Thai · main

Pad See Ew with Beef

Pad See Ew with Beef reads umami 9.9, salinity 6.7 and richness 6.0 on Palate's 0–10 flavor X-ray — a Thai main, about 47 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 9.9 · Salinity 6.7 · Richness 6.0 · Funk & Ferment 5.2 · Sweetness 4.0 · Marine & Briny 3.8 · Allium 3.5 · Nutty 1.4 · Bitterness 1.3 · Earthy 1.3 · Herbaceous 1.3 · Sourness 1.2 · Warm Spice 0.9 · Floral 0.8 · Citrus 0.8 · Heat 0.6

What's in it (14)

Time & effort: about 47 min (32 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 197.1 kcal, 9.1 g protein, 9.2 g fat, 19.7 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

  1. Toss the sliced flank steak with 1 tablespoon of the soy sauce and the cornstarch in a bowl; let sit at room temperature while you prep everything else, at least 15 minutes and up to 30 — this quick velveting step is what keeps the beef tender instead of chewy once it hits the hot wok.
  2. Meanwhile, soak the dried rice noodles in a bowl of hot tap water until pliable but still slightly firm at the center, 15-20 minutes. Drain well and toss with 1 tablespoon of the oil so the strands don't clump while you cook.
  3. Whisk together the remaining soy sauce, oyster sauce, brown sugar, and fish sauce in a small bowl until the sugar dissolves; set the sauce aside.
  4. Heat 1 tablespoon of the oil in a large wok or heavy 12-inch skillet over high heat until just smoking. Add the marinated beef in a single layer and sear undisturbed until deeply browned on the first side, about 2 minutes, then toss and cook until barely pink in the center, about 1 minute more. Transfer the beef to a plate.
  5. Add another tablespoon of oil to the wok along with the garlic; sauté, stirring constantly, until fragrant and just turning golden at the edges, about 30 seconds — don't let it brown further or it will turn bitter.
  6. Add the broccolini and stir-fry over high heat until bright green and crisp-tender, 2-3 minutes.
  7. Push the vegetables to one side of the wok, add the last tablespoon of oil to the cleared space, and pour in the eggs. Scramble until just set, about 1 minute, then break the curds apart and toss together with the broccolini.
  8. Add the drained noodles and the reserved sauce to the wok. Raise the heat to high and stir-fry, pressing the noodles flat against the hot wok surface between tosses so they pick up light char spots, until the sauce is fully absorbed and no dry patches remain, 3-4 minutes.
  9. Return the beef and any accumulated juices to the wok; toss everything together until the beef is heated through and no longer pink, about 1-2 minutes more, and everything is glossy and evenly coated.
  10. Season with the salt and white pepper, toss once more to distribute, and divide among plates immediately while the noodles are still hot and glossy.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.