Quick & Saucy Beef Pad See Ew Recipe for Busy Weeknights

Thai street food enthusiasts crave pad see ew for its mouthwatering blend of robust flavors and comforting textures.

Silky rice noodles intertwine with tender protein in a savory dance of culinary delight.

Traditional techniques craft simple ingredients into a symphony of caramelized goodness that awakens every taste bud.

Wok-charred edges provide a smoky depth that distinguishes this beloved dish from ordinary noodle preparations.

Home cooks can master this restaurant-quality favorite with just a few strategic techniques and fresh components.

The magic happens when high heat meets carefully selected ingredients, creating a harmonious balance of sweet, salty, and umami notes.

Professional chefs and kitchen novices alike appreciate the straightforward approach to crafting this iconic Thai classic.

Beef Pad See Ew That Delivers Big Flavor

• Speedy Stir-Fry Delight: This beef pad see ew recipe transforms simple ingredients into a restaurant-quality meal in just 30 minutes, perfect for busy weeknights.
• Texture-Packed Flavor Explosion: Enjoy the incredible combination of silky rice noodles, tender beef, crisp vegetables, and soft scrambled eggs that create an irresistible mouthfeel in every bite.
• Foolproof Technique Master: Learn an authentic Thai cooking method that teaches you professional wok techniques, allowing you to create a professional-level dish with minimal culinary experience and basic kitchen skills.

What Goes Into Beef Pad See Ew

• Dried Rice Noodles: Wide, flat noodles that create the classic pad see ew texture and absorb sauce beautifully.
• Eggs: Protein-rich ingredient that adds richness and creates delightful scrambled texture in the dish.

• Beef: Tender protein best sliced against the grain for maximum tenderness and quick cooking.

• Choy Sum: Tender Chinese green vegetable with mild, slightly sweet flavor that adds nutritional value and freshness.

• Light Soy Sauce: Provides essential salty umami flavor and helps tenderize the beef.
• Corn Starch: Helps create a protective coating on beef, ensuring moisture and smooth texture.
• Cooking Oil: Neutral oil for high-heat cooking and preventing ingredients from sticking.
• Garlic: Aromatic ingredient that adds depth and traditional Thai flavor profile.

• Sugar: Balances saltiness and creates glossy caramelization on noodles.

How to Cook Thai-Style Pad See Ew at Home

Step 1: Prepare Rice Noodles

Submerge dried rice noodles in hot water for 15 minutes. Drain completely and rinse with cold water. Set aside.

Step 2: Marinate Beef

• Light soy sauce
• Corn starch
• Cooking oil

Let marinate for 10-15 minutes.

Step 3: Create Sauce Mix

In a small bowl, blend sauce ingredients until sugar dissolves completely.

Step 4: Cook Scrambled Eggs

Heat wok over medium-high heat. Add oil. Scramble eggs until fully cooked. Remove and set aside.

Step 5: Sear Beef

In same wok, add oil. Sear marinated beef for 2-3 minutes on first side, then flip and cook additional 1-2 minutes.

Step 6: Add Vegetables

Toss in garlic and choy sum stems. Stir until fragrant. Add choy sum leaves and continue cooking.

Step 7: Combine Noodles and Sauce

Add prepared noodles and sauce mixture. Increase heat and stir fry until sauce absorbs and noodles become glossy.

Step 8: Final Toss and Serve

Return scrambled eggs to wok. Gently mix all ingredients together. Transfer to serving plate and enjoy immediately.

Tips for Tender Beef and Balanced Sauce

• Master Noodle Separation: Gently separate rice noodles with your fingers after soaking to prevent clumping during cooking.
• Slice Beef Like a Pro: Cut beef against the grain in thin, uniform slices for maximum tenderness and quick cooking.
• Wok Temperature Magic: Ensure your wok is blazing hot before adding ingredients to achieve perfect caramelization and prevent soggy noodles.
• Sauce Harmony: Whisk sauce ingredients thoroughly until sugar completely dissolves for a smooth, well-balanced flavor profile.
• Quick Stir-Fry Technique: Keep ingredients moving constantly in the wok to prevent burning and ensure even cooking and flavor distribution.

Reheating and Storage for Leftover Pad See Ew

• Refrigerate Pad See Ew in an airtight container within 2 hours of cooking. Store in the fridge for up to 3 days. Keep noodles separate from sauce to prevent soggy texture.
• Reheat in a wok or large skillet over medium-high heat. Add a splash of water or extra oil to help restore moisture and prevent drying out. Stir frequently to distribute heat evenly and prevent burning. Cook for 3-4 minutes until the dish is steaming hot throughout. Discard any leftovers that have been stored for more than 3 days or show signs of spoilage.
• Avoid microwaving if possible, as it can make noodles rubbery and tough.

What to Serve with Pad See Ew for a Complete Meal

• Pair with Crisp Thai Singha Beer: The light, refreshing beer cuts through the rich, savory flavors of the pad see ew, balancing the dish's umami and oily texture.
• Complement with Jasmine Rice Side: A small portion of steamed jasmine rice enhances the noodle dish, providing a neutral base that absorbs the delicious sauce and adds textural contrast.
• Cool Down with Cucumber Salad: A simple Thai cucumber salad with vinegar and chili brings a bright, tangy element that refreshes the palate between bites of the hearty beef noodles.
• Match with Lychee Martini: The sweet, floral notes of a lychee martini offer a delightful counterpoint to the savory, slightly charred flavors of the stir-fried beef and noodles.

Beef Pad See Ew Variations for Different Tastes

• Chicken Pad See Ew: Replace beef with thinly sliced chicken breast for a lighter protein option. Marinate chicken in the same soy sauce mixture to ensure tender, flavorful meat.
• Tofu Vegetarian Version: Swap beef with extra-firm tofu cubes. Press tofu to remove excess moisture, then pan-fry until golden and crispy before adding to the noodle stir-fry.
• Seafood Edition: Use shrimp or a mix of seafood like squid and scallops instead of beef. Quickly sear seafood to prevent overcooking and maintain its delicate texture.
• Spicy Kick Option: Add sriracha sauce or fresh chopped Thai chilies to the sauce mixture. Incorporate red pepper flakes during cooking for an extra heat boost that elevates the traditional recipe.

Easy Beef Pad See Ew Recipe

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4.6 from 9 reviews

• Total Time: 30 minutes
• Yield: 2 1x

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Description

Silky rice noodles dance with tender beef in this classic Thai street favorite. Rich soy sauce and caramelized edges create a comforting plate you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Ingredients:

Proteins:

• 200 grams (7.05 ounces) Beef steak (flank, sirloin, rib-eye)
• 2 Eggs

Noodles and Vegetables:

• 100–120 grams (3.53–4.23 ounces) Dried rice noodles (10mm wide)
• 3–4 stalks Choy sum (or Chinese broccoli or bok choy)
• 3–4 cloves Garlic, minced
• Salt to taste

Sauce and Seasoning:

• 3 tablespoons Oyster sauce
• 2 teaspoons Light soy sauce
• 1 tablespoon Light soy sauce
• 1 tablespoon Dark soy sauce
• 1 tablespoon Fish sauce
• 2 teaspoons Corn starch
• 2 teaspoons Cooking oil (vegetable, sunflower, canola)
• 1 teaspoon Sugar

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Instructions

1. Submerge dried rice noodles in piping hot water for 15 minutes, then carefully drain and rinse under cold water to halt cooking process.
2. Slice beef into thin strips against the muscle grain, ensuring tender cuts. Marinate with light soy sauce, cornstarch, and cooking oil for 10-15 minutes to enhance flavor and texture.
3. Prepare accompanying vegetables and whisk sauce ingredients in a small bowl until sugar completely dissolves, creating a smooth mixture.
4. Place a large wok or wide skillet over medium-high heat. Pour of oil and gently scramble eggs until softly cooked, then transfer to a separate plate.
5. Without cleaning the wok, add of oil and sear marinated beef pieces. Cook for 2-3 minutes on first side, then flip and continue cooking for additional 1-2 minutes until edges caramelize.
6. Introduce minced garlic and chopped choy sum stems, stirring rapidly until aromatic. Immediately incorporate choy sum leaves, allowing them to slightly wilt.
7. Add prepared noodles and pre-mixed sauce. Elevate heat and vigorously stir-fry, ensuring sauce coats ingredients and noodles develop a glossy, appetizing sheen.
8. Reintroduce scrambled eggs to the wok, gently toss all components together, and immediately plate for serving while hot.

Notes

• Quick Marinating Trick: Slicing beef against the grain ensures tenderness and allows better sauce absorption in just 10-15 minutes.
• Noodle Preparation Tip: Soaking dried rice noodles in hot water prevents sticking and creates the perfect texture for stir-frying.
• Wok Technique Insight: High heat and minimal stirring help achieve beautiful caramelization and prevent the beef from becoming tough.
• Vegetable Timing Secret: Adding choy sum stems first, then leaves ensures crisp texture and prevents overcooking delicate greens.
• Sauce Absorption Hack: Increasing heat during the final stir-fry helps the sauce coat noodles evenly, creating a glossy and flavorful finish.
• Egg Scrambling Pointer: Frying eggs separately and returning them at the end maintains their fluffy texture and prevents becoming rubbery.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dinner, Lunch
• Method: Stir-Frying
• Cuisine: Thai

Nutrition

• Serving Size: 2
• Calories: 445 kcal
• Sugar: 4 g
• Sodium: 1250 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 265 mg