Recipe by Lynda Q
"A popular Thai soy sauce noodle dish."
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1 (8 ounce) package
wide rice noodles
bite size broccoli pieces
rib-eye steak, sliced thin
salt and ground black pepper to taste
If you're reading this recipe and thinking "eh, I don't know. Sounds kinda weird..." Try it! I'd never had pad see ew before, and I was a little worried about the "ew" part. IT'S SO GOOD! Beef & broccoli meets pad thai! Fish sauce and oyster sauce aren't as nasty as they sound, and you can get them super cheap ($1/bottle) at an Asian grocer. I added rice vinegar and doubled the sauce (2 Tbsp rice vinegar, 6 Tbsp oyster sauce, 2 Tbsp fish sauce, 2 Tbsp sugar). Also added 2 eggs instead of 1. Used a whole good sized crown of broccoli. Used "round sandwich steak" which is already cut thin. No salt, just some black pepper. Try it, you'll like it!
I was very disappointed. There are other stir-frys on the site that are much better. The oyster sauce was overpowering for me, definitely cut in half as another reviewer had suggested.
Yum.. doubled sauce.. don't think it was necessary.. did add 2 tb. of rice vinegar.. a little sesame oil upon plating.. used chicken .. added waterchesnuts.. very diverse recipe...
Pad See Ew is one of my teenage daughter's favorite dishes, so I have set out to learn how to make it. I used this recipe as a jumping off point, following it mainly for the ingredient proportions. Instead of beef I used chicken, and gai lan instead of broccoli. I also found some fresh rice noodles at an Asian market (see photo). I used the sauce ingredients as listed, but added 1 T rice vinegar. Technique-wise I stir fried the broccoli and set it aside. Then I stir fried the chicken, added the noodles, then the sauce. Once they were heated through I added the beaten egg. When the egg was cooked I folded in the broccoli. It turned out well, and my daughter approved (she ate 2 servings!).
This is a good recipe. I used chicken instead of beef, and thin slices of asparagus instead of broccoli. Like some of the other reviewers, I added a bit of sesame seed oil and rice wine vinegar. I also added a heaping teaspoon of prepared asian chili sauce to the liquid ingredients. At the end, I put in chopped scallions and a bunch of thai basil. The end result was delicious, but you do need an extremely hot pan and lots of oil...I used a combination of grapeseed oil and coconut oil...oils that can withstand a very high heat. I also have an induction range and put it at the power setting, which is hotter than most conventional settings can get. This high heat is what sears the noodles and gives the dish that distinct flavor. I would omit the cornstarch altogether next time since the high heat and starches from the noodles absorbs all the liquid. I've tried a similar recipe but w/o the high heat and adding chicken broth as a way to keep the noodles from sticking to the pan. This did not turn out. The trick here is to use a seasoned pan, extremely high heat and lots of oil.
great flavor! 1 cup of broccoli is not enough, though. 3 is about right. I made it without the beef.
This recipe tasted authentic and straight from a restaurant. I used black pepper instead of white pepper because I couldn't find any at the store I went to. I also used New York Sirloin Steak. It also needed to be a bit sweeter so I through in about 3 tbsp of brown sugar while I mixed everything together towards the end. Overall, great recipe!
Love this reciope. Taste just like my fav resturant makes it. I use shrimp or pork instead of beef. And sub the brocooli with Gai Lan when I can find it.
* Percent Daily Values are based on a 2,000 calorie diet.
Pad See Ew (Thai Noodles with Beef and Broccoli)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 50
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