*Updated 7/13/2017 to include calorie counts of each individual ingredient.
Pad See Ew is a sweet and savory Thai stir fry noodle recipe that tastes amazing. Similar to Cantonese Style Beef Chow Fun, but with different vegetables and sweeter. I love them both.
But back to Pad See Ew, even though I am not Thai, Pad See Ew has become one of my comfort foods. Living in NYC, I get exposed to so many tasty ethnic dishes, that my taste buds has become something like the United Nations. I have so many cravings that it really is quite hard for me to not gain weight. This is why I calorie count like a fiend.
For Pad See Ew, it is especially important to make it at home as most Thai restaurants like to load it with oil and carbs while going light on the protein and vegetables. It results in a very heavy, but not nutritionally dense dish. I hope you try my Healthy Beef Pad See Ew recipe because I have experimented with it many times to ensure that this recipe is definitely restaurant quality or better.
I like to make Pad See Ew with flank steak but chicken and pork are also good options. I used Erawan brand rice noodles because the noodles do not stick to each other.
Meal Prep Notes: Beef Pad See Ew is a staple in my meal preps. It keeps up to 3-4 days in the fridge or a month in the freezer with minimal loss of taste. The Chinese broccoli does lose texture and becomes mushy.
You will need a good non-stick pan to make Pad See Ew. I highly recommend the Anolon Advanced Hard Anodized Nonstick 12-Inch Covered Ultimate. Prior to that pan, every non-stick pan I bought died within a year. Anolon has been with me for almost 5 years now and it still looks brand new. Amazon sells it for such a reasonable price too under $40!
8oz flank steak (raw, sliced thin) | 504 calories
1 large egg (raw) | 80 calories
1 lb Chinese broccoli | 112 calories
3 cloves minced garlic | 12 calories
4 oz rice stick noodles | 400 calories
1 tbsp oyster sauce (sauce) | 9 calories
2 tbsp dark soy sauce (sauce) | 18 calories
1 tbsp soy sauce (sauce) | 9 calories
1 tbsp sugar (sauce) | 48 calories
1 tbsp water (sauce) | 0 calories
1 tsp fish sauce (sauce) | 6 calories
1 tbsp soy sauce (beef marinade) | 9 calories
1 tbsp Shaoxing cooking wine (beef marinade) | 4 calories
1/2 tbsp corn starch (beef marinade) | 30 calories
1 tbsp olive oil (beef, garlic, Chinese broccoli) | 124
1 tsp olive oil (frying egg) | 41
1406 calories total | 3 servings @ 469 calories per serving
STEP BY STEP PHOTOS
Thinly slice the flank steak against the grain. To make slicing easier, you can freeze the beef in the freezer for 1 hour. Marinate the beef in 1 tbsp soy sauce, 1 tbsp cooking wine, and 1/2 tbsp corn starch for 1/2 hour.
Wash and chop the Chinese broccoli as shown below.
In a bowl combine 1 tbsp oyster sauce, 2 tbsp dark soy sauce, 1 tbsp soy sauce, 1 tbsp sugar, 1 tbsp water, 1 tsp fish sauce to make sauce mixture. Set aside.
Boil the rice noodles according to package directions. Drain and chop into 3 sections for easier stir frying.
In a non-stick pan, on medium heat add in 1 tbsp olive oil and minced garlic. After 3 minutes, turn the heat to high and add in flank steak.
Brown the flank steak on both sides until no red is showing.
Add in Chinese broccoli.
Stir well and let the Chinese broccoli cook down. Remove beef and Chinese broccoli from pot and pour out the juices.
Add in 1 tsp oil to the non-stick pan and fry an egg. Add in rice noodles.
Add in 1/2 the sauce mixture and combine. Let the sauce cook down. Stir occasionally to give the noodles a chance to crisp up.
Add in the beef and Chinese broccoli along with rest of the sauce mixture and combine. Cook for 3-5 minutes on high heat for the sauce to cook into the beef, vegetables, and noodles. You want a dry Pad See Ew and not wet.