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Pad See Ew: Street Food at Home! Recipe

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4.3 from 1 review

  • Author: Leila
  • Total Time: 30 minutes
  • Yield: 3 servings

Description

Pad See Ew is a classic Thai street food featuring wide rice noodles stir-fried with tender marinated flank steak, Chinese broccoli, and scrambled eggs, all tossed in a savory and slightly sweet soy-based sauce. This dish is known for its smoky, caramelized flavor achieved through high-heat stir-frying, perfect for a quick and satisfying meal at home.

Ingredients

Beef Marinade

  • 8 ounces flank steak, thinly sliced
  • 1 teaspoon Thai black soy sauce (or regular soy sauce or oyster sauce)
  • 1 teaspoon vegetable oil
  • 1 teaspoon cornstarch (or tapioca starch)
  • 1/8 teaspoon baking soda
  • 1 tablespoon water

Sauce

  • 3 tablespoons water
  • 1 tablespoon oyster sauce
  • ½ teaspoon sugar
  • 1 tablespoon Thai thin soy sauce (or regular light soy sauce)
  • 1 tablespoon Thai black soy sauce
  • 1 teaspoon fish sauce
  • Freshly ground white pepper, to taste

Main Ingredients

  • 1 pound fresh wide rice noodles (or 8 ounces dried rice noodles)
  • 4 tablespoons vegetable oil, divided
  • 3 cloves garlic, chopped
  • 6 ounces Chinese broccoli (about 3 cups, cut into 2-inch/5 cm pieces)
  • 2 large eggs, slightly beaten

Instructions

  1. Prepare the beef marinade: In a bowl, combine the flank steak with Thai black soy sauce (or substitute), vegetable oil, cornstarch, baking soda, and 1 tablespoon water. Mix until the beef slices are completely coated. Set aside to marinate while preparing the sauce.
  2. Mix the stir-fry sauce: In a small bowl, combine 3 tablespoons water, oyster sauce, sugar, Thai thin soy sauce, Thai black soy sauce, fish sauce, and freshly ground white pepper. Stir well to blend the flavors.
  3. Prepare the noodles: Ensure the fresh wide rice noodles are at room temperature. If refrigerated and stiff, rinse quickly under hot water when ready to cook; shake off excess water immediately. If using dried noodles, rehydrate according to package instructions, slightly undercooked (al dente), drain thoroughly, and toss with 1 tablespoon oil to prevent sticking.
  4. Cook the beef: Heat a wok over high heat until just smoking. Add 1 tablespoon vegetable oil, swirl to coat evenly. Sear the marinated beef until about 80% cooked, then transfer back to the marinade bowl to rest.
  5. Stir-fry garlic and Chinese broccoli: Add another tablespoon of oil to the wok, stir in chopped garlic and cook very briefly. Immediately add Chinese broccoli pieces and stir-fry constantly for about 20 seconds to keep garlic from burning and slightly soften the greens.
  6. Add noodles and sauce: Spread the noodles evenly in the wok and pour the sauce mixture over them. Using a spatula, gently scoop and mix for about 20 seconds, coating the noodles well in sauce.
  7. Return beef to wok: Add the seared beef back into the wok and combine it with the noodles and vegetables.
  8. Cook the eggs: Push the noodle and beef mixture to one side of the wok. On the empty side, heat 1 tablespoon oil, add the beaten eggs and wait about 5 seconds for them to begin setting. Scramble the eggs briefly, breaking into smaller pieces.
  9. Combine and stir-fry: Stir the entire mixture just enough to heat through evenly but avoid breaking the noodles. Use the spatula to scrape the wok bottom to prevent sticking.
  10. Caramelize the noodles: Continue cooking over high heat, stirring less frequently to allow noodles to develop slight caramelization and smoky flavor, for 1 to 2 minutes more until thoroughly heated.
  11. Serve: Remove from heat and serve hot. Accompany with homemade chili oil or Chiu Chow sauce for added heat and flavor if desired.

Notes

  • Using fresh wide rice noodles is key for authenticity and texture, but dried noodles can be substituted with proper soaking and oiling.
  • Maintaining high heat is essential for achieving the signature smokiness and slight caramelization of Pad See Ew.
  • Do not overcook noodles during initial preparation to prevent mushiness after stir-frying.
  • Baking soda in the marinade helps tenderize the beef for a more pleasant bite.
  • Adjust seasoning and sugar according to taste preferences for the perfect balance of savory and sweet.
  • Chinese broccoli can be substituted with regular broccoli or gai lan but the flavor and texture will vary.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stir-frying
  • Cuisine: Thai

Find it online: https://recipesbyleila.com/pad-see-ew-street-food-at-home-recipe/