Easy Beef Pad See Ew ( Stir Fried Thai Rice Noodles )
Easy and delicious Thai beef pad see ew recipe made with tender beef steak, choice of green vegetables, and savoury sauce. Create your own popular Thai street food noodle at home with simple ingredients and instructions. Faster than ordering from takeout and incredibly delicious!
Servings: 2
Calories: 720kcal
Equipment
- Large wok/pan/skillet
Ingredients
Beef and marinade
- 200 g Beef steak ( About 7oz ) flank steak, rump, sirloin, flank, rib-eye, etc. ( see details in note )
- 2 tsp Light soy sauce
- 2 tsp Corn starch or potato starch
- 2 tsp Cooking oil Vegetable, sunflower, canola oil, etc
Ingredients
- 100-120 gram Dried rice noodles ( 10mm wide ) Flat dried rice noodles or 300 grams fresh rice noodles ( see details in note )
- 3-4 stalk Choy sum ( mustard leaves ) Chinese broccoli, gai lan/gai lan, pak choy, bok choy, tenderstem broccoli
- 2 Eggs
- Salt to taste
- 3-4 cloves Garlic
- 3-4 tbsp Cooking oil
Pad see ew sauce
- 3 tbsp Oyster sauce
- 1 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Fish Sauce
- 2 tsp Sugar
Instructions
- First, soak the dried rice stick in the hot water for 15 minutes. Then drain the water out and rinse with cold water. ( Or you can prepare by the packet instructions. )
- Cut the beef into thin slices against the grain. Marinate with light soy sauce, corn starch, and cooking oil. Set it aside for 10-15 minutes.
- Chop up the vegetables and set them aside. Combine the stir fry sauce ingredients in small bowl. Whisk it well until sugar dissolves.
- Heat the large wok or pan over medium-high heat. Drizzle 1 tbsp of oil and fry the eggs and scramble them into small pieces. Remove from wok and set it aside.
- In the same wok, drizzle 3 tbsp of oil. Add the marinated beef slices and sear one side for 2-3 minutes then filp the beef and stir fry for another 1-2 minutes.
- Add chopped garlic and stir it well for a few seconds until fragrant. Add choy sum stem parts and toss it well for a few seconds and follow with the leaves.
- Next, add the rice noodles and pour the sauce mixture in. Bring to heat to high. Combine everything well and continue stir fry until the sauce is absorbed and noodles become glossy.
- Place the scrambled eggs in and make a quick toss. Transfer to serving plate and serve immediately.
Notes
- Protein choice - instead of beef you can add chicken, prawns, shrimp, pork, etc.
- Marinade - marinating is the key to achieve the tender beef result. If you use cheaper beef cut you can also add ½ tsp of baking soda in the beef marinade to tenderize the meat.
- Boiling dried rice stick- Boil 1-2 minutes less than packet instructions to prevent it from overcooked. After boiling, rinse them in cold water.
- If you use fresh rice noodles make sure to loosen up the noodles before adding in the stir fry. Heat them in the microwave for 1-2 minutes or add in the warm water for 4-5 minutes. This makes easier to loosen the noodles.
- What type of wok to use? You can use traditional carbon steel, cast ion, or non-stick wok of your choice. If you wish to taste like a restaurants or authentic streetfood style charred flavour, use seasoned carbon steel wok, cast ion pan or skillet. If you prefer fast and easy clean up you can use your everyday non-stick wok/pan.
- Do not recommend cooking in big batch and do not overcrowd the pan. Fry with small batches to spread out enough heat to all ingredients.
Nutrition
Calories: 720kcal | Carbohydrates: 59g | Protein: 30g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 225mg | Sodium: 2169mg | Potassium: 421mg | Fiber: 1g | Sugar: 5g | Vitamin A: 254IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg
