Go Back
Print Pin

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

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!
Recipe feeds 4-6.
Prep Time 10 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Shannon Lyon | Plum Street Collective

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!).