Authentic Beef Pad See Ew Recipe
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Authentic beef pad see ew made in one pan in just 20 minutes, perfect for a quick weeknight dinner. Soft, chewy rice noodles are coated in a dark, slightly sweet soy sauce with tender beef and crisp Chinese broccoli.
What is pad see ew?
Pad see ew (ผัดซีอิ๊ว) is a Thai stir-fried noodle dish made with wide rice noodles, soy-based sauce, eggs, Chinese broccoli, and a protein like beef or chicken. It’s not spicy, the flavor is more on the savory and slightly sweet side, with a bit of smokiness from the pan.
It’s a very popular street food meal in Thailand, often available at the same street food stalls selling pad Thai and pad kee mao.
A quick note before you start
During my years working at Thai restaurants, I learned that a few small things make the biggest difference if you want authentic pad see ew.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Beef: Use a tender cut like flank steak, sirloin, or ribeye. Slice it thin and against the grain so it stays soft. You can also use chicken (pad see ew chicken) or shrimp (shrimp pad see ew).
- Wide rice noodles (sen yai): These are what make the dish. Fresh is best, but dried wide rice noodles work too (just cook them first until al dente).
- Chinese broccoli (gai lan): Adds a slight crunch and freshness. If you can’t find it, you can use regular broccoli or another leafy green.
- Eggs: Adds richness and helps coat the noodles.
- Garlic: Adds aroma and flavor at the start of the stir-fry.
- Onion: Adds a bit of sweetness and texture.
- Dark soy sauce & oyster sauce: This is the base of the sauce. Dark soy gives color, oyster sauce adds depth.
- White vinegar: Adds a light tang and balances the richness of the sauce.
- Rosdee seasoning powder: Adds a savory, slightly meaty depth (umami) that makes the dish taste more like what you’d get at Thai street stalls. If you don’t have it, you can use a splash of golden mountain sauce or just leave it out.
- White sugar: Balances the salty flavors.
- White pepper: Adds a subtle heat without making it spicy.
- Oil: Use a neutral oil with a high smoke point, like vegetable or canola oil.
How to make pad see ew beef
1: Prepare the noodles. Gently toss the fresh noodles with dark soy sauce so they’re evenly coated.
2: Cook the beef. Heat oil in a large pan or wok over high heat. Add garlic, stir until fragrant, then the beef. Stir-fry until just cooked.
3: Add the eggs. Push everything to one side, crack in the eggs and let them sit for a brief moment, then scramble. Mix with the beef.
4: Add the noodles and sauce. Add the noodles, oyster sauce, sugar, white pepper, and vinegar. Toss gently so you don’t break the noodles.
5: Finish with vegetables. Add Chinese broccoli and onion. Stir-fry briefly until just tender but still slightly crisp. Serve immediately.
How it’s served in Thailand
Pad see ew is best served straight from the wok while it’s still hot. It’s usually eaten as a complete meal on its own, but you’ll often find a few condiments on the table so you can adjust the flavor to your taste.
A sprinkle of Thai chili flakes adds heat, while a squeeze of lime gives a bit of freshness. If you want more seasoning, serve it with prik nam pla (fish sauce with chilies) or prik nam som (vinegar with chilies) on the side.
How to store & reheat leftovers
Store any leftovers in an airtight container in the fridge for up to 2–3 days.
To reheat, use a pan over medium heat with a small splash of water or oil. Let the noodles warm up gently and loosen before stirring so they don’t break. The microwave works too, but the texture is softer and less chewy.
Beef Pad See Ew Recipe (Thai Rice Noodles)
Equipment
- Cutting board & sharp knife
- Mixing bowl (To coat the noodles with sauce before cooking)
- Wok or large pan
- spatula
Ingredients
- 1 tablespoon dark soy sauce
- 1 lb fresh wide rice noodles
- 1 tablespoon oil
- 3 cloves garlic, minced
- 7 oz beef, thinly sliced against the grain
- 2 eggs
- 2½ tablespoons oyster sauce
- 2 tablespoons white sugar
- 1 tablespoon rosdee seasoning powder
- 1 teaspoon white pepper
- 2 tablespoons white vinegar
- 2 cups Chinese broccoli, stems peeled and sliced, leaves chopped
- 1 onion, chopped
Instructions
- Prep the noodles. Place the fresh rice noodles in a bowl and gently separate them. Add dark soy sauce and toss carefully (use your hands or tongs) until evenly coated.
- Cook the beef. Heat oil in a wok or large pan over high heat. Add garlic and cook briefly until fragrant, then add the beef. Stir-fry until just cooked.
- Add the eggs. Push everything to one side of the pan. Crack the eggs into the empty space, scramble, then mix with the beef.
- Add noodles and sauce. Add the noodles to the pan along with oyster sauce, sugar, rosdee seasoning, white pepper, and vinegar. Toss gently so the noodles don’t break.
- Finish with vegetables. Add Chinese broccoli and onion. Stir-fry briefly until just tender, leaving a slight crunch.
- Serve. Serve immediately while hot.
Notes
- Use the nutrition card in this recipe as a guideline.
What is Flavor seasoning?
Hey JO, RosDee is a Thai brand like “Knorr” in Western countries. They make bouillon / flavor seasonings.
Hi there, I was wanting to try this recipe today. What kind of vinegar do you use? Just plain white vinegar, or rice vinegar, or something else?
Hey Tyson, I used plain white vinegar, let me know how it turned out. Thanks and enjoy!
It was absolutely delicious!
Can I use palm sugar instead of white sugar and if so, how much do I use?
Hey Kim! Yes you can use palm sugar. It’s hard to tell how much you should use without tasting it myself. I recommend adding 1 tablespoon of palm sugar and then taste-testing. Add more later if you think it needs more sweetness!