Name: Beef Pad See Ew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: For the Beef Marinade:; 200g beef steak (flank, sirloin, or rib-eye), thinly sliced against the grain; 2 teaspoons light soy sauce; 2 teaspoons corn starch (or potato starch); 2 teaspoons cooking oil; For the Stir-Fry:; 100–120g dried wide rice noodles (or 300g fresh rice noodles); 3–4 stalks choy sum (or Chinese broccoli, pak choy, gai lan); 2 eggs; 3–4 cloves garlic, chopped; 3–4 tablespoons cooking oil; Salt, to taste; For the Pad See Ew Sauce:; 3 tablespoons oyster sauce; 1 tablespoon light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon fish sauce; 2 teaspoons sugar

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Savory stir-fried flat rice noodles tossed with tender marinated beef, eggs, and crisp Chinese broccoli — this is one of those comforting, flavor-packed dishes I crave when I want something bold and satisfying in a hurry. It brings Thai street food right into my kitchen.

Why You’ll Love This Recipe

I love this recipe because it comes together faster than takeout and has a beautiful balance of salty, savory, and slightly sweet notes. The wide rice noodles soak up the sauce perfectly, the beef is juicy and tender, and the vegetables add just the right amount of crunch. It’s quick, filling, and completely satisfying.

Beef Pad See Ew

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beef Marinade:
200g beef steak (flank, sirloin, or rib-eye), thinly sliced against the grain
2 teaspoons light soy sauce
2 teaspoons corn starch (or potato starch)
2 teaspoons cooking oil

For the Stir-Fry:
100–120g dried wide rice noodles (or 300g fresh rice noodles)
3–4 stalks choy sum (or Chinese broccoli, pak choy, gai lan)
2 eggs
3–4 cloves garlic, chopped
3–4 tablespoons cooking oil
Salt, to taste

For the Pad See Ew Sauce:
3 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon fish sauce
2 teaspoons sugar

Directions

I soak the dried rice noodles in hot water for 15 minutes (or follow the package instructions), then drain and rinse them under cold water.
I slice the beef thinly and marinate it with soy sauce, starch, and oil. I let it sit for 10–15 minutes.
I chop the vegetables and whisk together all the sauce ingredients until the sugar dissolves.
I heat 1 tablespoon of oil in a wok over medium-high heat and scramble the eggs until just set. I remove them and set aside.
I add 3 tablespoons of oil to the wok and sear the marinated beef slices for 2–3 minutes on one side, then stir-fry for another 1–2 minutes until browned.
I add the garlic and stir for a few seconds until fragrant. Then I toss in the stems of the choy sum first, followed by the leafy parts.
I add the drained noodles and pour the sauce over everything. I stir-fry over high heat until the noodles absorb the sauce and turn glossy.
I return the scrambled eggs to the pan and give everything a final toss.
I serve it hot immediately.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 720 kcal per serving

Variations

Sometimes I swap the beef for chicken or tofu if I want a lighter or vegetarian version. I also like adding a bit of Thai chili paste for more heat or using different greens like bok choy or spinach if I don’t have choy sum. For extra texture, I sometimes toss in bean sprouts right at the end.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I stir-fry it quickly in a hot pan with a splash of water or oil until warmed through. I avoid microwaving when I want to preserve the noodle texture.

FAQs

Can I use fresh rice noodles?

Yes, I often use fresh wide rice noodles if I can find them. They save soaking time and have a more authentic texture.

What if I can’t find Chinese broccoli?

I substitute with pak choy, spinach, or even kale. Anything with a bit of crunch and green works well.

Is Pad See Ew supposed to be sweet?

It has a subtle sweetness, but it’s mostly savory. I adjust the sugar slightly depending on how sweet I want it.

Can I use a regular skillet instead of a wok?

Yes, I use a nonstick or stainless-steel skillet when I don’t have a wok. I just make sure it’s very hot before I start.

Why do my noodles stick together?

I make sure the noodles are well-drained and use enough oil when stir-frying. I also avoid overcrowding the pan.

Conclusion

Beef Pad See Ew is a quick, bold, and delicious dish that always satisfies. It’s easy to customize, packs tons of flavor, and brings authentic Thai taste to my table with minimal effort. Once I tried making it at home, I stopped ordering it out.