Thai Pad See Ew - Wide Rice Noodles Stir Fry

This homemade Pad See Ew recipe tastes just like the one from your favorite Thai restaurant. It has wide rice noodles, beef, Chinese broccoli, and scrambled eggs all tossed in a delicious savory and sweet sauce.

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Thai Pad See Ew - Wide Rice Noodles Stir Fry

This homemade Pad See Ew tastes has wide rice noodles, beef, Chinese broccoli, and scrambled eggs all tossed in a delicious savory and sweet sauce. Just like at your favorite Thai restaurant!

I use beef here but feel free to switch to any protein such as chicken, shrimp, pork, or tofu.

Prep Time8

Cook Time15

Total Time23

Course: dinner

Cuisine: Thai

Keyword: Pad See Ew

Servings:

Calories: 407kcal

Author: Cindy

Equipment

Ingredients

The Noodles

8 oz dried wide rice noodles* 230g

Pad See Ew Sauce

4 tablespoons soy sauce you can use half with dark soy sauce if you want a darker color
1 tablespoon oyster sauce
1 tablespoon fish sauce**
2 teaspoons sugar
2 teaspoons white vinegar

Stir Fry

4 stalks Chinese broccoli *** (labelled as Gai Lan in some grocelry stores)
3 tablespoons vegetable oil (divided)
2 teaspoons minced garlic
8 oz beef**** 230g, thinly sliced
2 eggs
1/4 teaspoon fresh ground black pepper
1 green onions sliced, for garnish

Instructions

Prepare the Noodles: Cook the noodles according to the package instructions. Place the wide rice noodles in a large bowl and cover them with boiling water. Let them soak for about 10 minutes or until tender but not fully cooked. Drain in a colander and rinse under cold running water. Set aside. (Don’t let them sit for too long: no more than 10 minutes.)
Prepare Chinese Broccoli: Wash your Chinese broccoli and cut off the tough ends of the stalk. Cut the leaves from the stems. Then cut the stem into diagonal slices.
Make Pad See Ew Sauce: Mix all the sauce ingredients in a small mixing bow. Stir until the sugar is completely dissolved. Set aside.
Cook Beef: Heat a large skillet or wok over high heat. Add a tablespoon of oil. Once hot, add beef slices, and saute for about 3-5 minutes until it's nicely browned. Remove the beef from the pan. Leave the oil in the pan.
Stir-fry vegetables: In the same pan, add minced garlic and stir-fry for about 30 seconds until fragrant. Add Chinese broccoli and stir-fry for 2-3 minutes until they start to become tender.
Scramble eggs: Push the vegetables to one side. Add the eggs to the pan and scramble using a wooden spoon. Once the eggs are mostly cooked, mix them with the Chinese broccoli. Remove from the pan and set aside.
Stir-fry rice noodles: Add the rest of the oil to the pan. Once hot, add the well-drained wide rice noodles to get pan. Stir fry for about 2 minutes, so that they are nicely caramelized.
Combine and toss: Pour the sauce over the noodles and toss them together. Add back the cooked beef, Chinese broccoli, and scrambled eggs to the pan.
Taste and adjust the seasoning. Garnish with green onions. Serve immediately and enjoy!

Notes

* Don’t let the soaked noodles sit for more than 10 minutes. I recommend loosening them before cooking. If they’re stuck together, you can gently pull them apart.

** If you don’t like the smell of fish sauce, you can replace it with the same amount of soy sauce.

*** You can substitute other vegetables. Simply cook them separately and add them back to the stir fry at the end.

**** Other proteins (chicken, shrimp, or tofu) also work well with this recipe.

Nutrition