I just made Pad See Ew with succulent beef and glossy wide rice noodles that looks so restaurant-good you’ll have to keep scrolling to believe it.

Jump to Recipe

I’m obsessed with my version of Pad See Ew because it hits that sweet spot between smoky, salty, and chewy. I love the way wide flat rice noodles soak up the sauce and still stay slippery, and the thinly sliced flank steak gets those little charred edges that I crave.

Beef Stir Fry Rice Noodles sounds fancy but really it’s just comfort that bites back. I don’t need fancy plating or pretension.

Just big noodles, bold sauce, crunchy greens, and a squeeze of lime. Simple, messy, and loud.

Never skipping that saucy, greasy single bite daily.

Ingredients

Print Recipe (No Advertisments)

Basically chewy wide noodles that soak up sauce beautifully.
Thin sliced beef gives juicy protein and meaty bite.
Eggs add silkiness and small pockets of richness.
Oil keeps everything slick and helps light browning.
Garlic adds punchy aroma, wakes the whole dish up.
Gai lan gives bitter-crisp greens and real texture.
Light soy brings salty backbone without stealing spotlight.
Dark soy adds deep color and rounded savory notes.
Oyster sauce gives meaty umami and mild sweetness.
Basically fish sauce sneaks in savory depth, optional but nice.
Sugar balances the salt and brightens flavors quietly.
A pinch of pepper wakes the noodles and beef.
Cornstarch helps the beef stay tender and glossy.
Extra marinade soy seasons the beef right through.
A splash of water or broth loosens the sauce.
Plus lime wedges add sharp citrus you’ll squeeze over.

Ingredient Quantities

8 to 10 oz wide flat rice noodles (fresh if possible, or dried soak per package)

10 oz beef (flank steak or skirt steak), thinly sliced against the grain

2 large eggs

3 tbsp vegetable oil (or peanut oil)

3 to 4 cloves garlic, minced or finely chopped

2 cups Chinese broccoli (gai lan) or regular broccoli chopped into bite sized pieces

3 tbsp light soy sauce

2 tbsp dark soy sauce (for color and richness)

1 tbsp oyster sauce

1 tsp fish sauce (optional but adds depth)

1 tsp granulated sugar or palm sugar

1/4 tsp white pepper or a good pinch black pepper

1 tsp cornstarch (for beef marinade)

1 tsp soy sauce (extra, for beef marinade)

2 to 3 tbsp water or beef broth to loosen sauce while stir frying

lime wedges for serving (optional)

How to Make this

Print Recipe (No Advertisments)

1. Prep the noodles and beef first: if using fresh wide rice noodles separate them gently with your hands; if dried soak them per package directions until pliable then drain. Slice 10 oz beef thinly against the grain and toss with 1 tsp cornstarch and 1 tsp soy sauce, set aside to marinate 10 minutes.

2. Mix the sauce in a small bowl: 3 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp fish sauce (optional), 1 tsp sugar, 1/4 tsp white or black pepper, and 2 to 3 tbsp water or beef broth to loosen. Taste quick and adjust saltiness.

3. Heat a wok or large nonstick skillet over high heat until very hot, then add 1 tbsp oil and swirl to coat.

4. Add the marinated beef in a single layer and sear quickly about 30 to 60 seconds per side until mostly cooked but still juicy. Remove beef to a plate and set aside.

5. Add another 1 to 2 tbsp oil to the hot wok, toss in the minced garlic and fry 10 to 20 seconds until fragrant but not brown.

6. Push garlic to one side, crack in 2 eggs and scramble quickly, breaking them up as they set, then mix with the garlic.

7. Add the noodles and the sauce mixture, using tongs or spatula to toss and coat evenly. Stir-fry over high heat so the noodles get a little char and absorb the sauce, about 1 to 2 minutes.

8. Toss in the Chinese broccoli or chopped regular broccoli and continue to stir fry until the greens are bright and just tender, about 1 to 2 minutes. Add the cooked beef back to the wok and give everything a final toss to combine and heat through.

9. Taste and adjust: add a splash more light soy or a pinch more sugar if needed, and use the extra 1 to 2 tbsp water or broth if the sauce looks too thick.

10. Serve hot with lime wedges on the side if you like. Eat right away for best texture; Pad See Ew gets gummy if it sits too long.

Equipment Needed

1. Wok or large nonstick skillet — gets really hot for proper sear
2. Tongs and a wide spatula (or one good turner) for tossing the noodles
3. Cutting board and a sharp chef’s knife for slicing beef and chopping broccoli
4. Two small bowls — one for the beef marinade and one for the sauce
5. Measuring spoons and a tablespoon measure for soy, oyster, sugar etc
6. Plate or shallow dish to rest the cooked beef
7. Colander or strainer to drain soaked noodles
8. Whisk or fork to beat eggs and to mix sauces quickly

FAQ

Q: Can I use dried rice noodles instead of fresh, and how do I prep them?

A: Yes, dried works fine. Soak them in warm water until pliable but still a bit firm, about 20 to 30 minutes depending on thickness. Drain well before stir frying. Don’t over soak or they’ll fall apart when you toss them.

Q: How should I slice the beef so it stays tender?

A: Freeze the steak for 20 to 30 minutes so it firms up, then slice thinly against the grain. That makes the fibers short and the meat feels much more tender when you chew it.

Q: My pan is small, what if the beef or veggies steam instead of stir fry?

A: Cook in batches so the pan stays hot and ingredients can brown. If it looks crowded, remove stuff, then combine at the end. A really hot pan and quick cooking is key, otherwise you get soggy results.

Q: I dont have Chinese broccoli, what can I use instead?

A: Regular broccoli florets work, or bok choy for a different texture. If using regular broccoli, chop small and blanch them 30 seconds first so they cook fast with the noodles.

Q: Can I make this vegetarian or swap the beef?

A: Sure, swap beef for tofu or sliced mushrooms. Press the tofu then pan fry till golden so it holds up. Use vegetarian oyster sauce or extra soy for depth, and skip fish sauce.

Q: How do I store and reheat leftovers without turning the noodles mushy?

A: Cool quickly and store in an airtight container up to 3 days. Reheat in a hot pan with a splash of water or broth, toss just until warmed. Microwaving tends to make rice noodles gummy, so use the pan if you can.

Easy Beef Pad See Ew ( Thai Stir Fried Rice Noodle ) Recipe Substitutions and Variations

Wide flat rice noodles: use fresh or frozen rice noodles if you can, or swap for dried rice noodles soaked per package. If you dont have any rice noodles try flat udon or wide Chinese chow fun noodles for a chewier texture.
Beef (flank/skirt): substitute thinly sliced chicken breast or thigh, pork shoulder, or firm tofu/tempeh for a vegetarian version. Just slice thin and marinate the same way so it still gets tender.
Chinese broccoli (gai lan): use regular broccoli florets, baby bok choy, or even spinach for a quicker wilt. Broccoli will need a bit longer to cook so cut small bite sized pieces.
Dark soy sauce: if you dont have it mix regular (light) soy sauce with a little molasses or brown sugar for color, or use kecap manis for a sweeter, thicker finish. If neither are available add extra light soy plus a pinch of sugar.

Pro Tips

1) Get the noodles right first, dont skip this. If theyre fresh gently pry them apart with your fingers so they dont tear, and if dried follow the soak directions but under-soak slightly so they finish cooking in the wok instead of turning mushy.

2) Velvet the beef for real tenderness. Mix the cornstarch, that 1 tsp soy and a little oil into the slices and let them sit while you heat the wok, searing quick on very high heat so they get a crust but stay juicy, then pull them out before theyre fully cooked.

3) Make the wok screaming hot and work fast. Add oil in stages so nothing burns, toss aggressively so the noodles get those little charred spots and the sauce clings, and dont crowd the pan or everything steams instead of fries.

4) Balance texture and flavor at the end. Add the greens last so they stay bright and a little crisp, loosen the sauce with tiny splashes of broth or water rather than pouring a lot at once, and squeeze lime at the table to brighten the whole dish.