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Beef Pad See Ew Recipe (Thai Rice Noodles)

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Beef pad see ew recipe makes the best quick and easy Thai rice noodles tossed in a delicious sweet and salty stir-fry sauce. It’s a popular Thai street food dish that’s simple to recreate at home, all in just 20 minutes.

Thai beef pad see ew in a clay dish with Chinese broccoli, onions, and garlic. On the plate is a pair of wooden chopsticks, and next to it is a glass cup with red chili flakes.

Leftover greens can be used in one of my other Thai recipes with Chinese broccoli: lad na, easy Thai vegetables stir-fry, sen mee pad see ew, chicken pad see ew, and the popular pad kana moo krob.

What is pad see ew

Pad see ew, a classic Thai street food dish, is a savory stir-fry featuring wide rice noodles, a protein like chicken or beef, and crisp greens like Chinese broccoli, all coated in a dark soy sauce. Its unique blend of sweet, salty, and umami flavors make it perfect for a quick meal.

Wide rice noodle recipe

Pad see ew (ผัดซีอิ้ว) is one of the most popular Thai noodle dishes, standing proudly alongside the well known chicken pad Thai, beef pad Thai, and pad kee mao (drunken noodles).

Close-up of stir-fried rice noodles with beef, onions, Chinese broccoli, and garlic.

But it’s more than just a Thai dish, it’s a delicious fusion of kitchens that combines the best of Thai flavors with traditional Chinese cuisine.

What makes these Thai stir-fried noodles unique is the type of noodles – sen yai or hor fun – which is a type of fresh wide rice noodles. The noodles can take on a subtle char, which brings out the best of their flavor and texture.

I love this noodles stir-fry with juicy strips of tender beef. But hey, Thai cooking is versatile and so is this recipe. You can enjoy it with your favorite protein, whether it’s chicken, pork, shrimp, or other seafood, it’ll come out amazing.

A pair of wooden chopsticks lifting noodles over a black dish with stir-fried fresh rice noodles and Chinese broccoli.

Chinese broccoli or gai lan / kai lan is a key ingredient. This signature vegetable adds a delightful crunch, and its long green leaves infuse this dish with freshness.

To combine everything into a whole, we’ll need a tasty pad see ew sauce. I use a simple mix of oyster sauce and dark soy sauce.

Other recipes might need light soy sauce and fish sauce, but many Thai households have different recipes or methods of preparation. This is why Thai food can taste different depending on the region travel to in Thailand.

Sen yai – fresh flat wide rice noodles

What sets an authentic beef pad see ew recipe apart from others is the use of fresh wide rice noodles or sen yai. In Thailand, we can get these at Asian markets but you can get them at Asian grocery stores or make them yourself using my sen yai noodles recipe.

Close-up of homemade Thai sen yai noodles prepped for stir-frying.

When combined with black soy sauce, these gluten-free noodles transform into shiny dark brown flavorful wide noodles that make any dish look amazing.

What makes these noodles special is their ability to soak up the rich umami flavor of the sauce. Additionally, they have a satisfying chew, with a wide flat form.

When stir-fried over high heat, they become slightly charred, whichs adds a touch of smokiness.

Thai beef pad see ew in a black dish.

Cooking with sen yai is a breeze – there’s no soaking in water required since they’re fresh.

But here’s the catch: While they’re easy to work with, they can be hard to find. When I lived in Belgium, I visited countless Asian grocery stores until I finally found them in a Thai specialty supermarket. But once you find them, you can simply head back to the same store each time you need them.

Dry rice noodles alternative

If you can’t find fresh rice noodles, you can simply use dried rice noodles. These are the same kind of Thai noodles that are used in my kua mee recipe. You can also use them to make a Thai noodle bowl!

Just make sure you purchase the widest option available, which are wide rice noodles.

Note: You will have to take an extra step and cook the noodles until they’re al dente (so not completely soft) before adding them to the stir-fry. Don’t forget to soak them in water first, just follow the package instructions.

Holding dried rice noodles that are soaked in water with 1 hand.

Tips for the best beef pad see ew

  • Bring fresh rice noodles to room temperature. This prevents the noodles from clumping together and ensures they stir-fry evenly, allowing for a perfect coating of sauce on each strand.
  • Fresh rice noodles should not be soaked in water prior to cooking.
  • Feel free to add other vegetables like bean sprouts, baby corn, bell peppers, and mushrooms. While Chinese broccoli is the traditional choice of vegetable, I believe that Thai cuisine is versatile and you should adjust flavors and ingredients to suit your taste.
  • Stir-frying must be quick to avoid overcooking, which can lead to mushy noodles and tough beef. Keep stirring and prevent burning.
  • Stir-fry over high heat and ensure you use a large wok or skillet. Having all ingredients prepared and within reach is crucial as stir-frying is done at quick pace.
  • Slice the beef thinly and against the grain to avoid chewy beef.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Recipe ingredients on a wooden table; 2 eggs, sliced beef, dark soy, oyster sauce, white pepper, flavor seasoning, salt, onion, garlic, white sugar, Chinese broccoli, and fresh rice noodles.
  • Beef – For stir-frying, choose a cut of beef that’s flavorful and tender. Flank steak, sirloin, striploin, ribeye, or the pricier filet mignon are all great choices. Remember to cut the steak into thin slices, against the grain.
  • Fresh wide rice noodles – These are the traditional noodles. I love to add a bunch of them, they’re so easy to slurp! If you can’t find these noodles, you can simply use dried wide rice noodles.
  • Chinese broccoli – Also known as gai lan and kai lan. This is a popular leafy green vegetable of Asian cuisine with thick stems and long green leaves. The stems have to be removed, and only the tender inner part should be used.
  • Dark soy sauce, oyster sauce, white vinegar – These ingredients make up the sauce. A combo of salty, savory, and tangy flavors.
  • Flavor seasoning (RosDee) – Rosdee is a popular Thai brand of flavor seasoning products. Flavor seasoning adds a rich taste to food, with a blend of herbs and spices. You can use golden mountain seasoning sauce as an alternative.
  • Ground white pepper – Adds a subtle amount of heat without overpowering the other flavors.
  • Onion, garlic – Feel free to add your favorite stir-fry vegetables.
  • White sugar – A sprinkle of sugar is crucial for balancing out the savory and sweet flavors. To replicate the exact flavors avoid using brown sugar or palm sugar.
  • Eggs – Adding eggs to the wok coats the noodles with scrambled egg bits, making them richer in flavor.
  • Oil – Use a neutral oil with high smoke point suited for stir-frying like canola oil, peanut oil, or vegetable oil.

Cooking instructions

Hand mixing dark soy with fresh rice noodles in a glass bowl.

Step 1: Combine the fresh rice noodles and dark soy sauce in a small bowl. If you have one, use a plastic glove and your hand to gently toss the noodles with the sauces without breaking them.

Top-down view of wok pan with golden fried garlic and beef.

Step 2: Heat a large non-stick pan or skillet over high heat. Add oil and introduce the garlic, frying until it’s golden. Then, add the beef slices and stir-fry until it’s about halfway cooked through.

Overhead view of pan with scrambled eggs and beef.

Step 3: Push everything to one side of the pan and crack the eggs into the other half. Gently scramble the eggs and then mix them with the beef.

Top-down view of pan with stir-fried rice noodles with sauce.

Step 4: Add seasonings and sauces: oyster sauce, white sugar, flavor seasoning, white pepper, and vinegar. Toss and mix until all noodles are coated with the sauce.

Top-down view of stir-fried noodles with Chinese broccoli in a pan.

Step 5: Add Chinese broccoli and onions to the stir-fry and mix until the vegetables reach the texture of your preference (soft or crunchy). I prefer the broccoli stems with a slight crunch, so I typically stir-fry for less than a minute. Serve immediately.

Here are two readers-favorite Thai beef stir-fries you can try later! Pad horapa, a Thai sweet basil stir-fry, and authentic Thai basil beef recipe.

How to serve

Pad see ew beef is best served hot from the wok. Optionally, garnish with fresh herbs like chopped cilantro or green onions. Add Thai chili flakes for spice, and a lime wedge for a touch of sour. Feel free to add a side of prik nam pla or prik nam som, a Thai chili vinegar condiment.

How to store and reheat

Allow your leftovers to cool to room temperature and then transfer them into an airtight container. Keep in your refridgerator for 2–3 days.

Reheating instructions: Simply reheat in a wok over medium heat on the stove. Use a microwave only if there’s no other option.

Fun facts

  • The name “pad see ew” roughly translates to “stir-fried soy sauce noodles” in Thai.
  • In rural Thailand, the idea of selecting specific steak cuts isn’t common. Instead, we head to our local beef vendor, where large cuts of meat and bones are displayed prominently. We tell the vendor what we need (for example beef to make stir-fry, to make boat noodle soup, or to make Thai beef jerky, who then provides us with a suitable cut.
  • Pad see ew is similar to “char kway teow” and “chow fun”, which are Southeast Asian noodle dishes made with flat wide rice noodles / sen yai.

Frequently asked questions

What is pad see ew?

Pad see ew is a Thai stir-fried noodle dish. It’s typically made with fresh wide rice noodles, Chinese broccoli or gai lan, a protein such as beef or chicken, and eggs. The salty and sweet sauce is often a mix of soy sauce, oyster sauce, and other seasonings.

Where to buy pad see ew noodles?

The fresh wide rice noodles which are typical for pad see ew can be found at Asian grocery stores or often at a Thai specialty supermarket. These kinds of fresh pad see ew noodles can be hard to find, so if you can’t find them, you can use wide dry rice noodles. These can be ordered online or you can find them at any Asian grocery store.

What does pad see ew taste like?

Pad see ew features fresh wide rice noodles coated in a slightly sweet, savory, and umami-rich sauce. The noodles are typically charred, which adds a smoky flavor. Chinese broccoli is the traditional choice of vegetable, adding a refreshing crunch. The choice of protein is often beef or chicken, but pork or seafood variations can be found as well.

How to reheat pad see ew?

To reheat pad see ew, simply heat a pan over medium heat, add a small amount of oil, and stir-fry the leftovers. Make sure not to break the noodles. Alternatively, you can reheat in the microwave.

Is pad see ew spicy?

No, pad see ew is not supposed to be a spicy dish. If you want to make it spicy, you can add sliced chili peppers or red chili flakes.

Is this recipe gluten-free?

The ingredients listed in this recipe are gluten-free. However, it’s important to check the labeling of your own store-bought items to ensure they don’t contain gluten.

More Thai stir-fry recipes you’ll love

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Beef Pad See Ew Recipe (Thai Rice Noodles)

Thai beef pad see ew in a clay dish with Chinese broccoli, onions, and garlic. On the plate is a pair of wooden chopsticks, and next to it is a glass cup with red chili flakes.
This beef pad see ew recipe comes together in just 20 minutes. Quick, easy, and delicious!
Praew
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine Thai
Course Main Course
Serving Size 3 people

Ingredients

  • 1 tablespoon dark soy sauce
  • 18 ounces fresh wide rice noodles approx 10-12 oz dry rice noodles
  • 1 tablespoon oil
  • 3 cloves garlic chopped
  • 7 ounces beef thinly sliced against the grain
  • 2 eggs
  • 2.5 tablespoons oyster sauce
  • 2 tablespoons white sugar
  • 1 tablespoon flavor seasoning see notes
  • 1 teaspoon white pepper
  • 2 tablespoons white vinegar
  • 7 ounces Chinese broccoli peel and slice the stems, roughly chop the leaves
  • 1 onion diced

Instructions

  • Combine the fresh rice noodles and dark soy sauce in a small bowl. If you have one, use a plastic glove and your hand to gently toss the noodles with the sauces without breaking them.
  • Heat a large non-stick pan or skillet over high heat. Add oil and introduce the garlic, frying until it's golden. Then, add the beef slices and stir-fry until it's about halfway cooked through.
  • Push everything to one side of the pan and crack the eggs into the other half. Gently scramble the eggs and then mix them with the beef.
  • Add seasonings and sauces: oyster sauce, white sugar, flavor seasoning, white pepper, and vinegar. Toss and mix until all noodles are coated with the sauce.
  • Add Chinese broccoli and onions to the stir-fry and mix until the vegetables reach the texture of your preference (soft or crunchy). I prefer the broccoli stems with a slight crunch, so I typically stir-fry for less than a minute. Serve immediately.

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Sen yai are the traditional noodles used in this stir-fry. They are a bit harder to come by, so you can sub with dry rice noodles if needed.
  • Flavor seasoning: Rosdee is a popular Thai brand of flavor seasoning products. Flavor seasoning adds a rich taste to food, with a blend of herbs and spices. You can use golden mountain seasoning sauce as an alternative.

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5 Comments

  1. 5 stars
    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?

5 from 5 votes

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