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This Thai Beef Pad See Ew (Rice Noodle Stir-Fry) is made with wide rice noodles, seared steak, baby broccoli, and a delicious sticky sauce. One of the best parts of this dish is the salty and sweet Thai sauce that caramelizes in the pan. The combo of these ingredients and textures is a reaaallly flavorful dish with tons of texture from the pan-seared chewy rice noodles, the salty steak, the fresh broccoli, and the deep seasonings of the dark and sticky sauce. You and your family will love this recipe!

Sometimes I want a simple meal for my family that tastes complex and more like a restaurant meal – this Beef Pad See Ew recipe is just that kind of recipe. It’s simple to put together but it tastes a little fancier than it is. And you know I love Asian food and recipes! I love that most Asian cooking has so much flavor! I love the sauces and seasonings and the mixture of fresh veggies with deliciously marinated meats.

What is Pad See Ew?

Pad See Ew (which translates to soy sauce stir-fry) is a Stir-Fried Thai Rice Noodle Dish (and one of my favorite things to order when we get Thai food!). Typically it includes wide Thai Rice Noodles, some kind of protein, veggies, and a dark but slightly sweet and tangy dark soy sauce marinade. The dish is made with Dark Soy Sauce, Oyster Sauce, and lots of other seasonings which makes for a deep flavor of saltiness and sweetness. This Thai Beef Pad See Ew is also pan-seared which creates a dark caramelized flavor.

Variations of Pad See Ew

You can easily mix up this dish by using a different type of protein – chicken or tofu or even shrimp. And you can also swap out the veggies for any you’d like. But make sure to use rice noodles – they give the recipe that sticky and chewy texture. I love these rice noodles from Amazon! But you can also find rice noodles at most grocery stores.

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Thai Beef Pad See Ew (Rice Noodle Stir-Fry)

Recipe feeds 4-6.

Shannon Lyon | Plum Street Collective

Prep Time 10

Cook Time 25

Marinating Time 30

Total Time 1 5

Serving Size 4

Ingredients

Beef & Marinade

1-2 lbs. flank steak, sliced into thin strips
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoon lite soy sauce
1 tablespoon white vinegar
1 tablespoon fish sauce
2 tablespoons sugar

Rice Noodles

1 lb. (16 oz.) wide rice noodles
neutral oil (like canola or vegetable)

Sauce for Stir-Fry

1/3 cup dark soy sauce
1/3 cup oyster sauce
1/4 cup rice vinegar
2 tablespoons lite soy sauce

Ingredients for Stir-Fry

2 tablespoons neutral oil (like canola or vegetable)
3 cloves garlic, minced fine
2-3 cups baby broccoli, chopped into long pieces (ends cut off) (sometimes called Chinese broccoli)
1/2 cup water
1 tablespoon cornstarch
2 eggs, scrambled (optional)
sesame seeds, for garnish (optional)

Instructions

Meat & Marinade

Mix all marinade ingredients in a bowl or large tupperware container.
Add the sliced flank steak and cover. Refrigerate for at least 30 minutes, up to overnight.

Rice Noodles

Cook rice noodles according to package directions.
Once cooked, strain and transfer to a large bowl and mix well with 2-3 tablespoons of oil.
Mix the noodles well to ensure they are all coated with oil (rice noodles are very sticky – if not coated well with oil, they can clump together).
Set aside until ready to stir-fry (fine if noodles come to room temperature, because you will be pan searing them).

Making the Stir-Fry

In a large heavy bottom pot (or wok, if you have one) heated to medium-high heat, add 2-3 tablespoons of oil. Add chopped garlic and heat for 1 minute until fragrant (but not burned).
Add beef and all the marinade juices. Sear the beef until cooked well through.
Next turn the heat down to medium, leave the beef on the bottom of the pan, and add in the chopped broccoli.
Cover and let the broccoli cooked until bright green and soft (about 4 minutes).
While broccoli is cooking, mix the 1/2 cup water and 1 tablespoon cornstarch in a small bowl with a fork or whisk, so there are no clumps.
Once broccoli is cooked through, remove the lid and turn the heat up to high.
Mix the broccoli in with the meat and then add the stir-fry sauce ingredients. Keep stirring and heat until the sauce is bubbling.
Once bubbling, add in the cornstarch and water mixture. Return to bubbling.
Once the sauce is bubbling and the cornstarch is mixed well throughout, add in the cooked rice noodles.
Keep stirring until all the noodles are coated, and continue to cook until they start to turn a light brown color (and look a seared but not burnt). About 5-7 minutes.
Once noodles are seared, you can optionally add in the 2 scrambled eggs (my kids don't prefer this so I omit them, but they are included in the traditional pad see ew).
I prefer to scramble them in another pan and add them in, so they don't burn. Once added, you can mix them throughout the pad see ew mixture.
To serve, plate the pad see ew, and if desired top with sesame seeds. Enjoy!
(Pad see ew keeps for up to 3 days in the fridge in an airtight container. You can reheat in the microwave on on the stovetop – if it gets a little dry while reheating, add a little water!).