Forget Pad Thai for a moment—there’s another Thai noodle dish you need to know. Pad See Ew is comfort in a wok: chewy rice noodles, smoky soy sauce, and that salty-sweet flavor you can’t stop craving.
What is Pad See Ew?
If you’re in a hurry and just want to get cooking, feel free to jump into the recipe card.
Pad See Ew (also spelled Pad Siew, Pad Si Ew, or whatever Google throws at you) is the more mellow cousin of Pad Kee Mao (Drunken Noodles), which turns the heat way up with Thai basil and fresh chilli.
You’ll find similar noodle stir-fries all over Southeast Asia—like Char Kway Teow in Malaysia or Vietnam’s Hủ Tiếu Áp Chảo—all with Chinese roots and local flair.
These days, Pad See Ew is a takeout menu regular, sitting right alongside Lo Mein and Chow Mein. But trust me, once you make it at home with just a few pantry staples, you’ll wonder why you ever bothered ordering it out.
Ingredients
The Sauce
If you love Asian cooking, chances are you’ve already got most of this in your pantry (go you!):
Light Soy Sauce – For that salty, savoury base.
Dark Soy Sauce – Adds colour and a touch of molasses-y depth.
Oyster Sauce – Sweet, sticky, umami bomb. Don’t skip it.
Fish Sauce – Just a splash for serious flavour punch.
Sugar – A little sweetness to balance the salt.
White Pepper – Classic in Asian dishes. Earthy, a bit spicy, totally underrated.
Beef marinade
Beef – I go for flank steak. It’s flavourful and perfect for quick stir-fries (also my pick for Bún Bò Xào or Phở Áp Chảo!).
Light Soy Sauce – Adds salt and umami to the beef.
Cornstarch – The secret to tender, velvety beef—just like your favourite Chinese takeout. (Tapioca or potato starch work too.)
Oil – Keeps the beef juicy and helps it sizzle, not stew.
Everything Else
Rice Noodles – I use dried extra-wide ones (Bamboo Tree brand, size XL), but fresh ones from the Asian store are even better if you’ve got them.
Garlic – Because everything’s better with garlic.
Chinese Broccoli (Gai Lan) – The traditional choice. Can’t find it? Use bok choy, Shanghai bok choy, or regular broccoli—no stress.
Egg – Scrambled in for extra texture and a bit of richness.
More Oil – For stir-frying everything to golden, saucy perfection.
Instructions
Step 1: Prepare the ingredients
- Mix the beef with soy sauce, oil, and cornstarch. Let it marinate for 15–20 minutes.
- Soak the dried rice noodles in hot water for about 20 minutes, then drain well. Combine all sauce ingredients in a bowl and set aside.
Step 2: Stir-fry
- Heat oil in a skillet or wok over medium-high heat. Sauté half of the garlic until fragrant. Add the marinated beef and stir-fry until caramelized. Remove and set aside.
- Wipe the skillet clean. Add more oil and sauté the remaining garlic. Add Chinese broccoli and pour in ⅓ of the sauce. Stir-fry until just tender. Remove and set aside.
- Clean the skillet again. Add oil and stir-fry the soaked noodles with half of the remaining sauce. Push noodles to one side, crack in the beaten eggs, and scramble until fully cooked.
- Return the cooked beef and vegetables to the skillet. Add the rest of the sauce and toss everything together. Taste and adjust seasoning if needed. Serve hot and enjoy!
Expert Tips
Use the right pan – A hot carbon steel or stainless steel pan is your best friend here. That bit of smoky char (aka wok hei)? You won’t get it with a non-stick pan, sorry!
Handle your noodles with care – If you’re using dried rice noodles, soak them in hot water—not boiling—so they stay chewy, not mushy. Fresh noodles? Bring them to room temp first, or give them a quick rinse with hot water to loosen them up.
Cook ingredients separately – Beef, egg, veggies, noodles… they all have different cook times.
Don’t overcrowd the pan – Cook in small batches (enough for 1–2 servings at a time). If you’re feeding a crowd, cook the meat and veg first, then stir-fry the noodles in batches before tossing everything together at the end.
Level it up with chili oil – Want a little extra oomph? Drizzle on some chili oil at the end. Chinese-style chili oil or Vietnamese lemongrass chili oil—both work a treat!
Better-Than-Takeout Pad See Ew – Ready in 30!
Ingredients
Beef Marinade
- 0.55 lb flank steak (thinly sliced against the grain)
- 1 tsp light soy sauce
- 1 tsp cooking oil
- 1 tsp cornstarch
Stir-fry Sauce
- 1 tbsp oyster sauce
- ½ tbsp light soy sauce
- ½ tbsp dark soy sauce
- 1 tsp fish sauce
- 2 tsp granulated sugar
- ½ tsp ground pepper
Other Ingredients
- 7 oz dried flat rice noodles (200g, ½ package) (or 14 oz fresh rice noodles)
- 1 tbsp minced garlic
- 2 large handfuls Chinese broccoli (Kai Lan) or bok choy/Shanghai bok choy (cut into 2-inch pieces)
- 2 eggs (lightly beaten)
- Cooking oil (for stir-frying)
Instructions
- Marinate the beef in the soy sauce, oil, and cornstarch mixture for 15-20 minutes.
- Soak the dried rice noodles in hot water for 20 minutes, then drain well. Mix all the sauce ingredients in a bowl and set aside.
- Heat some oil in a skillet or wok over medium-high heat. Add half of the minced garlic and stir until fragrant. Add the marinated beef and stir-fry until caramelized around the edges. Remove from the skillet and set aside.
- Wipe the skillet clean, add a little more oil, and stir-fry the remaining garlic until fragrant. Add the Chinese broccoli, pour in ⅓ of the sauce, and stir-fry until just tender. Remove and set aside.
- Clean the skillet again, add more oil, and stir-fry the soaked rice noodles. Pour in half of the remaining sauce and stir-fry for a few minutes. Push the noodles to one side, add the beaten eggs, and stir until fully cooked.
- Add the cooked beef and Chinese broccoli back to the skillet. Pour in the rest of the sauce and mix everything well. Taste and adjust the seasoning if needed.
- Serve hot and enjoy your flavorful Pad See Ew!
