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.
- I would definitely get the dried rice noodles versus fresh. It’s much easier to find. But if you can’t find the wide noodles, please feel free to buy vermicelli or another size. It will taste just as good!
- 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, fried noodles, Thai noodle dish