Pad See Ew
Summary Not available
- 8 ounces steak ((225g (sliced into ⅛-inch thick slices)))
- 1 teaspoon sauce )
- 1 teaspoon vegetable oil
- 1 teaspoon cornstarch )
- 1 oyster sauce
- 5 teaspoon sugar
- 2 teaspoons sauce )
- 1 soy sauce
- 1 teaspoon fish sauce
- pepper )
- 1 noodles )
- 4 vegetable oil
- 3 garlic )
- 3 cups broccoli )
- 2 eggs )
To the flank steak, add the Thai black soy sauce, vegetable oil, and cornstarch, and mix until the beef is completely coated
Set aside
For the rest of the dish, combine the oyster sauce, sugar, Thai soy sauce, Thai black soy sauce, fish sauce, and white pepper in a small bowl
Stir to mix well
Make sure your fresh rice noodles are at room temperature
If the noodles are really cold and stiff from refrigeration, rinse them quickly under hot tap water when you are ready to stir-fry the dish
This extra step will help you avoid a big homogenous lump of noodles during stir-frying
Be sure to shake off any excess water after rinsing and use them immediately
The fresh wide rice noodles really set this dish apart from other noodle dishes, so try your best to find them
Or you can use our recipe for homemade rice noodles to make them at home
If either of these options don’t work, then use dried rice noodles
If using a dried rice noodle, follow the directions on the package and make sure you undercook the noodles slightly (al dente), since you will be cooking them again in the wok
After you drain the noodles thoroughly, toss the noodles with a tablespoon of oil
This will prevent them from sticking to the wok
Heat your wok over high heat until it just starts to smoke, and spread 1 tablespoon of oil around the perimeter of the wok evenly to coat
Sear the beef until it is 80% cooked through, and transfer back to the marinade bowl
Add another tablespoon of oil to the wok and stir in the garlic
Immediately add the Chinese broccoli and stir-fry for 20 seconds (stir constantly to prevent the garlic from burning)
Next, spread the noodles around the wok
Continue to work quickly–your wok should be at the highest heat setting
Spread the sauce mixture over the top of the noodles, and gently mix everything with your wok spatula using a scooping motion for about 20 seconds
Add the beef back to wok
Push the mixture to one side to let the empty side of the wok heat for 10 seconds
Add another tablespoon of oil to the wok, and add the beaten eggs
Wait 5 seconds for them to begin to cook
Scramble the eggs for another few seconds, breaking them up into smaller pieces
If your wok is not sizzling at this point, it probably means that your burner is not hot enough
Be patient, and the heat should “catch up
” Stir-fry the mixture just enough so the noodles heat up evenly, but don’t break into small pieces
Make sure you use your wok spatula to scrape the bottom of the wok so the noodles don’t stick
As the wok heats up, you will notice that the food will stick to it less readily! But if you need to, you can add a little oil to make it easier to stir-fry
Continue cooking, stirring less frequently (so the noodles get slightly caramelized, creating that restaurant-style flavor) for another 1 to 2 minutes, or until the noodles are heated through
Serve hot with Homemade Chili Oil or Chiu Chow Sauce on the side!
No extra notes