Ingredients
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**Marinade for the steak**
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250g Flank Steak thinly sliced
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1 tsp Thai black soy sauce or Chinese dark soy sauce
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1 tsp Vegetable oil
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1 tsp Corn-starch
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**Rest of the dish**
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1 tsp Oyster Sauce
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½ tsp Sugar
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½ tsp Fish sauce
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1 tsp White ground pepper or ground black pepper
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2 tsp Thai soy sauce or Chinese light soy sauce
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1 tbs Thai black soy sauce or Chinese dark soy sauce
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400g Fresh wide rice noodles
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4 tbs Vegetable Oil
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3 cloves Garlic thinly sliced
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3 cups Chinese broccoli thinly sliced
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2 large Eggs (slightly beaten)
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2 cups Bean sprouts (optional)
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Chillie Vinegar – Slice some red chillies and soak in the vinegar
Directions
Pad See Ew is a Chinese-influenced stir-fried noodle dish that is commonly eaten in Thailand. It is also quite popular in Thai restaurants around the world.
The name of the dish translates to “fried soy sauce”. Pad See Ew is what I would consider Thai fast food or Thai street food. Whatever the classification, Pad See Ew is always a favourite among family and guests. It is very easy to make as well. You can use any protein of your choice.
Directions
- To the flank steak, add the Thai black soy sauce, vegetable oil, and corn-starch, 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 cold and stiff from refrigeration, place it in the microwave for 10 seconds and separate the noodles.
- 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 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 do not break into small pieces. Make sure you use your spatula to scrape the bottom of the wok, so the noodles do not stick.
- Continue cooking, stirring less frequently (so the noodles get slightly caramelized) for another 1 to 2 minutes, or until the noodles are heated through. Add the bean sprouts if you are using it. Serve hot with vinegar-soaked chilies or chili oil.
