Thai Pad See Ew Noodles (Print Version)
# Ingredients:
→ The Noodles
01 -
8 oz (230g) dried wide rice noodles
→ Pad See Ew Sauce
02 -
4 tablespoons soy sauce, optional: half dark soy sauce
03 -
1 tablespoon oyster sauce
04 -
1 tablespoon fish sauce
05 -
2 teaspoons sugar
06 -
2 teaspoons white vinegar
→ Stir Fry
07 -
4 stalks Chinese broccoli (Gai Lan), stems sliced diagonally
08 -
3 tablespoons vegetable oil, divided
09 -
2 teaspoons minced garlic
10 -
8 oz (230g) thinly sliced beef
11 -
2 eggs
12 -
1/4 teaspoon freshly ground black pepper
13 -
1 green onion, sliced, for garnish
# Instructions:
01 -
Cook the noodles according to package instructions. Place wide rice noodles in a large bowl and cover with boiling water. Soak for about 10 minutes until tender but not fully cooked. Drain, rinse under cold water, and set aside.
02 -
Wash Chinese broccoli. Trim tough stalk ends, slice stems diagonally, and separate leaves from stems.
03 -
In a bowl, combine soy sauce, oyster sauce, fish sauce, sugar, and white vinegar. Stir until sugar is dissolved.
04 -
Heat 1 tablespoon oil in a large skillet or wok over high heat. Add beef slices and sauté for 3-5 minutes until browned. Remove from skillet, leaving the oil behind.
05 -
In the same skillet, add minced garlic and stir-fry for 30 seconds until fragrant. Add Chinese broccoli and stir-fry for 2-3 minutes until beginning to soften.
06 -
Push vegetables aside. Add eggs to the skillet and scramble with a wooden spoon. Once mostly cooked, mix eggs into the Chinese broccoli and remove from skillet.
07 -
Add remaining 2 tablespoons of oil to the skillet. Add drained rice noodles and stir-fry for 2 minutes until caramelized.
08 -
Add sauce to the noodles and toss. Return cooked beef, vegetables, and scrambled eggs to the skillet. Mix well, adjust seasoning, garnish with green onion, and serve immediately.
# Notes:
01 -
If the noodles are stuck together after soaking, gently pull them apart before stir-frying.
02 -
Fish sauce can be substituted with soy sauce if preferred.