Pad See Ew Neua (Thai Black Soy Beef Noodles)
Tender beef and chewy wide rice noodles tossed in a savory-sweet black soy sauce with garlic and Chinese broccoli. A quick-cooking street-food classic that's deeply satisfying and ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 32g
Ingredients
- 3 tbsp soy sauce
- 1.5 tbsp dark soy sauce
- 1 tbsp oyster sauce
- ½ tbsp palm sugar (or brown sugar)
- ½ tsp fish sauce
- 10 oz beef sirloin or flank steak
- 6 oz wide rice noodles (dried)
- 4 clove garlic cloves, minced
- 4 oz Chinese broccoli (gai lan) or regular broccoli
- 2 tbsp neutral oil (vegetable or canola)
- 1 tsp Thai chilies or red pepper flakes (optional)
Instructions
- 1
Boil water in a large pot. Add noodles and cook until tender, ~4-5 minutes. Drain and set aside.
- 2
Slice beef against the grain into 1/4-inch-thick strips. Cut Chinese broccoli into 2-inch pieces.
- 3
Whisk soy sauce, dark soy sauce, oyster sauce, palm sugar, and fish sauce in a small bowl.
- 4
Heat oil in a large skillet or wok over medium-high heat until it shimmers, ~60 seconds.
- 5
Add garlic and chilies (if using). Cook, stirring, until fragrant, ~30 seconds.
- 6
Add beef in a single layer. Let it sit undisturbed for 2 minutes, then stir and cook until edges are brown, ~2-3 minutes more.
- 7
Add Chinese broccoli and stir-fry until bright green and slightly tender, ~2 minutes.
- 8
Add drained noodles and pour sauce over. Toss everything together until noodles are glazed and heated through, ~2 minutes.
- 9
Divide between bowls or plates. Serve immediately while noodles are still chewy and warm.
Tools you’ll need
- large pot
- 12-inch skillet or wok
- small mixing bowl
- whisk
- wooden spoon or spatula
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