Beef Pad See Ew Recipe: Easy Thai Stir-Fried Noodles

Name: Beef Pad See Ew Recipe: Easy Thai Stir-Fried Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tbsp Thai sweet dark soy sauce; 2 tbsp Thai mushroom soy sauce; 1 tbsp oyster sauce; 3 tsp sugar; 4 servings of flat, wide rice noodles (fresh or dry, we prefer fresh!); 2 cups or so Chinese broccoli (or substitute with broccoli florets or kale); 3 garlic cloves, minced; 2 eggs; 2 tbsp cooking oil; 1 lb flank steak or sirloin steak, sliced thinly against the grain; 1 tsp white pepper; Thai Sriracha; Thai chili flakes; Prik Nam Som (Thai Chili Vinegar)

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Make Beef Pad See Ew at home with tender beef, heart-warming noodles, a savory-sweet sauce—an easy Thai stir-fry perfect for busy nights!

Why You’ll Love This Recipe

LEARN FROM AN EXPERT THAI COOKING CLASS TEACHER: A Thai cooking class instructor (aka me, Sherri! :)) will guide you step-by-step through how to make Beef Pad See Ew, sharing my top Thai cooking secrets!
EASY WEEKNIGHT CROWD-PLEASER DINNER: Quick, flavorful, and packed with umami goodness, this Beef Pad See Ew is a guaranteed hit with family and friends!
A GREAT WAY TO USE UP LEFTOVER INGREDIENTS: Got extra beef, veggies, or rice noodles? This dish is flexible and perfect for cleaning out the fridge!

What is Beef Pad See Ew? And what beef is best in it?

Pad See Ew translated to English means “stir-fried soy sauce” and is a beloved Thai street food dish! It has wide rice noodles stir-fried in a soy-sauce based savory-sweet sauce, along with Chinese broccoli, egg and a protein of choice.

In Thailand the protein in Pad See Ew is usually pork or chicken. But in this Beef Pad See Ew recipe I swap the chicken for flank steak or sirloin steak for a rich, hearty twist while keeping all the authentic flavors intact!

Flank steak, boneless beef chuck steak, sirloin, ribeye, and skirt steak cuts are great for stir-fries like Beef Pad See Ew because they’re flavorful, absorb marinades well, and remain tender when sliced thinly against the grain.

The key to a great stir-fry is choosing a cut with enough marbling to stay juicy while being quick-cooking enough to avoid getting tough.

If you are looking for another way to use beef in Thai noodles, check out my Pad Thai Beef recipe, Thai Hubby’s other fav noodle dish!

Sherri’s Story

My Thai Hubby is a weightlifter whose main hobby in life is working out and eating lots of protein packed meals to keep his muscles strong. He adores meat, and especially beef!

But in Thailand, beef is harder to come by in Thailand than in America, so most of the time when he ordered Pad See Ew on the streets in Thailand it was hard to find vendors who offered good quality Beef Pad See Ew

So he adores when I make him Beef Pad See Ew at our home in NC! That’s the best part of cooking Thai food at home, you can add as much as you want of the high quality protein and veggies you love compared to what you might get at Thai restaurants or Thai street vendors.

This Beef Pad See Ew recipe is Thai Hubby approved and uses either flank steak or sirloin steak. I usually go for either of these cuts of beef that has the most marbling and is the most affordable, but really use whatever beef you love most!

If you are a beef fan like Thai Hubby, I hope you savor making Beef Pad See Ew in your home kitchen and adding as much as you want of whatever beef you adore!

Beef Pad See Ew Ingredient Notes

Don’t have all these ingredients? No worries! Check my Additions & Substitutions section for alternatives!

2 tbsp Thai dark soy sauce – Gives the noodles their signature deep color and caramelized flavor.
2 tbsp Thai mushroom soy sauce – You can also use Thai light soy sauce, but I prefer the Mushroom soy sauce since it has extra umami flavor!
1 tbsp oyster sauce – Provides a rich, umami-packed taste.
3 tsp sugar – Balances the savory elements.
4 servings of flat, wide rice noodles (dry or fresh) – Essential for that classic chewy texture.
2 cups or so Chinese broccoli (or substitute with broccoli florets or kale) – Adds crunch and slight bitterness to balance the sauce.
3 garlic cloves, minced – Adds aromatic depth.
2 eggs – Creates richness and texture.
2 tbsp cooking oil – Any neutral oil works that can handle a high heat like coconut oil, avocado oil or peanut oil.
1 lb flank steak or sirloin steak, sliced thinly against the grain – Flank steak, sirloin steak, and also boneless beef chuck steak, ribeye, and skirt steak are great for stir-fries.
1 tsp white pepper – Adds a subtle warmth.
Thai Sriracha (optional)-In Thai Hubby’s hometown of Sukhothai, some like to add Thai Sriracha to their Pad See Ew as a topping, so we like to and you might too!
Thai chili flakes (optional)-Pad See Ew isn’t traditionally spicy, but if you want it spicy, feel free to add some Thai chili flakes!
Prik Nam Som (Thai Chili Vinegar) (optional)– This is the bright, tangy chili vinegar you’ll find on every noodle shop table in Thailand. It’s just chilies and white vinegar, and a splash of it wakes up Pad See Ew.

Additions & Substitutions

Beef Substitute: Use chicken, pork, tofu, or mushrooms.
Chinese Broccoli Substitute: Regular broccoli, kale, or bok choy.
Thai Sweet Dark Soy Sauce Substitute: Mix equal parts regular soy sauce and molasses.
Mushroom Soy Sauce Substitute: Thai light soy sauce or Kikoman soy sauce.
Oyster Sauce Substitute: ½ tbsp hoisin sauce, ½ tbsp soy sauce mixed together.
White Pepper Substitute: Black pepper.

How to Make Beef Pad See Ew: Step by Step

Make the Beef Pad See Ew sauce:

Mix 2 tablespoons dark soy sauce, 2 tablespoons of mushroom soy sauce, 1 tablespoon oyster sau ce, and 3 tsp sugar in a small bowl or glass measuring cup.
You might not use all of it, or you might need to make more depending on how many noodles you end up using.

soaking rice noodles pad see ew gluten free

Prep the Noodles:

If using dry rice noodles, soak the 4 servings for an hour in room-temperature water, or until you can wrap the noodle easily around your finger.
If using fresh noodles, microwave the 4 servings in the bag for a few minutes to loosen them. Gently separate the noodles.

Prepare the Chinese Broccoli:

chinese brocolli for pad see ew gluten free

Peel the stalk and slice into 2-inch pieces. Keep stalk pieces separate from the leaves.

Stir-Fry the Aromatics & Egg:

egg and garlic stir-fry is pad see ew gluten-free

Heat 2 tbsp of cooking oil in a wok over medium-high heat.
Add the 3 minced garlic cloves and stir-fry until it smells amazing.
Push the garlic aside, crack in the 2 eggs, and scramble until just set.

Cook the Beef:

Turn heat to high, add the sliced beef, and stir-fry until almost fully cooked. It should cook very quickly, so keep your eye on it!

Add the Veggies:

Toss in the Chinese broccoli stalks and stir-fry for 1-2 minutes until slightly softened and the beef is fully cooked.
Take out the Chinese broccoli stalks, and beef, and put it on a plate or bowl while you stir-fry the noodles.

Stir-Fry the Noodles:

Add a few more tablespoons of oil to the wok if needed, and put in the noodles and Pad See Ew sauce.
Stir gently to coat the noodles without breaking them.

Final Touch:

Add back in the beef, Chinese broccoli stalks, and now also add in the Chinese broccoli leaves and stir-fry until just wilted. Don’t touch the noodles for about 30 seconds to let them get a smokiness to them. Sprinkle with 1 teaspoon or so of white pepper, mix it up, and turn off the heat.

Serve & Enjoy!

Plate the noodles, sprinkle with chili flakes or Thai Sriracha sauce to taste if you want, and enjoy!

Beef Pad See Ew Recipe Tips & Tricks

Cut the beef against the grain, which means to cut through the muscle fibers and make them shorter, in order to make sure the beef is tender and not chewy. Great,but how do you find the grain?
- Look for the muscle fibers, which are the lines running in one direction, all the way across the beef. If it’s hard to tell, pull each end of the beef in opposite directions. You’ll see the fibers stretch away from each other.
- Then cut across those at a perpendicular angle.
Avoid Overcrowding: Cook in small batches to prevent mushy noodles.
Use High Heat: A hot wok creates that signature smoky “wok hei” flavor.

Storage & Reheating

Fridge: According to the USDA, leftovers are still good after 3-4 days of being in the fridge, but Pad See Ew noodles are really best eaten day of since the noodles start to harden up as they sit in the fridge.

Freezer: I wouldn’t recommend freezing leftover Pad See Ew since the cooked noodles don’t do well in the cold for long periods of time, and it would be difficult to soften them up.

Reheat: Warm the noodles in the microwave or a hot skillet. Add a splash of water if needed to loosen them up.

Your Beef Pad See Ew Questions Answered

Why isn’t beef as popular in Thailand?

Buddhist Influence – Many Thai Buddhists avoid beef out of respect for life, though not all are strict about it.
Cultural Preference – Thai food traditionally leans toward pork, chicken, and seafood, which are easier to find.
Cost & Availability – Raising cattle requires more land and resources, so beef is usually more expensive.
Chinese & Hindu Influence – Some Thai-Chinese communities avoid beef, and Hindu traditions also discourage eating it.

Are there authentic traditional Thai beef dishes despite it being a mostly Buddhist country?

Yes! Beef dishes like Nua Pad Prik, aka Spicy Stir-Fried Beef, and Thai beef stew are traditional Thai beef dishes.

What types of meat are commonly used in Thai cuisine?

The most commonly used protein in Thai dishes in Thailand is pork. and then seafood and chicken, but you can also find beef and duck.

What are some good substitutes for Thai rice noodles in Pad See Ew?

If you can’t find Thai wide rice noodles, try bean vermicelli, or thinner rice noodles like those used for Pad Thai, or even try my Pad See Ew Spahetti recipe.

What is the difference between Pad See Ew and Pad Thai?

Great question! Check out my Pad See Ew vs Pad Thai post to learn what’s the difference and which one is best for you!

Where did Pad See Ew originate?

Pad See Ew has Chinese origins, brought to Thailand by Teochew immigrants from Southern China. Their stir-frying technique influenced many Thai noodle dishes and stir-fries. Similar to Cantonese Chow Fun, Pad See Ew’s name means “stir-fried with soy sauce.

Other Thai Recipes You’ll Love

Is Pad See Ew Gluten-Free? What You Need to Know and Recipe: Wondering if you can enjoy Pad See Ew on a gluten-free diet? Find out—and get the recipe too!
Chicken Pad See Ew Recipe: Better than takeout and faster than delivery—this savory Thai noodle dish is a must-make
Thai Beef Panang Curry: Craving cozy comfort food? This rich, creamy curry with tender beef hits the spot.
How to Make Homemade Thai Beef Jerky: Sweet, salty, packed with umami—this addictive Thai snack is easier to make than you think.
Pad See Ew vs Pad Kee Mao: Key Differences Explained: Can’t decide between these two Thai noodle faves? Learn what sets them apart (and which one’s for you).

If You Make It, Tag Me!

I’d love to see your Beef Pad See Ew! Take a pic and tag me on Instagram @thaifoodie so I can share your amazing creation!