Pad See Ew (Thai Stir-Fried Noodles)

5 from 1 reviews

Quick and easy Pad See Ew (Thai Stir-Fried Noodles) using fresh rice noodles or dried noodles, beef and vegetables. Have dinner on the table in less than 30 minutes!


For the sauce

For the stir-fried noodles

To serve


  1. Prepare the sauce by mixing all of the ingredients together in a small bowl.
  2. If you are using fresh rice noodles, cut the block of noodles into thick slices, about 2 to 3 cm wide (about 1 inch). Soften the noodles by placing them into a large colander and pour boiling water over them.
  3. If you are using dried noodles, please prepare them according to the packet instructions, but soak them for slightly less time so that they still have some bite.
  4. Heat a large non-stick pan or wok over hight heat with some vegetable oil.
  5. Add the beef and spread it around the pan evenly.
  6. Do not stir or turn the beef for a few minutes. This will allow the beef to develop a sear with a nice, caramelised crust.
  7. Once the beef has developed a nice sear, use a spoon to turn the meat over.
  8. Immediately season the meat generously with sea salt and freshly cracked white pepper.
  9. You do not need to cook the meat completely.
  10. Remove the beef with a slotted spoon to a large plate.
  11. Add a bit more oil to the pan.
  12. Sauté the onions and garlic for 1 to 2 minutes, or until the onions have softened slightly.
  13. Add the broccoli florets and stir everything together.
  14. Cover the pan with a lid for 1 to 3 minutes, or until the broccoli is cooked but still crisp.
  15. Push the vegetables to one side of the pan. Or, if your pan is quite small, simply remove the vegetables to a large plate.
  16. If necessary, add a touch of oil to the pan.
  17. Break both eggs into the pan.
  18. Immediately, start scrambling the eggs with a wooden spoon.
  19. Cook the scrambled eggs until they have just set.
  20. Try to break up the scrambled eggs into large chunks.
  21. Add the noodles to the pan, together with the vegetables and most of the sauce. Reserve 1-2 tablespoons of the sauce for later.
  22. Stir everything together to distribute the sauce evenly.
  23. Continue to cook over high heat for a few minutes until all of the ingredients are piping hot.
  24. Taste for seasoning. If the stir-fry needs more flavour, add some or all of the remaining sauce.
  25. Stir the cooked meat through the mixture, together with any meat juices on the plate.
  26. Garnish with coriander (cilantro) and red chillies or Pickled Chillies (if using).
  27. Squeeze lime juice over the noodles immediately before serving.

Kitchen Notes

You can substitute the beef in this dish with thinly sliced chicken breast fillets, or thickly sliced chicken thigh fillets.

For a seafood version, you can substitute the beef in this recipe with peeled and deveined shrimps or prawns. Cook the prawns or shrimps for a few minutes on each side until they are lightly golden and the flesh is just cooked.

For a vegetarian version, you can substitute the beef in this recipe with firm tofu which has been cut into chunks. Sauté the tofu in some oil until they are nicely browned on all sides.

Instead of broccoli, Chinese broccoli (gai larn), bok choy or pak choy are also delicious in this dish.

Pad See Ew is best eaten as soon as it is cooked. However, leftovers can be kept in the fridge for 1-2 days and gently reheated in a non-stick pan.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.