Authentic Thai Pad See Ew Recipe

Pad See Ew
stu_spivack / Flickr / CC By 2.0
  • 32 mins
  • Prep: 20 mins,
  • Cook: 12 mins
  • Yield: SERVES 3-4
Ratings (7)

This special Pad See Ew (ผัดซีอิ๊ว) recipe is the real deal - it will teach you how to make pad see ew like what you'll find among street-side eateries in Thailand. Pad see ew is made with broad, flat rice noodles, also known as "wide river noodles". It can be made with chicken, pork, or beef, but otherwise has the same wide rice noodles, which can be purchased either in dried form or fresh (look for them at your local Asian/Chinese food store). This noodle dish is truly Asian comfort food at its best; at the same time, Thai river noodles make a healthy and energy-giving lunch or dinner. This Pad See Ew recipe features marinated strips of beef and still-crisp broccoli in a dark, savory sauce. ENJOY!

What You'll Need

  • 1 to 2 pounds fresh broad flat rice noodles, enough for 2 people, available in the deli section or refrigerator of Asian food stores, OR dried wide rice noodles ("rice stick")
  • 1 egg
  • 1 to 2 heads broccoli (chopped into florets)
  • 3 cloves garlic (minced)
  • 1 sirloin beef steak (sliced thinly into strips; or equivalent)
  • 2 tablespoons oil
  • 1/4 cup sherry (or chicken/beef broth)
  • For the Marinade:
  • 1 tablespoon oyster sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon brown sugar (heaping)
  • For the Stir-Fry Sauce:
  • 1 tablespoon dark soy sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 1/2 teaspoon white pepper
  • 1 red chili (fresh and minced or 1/2 teaspoon cayenne pepper)
  • Garnish: handful of fresh coriander

How to Make It

  1. Stir together the marinade: oyster sauce, soy sauce, and brown sugar. Pour over the strips of beef and mix well. Set aside to marinate while you prepare the other ingredients.
  2. If your fresh rice noodles came pressed together, take a few minutes to separate them (some may break or remain stuck together - this is normal). Note that if your rice noodles come directly from your refrigerator, it may help to very briefly microwave them before separating (see packet instructions). If using dried wide rice stick: Boil until noodles have softened but are still too firm to eat.
  1. Stir all the stir-fry sauce ingredients together in a cup and set near the stove.
  2. Place a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around. Add the garlic and briefly stir-fry until fragrant (30 seconds).
  3. Add the beef + marinade and stir-fry 2 minutes. Add a little sherry or broth whenever your wok/pan becomes dry - enough to keep ingredients stir-frying nicely.
  4. Add the broccoli and continue stir-frying in the same way for 1 more minute. Push ingredients aside and break the egg into the center of the wok or pan. Quickly stir-fry to cook the egg (like making scrambled eggs).
  5. Add the noodles and pour the stir-fry sauce over. Using two utensils, gently lift and turn the noodles to mix with the other ingredients and the sauce (these noodles break easily). Noodles will gradually soften (about 2 minutes).
  6. When noodles are soft, remove from heat. Taste-test for salt, adding more fish sauce until desired taste is achieved. Serve with Thai chili sauce on the side. (For a homemade recipe, see my: Nam Prik Pao Chili Sauce Recipe.)