Hi guys!
Do you like Thai food?
I LOVE Thai food!!
Anything from the country, it is just marvelously delicious!!
I shared the BEST Pad Thai recipe, if you would love to check that recipe out!
It is to DIE for!!
But today, I will be sharing even more SIMPLER Thai stir fried noodle recipe, Pad See Ew!
The key point of Pad See Ew is the noodles.
Please. Please. Please.
Try your best to find fresh rice noodles at your local Asian grocery store.
Maybe ask your local Thai restaurant, if they will sell the fresh rice noodles to you.
The texture of the fresh rice noodle is the key for this recipe along with the perfectly balanced sauce & broccoli!
Now days, fancy grocery stores like Wholefoods, carries fresh rice noodles at the refrigerator section.
I purchased and used once, it is definitely works great, so if that’s only option for you, go ahead and use that one!
I had to try many times to find the perfect balance sauce for my Pad See Ew, and it was incredibly delicious!!!
Hope you give my Pad See Ew recipe a try one day!!!
- 1 Tbs oyster sauce
- 1 Tbssoy sauce (I recommend Healthy Boy Brand)
- 2 Tbs sweet soy sauce, AKA black soy sauce (I recommend Healthy Boy Brand)
- 3 Tbs cooking oil (I recommend peanut, sunflower, canola or vegetable oil)
- ½ lb beef flank steak, sliced against grain and cut into bite sizes (you can substitute chicken, pork, shrimp or tofu)
- 4 cloves garlic, chopped
- ½ lb Chinese broccoli (you can substitute regular broccoli or broccoli), sliced diagonal angle
- 10 oz fresh rice noodles sheet, separated to single pieces then teared to large pieces or chow fun noodles (If you’re using refrigerated rice noodles, bring it to room/warm temperature so it will easily separate by hand)
- 1 egg
- Black pepper
- Combine all ingredients for sauce, set aside.
- Heat a wok over hight heat; add 1 Tbs. cooking oil and add beef. Sear beef 1 to 2 minute each side or until beef edges are brown. Remove from wok and set aside.
- In same wok, add remaining cooking oil; add garlic, stir fry for 30 seconds or until you can smell the aroma. Before garlic turns into brown color, add Chinese broccoli and 1 minute or until broccoli is slightly soften.
- Add noodles and sauce we made earlier. Stir until noodles and vegetables are coated with sauce evenly. Spread and let it sit for 30 to 45 seconds to sear noodles. Toss and do same to other side. Repeat 2 to 3 more times as needed.
- Push noodles and vegetables to side of wok to make room for egg. Add tiny bit more cooking oil and crack egg into wok. Scramble egg separately then mix into noodles and vegetables.
- Add seared beef back to wok, toss everything together and stir fry for 30 second to 1 minute. Remove from heat.
- Transfer to a serving plate and garnish with freshly grind black pepper. Serve immediately with Thai chili vinegar to your taste. Enjoy!
- 1 Tbs oyster sauce
- 1 Tbs soy sauce (I recommend Healthy Boy Brand)
- 2 Tbs sweet soy sauce, AKA black soy sauce (I recommend Healthy Boy Brand)
- 3 Tbs cooking oil (I recommend peanut, sunflower, canola or vegetable oil)
- ½ lb beef flank steak, sliced against grain and cut into bite sizes (you can substitute chicken, pork, shrimp or tofu)
- 4 cloves garlic, chopped
- ½ lb Chinese broccoli (you can substitute regular broccoli or broccoli), sliced diagonal angle.
- 10 oz fresh rice noodles sheet, separated to single pieces then teared to large pieces or chow fun noodles (If you’re using refrigerated rice noodles, bring it to room/warm temperature so it will easily separate by hand)
- 1 egg
- Black pepper
- Combine oyster, soy and sweet soy sauce, set aside.
- Heat a wok over hight heat; add 1 Tbs. cooking oil and add beef. Sear beef 1 to 2 minute each side or until beef edges are brown. Remove from wok and set aside.
- In same wok, add remaining cooking oil; add garlic, stir fry for 30 seconds or until you can smell the aroma. Before garlic turns into brown color, add Chinese broccoli and 1 minute or until broccoli is slightly soften.
- Add noodles and sauce we made earlier. Stir until noodles and vegetables are coated with sauce evenly. Spread and let it sit for 30 to 45 seconds to sear noodles. Toss and do same to other side. Repeat 2 to 3 more times as needed.
- Push noodles and vegetables to side of wok to make room for egg. Add tiny bit more cooking oil and crack egg into wok. Scramble egg separately then mix into noodles and vegetables.
- Add seared beef back to wok, toss everything together and stir fry for 30 second to 1 minute. Remove from heat.
- Transfer to a serving plate and garnish with freshly grind black pepper. Serve immediately with Thai chili vinegar to your taste. Enjoy!
19 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?