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Wide Rice Noodles with Pad See Ew Sauce
This popular Pad See Ew stir-fry Thai dish features wide rice noodles in a sweet and savory sauce with beef and Chinese broccoli. It takes less than 30 minutes to make and is restaurant quality!Make sure to get ingredients ready before stir-frying as this dish cooks really fast.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3 to 4 people
Calories: 503 kcal
Course:
Dinner
Cuisine:
Thai
Ingredients
- 8 oz dried wide rice noodles
- 5 stems Chinese broccoli
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 6 oz beef thinly sliced
- 2 eggs beaten
- fresh ground black pepper to taste
- 1 green onions sliced, for garnish
For the Sauce
- 1 tablespoon oyster sauce
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce if you don’t have dark soy sauce, simply use extra light soy sauce
- 1 tablespoon fish sauce if you don’t have fish sauce, you can use 1 tablespoon of soy sauce
- 1 tablespoon sugar
- 1 tablespoon white vinegar
Instructions
Prepare Ingredients for Stir fry
- Prepare the rice noodles according to the package instructions. Drain well and set aside. While you are waiting for the noodles, you can prepare the sauce and vegetables.
- Make the sauce by mixing all the sauce ingredients. Set aside.
- Clean Chinese broccoli and cut off the tough ends of the stalk. Separate the leaves from the stems. Then cut the stem into diagonal slices.
Cup of Yum
Stir Fry
- Add 1 tablespoon of oil to a wok over high heat. When the wok is VERY hot, stir in beef slices, and stir fry for a few minutes until it's cooked. Transfer the beef to a plate.
- In the same wok, add garlic and saute for about 30 seconds. Add Chinese broccoli and cook for 2 minutes. The veggie will wilt quickly.
- Push the vegetables to one side of the work, and add beaten eggs. Scramble the beaten eggs and mix them with the cooked vegetables. Transfer to the plate.
- Add the rest of the oil to the wok. Once hot, add the cooked wide rice noodles, Chinese broccoli, eggs, beef, and the prepared sauce to the pan.
- Mix everything. Garnish with green onions!
Notes
- Make sure not to burn the garlic. If you are a beginner, you can add the garlic to the cold wok.
- You can use other vegetables such as bok choy, Chinese cabbage, and broccoli for this recipe.
- Besides beef, you can also use other proteins such as chicken and shrimp for this recipe.
- Store the leftovers in an airtight container and it will last for 3-4 days. To reheat, microwave for 2-3 minutes until warmed through.
Nutrition Information
Calories
503kcal
(25%)
Carbohydrates
71g
(24%)
Net Carbohydrates
69g
Protein
19g
(38%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
149mg
(50%)
Sodium
2194mg
(91%)
Potassium
311mg
(9%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
229IU
(5%)
Vitamin C
3mg
(3%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3to 4 people
Amount Per Serving
Calories 503
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 71g | 24% |
| Net Carbohydrates | 69g | |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 149mg | 50% |
| Sodium | 2194mg | 91% |
| Potassium | 311mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.