Pad See Ew (Thai Stir-fried Rice Noodles with Beef and Broccoli)
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A classic Thai street food dish featuring wide, flat rice noodles stir-fried in a savory and sweet soy sauce mixture with beef, Chinese broccoli, and egg. It is known for its delicious charred flavor and chewy texture.
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🍳 Cooking Flow
Prep the beef, garlic, Chinese broccoli, and sauce. → Sear the beef in a hot wok with oil, salt, pepper, and sugar, then remove and set aside. → Stir-fry garlic and Chinese broccoli, then add wide rice noodles and the sauce mixture. → Let the noodles sear undisturbed on high heat to develop a charred flavor. → Push noodles aside, scramble the egg, return the beef, toss everything together, and garnish with black pepper.
Cooking Steps
Brief Cooking Order
Prep the beef, garlic, Chinese broccoli, and sauce. → Sear the beef in a hot wok with oil, salt, pepper, and sugar, then remove and set aside. → Stir-fry garlic and Chinese broccoli, then add wide rice noodles and the sauce mixture. → Let the noodles sear undisturbed on high heat to develop a charred flavor. → Push noodles aside, scramble the egg, return the beef, toss everything together, and garnish with black pepper.
Introduction
A classic Thai street food dish featuring wide, flat rice noodles stir-fried in a savory and sweet soy sauce mixture with beef, Chinese broccoli, and egg. It is known for its delicious charred flavor and chewy texture.
Step 1
Slice the flank steak against the grain into thin bite-sized pieces.
Step 2
Mince 4 cloves of garlic.
Step 3
Slice the Chinese broccoli diagonally into bite-sized pieces, separating the stems and leaves if desired.
Step 4
In a small bowl, combine oyster sauce, soy sauce, and sweet soy sauce to make the stir-fry sauce.
Step 5
Separate the fresh rice noodle sheets and tear them into large, rustic pieces.
Ingredients List
Important Notes
Make sure the fresh rice noodles are at room or warm temperature before trying to separate them, otherwise they will tear too easily and break into small mushy pieces.
Do not skimp on the oil; enough oil is necessary to prevent the wide rice noodles from clumping together or turning into a soggy mess.
Allowing the noodles to sear undisturbed in the wok is crucial for getting the authentic 'wok hei' (charred flavor) that defines a great Pad See Ew.
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