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 )
  1. To the flank steak, add the Thai black soy sauce, vegetable oil, and cornstarch, and mix until the beef is completely coated

  2. Set aside

  3. 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

  4. Stir to mix well

  5. Make sure your fresh rice noodles are at room temperature

  6. 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

  7. This extra step will help you avoid a big homogenous lump of noodles during stir-frying

  8. Be sure to shake off any excess water after rinsing and use them immediately

  9. The fresh wide rice noodles really set this dish apart from other noodle dishes, so try your best to find them

  10. Or you can use our recipe for homemade rice noodles to make them at home

  11. If either of these options don’t work, then use dried rice noodles

  12. 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

  13. After you drain the noodles thoroughly, toss the noodles with a tablespoon of oil

  14. This will prevent them from sticking to the wok

  15. 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

  16. Sear the beef until it is 80% cooked through, and transfer back to the marinade bowl

  17. Add another tablespoon of oil to the wok and stir in the garlic

  18. Immediately add the Chinese broccoli and stir-fry for 20 seconds (stir constantly to prevent the garlic from burning)

  19. Next, spread the noodles around the wok

  20. Continue to work quickly–your wok should be at the highest heat setting

  21. 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

  22. Add the beef back to wok

  23. Push the mixture to one side to let the empty side of the wok heat for 10 seconds

  24. Add another tablespoon of oil to the wok, and add the beaten eggs

  25. Wait 5 seconds for them to begin to cook

  26. Scramble the eggs for another few seconds, breaking them up into smaller pieces

  27. If your wok is not sizzling at this point, it probably means that your burner is not hot enough

  28. Be patient, and the heat should “catch up

  29. ” Stir-fry the mixture just enough so the noodles heat up evenly, but don’t break into small pieces

  30. Make sure you use your wok spatula to scrape the bottom of the wok so the noodles don’t stick

  31. 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

  32. 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

  33. Serve hot with Homemade Chili Oil or Chiu Chow Sauce on the side!

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