Damien was in the kitchen with me today and we whipped up a traditional Thai street food dish, Pad See Ew, which basically means “stir fried noodles.” I cannot begin to tell you how delish this is! This is a Chinese-influenced stir fried rice noodle recipe that is very popular in Thailand. I couldn’t get enough of this dish when we were in Bangkok!
Pad See Ew is typically prepared with wide, flat rice noodles but they can be difficult to find and are usually only sold fresh. So, we made them with dried rice linguini noodles.
Other main ingredients include oyster sauce, dark soy sauce (found in most Asian markets, but can be substituted with regular soy sauce), fish sauce, garlic, Chinese broccoli, egg, and always a protein. We used flank steak in this recipe, but you can substitute the meat with pork, chicken, tofu, or seafood. Nom nom, good!
Look at that noodle pull! This Pad See Ew is extremely tasty, and so simple to make!
What’s the difference between Chinese broccoli and regular broccoli?
- Chinese broccoli is a leafy green vegetable closely related to thick-stemmed broccoli, cabbage, and Brussels sprouts. It has flat leaves, thick stems, and teeny tiny florets. The leaves of Chinese broccoli don’t wilt quickly like spinach (more like bok choy), and maintain their crispiness when cooked.
- Chinese broccoli, versus regular broccoli, has a slightly bitter and earthy taste, and is best after a quick steam or sauté, or in a stir-fry. It’s a bit tough to find Chinese broccoli in your local grocery store, so check your local Asian market, which is more likely to carry it.
Try to pick Chinese broccoli with dark-stemmed leaves for freshness. You can always substitute this with bok choy or kale.
You will need to trim and remove the stems of the Chinese broccoli and slice the stems thinly before stir-frying. Chop the leaves before stir-frying.
We used flank steak for this Pad See Ew recipe, but you can use any protein: pork, chicken, tofu, or seafood!
We used linguine-sized rice noodles in this Pad See Ew because they hold up well when stir-frying.
What kind of rice noodles should you use for Pad See Ew?
- Pad See Ew is typically prepared with wide, flat rice noodles but they can be difficult to find and are usually only sold fresh. When I was shopping for ingredients at my Asian market for this recipe the only wide noodles I could find were in the refrigerated section. I was hesitant to buy them knowing I might not make this dish within a few days. So, I opted for the dried rice noodles instead.
- I chose linguine-sized rice noodles which hold up well in this dish, especially because you are frying the noodles and don’t want them to fall apart. These noodles store well in your pantry for quite a while so you’ll have them for your next Asian dish!
You will stir-fry the Chinese broccoli stems first because they take longer to cook. The sauce in this dish is killer!
Not only is this Pad See Ew an elegant dish, but it’s a great one that the entire family will enjoy!Print
This popular Thai street food, Pad See Ew (Stir Fried Noodles), is so easy to prepare! The Chinese broccoli and sweet and salty sauce puts this dish over the top!
- 1 pound flank steak, thinly sliced
- 7-ounce package dried wide rice noodles
- 2 bunches Chinese broccoli
- 3 cloves fresh garlic, minced
- 2 eggs, lightly beaten
- 2 tablespoons canola oil, divided
For the sauce:
- Heat a large wok with 1 tablespoon of the canola oil on medium-high heat. Sear the flank steak on both sides, about 3 minutes. Remove from the wok and set aside. Wipe out the wok.
- Cook the rice noodles according to package directions. Drain and run cold water over the noodles so they don’t stick.
- Meanwhile, make the sauce: Place all of the sauce ingredients in a small bowl and whisk until well-combined. Set aside.
- Add the rest of the oil to the wok over medium-high heat. Stir-fry the Chinese broccoli stems for about 3 to 5 minutes, until tender. Add the garlic to the wok and stir-fry another minute. Add in the noodles and Chinese broccoli leaves and stir-fry about 5 minutes. Add ¾ of the sauce over the noodle mixture and continue to cook another 3 to 5 minutes until the noodles absorb the liquid.
- Push the noodle mixture to the side and add in the eggs, scrambling until done. Then combine the eggs with the noodle mixture. Stir in the meat. Taste for seasoning and add in the rest of the sauce if needed.
You can use bok choy as a substitute for the Chinese broccoli. If you can’t find black soy sauce, use tamari or regular soy sauce instead.
Keywords: pad see ew recipe, fried noodles, Thai dinner
If you liked this recipe, try our Thai Basil Chicken.