Pad See Ew

Serves 1
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Directions

  1. 1Pour hot water over the dried rice noodles in a bowl.
  2. 2Pour hot water over the dried rice noodles in a bowl.
  3. 3Pour hot water over the dried rice noodles in a bowl.
  4. 4Add light soy sauce, vegetable oil, and cornstarch to the sliced flank steak in a bowl.
  5. 5Add light soy sauce, vegetable oil, and cornstarch to the sliced flank steak in a bowl.
  6. 6Add light soy sauce, vegetable oil, and cornstarch to the sliced flank steak in a bowl.
  7. 7Mix the beef marinade well with chopsticks.
  8. 8Mix the beef marinade well with chopsticks.
  9. 9Mix the beef marinade well with chopsticks.
  10. 10Combine oyster sauce, light soy sauce, dark soy sauce, fish sauce, caster sugar, and ground white pepper in a separate bowl to make the stir-fry sauce.
  11. 11Combine oyster sauce, light soy sauce, dark soy sauce, fish sauce, caster sugar, and ground white pepper in a separate bowl to make the stir-fry sauce.
  12. 12Combine oyster sauce, light soy sauce, dark soy sauce, fish sauce, caster sugar, and ground white pepper in a separate bowl to make the stir-fry sauce.
  13. 13Heat a little oil in a wok over high heat and add the marinated beef.
  14. 14Heat a little oil in a wok over high heat and add the marinated beef.
  15. 15Heat a little oil in a wok over high heat and add the marinated beef.
  16. 16Stir-fry the beef until just cooked through and remove it from the wok.
  17. 17Stir-fry the beef until just cooked through and remove it from the wok.
  18. 18Stir-fry the beef until just cooked through and remove it from the wok.
  19. 19Add garlic to the wok and stir-fry until fragrant.
  20. 20Add garlic to the wok and stir-fry until fragrant.
  21. 21Add garlic to the wok and stir-fry until fragrant.
  22. 22Add Asian greens to the wok and stir-fry until slightly softened.
  23. 23Add Asian greens to the wok and stir-fry until slightly softened.
  24. 24Add Asian greens to the wok and stir-fry until slightly softened.
  25. 25Add the rice noodles to the wok.
  26. 26Add the rice noodles to the wok.
  27. 27Add the rice noodles to the wok.
  28. 28Pour the stir-fry sauce over the noodles and greens.
  29. 29Pour the stir-fry sauce over the noodles and greens.
  30. 30Pour the stir-fry sauce over the noodles and greens.
  31. 31Gently toss to coat everything evenly.
  32. 32Gently toss to coat everything evenly.
  33. 33Gently toss to coat everything evenly.
  34. 34Return the cooked beef to the wok.
  35. 35Return the cooked beef to the wok.
  36. 36Return the cooked beef to the wok.
  37. 37Mix the beef into the noodles and greens.
  38. 38Mix the beef into the noodles and greens.
  39. 39Mix the beef into the noodles and greens.
  40. 40Push the ingredients to one side of the wok and add beaten eggs to the empty space.
  41. 41Push the ingredients to one side of the wok and add beaten eggs to the empty space.
  42. 42Push the ingredients to one side of the wok and add beaten eggs to the empty space.
  43. 43Scramble the eggs into small pieces.
  44. 44Scramble the eggs into small pieces.
  45. 45Scramble the eggs into small pieces.
  46. 46Toss everything together until well combined and slightly caramelized.
  47. 47Toss everything together until well combined and slightly caramelized.
  48. 48Toss everything together until well combined and slightly caramelized.
  49. 49Transfer the Pad See Ew to a serving dish.
  50. 50Transfer the Pad See Ew to a serving dish.
  51. 51Transfer the Pad See Ew to a serving dish.
  52. 52Add a spoonful of chili oil for a kick (optional).
  53. 53Add a spoonful of chili oil for a kick (optional).
  54. 54Add a spoonful of chili oil for a kick (optional).

Ingredients

  • 250 g flank steak, thinly sliced
  • 250 g flank steak, thinly sliced
  • 250 g flank steak, thinly sliced
  • 1 tsp light soy sauce
  • 1 tsp light soy sauce
  • 1 tsp light soy sauce
  • 1 tsp vegetable oil
  • 1 tsp vegetable oil
  • 1 tsp vegetable oil
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 0.5 tbsp light soy sauce
  • 0.5 tbsp light soy sauce
  • 0.5 tbsp light soy sauce
  • 0.5 tbsp dark soy sauce
  • 0.5 tbsp dark soy sauce
  • 0.5 tbsp dark soy sauce
  • 1 tsp fish sauce
  • 1 tsp fish sauce
  • 1 tsp fish sauce
  • 2 tsp caster sugar
  • 2 tsp caster sugar
  • 2 tsp caster sugar
  • 0.5 tsp ground white pepper
  • 0.5 tsp ground white pepper
  • 0.5 tsp ground white pepper
  • 200 g dried rice noodles
  • 200 g dried rice noodles
  • 200 g dried rice noodles
  • vegetable oil
  • vegetable oil
  • vegetable oil
  • 3 cloves garlic, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 3 cups Asian greens, cut into 5cm pieces
  • 3 cups Asian greens, cut into 5cm pieces
  • 3 cups Asian greens, cut into 5cm pieces
  • 2 large eggs, beaten
  • 2 large eggs, beaten
  • 2 large eggs, beaten
  • chilli oil
  • chilli oil
  • chilli oil

Equipment

bowlchopstickswoktongsspatulaserving dish

Tips

  • If using fresh rice noodles, make sure they are at room temperature. If cold, rinse briefly under hot tap water and drain to use.
  • If using dried noodles, undercook them, and toss with a little oil after draining, ready to be stir-fried.