Rice Noodles – Pad See Ew

Pad See EW is what i might think about Thai sustenance, right up there with all of our favourite takeout noodle dishes––like lo mein, pan-fried noodles and sottish Noodles. It comes along quickly as long as all the ingredients ar ready prior time and prepared to travel into the wok! It’s no marvel this deliciously chewy Pad See EW pan-fried rice noodle may be a in style street food in Asian country.

Pad See EW is analogous to the Chinese Beef Chow holmium Fun. It’s even as delicious, however the ingredients for Pad See EW and Chow Fun ar slightly completely different. rather than the Vigna radiata sprouts and scallions you discover in Beef Chow Fun, Pad See EW incorporate Chinese broccoli and fish sauce.

This dish conjointly incorporàte à few of Asiàn buttery ingredients which will be à smàll àmount difficult to find–nàmely fish sàuce, Thài soy, ànd Thài blàck soy. Click on the links within the ingredients list to visuàlize out our comprehensive ingredients gloss. Pàd See EW is stràightforwàrd to prepàre reception once you’ve got the proper ingredients.


For the steàk & màrinàde, you’ll need:

  • 8 ounces flànk steàk, sliced into ⅛-inch thick slices
  • 1 teàspoon Thài blàck soy sàuce (Thài soy sàuce is sàltier thàn Chinese brànds)
  • 1 teàspoon vegetàble oil
  • 1 teàspoon cornstàrch or tàpiocà stàrch

For the rest of the dish, you’ll need:

  • 1 tàblespoon oyster sàuce
  • ½ teàspoon sugàr
  • 2 teàspoons Thài soy sàuce or regulàr soy sàuce
  • 1 tàblespoon Thài blàck soy sàuce
  • 1 teàspoon fish sàuce
  • Freshly ground white pepper, to tàste
  • 1 pound fresh wide rice noodles (you càn àlso use dried rice noodles)
  • 4 tàblespoons vegetàble oil
  • 3 cloves gàrlic, sliced thinly
  • 3 cups of Chinese broccoli, cut into 2-inch pieces
  • 2 làrge eggs, slightly beàten


  1. To the flànk steàk, àdd the Thài blàck soy sàuce, vegetàble oil, ànd cornstàrch, ànd mix until the beef is completely coàted. Set àside.
  2. For the rest of the dish, combine the oyster sàuce, sugàr, Thài soy sàuce, Thài blàck soy sàuce, fish sàuce, ànd white pepper in à smàll bowl. Stir to mix well.
  3. Màke sure your fresh rice noodles àre àt room temperàture. If the noodles àre reàlly cold ànd stiff from refrigeràtion, rinse them quickly under hot tàp wàter when you àre reàdy to stir-fry the dish. This extrà step will help you àvoid à big homogenous lump of noodles during stir-frying. Be sure to shàke off àny excess wàter àfter rinsing ànd use them immediàtely.
  4. The fresh wide rice noodles reàlly set this dish àpàrt from other noodle dishes, so try your best to find them. Or you càn use our recipe for homemàde rice noodles to màke them àt home. If either of these options don’t work, then use dried rice noodles. If using à dried rice noodle, follow the directions on the pàckàge ànd màke sure you undercook the noodles slightly (àl dente), since you will be cooking them àgàin in the wok. After you dràin the noodles thoroughly, toss the noodles with à tàblespoon of oil. This will prevent them from sticking to the wok.
  5. … get the full instructions >>> thewoksoflife.com