If you’re a fan of fried noodles, Pad See Ew is a must-try! This simple and quick Thai noodle dish stands out with its bold flavors. To get it just right, a few tricks are key: perfectly seasoned noodles, a smoky wok aroma, and the right texture—without the noodles breaking apart.
When you think of Thai food, Pad Thai, red curry, or tom yum soup probably come to mind. However, Thailand is home to many other delicious dishes that are just as popular, like Pad Kra Pao (stir-fried minced pork with holy basil), Kai Yang (grilled chicken), and the flavorful Pad See Ew.
Pad See Ew (also known as Pad Si Yu, Pad Siew, or Phad See Ew) features wide rice noodles stir-fried in a soy-based sauce, combined with Chinese broccoli and your choice of protein—beef, pork, chicken, or seafood. For a change in texture, the flat rice noodles are sometimes swapped out for egg noodles or fine rice vermicelli.
This dish is similar to Cantonese Beef Chow Fun, Malaysian Char Kway Teow, and Vietnamese Hủ Tiếu Áp Chảo—dishes with Chinese origins introduced to Southeast Asia by southern Chinese migrants.
A bolder version is Pad Kee Mao, also known as “Drunken Noodles,” which brings extra heat with fragrant Thai basil and hot chilies.
Today, Pad See Ew often appears on Asian takeout menus alongside lo mein, chow mein, and Singapore noodles.
Ingredients
Sauce
If you love Asian cuisine, you probably already have most of these ingredients in your pantry:
Light Soy Sauce
Dark Soy Sauce
Oyster Sauce
Fish Sauce
Granulated Sugar
Ground white pepper
Beef marinade
Beef: Flank steak is my go-to for Asian stir-fry dishes, like Bún Bò Xào (Vietnamese rice noodle salad with stir-fried beef) or Phở Áp Chảo (stir-fried rice noodles with beef).
Light Soy Sauce: Adds a hint of spice and depth of flavor.
Cornstarch: A classic trick from Asian restaurants to achieve extra-tender meat. You can also substitute it with tapioca or potato starch.
Cooking Oil: Helps keep the beef juicy and prevents it from drying out.
Other Ingredients
Rice Noodles: I usually go for dried noodles (Bamboo Tree brand, size XL), but fresh rice noodles from Asian markets—typically used for chow fun/ho fun—work just as well.
Garlic: Brings aromatic depth and enhances the overall flavor of the dish.
Chinese Broccoli (Kai Lan): The traditional choice, but feel free to swap it out for other crunchy greens like bok choy, Shanghai bok choy, or even regular broccoli.
Cooking Oil: Helps keep the beef juicy and prevents it from drying out.
Egg: Scrambled egg adds extra texture to the dish.
Helpful Tips
Use the Right Pan: A carbon steel or stainless steel pan provides a smoky, slightly charred flavor that’s hard to achieve with non-stick pans.
Proper Noodle Preparation: Soak dried rice noodles in hot water instead of boiling to prevent them from becoming too soft or breaking. If using fresh noodles, ensure they’re at room temperature. You can rinse cold noodles with hot water and drain before cooking.
Stir-Fry Ingredients Separately: Cook each ingredient separately since they have different cooking times for optimal texture.
Cook in Small Batches: For the best texture and flavor, cook in small batches (ideal for two people). If cooking for a larger group, stir-fry the beef and vegetables ahead of time, then cook the noodles in batches before combining everything.
Boost Flavor with Chili Oil: Drizzle with chili oil for an extra flavor kick. Both Chinese chili oil and Vietnamese lemongrass chili oil are great choices!
Pad See Ew (Thai Stir Fried Noodles)
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!
