Pad See Ew Recipe & Video - Seonkyoung Longest (2024)

Ingredients

Scale

For the Sauce

• 1 Tbs oyster sauce
• 1 Tbssoy sauce (I recommend Healthy Boy Brand)
• 2 Tbs sweet soy sauce, AKA black soy sauce (I recommend Healthy Boy Brand)
• 3 Tbs cooking oil (I recommend peanut, sunflower, canola or vegetable oil)
• 1/2 lb beef flank steak, sliced against grain and cut into bite sizes (you can substitute chicken, pork, shrimp or tofu)
  
• 4 cloves garlic, chopped
• 1/2 lb Chinese broccoli (you can substitute regular broccoli or broccoli), sliced diagonal angle
  
• 10 oz fresh rice noodles sheet, separated to single pieces then teared to large pieces or chow fun noodles (If you’re using refrigerated rice noodles, bring it to room/warm temperature so it will easily separate by hand)
• 1 egg
• Black pepper

Cook ModePrevent your screen from going dark

1. Combine all ingredients for sauce, set aside.
   
2. Heat a wok over hight heat; add 1 Tbs. cooking oil and add beef. Sear beef 1 to 2 minute each side or until beef edges are brown. Remove from wok and set aside.
   
3. In same wok, add remaining cooking oil; add garlic, stir fry for 30 seconds or until you can smell the aroma. Before garlic turns into brown color, add Chinese broccoli and 1 minute or until broccoli is slightly soften.
   
4. Add noodles and sauce we made earlier. Stir until noodles and vegetables are coated with sauce evenly. Spread and let it sit for 30 to 45 seconds to sear noodles. Toss and do same to other side. Repeat 2 to 3 more times as needed.
   
5. Push noodles and vegetables to side of wok to make room for egg. Add tiny bit more cooking oil and crack egg into wok. Scramble egg separately then mix into noodles and vegetables.
   
6. Add seared beef back to wok, toss everything together and stir fry for 30 second to 1 minute. Remove from heat.
   
7. Transfer to a serving plate and garnish with freshly grind black pepper. Serve immediately with Thai chili vinegar to your taste. Enjoy!
   

Seonkyoung ever since you posted this video I’ve been waiting for the weekend to get to the Asian grocery store to get ingredients! I made it tonight and it’s amazing! I still have a lot of rice noodles left, do you have any estimate on how long I can keep them in the fridge?

It really turned out amazing! The noodles are nice and chewy. Nice crunch on the Chinese broccoli.

SeonkyoungFebruary 7, 2017 at 3:14 am

Hi Kelli!! So glad you tried on the weekend!!! More happy to hear that it turned out deliciously!! It will keep in a refrigerator 3 to 5 days, depending on how fresh it was when you purchased. 🙂

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SeonkyoungFebruary 10, 2017 at 6:14 pm

I’ve been living in America since 2009, so not really sure if I can give you the answer…

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HeidiFebruary 11, 2017 at 12:01 am

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SeonkyoungFebruary 17, 2017 at 4:27 pm

You can use choy sum, regular broccoli or any other green veggies you like! 🙂 This recipe goes with many different veggies so feel free to use anything that available for you! Just make sure it’s not too soft veggies like baby spinach, because it will cook up too fast. 😉

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SeonkyoungFebruary 23, 2017 at 4:37 pm

That’s great Celia!! So happy to hear that it turned out deliciously! Papaya salad will be shared very soon, can’t wait!! 😀

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SeonkyoungFebruary 20, 2018 at 4:55 am

OMG! Sorry for my late reply! Yes, you can use dried rice noodles (not rice paper… it will be a mess!) and rehydrate them! It might has a bit different texture, but sure the flavor will be there!!

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SeonkyoungMay 3, 2018 at 9:54 pm

The wok and the skillet I use the most(in the video & real life) are T-fal 8inch non stick wok & large nonstick skillet. The wok is Jamie Oliver’s Food Revolution line but I haven’t seen for a long time at the market. But you can find similar ones any kitchen stores or online! This is the similar one I could fine! http://amzn.to/23rT92Y
Oh, and RachelRay brand makes similar one with a lid!(http://amzn.to/20rsFw0)

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Girl, this dish is fire!!! Tastes like I’m in Thailand.

★★★★★