Authentic Pad See Ew (Printable Recipe)
Sweet-savory stir-fried Thai noodles with tender beef and Chinese broccoli.
# Ingredients You'll Need:
→ Noodles & Protein
01 -
1.5 lb fresh wide rice noodles or 14 oz dried wide rice noodles, soaked
02 -
8 oz flank steak, thinly sliced into 2-inch pieces
→ Beef Marinade
03 -
2 tbsp Thai soy sauce or light soy sauce
04 -
1/2 tsp brown sugar
05 -
2 tsp vegetable oil
→ Sauce
06 -
2 tbsp oyster sauce
07 -
2 tbsp Thai soy sauce
08 -
2 tbsp Thai black soy sauce
09 -
1 tbsp fish sauce
10 -
1.5 tbsp brown sugar
11 -
1 tbsp water
→ Stir-Fry
12 -
5 garlic cloves, minced
13 -
2 eggs, whisked
14 -
4 stalks Chinese broccoli, sliced
15 -
2 tbsp vegetable oil, divided
# Steps to Follow:
01 -
Combine sliced beef with soy sauce, brown sugar, and oil. Let marinate for at least 15 minutes. Separate noodles and soak in warm water if clumped. Mix sauce ingredients in a bowl until sugar dissolves.
02 -
Heat 1 tablespoon oil in a wok over high heat. Sear beef 1–2 minutes per side until browned. Remove and set aside.
03 -
Add 1 tablespoon oil to the wok. Sauté minced garlic for 30 seconds. Add Chinese broccoli and stir-fry 1–2 minutes until bright green. Push aside and scramble eggs in the same wok. Remove contents and set aside.
04 -
Add noodles to the wok and spread evenly. Let sit for 30 seconds to achieve slight charring. Pour in the sauce and toss vigorously to coat.
05 -
Return beef, broccoli, and eggs to the wok. Toss everything together for 1 minute until heated through. Serve hot with optional chili flakes or vinegar.
# Extra Tips:
01 -
Use high heat to achieve authentic wok hei flavor in noodles.
02 -
If noodles are stiff, microwave for 30 seconds to loosen before cooking.
03 -
Black soy sauce is key for deep color and caramelization.
04 -
Vegetarian option: substitute beef with tofu and use mushroom oyster sauce.
05 -
To prevent sticking, toss cooked noodles with 1 teaspoon oil before stir-frying.