🇹🇭 Thailand · Food
Beef Wide Noodle Stir-fry
By eatmundo · August 3, 2026
🇹🇭 THA comforting Thai street food classic featuring broad, chewy rice noodles stir-fried with tender beef and Chinese broccoli in a savory, slightly sweet soy glaze. The high-heat wok tossing creates a signature smoky 'wok hei'.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the noodles by soaking or loosening them; if dried, follow package instructions to ensure they are soft but firm.
- 2
Heat a wok over high heat with 1 tablespoon of oil until smoking hot.
- 3
Sauté 3 cloves of minced garlic for 30 seconds until fragrant, then add 200g of sliced beef and cook until just browned.
- 4
Push the beef aside and crack 1 egg into the pan, scrambling it quickly until set.
- 5
Add 300g of noodles and 100g of chopped Chinese broccoli, tossing rapidly to incorporate the ingredients.
- 6
Drizzle in 2 tablespoons of oyster sauce, 1 tablespoon of light soy sauce, and 1 teaspoon of dark soy sauce.
- 7
Continue stir-frying on high heat for 2-3 minutes, ensuring the sauce caramelizes slightly onto the noodles.
- 8
Remove from heat when the broccoli is crisp-tender and the noodles have a glossy, browned finish.
Frequently Asked Questions
What is 'wok hei'?+
It is the 'breath of the wok'—the smoky aroma achieved by cooking over very high heat.
Can I use thin noodles?+
Pad See Ew is traditionally made with wide noodles for their unique chewy texture.
How do I prevent noodles from sticking?+
Ensure your wok is very hot and the oil is well-distributed before adding the noodles.
Can I substitute the meat?+
Yes, chicken or tofu works very well as a substitute for beef.
