Wide Rice Noodles with Pad See Ew Sauce
This popular Pad See Ew stir-fry Thai dish features wide rice noodles in a sweet and savory sauce with beef and Chinese broccoli. It takes less than 30 minutes to make and is restaurant quality!Make sure to get ingredients ready before stir-frying as this dish cooks really fast.
Servings: 3 to 4 people
Ingredients
- 8 oz dried wide rice noodles
- 5 stems Chinese broccoli
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 6 oz beef thinly sliced
- 2 eggs beaten
- fresh ground black pepper to taste
- 1 green onions sliced, for garnish
For the Sauce
- 1 tablespoon oyster sauce
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce if you don’t have dark soy sauce, simply use extra light soy sauce
- 1 tablespoon fish sauce if you don’t have fish sauce, you can use 1 tablespoon of soy sauce
- 1 tablespoon sugar
- 1 tablespoon white vinegar
Instructions
Prepare Ingredients for Stir fry
- Prepare the rice noodles according to the package instructions. Drain well and set aside. While you are waiting for the noodles, you can prepare the sauce and vegetables.
- Make the sauce by mixing all the sauce ingredients. Set aside.
- Clean Chinese broccoli and cut off the tough ends of the stalk. Separate the leaves from the stems. Then cut the stem into diagonal slices.
Stir Fry
- Add 1 tablespoon of oil to a wok over high heat. When the wok is VERY hot, stir in beef slices, and stir fry for a few minutes until it's cooked. Transfer the beef to a plate.
- In the same wok, add garlic and saute for about 30 seconds. Add Chinese broccoli and cook for 2 minutes. The veggie will wilt quickly.
- Push the vegetables to one side of the work, and add beaten eggs. Scramble the beaten eggs and mix them with the cooked vegetables. Transfer to the plate.
- Add the rest of the oil to the wok. Once hot, add the cooked wide rice noodles, Chinese broccoli, eggs, beef, and the prepared sauce to the pan.
- Mix everything. Garnish with green onions!
Notes
- Make sure not to burn the garlic. If you are a beginner, you can add the garlic to the cold wok.
- You can use other vegetables such as bok choy, Chinese cabbage, and broccoli for this recipe.
- Besides beef, you can also use other proteins such as chicken and shrimp for this recipe.
- Store the leftovers in an airtight container and it will last for 3-4 days. To reheat, microwave for 2-3 minutes until warmed through.
Nutrition
Calories: 503kcal | Carbohydrates: 71g | Net Carbohydrates: 69g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 2194mg | Potassium: 311mg | Fiber: 2g | Sugar: 5g | Vitamin A: 229IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 3mg