Thai Dish Pad See Ew Recipe
Crispy Chinese broccoli and chewy, soft, new wide rice noodles are stir-fried together with a flavorful sauce. Pad see ew is a beloved street food meal among many, and there's a good reason for it!
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Calories: 534kcal
Servings: 3
Equipment
- 1 Large Skillet
- 1 Stirring Utensil
- 1 Cutting Board
- 1 Bowls
- 1 Garlic Press
Ingredients
FOR THE STEAK & MARINADE
- 8 ounces flank steak
- 1 tsp Thai black soy sauce
- 1 tsp vegetable oil
- 1 tsp cornstarch
FOR THE REST OF THE DISH:
- 1 tbsp oyster sauce
- 1/2 tsp sugar
- 2 tsp Thai soy sauce
- 1 tbsp Thai black soy sauce
- 1 tsp fish sauce
- Freshly ground white pepper
- 1 pound fresh wide rice noodles
- 3 Cups Chinese broccoli
- 2 large eggs
- 3 garlic sliced thinly
- 4 tsp vegetable oil
Instructions
- In a bowl, mix flank steak with Thai black soy sauce, vegetable oil, and cornstarch until completely coated. Set aside.
- In another bowl, combine oyster sauce, sugar, Thai soy sauce, Thai black soy sauce, fish sauce, and white pepper. Stir well to create a flavorful sauce.
- Ensure fresh rice noodles are at room temperature. If cold, quickly rinse under hot tap water to avoid clumping during stir-frying. Shake off excess water and set aside.
- For best results, use fresh wide rice noodles. Homemade rice noodles are also an option. If using dried noodles, halve the amount and undercook slightly. Toss with oil after draining to prevent sticking.
- Heat the wok on high until it smokes slightly. Spread 1 tablespoon of oil evenly. Sear the beef until 80% cooked, then return it to the marinade bowl.
- Add another tablespoon of oil to the wok. Stir in garlic, then quickly add Chinese broccoli, stir-frying for 20 seconds.
- Spread room temperature noodles in the wok. Pour the sauce over the noodles and gently mix with a scooping motion for about 20 seconds. Add the beef back to the wok.
- Push the mixture to one side, add a tablespoon of oil, and pour in beaten eggs. Scramble for a few seconds, breaking them into smaller pieces.
- Stir-fry the mixture until the noodles heat up evenly. Scrape the wok bottom to prevent sticking. Let the noodles caramelize slightly for that restaurant-style flavor.
- Continue cooking for 1 to 2 minutes until noodles are heated through. Serve hot and enjoy with Homemade Chili Oil or Chiu Chow Sauce on the side!
Notes
-
- Yeah, it's a bit more effort, but trust me, cooking one portion at a time is totally worth it. This way, your noodles won't get overcooked because too many of them trap too much steam in the wok.
- Don't stack up too many noodles in the wok. It might seem easier, but it's a trap! Too many noodles can lead to overcooking. Plus, you'll miss out on that awesome toasty flavor we all love.
- If you spread them out and let them breathe, the noodles get a chance to char a bit. Trust me, that's what gives them that amazing toasty flavor that makes this dish stand out.
- Picture this: noodles piled high trapping all that steam. Not cool! But, spread them out, let them char a bit, and you'll get that iconic toasty flavor that makes this dish a winner.
- Taking the time to cook one portion at a time means no stress about overcooking. Your noodles get the attention they deserve, and you end up with that perfect balance of tenderness and toasty goodness.
Nutrition
Calories: 534kcal | Carbohydrates: 48g | Protein: 25g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 154mg | Sodium: 123mg | Potassium: 622mg | Fiber: 4g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 82.1mg | Calcium: 87mg | Iron: 2.8mg