Pad See Ew

Pad See Ew


2 people made this

A seriously good Thai dish of beef and noodles that isn't spicy at all. Every time I serve this I get requests for the recipe - and I never have any leftovers.

Hoamvxw Victoria, Australia

Serves: 4 

  • Beef Marinade
  • 400gms stir fry beef
  • 2 - 4 cloves of garlic minced (more or less depending on your own taste)
  • 1 Tablespoon rice wine
  • 1 Tablespoon fish sauce
  • 1 Tablespoon Palm Sugar (brown sugar is an adequate substitute)
  • 3 Tablespoons sweet dark soy
  • 3 Tablespoons oyster sauce
  • 1/2 - 1 Tablespoon freshly minced ginger (more or less depending on your own taste)
  • 1/2 Tablespoon sesame oil
  • Black pepper to taste
  • 1 medium onion finely chopped or minced
  • Ingredients
  • 1 packet of wide rice noodles
  • 2 Tablespoons sweet dark soy
  • 2 Tablespoons oyster sauce
  • Marinated Beef and marinade left in bowl
  • 1 Tablespoon fish sauce
  • 1 Tablespoon Palm sugar
  • 2 eggs beaten
  • 6 cubes of frozen spinach (thawed) or
  • 1 cup of Chinese broccoli or normal broccoli (whatever you prefer)

Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Put all marinade ingredients into a bowl, stir and add the meat to marinade for at least 30 minutes. (I do mine the night before but a shorter time doesn't really affect the quality of the dish much).
  2. Once the beef is marinated, cook noodles as per packet instructions and drain.
  3. Add oyster sauce and sweet dark soy to the noodles and stir to stop them from sticking together. Set aside.
  4. Heat wok and add a little sesame oil. Add fish sauce, palm sugar, marinated beef and leftover marinade to the wok and stir until meat is browned.
  5. Make a well in the centre of the wok and break in egg. Stir egg in centre until lightly scrambled then toss through the rest of the mixture.
  6. Add noodles to wok and carefully fold mixture until all ingredients well combined and noodles are heated through.
  7. Add thawed spinach and cook through until hot (about 1 minute)
  8. Serve into bowls.

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