15 Minute Pad See Ew Authentic Thai Recipe

Looking for more Asian noodle dishes? Try my spicy noodles, curry noodles, and chicken chow mein next. We cook our fair share of Thai food at home. I grew up around those flavors (thank you, Dad!), and Thai stir-fried noodles were one of the staple dishes. Of all the noodle meals, this was my go-to. The noodles are stir-fried until darn near burnt (only visually!), and the pairing with juicy flank steak and crisp broccoli is a guaranteed family favorite.

Why I love this recipe

It’s so easy to make. From prep to plate, it’s ready in just 15 minutes! Customizable. I chose steak as my protein for the recipe, but you could just as easily use chicken, shrimp, or tofu. That pad see ew sauce! Dark soy sauce is the base and helps to caramelize the noodles, infusing every bite with layers of savory and umami flavor. Seriously, I would drink it (okay, maybe not). It’s better than takeout. Growing up, my parents swore this was better than anything from a restaurant, and it wasn’t until I ordered it out that I saw that they were correct.

Ingredients needed

Rice noodles. Opt for wide rice noodles since they hold up well when stir-frying. I’m able to find them at the grocery store, though Asian grocery stores carry them. Flank steak. This is my preferred steak as it cooks quickly and holds onto the marinade well, but skirt steak and sirloin are good alternatives. Dark soy sauce. The base for the sauce. If you’ve tried this type of soy sauce on its own, you know it’s VERY potent and thick, so be conservative with it! Oyster sauce. Adds color and depth of flavor. Fish sauce. Adds saltiness and umami. White or black pepper. White pepper is more common in Asian cooking as it’s surprisingly more potent. It’s easy to find in the Asian aisle of the grocery store or an Asian supermarket. If you can’t find it, use black pepper. Sugar. Just a pinch is essential to helping the noodles caramelize. Use white or brown sugar. Light soy sauce. For marinating the steak. Oil. Use an oil with a high smoke point, like peanut, safflower, or avocado oil. Garlic cloves. Preferably fresh. Egg. Because it wouldn’t be traditional without scrambled eggs! Chinese broccoli stems. Feel free to swap these for bok choy, broccolini, or any other veggies you like.

How to make pad see ew

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. It’s a noodle dish originating in Thailand. The name translates to ‘stir-fried soy sauce,’ referring to the dark soy sauce the noodles are cooked in.

Arman’s recipe tips

Don’t crowd the wok. This dish is known for the browned texture of the noodles, so you want to make sure the noodles get plenty of access to the heat. Depending on the size of your pan, you may want to remove the broccoli florets and egg before adding the noodles. Make sure to use a VERY hot wok. Getting the meat and veggies crispy on the outside requires a wok that’s sizzling hot. If you’re not sure if the pan is hot enough, carefully drop 1-2 drops of water in the pan and wait for the sizzle. Lightly char the noodles. I know this feels counterintuitive, but the noodles are supposed to have an almost burnt texture, so you want to leave them untouched so they really cook.

Storage instructions

To store: Store leftovers in an airtight container in the fridge for up to five days.

Vegetarian and or vegan. Swap the beef for my air fryer tofu or pan-fried tofu, the oyster sauce for a vegan alternative, and the fish sauce for white vinegar. If vegan, omit the scrambled egg. Gluten-free. Use gluten-free soy sauce and oyster sauce (Kikkoman has both!). Cut the carbs. Swap the rice noodles for zucchini noodles or shirataki noodles. Switch up the protein. Use chicken thighs, shrimp, or diced pork. Add extra veggies. Try zucchini, green beans, bell peppers, snow peas, or water chestnuts.

To freeze: Allow the noodles to cool completely, then freeze them in a freezer-safe container for up to three months. Reheating: Microwave leftovers in 30-second intervals or reheat on the stovetop, adding a splash of water or soy sauce if needed.