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Pad See Ew is my weeknight answer to Thai takeout cravings It is a stir fry that brings together chewy wide rice noodles savory marinated beef crisp-tender Chinese broccoli and silky scrambled eggs in a rich sauce that clings to every bite The flavor is balanced perfectly between salty sweet and tangy and it always comes together faster than I expect
My family fell in love with Pad See Ew on a trip to Thailand making it at home now instantly takes me back to the bustling night markets We love loading up our bowls and sharing stories around the dinner table
Ingredients
- Wide dried rice noodles: These give the dish its chew and classic texture Look for ones labeled Pad See Ew or sen yai at Asian shops or use any flat wide rice noodle you find
- Soy sauce: The foundation of the sauce Use half light and half dark soy for deeper color and flavor Dark soy is rich gives noodles their signature caramel color
- Oyster sauce: Adds umami and depth to the sauce If buying new go for a Thai brand for authenticity
- Fish sauce: Brings saltiness and a savory background If you are sensitive to this choose all soy sauce instead
- Sugar: Just a little balances the salty flavors and creates subtle caramel notes Choose regular white sugar so the sauce is glossy
- White vinegar: Adds brightness and keeps the dish from getting heavy Any mild vinegar works in a pinch
- Chinese broccoli: Called Gai Lan Has tender stems and leafy greens essential for taste and crunch Look for fresh firm stalks with deep green leaves
- Beef: Thinly sliced against the grain so it stays tender Fresh sirloin or flank steak is ideal
- Eggs: These will be scrambled into the stir fry making the dish richer Buy fresh eggs for best flavor
- Minced garlic: Fresh garlic releases its oils quickly Choose plump heavy cloves for most punch
- Vegetable oil: Use a neutral oil like canola or sunflower so nothing overpowers the sauces
- Fresh ground black pepper: For seasoning at the finish Grind just before using for fullest aroma
- Green onions: Sliced for garnish Look for crisp and brightly colored leaves
Step-by-Step Instructions
- Prepare the Noodles:
- Place dried wide rice noodles in a big bowl covering with boiling water Let them soak for around ten minutes Stir gently to keep them loose Once tender but still a little firm drain in a colander and rinse under cool water Do not let them sit out for long or they get mushy
- Prep the Chinese Broccoli:
- Rinse broccoli well Cut off any thick or tough base ends Separate the leafy tops from the stems Slice the stems diagonally for quicker and more even cooking
- Mix the Sauce:
- In a small mixing bowl stir together soy sauce oyster sauce fish sauce sugar and vinegar Stir until sugar dissolves and set aside Taste a drop to check sweetness and tang
- Brown the Beef:
- Heat a large wok or skillet over high Add a tablespoon of vegetable oil When shimmering hot add sliced beef Sear three to five minutes flipping until both sides are well browned Remove beef with tongs leave the oil for the next step
- Stir Fry the Garlic and Broccoli:
- Drop minced garlic into the hot pan Watch closely and stir constantly until fragrant about thirty seconds Toss in your prepped broccoli stems and leaves Stir fry for two to three minutes until the stems just start to soften but leaves are bright green
- Scramble the Eggs:
- Push broccoli to one side of the pan Crack eggs into the empty space Using a wooden spoon quickly scramble until eggs are just set Mix together with the broccoli and remove everything to a bowl for a moment
- Pan Fry the Noodles:
- Add the rest of the vegetable oil to the pan Turn to high and wait until hot Toss in drained rice noodles Even them out and let cook without stirring one minute to caramelize Then flip and stir gently another minute
- Combine and Finish:
- Pour prepared sauce evenly over the noodles Use tongs to toss noodles and coat every strand Bring back the cooked beef eggs and broccoli Stir until everything is evenly distributed Taste a bite and season with extra sauce or pepper if needed Sprinkle green onions over the top Serve piping hot
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As a broccoli lover I am always excited for the satisfying crunch and slightly bitter snap that Gai Lan brings One time my daughter insisted on adding extra eggs and now we always do
Storage Tips
Pad See Ew is best eaten right away but leftovers hold up well Store in an airtight container in the fridge and use within two days Reheat gently in a skillet with a splash of water so the noodles do not get sticky Avoid microwaving too long or the noodles get too soft
Ingredient Substitutions
Many proteins work well here Use sliced boneless chicken breast or thigh pork shrimp or tofu Firm tofu is best and you can marinate it like the beef Bok choy kale or spinach can fill in for Chinese broccoli if you cannot find it For gluten free be sure to use gluten free soy sauce and oyster sauce
Serving Suggestions
Pad See Ew is a complete meal but bright pickled chilies or fresh lime wedges are a fun side Add a dash of chili flakes for heat or serve with a crunchy cucumber salad to balance the rich flavors If making for a party put out bowls of scallions peanuts or extra herbs so everyone can make theirs unique
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Cultural and Historical Context
Pad See Ew is one of the most popular noodle dishes in Thailand and a staple at street vendors all over The name means stir fried soy sauce and it is beloved for its simplicity and satisfying flavors It is comfort food and usually enjoyed for lunch or a quick dinner by locals
Frequently Asked Questions
- → Which type of noodles works best?
Wide dried rice noodles are traditional for Pad See Ew, offering a chewy texture that soaks up the sauce beautifully.
- → Can I use a different protein than beef?
Yes, chicken, shrimp, pork, or tofu all work well in place of beef. Adjust cooking times for each protein accordingly.
- → What is Chinese broccoli and can I substitute it?
Chinese broccoli (gai lan) is a leafy green with thick stems. Broccolini or regular broccoli can substitute if needed.
- → How do I prevent noodles from sticking?
Rinse soaked noodles with cold water and toss with a small amount of oil before stir frying to keep them from sticking.
- → Is it necessary to use fish sauce?
Fish sauce adds depth, but you can substitute an equal amount of soy sauce if you prefer a milder, vegetarian option.
- → What pan is best for making this dish?
A large wok is ideal for high-heat stir frying, but a wide skillet can also be used if a wok isn't available.