Easy Beef Pad See Ew ( Thai Stir Fried Rice Noodle ) Recipe

I share my easy Pad See Ew recipe using beef, wide rice noodles, vegetables and an authentic sauce, and I reveal one simple trick to achieve the classic sear on the noodles every time.

I never thought simple noodles could hijack my weekday dinner but this Easy Beef Pad See Ew did. Using fresh wide rice noodles (sen yai) and thinly sliced beef flank or sirloin the dish hits hard with chewy, slightly charred noodles and tender meat that kinda melts.

Theres a sneaky balance of sweet salty and smoky that crawls up on you and makes you reach for seconds before the first bite is gone. I mess with texture all the time sometimes I overcook the noodles sometimes I underdo the sear and yet its always strangely addictive.

Ingredients

• Fresh wide rice noodles: mostly carbs, easy to soak up sauce, soft chewy texture.
• Beef: good source of protein and iron, adds savory depth, can be fatty though.
• Chinese broccoli: high fiber, vitamin A and C, crisp greens, balances sweet sauces.
• Eggs: add richness, protein, silky texture, inexpensive and filling.
• Garlic: pungent aroma, boosts savory umami, small amount goes a long way.
• Dark soy sauce: thicker, sweeter, deep color and molasses like flavor that stains noodles.
• Oyster sauce: glossy, salty sweet umami, helps caramelize and glaze noodles for shine.

Ingredient Quantities

• 8 oz (225 g) fresh wide rice noodles (sen yai) if you can find em
• 8 oz (225 g) beef flank or sirloin, use what you got
• 6 to 8 stems Chinese broccoli (gai lan), about 200 g
• 2 large eggs
• 3 garlic cloves
• 2 tbsp vegetable oil or peanut oil
• 2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 1/2 tbsp oyster sauce
• 1 tsp granulated sugar
• 1 tsp fish sauce, optional
• 1 tsp cornstarch
• 1/4 tsp ground white or black pepper

How to Make this

1. Prep everything: peel apart the fresh wide rice noodles by hand or soak briefly in warm water if theyre stuck, drain; trim Chinese broccoli (gai lan) and cut stems into 1 to 2 inch pieces, keep leaves separate; mince 3 garlic cloves and beat 2 eggs in a small bowl.

2. Make the sauce: stir together 2 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 1/2 tbsp oyster sauce, 1 tsp granulated sugar and 1 tsp fish sauce if using; set aside.

3. Slice the beef thin against the grain, toss with 1 tsp cornstarch and 1/4 tsp ground pepper until lightly coated, let sit 5 to 10 minutes so it firms up a bit.

4. Heat a wok or large heavy skillet over high heat until very hot, add 1 tbsp vegetable oil, spread it quick. Add the beef in a single layer, sear until just browned and almost cooked through, about 30 to 60 seconds per side depending on thickness, then remove and set aside.

5. Add the remaining 1 tbsp oil to the hot wok, add the minced garlic and stir 10 to 20 seconds until fragrant but not burned.

6. Toss in the rice noodles and pour the prepared sauce over them, use tongs or spatula to gently separate and coat the noodles so the sauce is absorbed, let them sit for a few seconds between stirs so they get a little color.

7. Push the noodles to one side, pour the beaten eggs into the empty space and scramble quickly until just set, then mix the eggs through the noodles.

8. Add the gai lan stems, stir-fry 1 to 2 minutes until they start to get tender, then add the leaves and return the beef to the wok. Toss everything together so the beef and greens are heated through and the sauce thickens slightly, press the noodles to the pan a few times so you get little charred bits for flavor.

9. Taste and adjust with a tiny pinch more sugar, fish sauce or pepper if needed, serve immediately while hot.

Equipment Needed

1. Wok or large heavy skillet, for high heat searing
2. Long-handled tongs or a wide metal spatula to toss and press the noodles
3. Chef’s knife for slicing the beef and mincing garlic
4. Cutting board
5. Two small bowls, one for the sauce and one to beat the eggs, plus a fork to beat ’em
6. Measuring spoons for soy, oyster sauce, sugar and fish sauce
7. Kitchen scale or measuring cups for the noodles and beef
8. Colander or slotted spoon to drain the noodles and a plate to rest the cooked beef

FAQ

Easy Beef Pad See Ew ( Thai Stir Fried Rice Noodle ) Recipe Substitutions and Variations

• Noodles (fresh wide rice/sen yai): if you cant find them use dried wide rice noodles (soak in warm water till pliable), fresh flat rice noodles from the freezer section, or even wide fettuccine as a last resort.
• Beef (flank/sirloin): swap for skirt steak, flap meat, thinly sliced chicken thigh or pork shoulder, or for a veg version use firm tofu, pressed and sliced.
• Chinese broccoli (gai lan): use broccolini, regular broccoli (slice stems thin and blanch), bok choy or choy sum, or baby spinach for a softer green.
• Dark soy sauce / oyster sauce: dark soy can be replaced by regular soy sauce plus a pinch of brown sugar or molasses, or by kecap manis; oyster sauce can be swapped for mushroom stir fry sauce (vegetarian) or hoisin mixed with a splash of soy.

Pro Tips

1. Pat the beef paper dry then slice thin against the grain, toss with the cornstarch right before you cook it so it seals and sears instead of steaming, dont let it sit too long or it turns gluey.

2. Get the wok screaming hot and dont keep stirring every second, let the noodles sit for a few beats so little browned bits form, those charred bits are where the flavor lives.

3. If the gai lan seems tough, quickly blanch the stems 20 to 30 seconds then plunge into cold water to keep them bright and tender, add the leaves at the very end so they dont go limp.

4. Save a couple tablespoons of noodle soak or cooking water and use it to loosen and thicken the sauce while tossing, taste and tweak at the end with a tiny pinch of sugar, a splash of fish sauce or a squeeze of lime if it needs balance.