Pad See Ew

Updated: Oct 13, 2021


Pad See Ew is a popular Thai street food dish that's origins come from china. Unlike Pad Thai this dish has a more salty soy base to it opposed to the classic Thai flavour profiles being sweet, salty, spicy and sour. What makes a good Pad See Ew are fresh rice noodles which depending where you are in the world may be tricky to source. For this recipe I want to go over how to make fresh rice noodles as they are actually incredibly simple to make plus using fresh rice noodles is a game changer! With all that said let's make Pad See Ew!

Total cook time 15 mins / Prep Time 1 hour

To serve 4


Rice Noodles:

125g rice flour

65g tapioca starch

320ml water

1 tsp salt

cooking oil for brushing

Beef and marinade:

450g beef fillet or ribeye

2 tbsp light soy

1 tbsp cooking wine

1 garlic clove

1 1/2 tbsp cornflour

1 egg

1 tsp black pepper

Pad See Ew:

300g choi sum or leafy vegetables

4 garlic cloves

4 duck eggs or regular eggs

2 tbsp thai chilli flakes or ordinary (optional)

3 tbsp light soy

2 tbsp kacip manis or dark soy

1 tbsp white sugar

1 tsp black pepper

Chilli Vinegar:

50ml rice vinegar

75ml water

6-8 Birdseye chillies

2 garlic cloves

1 tbsp white sugar

pinch of salt


Rice Noodles:

  1. Let's start off this recipe by making the rice noodles, if you can find these fresh from your local asian supermarket then go for it, or dried would work also but making them fresh like this changes the game. In a large mixing bowl measure out and add 125g of rice flour, 65g of tapioca starch and a pinch of salt then mix well until the flour is combined. In a separate jug measure 320ml of cold water then add approximately 3/4 of the water to the rice flour and mix well. Slowly add the remaining water to the flour if needed whilst constantly mixing. We are looking for a consistency that is between ordinary milk and coconut milk. When the batter is smooth with no lumps place to one side and we are ready to steam the rice noodles.

2. Before steaming the batter to make noodles we need to build a simple steaming setup which will make light work for the rice noodles. I find the best way to do this at home is to place a deep pan 1/4 full with water onto a high heat. Now place a ramekin, small dish or a cup into the centre of the pan. The ramekin or cup will prevent the baking tray we steam the rice noodles in from touching the water. Next all we need is a small baking tray that can fit inside of the pan and a tight fitting lid and we are good to go.

3. To begin, the whole steaming process happens fairly quickly and I found the best way to do this was to find a groove of having 2 baking trays and working in tandem. When the water is just about boiling take a baking tray and lightly grease the base with cooking oil. Next mix the batter then add a ladle or 2 of the batter into the baking tray. We want a thin layer of batter that can just about cover the bottom of the tray. When ready add to the pan ensuring the water is not touching the tray then place a lid over the top. Steam for 60 seconds or until the sheet becomes completely translucent. When ready remove from the pan then lightly brush the top of the sheet with cooking oil again.

4. Next allow the steamed sheet to briefly cool then using a knife cut into thick noodles that are approximately 1 inch wide. Carefully remove the cut noodles from the baking tray then place each rice noodle onto a tray lightly greased with oil. Repeat this process until all of the batter is steamed mixing the batter well each time we use it. When all of the noodles are steamed and cut cover with clingfilm and place to one side.

Beef and Marinade:

5. For the beef we want to briefly velvet before cooking as this will ensure the beef is super tender and create a good char when cooked. Start by slicing 450g of either beef fillet or ribeye into medium thick slices against the grain. When sliced add to a bowl then also add 2 tbsp of light soy, 1 tbsp of cooking wine, 1 minced garlic clove, 1 1/2 tbsp cornflour, a pinch of black pepper and 1 whole egg. Mix the beef well going in one continuous direction until the beef becomes nice and velvety in texture. Allow the beef to marinade like this for approximately 30 minutes if possible.

Pad See Ew: