Sizzling Beef - Pad See Yiew with Fresh Rice Noodles

Thai Soy-Slicked Noodles, Caramelised Just Right

Pad See Ew (translation: “stir-fried soy sauce noodles”) is Thailand’s answer to comfort food. This version ditches the chicken for juicy strips of beef and uses fresh, wide rice noodles for that chewy, slurp-worthy bite.

The secret? It’s all about caramelising the noodles separately and getting the sauce just right. We took this from Recipe Tin Eats  given Fresh rice noodles just landed at Dimples. 

You’ll Need:

Noodles

• 450g fresh wide rice noodles 

Sauce

• 2 tsp dark soy sauce
• 1 ½ tbsp oyster sauce
• 1 tbsp light soy sauce (or all-purpose)
• 2 tsp white vinegar
• 2 tsp sugar

Stir Fry

• 3 tbsp vegetable oil, separated
• 2 garlic cloves, finely chopped
• 200g Angus beef, thinly sliced
• 1 large egg
• 4 stems Chinese broccoli (Gai Lan), stems and leaves separated

How To:

1. Prep Chinese Broccoli:
   Trim and cut stems into 3cm pieces. Halve thick stems lengthwise. Keep leaves separate.

2. Sauce:
   In a small bowl, stir all sauce ingredients until sugar dissolves.

3. Beef & Greens:
   Heat 1 tbsp oil in a large, hot wok. Add garlic, cook 15 secs.
   Add beef, stir-fry until mostly brown. Toss in broccoli stems and stir for 1 min. Add leaves, stir until just wilted.

4. Egg Time:
   Push everything to the side. Crack in the egg, scramble it quickly in the empty space. Once just cooked, remove everything to a plate.

5. Noodle Magic:
   Wipe wok if needed. Add 2 tbsp oil and heat until just smoking.
   Add fresh noodles and sauce. Toss quickly for 60–90 seconds until coated and starting to caramelise on the edges. Don’t overwork the noodles — a few tosses will do.

6. Bring it Together:
   Return beef and greens to the wok. Toss to combine, then serve immediately while hot and glossy.
   
   Add the ingredients here

🍽 Tips for Dimples-Worthy Pad See Ew

• Fresh Noodles: If they’re stuck together, warm them slightly in the microwave and gently loosen before stir-frying. Click here for best way to handle.

• High Heat: For that signature restaurant char, make sure the wok is hot before noodles go in.

• Caramelisation = Flavour: Don’t skip separating the noodles — that’s where the magic happens.