The BEST Pad See Ew Recipe & Video
Hey, noodle lovers! If you’re a fan of Thai food, then you absolutely need to try this Pad See Ew recipe. Pad See Ew is one of those dishes that’s super simple but incredibly flavorful. Today, I’m going to show you how to make the BEST Pad See Ew at home, and trust me, it’s going to become one of your go-to recipes. Whether you’re a Pad See Ew pro or trying it for the first time, this recipe will make you fall in love with these stir-fried noodles.
Why Pad See Ew is a Must-Try
Pad See Ew is a Thai classic that’s all about the noodles. The key to nailing this dish is getting your hands on fresh rice noodles. If you can, visit your local Asian grocery store or even ask a nearby Thai restaurant if they’ll sell you some. Fresh rice noodles have a texture that’s simply unbeatable. And when combined with a perfectly balanced sauce and crunchy Chinese broccoli, the result is out of this world!
This dish is also super versatile. You can switch up the protein with chicken, pork, shrimp, or tofu, depending on what you have on hand. And if you love a bit of heat, feel free to add some fresh Thai chili or dried chili powder. Pad See Ew is quick, easy, and absolutely delicious—perfect for any weeknight dinner.
Health Benefits of Authentic Ingredients
Not only is Pad See Ew delicious, but it’s also packed with nutrients. Chinese broccoli, a key ingredient, is loaded with vitamins A and C, which are essential for a healthy immune system. Plus, garlic is known for its antioxidant properties and can help boost your immune system.
The sauce, made with soy sauce and oyster sauce, adds rich umami flavors without adding too many extra calories. This makes Pad See Ew a satisfying meal that’s both tasty and nutritious. So, you can enjoy every bite knowing that you’re fueling your body with some good stuff!
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Ready to Cook?
Let’s dive into the recipe for the best Pad See Ew you’ll ever make:
Ingredients
The Sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce (I recommend Healthy Boy Brand)
- 2 tbsp sweet soy sauce (I used Healthy Boy Brand)
Stir-Fry
- 3 tbsp cooking oil (avocado, peanut, sunflower, canola, or vegetable oil)
- 1/2 lb shrimp or beef flank steak, sliced against the grain and cut into bite-sized pieces (You can also use chicken, pork, or tofu for a vegetarian option)
- 4 cloves garlic, chopped
- 1/2 lb Chinese broccoli (you can substitute with broccolini or broccoli), sliced on a diagonal
- 10 oz fresh rice noodle sheets, separated and torn into large pieces (If using refrigerated noodles, bring them to room temperature so they easily separate by hand)
- 1 egg
- Black pepper
Instructions
Make the Sauce:
Combine all sauce ingredients in a bowl and set aside.
Cook the Beef:
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Heat a wok over high heat, add 1 tbsp cooking oil, and sear the beef for 1 to 2 minutes on each side until browned. Remove from wok and set aside.
Stir-Fry the Garlic & Broccoli:
In the same wok, add the remaining oil and garlic. Stir-fry for 30 seconds, then add the Chinese broccoli. Cook for 1 minute until slightly softened.
Add Noodles & Sauce:
Add the noodles and sauce to the wok. Stir until the noodles and broccoli are evenly coated. Let the noodles sit for 30 to 45 seconds to separate, then toss. Repeat this process 2 to 3 times.
Cook the Egg:
Push the noodles to the side and crack an egg into the wok. (Add a bit more oil if needed.) Scramble it separately before mixing it into the noodles.
Finish with Beef:
Add the beef back to the wok, toss everything together, and stir-fry for 30 seconds to 1 minute. Remove from heat.
Serve:
Transfer to a plate, garnish with black pepper, and enjoy immediately. For an extra kick, serve with Thai chili vinegar or add fresh Thai chili.
There You Have It!
There you have it—the BEST Pad See Ew recipe that you can easily make at home! This dish is perfect for when you’re craving something quick, comforting, and packed with flavor. Don’t forget to watch the video below for a step-by-step video, and let me know how yours turned out in the comments. Happy cooking!
Pad See Ew
- Total Time: 17 mins
- Yield: 2 1x
Ingredients
For the Sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce (I recommend Healthy Boy Brand)
- 2 tbsp sweet soy sauce (I used Healthy Boy Brand)
- 3 tbsp cooking oil (avocado, peanut, sunflower, canola, or vegetable oil)
For the Pad See Ew
- 1/2 lb beef flank steak, sliced against the grain and cut into bite-sized pieces (You can also use chicken, pork, shrimp, or tofu for a vegetarian option)
- 4 cloves garlic, chopped
- 1/2 lb Chinese broccoli (you can substitute with broccolini or broccoli), sliced on a diagonal
- 10 oz fresh rice noodle sheets, separated and torn into large pieces (If using refrigerated noodles, bring them to room temperature so they easily separate by hand)
- 1 egg
- Black pepper
Instructions
- Make the Sauce:
Combine all sauce ingredients in a bowl and set aside. - Cook the Beef:
Heat a wok over high heat, add 1 tbsp cooking oil, and sear the beef for 1 to 2 minutes on each side until browned. Remove from wok and set aside. - Stir-Fry the Garlic & Broccoli:
In the same wok, add the remaining oil and garlic. Stir-fry for 30 seconds, then add the Chinese broccoli. Cook for 1 minute until slightly softened. - Add Noodles & Sauce:
Add the noodles and sauce to the wok. Stir until the noodles and broccoli are evenly coated. Let the noodles sit for 30 to 45 seconds to separate, then toss. Repeat this process 2 to 3 times. - Cook the Egg:
Push the noodles to the side and crack an egg into the wok. (add a bit more oil if needed.) Scramble it separately before mixing it into the noodles. - Finish with Beef:
Add the beef back to the wok, toss everything together, and stir-fry for 30 seconds to 1 minute. Remove from heat. - Serve:
Transfer to a plate, garnish with black pepper, and enjoy immediately. For an extra kick, serve with Thai chili vinegar or add fresh Thai chili.
- Prep Time: 5 mins
- Cook Time: 12 mins
20 comments
Seonkyoung ever since you posted this video I’ve been waiting for the weekend to get to the Asian grocery store to get ingredients! I made it tonight and it’s amazing! I still have a lot of rice noodles left, do you have any estimate on how long I can keep them in the fridge?
It really turned out amazing! The noodles are nice and chewy. Nice crunch on the Chinese broccoli.
Hi Kelli!! So glad you tried on the weekend!!! More happy to hear that it turned out deliciously!! It will keep in a refrigerator 3 to 5 days, depending on how fresh it was when you purchased. 🙂
Hello Seonkyoung !
I live in Busan and i would like to know if you have an idea where i can find the fresh rice noodle ? I used to live in Thailand 1 year ago and i really miss the food, i love Thai food !
thank you 🙂
I’ve been living in America since 2009, so not really sure if I can give you the answer…
Hi, Charlène. Maybe try one of these three markets at Sasang:
Asia Mart, Asian Food Mart, New World Market
Dear Seonkyoung,
Chinese broccoli is very hard to find in the Netherlands and even if they sell it, it is very expensive and bad quality. Do you think choy sum would be a good alternative? I’m not quite sure if it goes well with the rest of the dish.
Thanks in advance! I love your blog xxx
You can use choy sum, regular broccoli or any other green veggies you like! 🙂 This recipe goes with many different veggies so feel free to use anything that available for you! Just make sure it’s not too soft veggies like baby spinach, because it will cook up too fast. 😉
Made this tonight but with udon noodles because my local store didn’t have the flat noodles and it turned out pretty darn good! I don’t think I need to eat out at Thai restaurants anymore! You’re nailing these Thai recipes! Papaya salad and rard nah next please! Love love love all your recipes! Keep up the good work!
That’s great Celia!! So happy to hear that it turned out deliciously! Papaya salad will be shared very soon, can’t wait!! 😀
Made this today and it was sooo yummy! I used dark soy sauce, is that the same or similar to sweet/black? Anyway, it tasted delicious! 🙂
I want to make this and so many other meals from your site but I need a new wok pan. I love the one that you use. Can I ask the brand and surface? All I want to do is cook Asian at Home 😊
I can’t find fresh rice noodles. Can I use dried rice paper sheets and rehydrate them?
OMG! Sorry for my late reply! Yes, you can use dried rice noodles (not rice paper… it will be a mess!) and rehydrate them! It might has a bit different texture, but sure the flavor will be there!!
Every time I try to make this my fresh rice noodles won’t separate. They come in a block all stuck together and when I try to separate them, they just split and break. I have tried running them under cold water and have had no success. Any suggestions? Thanks!
Hello! I was wondering what brand of pan/wok you use to make this dish on your YouTube channel? I’m looking to buy one for when I make this recipe of yours 🙂 thanks!
The wok and the skillet I use the most(in the video & real life) are T-fal 8inch non stick wok & large nonstick skillet. The wok is Jamie Oliver’s Food Revolution line but I haven’t seen for a long time at the market. But you can find similar ones any kitchen stores or online! This is the similar one I could fine! http://amzn.to/23rT92Y
Oh, and RachelRay brand makes similar one with a lid!(http://amzn.to/20rsFw0)
Thank you so much for this info and the recommendations! I really appreciate it! 🙂
Hello! So I will be attempting to make this for dinner tonight, but i had a question. You say to use both soy sauce and sweet(dark) soy sauce but when I looked them up to see which grocery store close to me has them it shows the same ones for both searches. Is there any alternative to the sweet (Black) soy sauce ?
Is there anyway
Hi I have a quick question, is fresh rice noodle same as the rice paper Korean bbq restaurants use as “dduk” for krn bbq?
Girl, this dish is fire!!! Tastes like I’m in Thailand.