If you love Thai food, you've gotta try this quick and easy, absolutely delicious Beef Pad See Ew recipe! It's a satisfying, flavorful weeknight dinner you can make in under 30 minutes!
As a huge fan of Thai food, I loved my recent travels to Thailand and enjoying authentic Thai food right at every meal. My trip to Phuket and Bangkok were true foodie heaven!
I enjoyed so many delicious noodle dishes, including the best pad thai in Bangkok. Pad Thai noodles, like Pad See Ew noodles, are popular and can be found at street vendors and Thai restaurants alike.
I couldn't wait to come back and recreate some of the dishes I enjoyed during my travels. Like Thai Basil Shrimp, Beef Pad Thai, and authentic Beef Pad See Ew.
🌟 Why this recipe works
Pad See Ew is a Thai noodle dish similar to Pad Thai, but it's made with wide rice noodles. The sauce is also slightly different -- it has a richer umami flavor.
You don't have to travel to Thailand to enjoy this popular Thai stir fry. I've recreated the recipe so you can enjoy this at home!
This is a great Pad See Ew recipe is perfect for busy weeknights.
- You can make this from start to finish in 30 minutes.
- The recipe calls for mostly basic pantry ingredients.
- It's hearty and satisfying.
- You can switch it up and use your choice of protein: steak, chicken, pork, shrimp, crab, or tofu instead.
- Similarly, you can also use any variety of green vegetables you like: Chinese broccoli, broccolini, Swiss chard, etc.
🛒 Ingredient notes
Noodles - Unlike Pad Thai, Pad See Ew calls for Sen Yai noodles. These are wide, fresh rice noodles. I buy my noodles online, but you can also find these in Asian grocery stores and depending on where you live, you may even find them at your local grocery store or Whole Foods Market. Substitution option: use a wide wheat or egg noodle like pappardelle or tagliatelle.
Steak - For Thai stir fries, skirt steak, flank steak, and sirloin steak all work great. Just be sure to slice them thinly.
Soy Sauce - Normally, this dish is made with a dark Thai soy sauce, which can sometimes be hard to find in parts of the US. So I use regular soy sauce (or coconut aminos) along with brown sugar as a substitute. Along with oyster sauce and fish sauce, this creates a flavorful umami savory sauce that coats the whole dish. If you can find dark soy sauce, use that but omit the brown sugar.
Vegetables - Authentic Pad See Ew is normally made with Chinese broccoli, which can also be tricky to find right now in the US. So my recipe uses bok choy, which you can usually find in your local supermarket. If you can find Chinese broccoli, feel free to use that. Other substitution/addition options: broccolini, broccoli, Swiss chard, bean sprouts.
Eggs - Beaten eggs are typically added toward the end of the cooking time, then scrambled on one side of the wok. You can leave out the eggs if you prefer.
✅ Step-by-step instructions
Full ingredients and instructions are listed in the recipe card below. But here's a quick visual Step-by-Step guide to making Beef Pad See Ew at home.
- Cook the noodles.
- Whisk together the ingredients for the sauce.
3. Heat vegetable oil in the wok and cook the steak over medium-high heat.
4. Add the bok choy, garlic, ginger, and stir.
5. Pour in the sauce and stir.
7. Add the cooked noodles.
8. Scramble the eggs in the dish. You'll do this by moving the food to one side and scrambling the eggs on the other. Be sure to regularly scrap the food up from the other side to keep it from sticking to the pan while the eggs cook.
Optional: garnish with sliced green onions.
👩🏻🍳 Recipe FAQs
Pad See Ew is not spicy. That said, if your personal preference is for spicy food, you could add some Thai chilis (Bird's Eye chilis) to the dish.
No. While both are popular street food in Thailand, they are two different dishes. Drunken Noodles are known as Pad Kee Mao.
Store leftover Pad See Ew in an airtight container in the refrigerator for up to three or four days.
To reheat, place a serving in a microwave safe bowl along with a tablespoon of water. If you want you can also add a splash of light soy sauce or dark soy sauce. Reheat in 1-minute increments until heated through.
🍷 🥂 Wine pairings
Beef Pad See Ew pairs well with a white wine like Sauvignon Blanc, dry Riesling, or Pinot Grigio.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
Wooden spoon - Use a wooden spoon to stir and cook the meat and vegetables.
Tongs - Kitchen tongs are an easy way to transfer the noodles from the pot to the wok or skillet.
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Beef Pad See Ew
- 1 pound wide rice noodles
For the Sauce
- ¼ cup oyster sauce
- 2 Tablespoons soy sauce
- 1 Tablespoon dark brown sugar
- 2 teaspoons fish sauce
- In a large pot, either soak or boil the wide rice noodles according to package directions. While the noodles are soaking or boiling, make the sauce.
- In a medium bowl, whisk together the oyster sauce, soy sauce, fish sauce, and brown sugar. Set aside.
- In a wok or large skillet, heat the teaspoon of vegetable oil over medium-high heat. Add the sliced steak and cook just until the sides are all browned.
- Add the garlic, ginger, and bok choy to the wok/skillet. Stir and cook just until the vegetables are slightly softened, about 1-2 minutes.
- Drain the noodles and add to the wok/skillet, along with the sauce. Use tongs to toss the ingredients together and coat the noodles with the sauce.
- Move the ingredients to one side of the wok. Add the beaten eggs to the other, empty side and cook until the eggs are scrambled. During this time, also use the tongs to lift the noodles, steak, and vegetables around a bit so they don't stick to the pan.
- Garnish with sesame seeds, if desired. Serve immediately.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.