Dive into the delicious world of Thai cuisine with this Beef Pad See Ew recipe. Perfect for weeknight dinners, this dish combines tender beef, wide rice noodles, and a savory-sweet sauce for a meal that’s sure to impress.
Why This Recipe Works
- The combination of soy sauces creates a deep, umami-rich flavor that’s hard to resist.
- Using wide rice noodles ensures the perfect chewy texture that’s characteristic of authentic Pad See Ew.
- Quick stir-frying at high heat locks in the flavors and keeps the beef tender.
- Customizable spice levels make it easy to adjust the heat to your liking.
- It’s a one-pan meal, meaning less cleanup and more time to enjoy your creation.
Ingredients
- 8 oz wide rice noodles, soaked in warm water until pliable
- 1 lb beef sirloin, thinly sliced against the grain
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 cups Chinese broccoli or regular broccoli, cut into bite-sized pieces
- 2 large eggs, lightly beaten
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp white pepper
Equipment Needed
- Large wok or skillet
- Mixing bowls
- Measuring spoons and cups
- Knife and cutting board
Instructions
Step 1: Prepare the Noodles
Soak the wide rice noodles in warm water for about 20 minutes until they’re pliable but still firm. Drain and set aside. This step ensures your noodles won’t stick together and will cook evenly when stir-fried.
Step 2: Cook the Beef
Heat 1 tbsp of vegetable oil in your wok over high heat. Add the thinly sliced beef and stir-fry for about 2 minutes until just cooked through. Remove the beef from the wok and set aside. This keeps the beef tender and prevents overcooking.
Step 3: Stir-Fry the Vegetables
Add the remaining 1 tbsp of oil to the wok. Toss in the minced garlic and stir-fry for 30 seconds until fragrant. Add the Chinese broccoli and stir-fry for another 2 minutes until bright green and slightly tender. The high heat helps retain the vegetables’ crunch.
Step 4: Combine Everything
Push the vegetables to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until just set, then mix them with the vegetables. Add the noodles, beef, soy sauces, oyster sauce, sugar, and white pepper. Stir-fry for another 2 minutes until everything is well combined and heated through.
Step 5: Serve Immediately
Transfer the Beef Pad See Ew to serving plates and enjoy hot. For an extra kick, serve with chili flakes or vinegar on the side.
Tips and Tricks
For the best texture, don’t skip soaking the noodles—they need to be pliable but not fully cooked before stir-frying. Always slice the beef against the grain to ensure tenderness. If you can’t find Chinese broccoli, regular broccoli works just fine, but add it a minute earlier since it’s denser. High heat is crucial for that authentic stir-fry flavor, so don’t be shy with it. Lastly, have all your ingredients prepped and ready to go before you start cooking, as the process moves quickly.
Recipe Variations
- Swap the beef for chicken, pork, or tofu for a different protein option.
- Add more vegetables like bell peppers, carrots, or mushrooms for extra color and nutrition.
- For a spicier version, add sliced Thai chilies or a drizzle of Sriracha during the final stir-fry.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
- Try adding a squeeze of lime juice before serving for a tangy twist.
Frequently Asked Questions
Can I use dried rice noodles instead of fresh?
Yes, you can use dried rice noodles. Just follow the package instructions for soaking, usually requiring hot water for about 10-15 minutes until pliable. The key is to not overcook them during soaking, as they’ll continue to cook when stir-fried.
What can I substitute for dark soy sauce?
If you don’t have dark soy sauce, you can use more regular soy sauce, but the color and depth of flavor won’t be quite the same. A small amount of molasses or brown sugar can help mimic the sweetness and color.
How do I prevent the noodles from sticking together?
After soaking, rinse the noodles under cold water and toss them with a little oil. This creates a barrier that prevents sticking. Also, make sure your wok is hot enough before adding them, and stir frequently during cooking.
Summary
This Beef Pad See Ew recipe is a quick, flavorful, and customizable stir-fry that brings the taste of Thailand to your kitchen. With tender beef, chewy noodles, and a savory-sweet sauce, it’s a dish that’s sure to become a weeknight favorite.