Pad See Ew (Thai Rice Noodles)
Ingredietns
Steak and Marinade
8 ounces flank steak very thinly sliced
1 teaspoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon cornstarch
Remaing Ingredients
1 tablespoon oyster sauce
½ teaspoon sugar
2 teaspoons light soy sauce
1 tablespoon Thai black soy sauce
1 teaspoon fish sauce
Freshly ground white pepper
1 pound fresh wide rice noodles or 8 ounces dried rice noodles
4 tablespoons vegetable oil
3 cloves thinly sliced garlic
3 cups Chinese broccoli cut into 2-inch (sometimes called Chinese kale)
2 large eggs (slightly beaten)
Prepration
Add the Thai black soy sauce, vegetable oil, and cornstarch to a large ziplock bag and mix well. Then add the beef making sure it is completely coated. Place in refrigerator for 1 hour or more.
Combine the oyster sauce, sugar, soy sauce, black soy sauce, fish sauce, and white pepper in a small bowl. mix well.
If using fresh rice noodles let them warm to room temperature.
The fresh wide rice noodles really set this dish apart from other noodle dishes, so try your best to find them. If using dried rice noodles remember to halve the amount – 8 ounces of dried noodles will rehydrate to 1 pound. 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 draining the noodles, toss them with a tablespoon of oil. This will prevent them from sticking to the wok.
Heat your wok over high heat and spread 1 tablespoon of oil around the perimeter of the wok evenly to coat. Pour the beef and marinade to a bowl. Sear the beef until it is almost cooked through, and transfer back to the bowl with the marinade.
Add another tablespoon of oil to the wok and stir in the garlic and Chinese broccoli and stir-fry for 20 to 30 seconds.
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 for 20 to 30 seconds, then add the beef back to wok.
Push the mixture to one side to let the empty side of the wok. Then add another tablespoon of oil and add the beaten eggs. Wait for them to begin to cook, then scramble the eggs for few seconds, breaking them up into smaller pieces.
Stir-fry the mixture just enough so the noodles heat up, but don’t break. Make sure you use your spatula to scrape the bottom of the wok so the noodles don’t stick.
If the wok is hot enough the food will stick to it. If you need to, you can add a little oil to make it easier to stir-fry.
Continue cooking but stirring less frequently to let the noodles get slightly caramelized for another 1 to 2 minutes.
Serve with chili oil.
Keywords: Main Beef Asian
