This authentic beef pad see ew recipe makes delicious Thai rice noodles tossed in a delicious sweet and salty sauce. It’s a popular Thai street food that’s fast and easy to recreate at home in just 20 minutes.

Enjoy a flavorful weeknight dinner or a snug weekend night in where the aromas of Thai food fill the room.

What is pad see ew

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

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

What makes these Thai stir-fried noodles unique is the choice 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 flavors.

I love this noodles stir-fry with juicy, tender beef, but 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.

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 sauce. I use a simple mix of oyster sauce and dark soy sauce, while other recipes might call for the addition of light soy sauce and fish sauce.

Many Thai households have different recipes or methods of preparation, which is why Thai food can taste so different depending on the region you find yourself in within 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 Thai cuisine, they’re also used to make lad na.

When combined with black soy sauce, these bland 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.

During stir-frying over high heat, they become slightly charred, adding a touch of smokiness.

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 as an alternative

If you can’t find fresh rice noodles, you can simply use dried rice noodles. These are the same kind of noodles that are used in this pad Thai recipe. 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.

Tips for the best beef pad see ew

• Stir-fry over high heat and use a large wok or skillet. Make sure you have all your ingredients by your side before you start cooking.
• Slice the beef thinly and against the grain to prevent a chewy bite.
• Feel free to add other vegetables such as bean sprouts, baby corn, bell peppers, mushrooms, or others. While Chinese broccoli is the traditional choice of vegetable, I believe cooking Thai food is like an exploration of flavors and ingredients.
• Stir-frying has to be done quickly. Overcooking results in mushy noodles and chewy beef, so work quickly and prevent breaking the noodles into small pieces.
• Fresh rice noodles do not have to be soaked in water.
• Before you start cooking, make sure your fresh rice noodles are at room temperature. This prevents them from clumping and sticking during stir-frying. When they’re at room temperature, they’re easy to toss and stir, so you can coat each noodle with the sauce.

Ingredients

For the exact measurements, please scroll down to the recipe card at the bottom of the page.

• 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, simply use wide dry rice noodles.
• Chinese broccoli – Also known as gai 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 part should be used.
• Dark soy sauce, oyster sauce, white vinegar – These ingredients make up the sauce. A combo of salty, saovry, 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.
• White sugar
• White pepper
• Onion, garlic
• Eggs

Step-by-step instructions

How to serve

This pad see ew beef is best served immediately after cooking.

Optionally, garnish with fresh herbs like chopped cilantro or green onions. Add red chili flakes to add spiciness, and a lime wedge for a touch of sourness.

How to store

Allow your meal to cool down and then transfer it to an airtight container. Store in your fridge for 2–3 days.

To reheat: Either use a microwave or reheat on the stove top, add a splash of oil to prevent the noodles from being too dry.

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 noodle soup, or to make sun-dried beef), 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 (FAQ’s)

More stir-fries you’ll love

• Chili garlic noodles – Perfect for those moments when you crave a quick and easy spicy dish on the table.
• Tom yum fried rice – A version of khao pad with all the classic tom yum flavors.
• Pad kana moo krob – Crispy pork stir-fried with Chinese broccoli.
• Pad prik king – Red curry stir-fry with vegetables.

Did you fall in love with this beef pad see ew recipe? I’d be thrilled if you would leave a star rating and/or a comment below! And if you’re craving more Thai recipes like this one, make sure to subscribe to my newsletter.

Print Recipe

5 from 5 votes

Beef Pad See Ew Recipe (Thai Rice Noodles)

Author: Praew Cooking Method: Stir-Frying Cuisine: Asian cuisines Courses: Dinner Recipe Keys: High Protein Low Fat Nut Free O One Pot

Difficulty: Beginner Prep Time 10 min Cook Time 10 min Total Time 20 mins

Servings: 3 Calories: 518

Description

Create a delicious beef pad see ew in just under 20 minutes.

Ingredients

Servings

• 1 tablespoon dark soy sauce
• 18 ounces fresh wide rice noodles (about 10-12 oz of dry rice noodles)
• 1 tablespoon oil
• 3 cloves garlic (chopped)
• 7 ounces beef (thin slices)
• 2 eggs
• 2.5 tablespoons oyster sauce
• 2 tablespoons white sugar
• 1 tablespoon flavor seasoning
• 1 teaspoon white pepper
• 2 tablespoons white vinegar
• 7 ounces Chinese broccoli (peel and slice the sems, roughly chop the leaves)
• 1 onion (diced)

Instructions

1. Combine the fresh rice noodles and dark soy sauce in a large mixing bowl. If you have one, use a plastic glove and your hand to gently mix the noodles without breaking them.

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.

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.

4. Add flavoring ingredients – oyster sauce, white sugar, flavor seasoning, white pepper, and vinegar. Toss and mix until all noodles are coated with the sauce.

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 under a minute. Serve immedaitely.

Equipment

Traditional Steel Wok Pan

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Nutrition Facts

Servings 3

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Amount Per Serving

Calories 518kcal

% Daily Value *

Total Fat 17.1g27%

Saturated Fat 3.9g20%

Total Carbohydrate 60g20%

Dietary Fiber 4.5g18%

Sugars 10.5g

Protein 27g54%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• 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.

Keywords: beef pad see ew, pad see ew beef

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