Pad See Ew

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

Serves 1

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Pad See Ew

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Serves 1

Directions

1Pour hot water over the dried rice noodles in a bowl.
2Add light soy sauce, vegetable oil, and cornstarch to the sliced flank steak in a bowl.
3Mix the beef marinade well with chopsticks.
4Combine 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.
5Heat a little oil in a wok over high heat and add the marinated beef.
6Stir-fry the beef until just cooked through and remove it from the wok.
7Add garlic to the wok and stir-fry until fragrant.
8Add Asian greens to the wok and stir-fry until slightly softened.
9Add the rice noodles to the wok.
10Pour the stir-fry sauce over the noodles and greens.
11Gently toss to coat everything evenly.
12Return the cooked beef to the wok.
13Mix the beef into the noodles and greens.
14Push the ingredients to one side of the wok and add beaten eggs to the empty space.
15Scramble the eggs into small pieces.
16Toss everything together until well combined and slightly caramelized.
17Transfer the Pad See Ew to a serving dish.
18Add a spoonful of chili oil for a kick (optional).

Ingredients

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

Pad See Ew

Serves 1

instagram.com

Pad See Ew

instagram.com

Serves 1

Directions

1Pour hot water over the dried rice noodles in a bowl.
2Add light soy sauce, vegetable oil, and cornstarch to the sliced flank steak in a bowl.
3Mix the beef marinade well with chopsticks.
4Combine 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.
5Heat a little oil in a wok over high heat and add the marinated beef.
6Stir-fry the beef until just cooked through and remove it from the wok.
7Add garlic to the wok and stir-fry until fragrant.
8Add Asian greens to the wok and stir-fry until slightly softened.
9Add the rice noodles to the wok.
10Pour the stir-fry sauce over the noodles and greens.
11Gently toss to coat everything evenly.
12Return the cooked beef to the wok.
13Mix the beef into the noodles and greens.
14Push the ingredients to one side of the wok and add beaten eggs to the empty space.
15Scramble the eggs into small pieces.
16Toss everything together until well combined and slightly caramelized.
17Transfer the Pad See Ew to a serving dish.
18Add a spoonful of chili oil for a kick (optional).

Ingredients

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