Description
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!
Ingredients
Scale
Beef Pad See Ew Sauce
- 2 tbsp Thai sweet dark soy sauce
- 2 tbsp Thai mushroom soy sauce
- 1 tbsp oyster sauce
- 3 tsp sugar
Stir-Fry Ingredients
- 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
Optional Toppings
Instructions
Make the Beef Pad See Ew sauce:
- Mix 2 tablespoons dark soy sauce, 2 tablespoons of mushroom soy sauce, 1 tablespoon oyster sauce, 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.
Prep the Noodles:
- If using fresh noodles, microwave them in the bag for a few minutes to loosen them. Gently separate the noodles.
Prepare the Chinese Broccoli:
- Peel the stalk and slice into 2-inch pieces. Keep stalk pieces separate from the leaves.
Stir-Fry the Aromatics & Egg:
- 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!
Notes
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.
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.
- Prep Time: 20
- Cook Time: 5
- Category: Thai
- Method: Stir-Fry
- Cuisine: Thai