Quick 15-Min Pad See Ew
This classic Thai street food dish features wide, chewy rice noodles stir-fried with Chinese broccoli, tender protein, and egg in a savory-sweet dark soy sauce. Perfect for a fast and flavorful weeknight meal.
Ingredients
- 8 oz fresh wide rice noodles loosened
- 6 oz beef sirloin thinly sliced
- 2 tbsp vegetable oil divided
- 2 cloves garlic minced
- 1 cup Chinese broccoli cut into 1-inch pieces
- 1 large egg beaten
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 0.5 tsp white vinegar
- Optional chili flakes for spice
Instructions
- Prepare sauce: In a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, sugar, white vinegar, and white pepper. Set aside.
- Heat 1 tbsp oil in a large wok or skillet over high heat. Add beef and stir-fry until cooked through, about 2-3 minutes. Remove beef from wok and set aside.
- Add remaining 1 tbsp oil to the wok. Add minced garlic and stir-fry for 15 seconds until fragrant. Add Chinese broccoli and stir-fry for 1-2 minutes until slightly tender-crisp.
- Push vegetables to one side of the wok. Pour beaten egg into the empty side and scramble until just set. Break into smaller pieces and mix with the vegetables.
- Add loosened rice noodles to the wok. Pour the prepared sauce over the noodles. Toss everything together vigorously until the noodles are well coated and heated through, about 2-3 minutes. If noodles stick, add a splash of water.
- Return cooked beef to the wok and toss to combine. Cook for another minute.
- Serve immediately, optionally garnished with chili flakes.
Notes
For best results, use fresh wide rice noodles; if using dried, soak according to package directions. Chicken or tofu can be substituted for beef. Adjust chili flakes for desired spice level. Serve immediately for optimal texture.