works well to achieve similar char and flavor.