Nothing beats the smoky satisfaction of authentic Pad See Ew when you’re craving bold Thai flavors at home. This beloved street food classic transforms simple wide rice noodles into something absolutely magical with its signature dark sweet soy sauce and tender strips of beef.
We’ve perfected this restaurant-quality recipe that delivers those coveted wok hei flavors – that distinctive smoky taste you can only get from high-heat cooking. The key lies in balancing the sweet dark soy sauce with fresh vegetables and perfectly caramelized beef that melts in your mouth.
What makes our version special? We’ll show you the exact technique to achieve that glossy noodle coating and prevent sticking while building layers of complex flavor. Ready to master this Thai takeout favorite in your own kitchen?
Ingredients
We’ve organized our ingredients into three categories to make preparation simple and ensure our pad see ew achieves that perfect balance of flavors. Each component plays a crucial role in creating the authentic taste and texture this beloved Thai dish is known for.
For the Beef Marinade
- 1 pound flank steak, sliced against the grain into ¼-inch thick strips
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon vegetable oil
- ½ teaspoon white pepper
For the Stir-Fry
- 1 pound fresh wide rice noodles (or 8 oz dried, soaked according to package directions)
- 3 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 2 large eggs, lightly beaten
- 4 cups Chinese broccoli (gai lan), cut into 2-inch pieces
- 2 green onions, cut into 1-inch pieces
For the Sauce
- 3 tablespoons dark sweet soy sauce (kecap manis)
- 2 tablespoons regular soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 teaspoon white pepper
- 2 tablespoons chicken broth or water
Equipment Needed
Success in creating authentic Pad See Ew starts with having the right tools at our disposal. A wok or large cast-iron skillet stands as the most critical piece of equipment for this dish. These cooking vessels allow us to generate the intense heat necessary for proper stir-frying and help achieve that coveted smoky char known as wok hei.
We recommend using a wooden spoon for stirring ingredients throughout the cooking process. This utensil won’t scratch our cooking surface and provides excellent control when tossing noodles and vegetables together. Kitchen tongs prove invaluable for handling the noodles efficiently as we transfer them from boiling water directly into our wok.
Paper towels serve an important purpose beyond basic cleanup. We use them to wipe excess moisture from our wok after cooking the beef, ensuring optimal conditions for the next cooking stage. This step prevents oil splattering and maintains the high heat we need for proper stir-frying.
The combination of these tools creates an efficient cooking environment that mirrors professional Thai kitchens. Our wok distributes heat evenly while the wooden spoon and tongs give us precise control over timing and texture. Having paper towels within reach keeps our cooking surface clean and ready for each component of this complex dish.
These essential tools work together to help us replicate the restaurant quality results that make Pad See Ew such a beloved Thai street food favorite.
Prep Work
Proper preparation is the foundation of exceptional Pad See Ew. We organize our mise en place to ensure smooth execution and restaurant-quality results.
Preparing the Beef
We slice 4 ounces of flank, skirt, or sirloin steak thinly against the grain for maximum tenderness. The key lies in cutting perpendicular to the muscle fibers to break them down effectively.
Our marinade combines the beef slices with 1 tablespoon soy sauce, ½ teaspoon cornstarch, and ½ teaspoon neutral oil. This brief marinating process tenderizes the meat while building flavor depth. We let the beef rest in this mixture while preparing other components.
When ready to cook, we heat oil in our wok over medium-high heat and stir-fry the beef quickly until no longer pink. Setting the cooked beef aside prevents overcooking and maintains its tender texture for the final assembly.
Preparing the Vegetables
Chinese broccoli requires strategic preparation for optimal texture contrast. We trim the ends and cut gailan into 3-inch pieces, keeping stems and leaves separate for staggered cooking timing.
Our garlic preparation involves mincing 5 cloves finely to create a fragrant aromatic base. We have 1 egg ready to scramble directly into the wok for added richness and texture.
The stems cook first until slightly tender, followed by the leaves for brief cooking to maintain their crisp texture and vibrant green color. This method ensures each component reaches its perfect doneness.
Making the Sauce
We combine our sauce ingredients to achieve the signature Pad See Ew flavor profile:
| Ingredient | Amount | Purpose |
|---|---|---|
| Oyster sauce | 1½ tablespoons | Umami depth |
| Dark soy sauce | 1 tablespoon | Color and sweetness |
| Soy sauce | ½ tablespoon | Saltiness |
| Fish sauce | ½ tablespoon | Umami complexity |
| Sugar | 1½ teaspoons | Flavor balance |
| White pepper | ⅛ teaspoon | Heat and aroma |
This sauce mixture creates the traditional balance of savory, sweet, and umami flavors that defines authentic Pad See Ew. We whisk these ingredients together until the sugar completely dissolves for even distribution during stir-frying.
Instructions
We’ll guide you through the step-by-step process to create authentic Pad See Ew with perfectly tender beef and smoky flavors. Each stage builds upon the previous one to achieve restaurant-quality results in your home kitchen.
Marinating the Beef
Start by placing your 4 to 8 ounces of thinly sliced beef in a medium bowl. Add 1 tablespoon of soy sauce to the beef along with ½ teaspoon of cornstarch and ½ teaspoon of neutral oil. Mix the ingredients thoroughly with your hands or a fork until the beef is evenly coated. This marinade combination tenderizes the meat while adding essential flavor depth.
Allow the beef to marinate for at least 10 minutes while you prepare the remaining ingredients. For particularly lean cuts or enhanced juiciness add 2 teaspoons of water to the marinade mixture. The cornstarch creates a protective coating that prevents overcooking and ensures the beef stays tender during the high-heat stir-frying process.
Cooking the Noodles
Prepare your wide rice noodles according to package directions if using dried varieties. Soak them in hot water until they become tender but still maintain a slight firmness to prevent mushiness during stir-frying. Fresh rice noodles require minimal preparation and can be separated gently with your hands before cooking.
Test the noodle texture by biting into a strand. They should yield easily but retain some structure since they will continue cooking in the wok. Drain the noodles thoroughly and set them aside in a large bowl. Excess water on the noodles will create steam in the wok which prevents proper caramelization and that coveted smoky char.
Slice your Chinese broccoli at a 45-degree angle separating the thicker stems from the tender leaves. The stems require longer cooking time so we’ll add them to the wok first followed by the leaves.
Stir-Frying the Dish
Heat your wok or large cast-iron skillet over high heat until it begins to smoke lightly. Add 2 tablespoons of neutral oil and swirl to coat the cooking surface completely. The high heat is crucial for achieving the signature wok hei or “breath of the wok” that distinguishes authentic Pad See Ew.
Add 3 to 5 cloves of minced garlic to the hot oil and stir quickly for 15 seconds until fragrant. Immediately add the marinated beef in a single layer without overcrowding the pan. Sear the beef without stirring for 60 to 90 seconds until browned on one side then toss to finish cooking. Remove the beef and set aside on a clean plate.
| Cooking Stage | Time | Temperature |
|---|---|---|
| Garlic aromatics | 15 seconds | High heat |
| Beef searing | 60-90 seconds | High heat |
| Vegetable cooking | 2-3 minutes | High heat |
| Final assembly | 1-2 minutes | High heat |
Add the Chinese broccoli stems to the same wok and stir-fry for 1 minute before adding the noodles. Pour the prepared sauce mixture over the noodles using 1.5 tablespoons oyster sauce 1 to 2 tablespoons dark soy sauce ½ tablespoon regular soy sauce ½ to 1.5 tablespoons fish sauce 1.5 teaspoons sugar and a pinch of white pepper.
Toss everything together vigorously using your tongs or wooden spoon to coat the noodles evenly with the dark sauce. Add the Chinese broccoli leaves and continue stir-frying for another minute. Create a well in the center of the noodle mixture and crack one egg directly into the space.
Scramble the egg briefly then incorporate it into the noodles along with the reserved beef. Stir-fry the complete mixture for 30 to 60 seconds more until all components are heated through and the flavors meld together. The noodles should have a glossy appearance with some charred edges for authentic texture and taste.
Directions
With our preparation complete we move to the cooking phase where high heat and quick movements create the signature wok hei that defines authentic Pad See Ew. Each step builds upon the previous one to create layers of flavor and texture.
Step 1: Heat the Wok
Position your wok over the highest heat setting on your stove and allow it to preheat until it begins to smoke lightly. Add one tablespoon of vegetable oil and swirl it around the surface to create a non-stick coating. The intense heat is crucial for achieving the characteristic smoky flavor that distinguishes restaurant-quality Pad See Ew from home versions. We need the wok hot enough that water droplets sizzle and evaporate instantly upon contact.
Step 2: Cook the Beef
Add the marinated beef strips to the blazing hot wok in a single layer to ensure even cooking. Stir-fry the beef for 1-2 minutes without moving it initially to develop a slight char on one side. Toss the beef quickly and continue cooking for another minute until it’s no longer pink but still tender. Remove the cooked beef from the wok immediately and set it aside on a clean plate to prevent overcooking from residual heat.
Step 3: Add Aromatics
Return the wok to high heat and add another teaspoon of oil if the surface appears dry. Drop the minced garlic into the hot oil and stir-fry rapidly for 10-15 seconds until it becomes fragrant and just begins to turn golden. The garlic should sizzle aggressively upon contact with the oil. Avoid browning the garlic too much as it will become bitter and overpower the other flavors in our dish.
Step 4: Add Noodles and Sauce
Add the prepared wide rice noodles to the wok immediately after the garlic becomes aromatic. Pour the combined sauce mixture over the noodles and begin tossing everything together using your wooden spoon or tongs. Work quickly to coat every strand of noodles with the dark sauce while maintaining the high heat. Continue stir-frying for 2-3 minutes until the noodles develop a glossy appearance and slight char marks from contact with the wok surface.
Step 5: Add Vegetables
Push the seasoned noodles to one half of the wok to create space for the vegetables. Add the Chinese broccoli stems first since they require more cooking time than the tender leaves. Stir-fry the stems for 30 seconds until they begin to soften while maintaining their crisp texture. Add the Chinese broccoli leaves next and toss them quickly with the noodles until they wilt from the residual heat but retain their vibrant green color.
Step 6: Final Assembly
Create another clearing in the wok by pushing the noodle mixture to one side. Crack the egg into the empty space and scramble it quickly until it just sets but remains slightly creamy. Fold the scrambled egg into the noodles along with the reserved cooked beef. Toss all ingredients together vigorously for 30 seconds to ensure even distribution and heating. Garnish with sliced green onions and serve immediately while the dish retains its optimal temperature and texture.
Serving Suggestions
We elevate our Beef Pad See Ew with thoughtful garnishes that complement the dish’s savory richness. Fresh cilantro leaves add a bright herbal note that cuts through the rich dark soy sauce coating. Green onions provide a mild onion flavor and appealing color contrast when sprinkled generously over the finished noodles.
Thai chili flakes transform the mild dish into a fiery experience for those who crave heat. We recommend starting with a small pinch and adjusting to taste preferences. The chili flakes integrate seamlessly with the glossy noodle coating while adding authentic Thai spice levels.
Lime wedges serve as our go-to acidic element that balances the dish’s inherent sweetness from the dark soy sauce. A squeeze of fresh lime juice brightens each bite and provides the tangy contrast that makes this street food so addictive. We always place several wedges around the serving plate for individual preference.
Prik nam pla enhances the umami depth with its combination of Thai chilies and fish sauce. This traditional condiment allows diners to customize their heat level while adding layers of fermented flavor. We prepare small bowls of this sauce for authentic Thai dining experience.
Prik nam som offers a different flavor profile with its chili vinegar base that provides both heat and acidity. The vinegar component cuts through the rich beef and noodle combination while adding a sharp tang that awakens the palate. This condiment pairs particularly well with the Chinese broccoli’s slightly bitter notes.
We serve our Beef Pad See Ew immediately while the noodles retain their optimal texture and the dish maintains its signature wok hei smokiness. The contrast between the hot noodles and cool garnishes creates an ideal temperature balance that enhances the overall dining experience.
Storage and Reheating Instructions
Our delicious beef pad see ew tastes best when served immediately after cooking. But, we understand that you might have leftovers or want to meal prep this flavorful Thai dish.
Proper Storage Methods
We recommend storing leftover pad see ew in an airtight container in the refrigerator. This storage method helps maintain the dish’s quality and prevents contamination. For optimal taste and food safety, we suggest consuming the stored noodles within 2-3 days of preparation.
| Storage Method | Duration | Container Type |
|---|---|---|
| Refrigerator | 2-3 days | Airtight container |
| Room temperature | Not recommended | N/A |
| Freezer | Not recommended | N/A |
We don’t recommend freezing pad see ew as the rice noodles tend to become mushy and lose their characteristic chewy texture when thawed.
Reheating Techniques
Our preferred reheating method involves using a wok or large skillet over medium heat. We add a splash of water or neutral oil to prevent the noodles from sticking to the pan. Stir frequently during the reheating process to ensure even heating throughout the dish.
For microwave reheating, we place the pad see ew in a microwave-safe container and cover it loosely. Heat the dish in 1-minute intervals, stirring between each interval to distribute heat evenly. This method prevents hot spots while maintaining the noodles’ texture.
We avoid high heat when reheating to prevent the noodles from becoming too soft or breaking apart. The goal is to warm the dish thoroughly while preserving the tender beef and crisp Chinese broccoli that make this recipe special.
Quality Preservation Tips
Fresh garlic and Chinese broccoli maintain their best texture when the dish is consumed within the recommended timeframe. We notice that the dark soy sauce coating may appear slightly less glossy after storage, but proper reheating restores much of the original appearance.
The marinated beef retains its flavor well during storage, thanks to the combination of soy sauce, cornstarch, and oil used in the preparation. Our sauce mixture of oyster sauce, fish sauce, and sugar continues to provide that authentic Thai taste even after refrigeration.
Tips for Perfect Pad See Ew
Mastering the art of Pad See Ew requires attention to several crucial techniques that separate amateur attempts from restaurant-quality results. We’ve gathered the most important tips to help you achieve that coveted smoky wok hei flavor and perfect noodle texture.
Choose and prepare your noodles correctly. Wide flat rice noodles form the foundation of authentic Pad See Ew. Fresh noodles should be carefully separated to prevent sticking during cooking. Dried noodles need soaking in warm water until softened but still maintaining a chewy texture before draining thoroughly.
Slice beef properly for maximum tenderness. Cut your flank steak, skirt steak, or sirloin thinly against the grain to break down tough muscle fibers. This technique ensures each bite remains tender and easy to chew throughout the stir-frying process.
Generate intense heat for authentic wok hei flavor. High heat creates the signature smoky aroma that defines exceptional Pad See Ew. Your wok or large pan must reach smoking temperature before adding ingredients to achieve that characteristic charred taste.
Add Chinese broccoli strategically for optimal texture. Stems require longer cooking time than leaves due to their density. Add stems first to the hot wok, allowing them to soften before incorporating the more delicate leaves for balanced texture throughout.
Balance your sauce components carefully. The perfect Pad See Ew sauce combines salty elements from soy sauce and fish sauce with sweetness from sugar and rich umami from oyster sauce. Dark soy sauce provides deep color and complex flavor while light soy sauce contributes essential saltiness.
Avoid overcrowding your cooking surface. Too many ingredients in the pan simultaneously reduces heat and creates steam instead of the desired searing effect. This leads to soggy noodles rather than the glossy, slightly caramelized texture we want.
Time your egg addition perfectly. Crack fresh eggs directly into the hot wok after pushing other ingredients aside. This technique allows the egg to cook quickly while maintaining its creamy texture and adding richness to the overall dish.
Adjust sweetness to achieve proper balance. Sugar helps counteract the saltiness from soy and fish sauces while improving the overall flavor profile. Taste and adjust the sugar content to create harmony between all sauce components.
Work quickly to maintain ingredient integrity. Stir-frying happens rapidly at high temperatures. Have all ingredients prepped and within reach before heating your wok to ensure smooth execution and prevent overcooking any single component.
Variations and Substitutions
We understand that sourcing authentic Thai ingredients can be challenging, so we’ve compiled practical alternatives that maintain the dish’s authentic flavor profile. These substitutions allow you to create delicious Pad See Ew regardless of ingredient availability.
Soy Sauce Alternatives
Thai black soy sauce creates the signature deep color and sweet flavor of authentic Pad See Ew. When this ingredient isn’t available, we recommend using regular dark soy sauce combined with a touch of molasses or brown sugar. Regular dark soy sauce alone works well, though you’ll need to adjust the sweetness accordingly. Thai mushroom soy sauce serves as an excellent substitute for light soy sauce, adding extra umami depth to the dish.
Beef Cut Options
Several beef cuts work beautifully in this recipe due to their quick cooking properties and tender texture. Flank steak remains our top choice for its perfect balance of flavor and tenderness when sliced against the grain. Sirloin steak offers excellent marbling and cooks quickly without becoming tough. Ribeye provides rich flavor and stays incredibly tender, while skirt steak delivers robust beefy taste and maintains its texture during high heat stir-frying.
Vegetable Substitutions
Chinese broccoli (gai lan) contributes the traditional slight bitterness and satisfying crunch to Pad See Ew. Regular broccoli florets make an accessible substitute, though we recommend blanching them briefly before stir-frying to achieve the right texture. Kale works exceptionally well as an alternative, providing similar nutritional benefits and a slightly bitter flavor that complements the sweet soy sauce.
Noodle Considerations
Fresh wide rice noodles deliver the ideal chewy texture that makes Pad See Ew so satisfying. Dried wide rice noodles work perfectly when properly rehydrated in warm water until they become pliable but still firm. We avoid over-soaking dried noodles to prevent them from becoming mushy during stir-frying.
Cooking Oil Selection
Neutral oils with high smoke points perform best for achieving the intense heat necessary for proper wok hei. Vegetable oil remains our standard choice for its neutral flavor and excellent heat tolerance. Peanut oil adds subtle nutty notes while handling high temperatures beautifully. Avocado oil provides exceptional smoke point performance, and coconut oil works well for those preferring a slight tropical undertone.
Heat Level Adjustments
Traditional Pad See Ew maintains a mild heat level, focusing on savory and sweet flavors rather than spiciness. Thai Sriracha adds gentle heat without overwhelming the dish’s balance. Red pepper flakes provide customizable heat that diners can adjust to their preference. We recommend adding heat gradually since the dish’s appeal lies in its harmonious flavor balance rather than fiery intensity.
Conclusion
We’ve walked through every essential step to create restaurant-quality Pad See Ew at home. From properly marinating the beef to achieving that coveted wok hei flavor this recipe delivers the authentic taste we all crave.
The key lies in preparation and timing. Having all ingredients ready before you start cooking ensures smooth execution and prevents overcooking. Remember that high heat and quick movements are your best friends when stir-frying.
With the right techniques and quality ingredients you’ll create a dish that rivals your favorite Thai restaurant. The glossy noodles tender beef and perfectly cooked vegetables come together in harmony that makes this beloved street food so irresistible.
Now it’s time to fire up that wok and experience the magic of homemade Pad See Ew. Your kitchen will smell incredible and your taste buds will thank you.
Frequently Asked Questions
What is Pad See Ew?
Pad See Ew is a popular Thai street food dish made with wide rice noodles stir-fried in dark sweet soy sauce with beef, Chinese broccoli, and eggs. The dish is known for its signature smoky flavor called “wok hei” and glossy, caramelized appearance from high-heat cooking.
What equipment do I need to make authentic Pad See Ew?
You’ll need a wok or large cast-iron skillet for high-heat cooking, a wooden spoon for stirring, kitchen tongs for handling noodles, and paper towels for maintaining a clean surface. The wok is essential for achieving the intense heat needed for proper stir-frying and the smoky char.
What are the key ingredients for Pad See Ew?
The main ingredients include fresh wide rice noodles, flank steak, Chinese broccoli, eggs, garlic, and green onions. The signature sauce combines dark sweet soy sauce, regular soy sauce, oyster sauce, sugar, white pepper, and chicken broth to create the authentic sweet-savory flavor.
How do I achieve the smoky “wok hei” flavor?
To achieve wok hei, use extremely high heat and work quickly. Heat your wok until it’s smoking hot, cook ingredients in small batches to avoid overcrowding, and maintain constant movement. The intense heat creates the characteristic smoky flavor and slight char that defines authentic Pad See Ew.
Can I substitute ingredients if I can’t find Thai ingredients?
Yes, you can make substitutions. Use regular dark soy sauce mixed with molasses or brown sugar instead of Thai black soy sauce. Replace Chinese broccoli with regular broccoli or kale, and substitute flank steak with sirloin, ribeye, or skirt steak while maintaining the same cooking techniques.
How should I store and reheat leftover Pad See Ew?
Store leftovers in an airtight container in the refrigerator for 2-3 days. Don’t freeze as noodles become mushy. Reheat in a wok or skillet over medium heat with a splash of water or oil, or microwave in intervals while stirring to maintain texture.
What’s the best way to prepare the beef for Pad See Ew?
Slice the flank steak thinly against the grain to ensure tenderness. Marinate briefly with oyster sauce, cornstarch, vegetable oil, and white pepper. Cook quickly over high heat to maintain texture and achieve a slight char without overcooking.
How do I prevent the noodles from sticking together?
Separate fresh noodles gently before cooking and add them to the hot wok with sauce immediately. Keep the heat high and move constantly with tongs or a wooden spoon. The sauce helps create a glossy coating that prevents sticking while maintaining the noodles’ texture.
