Beef Pad See Ew Recipe (Thai Rice Noodles)
Authentic beef pad see ew with rice noodles, tender beef, and a savory sauce. A quick stir-fry ready in 20 minutes.
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.
Calories: 518kcal | Carbohydrates: 15g | Protein: 16g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 498mg | Potassium: 294mg | Fiber: 1g | Sugar: 10g | Vitamin A: 159IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg
