Pad See Ew

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This stir-fry of deeply caramelized skirt steak with noodles and Chinese broccoli is a Thai classic for good reason.

By Thiraporn Gosinanont

Updated on August 3, 2023

Tested by

Catherine Jessee

and

Food & Wine Test Kitchen

Pad See Ew — Photo:
Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Gabe Greco

Active Time:

15 mins

Total Time:

25 mins

Servings:

4 servings

One of the most requested dishes at our restaurant, Peppermint, in Royal Palm Beach, Florida, is Pad See Ew, a popular street food in Thailand. Believed to have been created by Chinese immigrants living in Thailand in the late 1930s, Pad See Ew has become a beloved dish all over the world. Unlike its sweeter and nuttier counterpart, Pad Thai, Pad See Ew offers a perfect balance of salty-caramelized sweet goodness.

This popular stir-fry dish features fresh wide rice noodles, a protein, garlic, Chinese broccoli, oyster sauce, and dark soy sauce. The choice of protein is pretty interchangeable, but we love skirt steak because it adds a really nice texture to the chewy rice noodles.

In this recipe, slices of skirt steak are marinated in soy sauce, cornstarch, and baking soda. This mixture is known as the velveting technique; it gives the meat a tender and silky texture. After marinating, the meat is stir-fried until seared and browned. The tender noodles and Chinese broccoli are gently folded in to ensure their integrity. And a quick scramble of eggs adds some more richness and color to the dish. As much of Thai cuisine is catered towards personal preferences, this dish is traditionally paired with extra white pepper and a chile vinegar as an optional condiment. — Grace Gosinanont

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Ingredients

1/4 cup distilled white vinegar
1 to 2 Thai bird chiles (1/4 ounce total), thinly sliced
1 pound fresh wide rice noodles (if using dried, use 12 ounces)
4 tablespoons soy sauce, divided
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/2 pound skirt steak, thinly sliced (about 1/4-inch thick)
4 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 tablespoon fish sauce
2 tablespoons granulated sugar
2 large eggs, lightly beaten
4 tablespoons vegetable oil
1 tablespoon minced garlic (about 4 medium cloves)
1 1/2 cups chopped Chinese broccoli (Gai Lan), chopped
Ground white pepper, for topping

Directions

Place vinegar and chiles in a small bowl; set chile vinegar aside.
Place fresh wide rice noodles in a large bowl of cold water and gently use your fingers to separate noodles to prevent them from clumping when cooking. If using dry noodles, prepare according to package directions.
Whisk together 2 tablespoons of the soy sauce, cornstarch, and baking soda in a medium bowl until combined and slightly foamy, about 5 seconds. Add sliced skirt steak and marinate for 10 minutes. Whisk together remaining 2 tablespoons soy sauce, oyster sauce, dark soy sauce, fish sauce, and sugar in a small bowl; set aside. Lightly beat eggs in a separate small bowl; set aside.
Heat oil in a large wok over medium-high. Add garlic and cook until sizzling, about 15 seconds.
Add sliced meat and stir-fry until lightly browned, about 1 minute. Reduce heat to low and add drained noodles, Chinese broccoli, and reserved soy sauce mixture, gently folding ingredients together until evenly coated, about 1 to 2 minutes. (Be gentle while stirring the noodles; you don’t want to break them.)
Push noodles to the side of wok, increase heat to medium and add eggs to empty side. Working quickly, cook and fold eggs into noodles. Stir together until sauce is thickened and eggs are cooked, about 1 minute.
Turn off heat and serve with a sprinkle of white ground pepper and season with reserved chile vinegar.

Pad See Ew

Ingredients

Directions

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