Pad See Ew
Pad See Ew
Ingredients
For the Marinade
- 250 g flank steak, thinly sliced
- 1 teaspoon light soy sauce
- 1 teaspoon vegetable oil
- 1 teaspoon cornstarch
For the Stir-Fry Sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce
- 1 teaspoon fish sauce
- 2 teaspoons caster sugar
- 1/2 teaspoon ground white pepper
For the Stir-Fry
- 200 g dried rice noodles, (or 400g fresh wide rice noodles)
- vegetable oil, as needed, to cook
- 3 cloves garlic, thinly sliced
- 3 cups Asian greens, cut into 5cm pieces
- 2 large eggs, beaten
Instructions
- 1
Combine the thinly sliced flank steak with 1 teaspoon light soy sauce, 1 teaspoon vegetable oil, and 1 teaspoon cornstarch in a bowl. Mix well to coat the steak evenly. Set aside to marinate for at least 15 minutes.
⏱️ 5 min
- 2
In a separate small bowl, combine 1 tablespoon oyster sauce, 1/2 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1 teaspoon fish sauce, 2 teaspoons caster sugar, and 1/2 teaspoon ground white pepper. Mix thoroughly until the sugar is dissolved. Set aside.
⏱️ 5 min
- 3
Prepare the noodles: If using fresh wide rice noodles, ensure they are at room temperature. If cold, rinse briefly under hot tap water and drain well. If using dried rice noodles, cook them according to package instructions until slightly undercooked (al dente). Drain and toss with a little vegetable oil to prevent sticking.
⏱️ 5 min
- 4
Heat a little vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated beef and cook, stirring occasionally, until it's caramelized around the edges and just cooked through. This should take about 2-3 minutes. Remove the cooked beef from the wok and set it aside.
⏱️ 3 min
- 5
In the same wok, add a little extra vegetable oil if needed. Add the thinly sliced garlic and stir-fry for about 15-30 seconds until fragrant. Add the Asian greens (such as Chinese broccoli) and stir-fry for another 30 seconds until slightly softened but still crisp.
⏱️ 1 min
- 6
Spread the prepared rice noodles around the wok. Pour the stir-fry sauce mixture evenly over the noodles and greens. Gently mix everything together using tongs or spatulas to coat the noodles and vegetables evenly with the sauce.
⏱️ 2 min
- 7
Return the cooked beef to the wok and mix it with the noodles and greens. Push the entire mixture to one side of the wok, creating an empty space on the other side.
⏱️ 1 min
- 8
If needed, add a bit more vegetable oil to the empty side of the wok. Pour in the beaten eggs and quickly scramble them into small pieces. Once the eggs are mostly set, toss everything together gently with the noodles, beef, and greens.
⏱️ 2 min
- 9
Continue to cook, tossing gently, for another 1-2 minutes until the noodles are slightly caramelized and heated through. Taste and adjust seasoning if necessary. Serve immediately, optionally with homemade chili oil.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pad See Ew
For the Marinade
- 250 g flank steak, thinly sliced
- 1 teaspoon light soy sauce
- 1 teaspoon vegetable oil
- 1 teaspoon cornstarch
For the Stir-Fry Sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce
- 1 teaspoon fish sauce
- 2 teaspoons caster sugar
- 1/2 teaspoon ground white pepper
For the Stir-Fry
- 200 g dried rice noodles, (or 400g fresh wide rice noodles)
- vegetable oil, as needed, to cook
- 3 cloves garlic, thinly sliced
- 3 cups Asian greens, cut into 5cm pieces
- 2 large eggs, beaten
Instructions
- 1
Combine the thinly sliced flank steak with 1 teaspoon light soy sauce, 1 teaspoon vegetable oil, and 1 teaspoon cornstarch in a bowl. Mix well to coat the steak evenly. Set aside to marinate for at least 15 minutes.
⏱️ 5 min - 2
In a separate small bowl, combine 1 tablespoon oyster sauce, 1/2 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1 teaspoon fish sauce, 2 teaspoons caster sugar, and 1/2 teaspoon ground white pepper. Mix thoroughly until the sugar is dissolved. Set aside.
⏱️ 5 min - 3
Prepare the noodles: If using fresh wide rice noodles, ensure they are at room temperature. If cold, rinse briefly under hot tap water and drain well. If using dried rice noodles, cook them according to package instructions until slightly undercooked (al dente). Drain and toss with a little vegetable oil to prevent sticking.
⏱️ 5 min - 4
Heat a little vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated beef and cook, stirring occasionally, until it's caramelized around the edges and just cooked through. This should take about 2-3 minutes. Remove the cooked beef from the wok and set it aside.
⏱️ 3 min - 5
In the same wok, add a little extra vegetable oil if needed. Add the thinly sliced garlic and stir-fry for about 15-30 seconds until fragrant. Add the Asian greens (such as Chinese broccoli) and stir-fry for another 30 seconds until slightly softened but still crisp.
⏱️ 1 min - 6
Spread the prepared rice noodles around the wok. Pour the stir-fry sauce mixture evenly over the noodles and greens. Gently mix everything together using tongs or spatulas to coat the noodles and vegetables evenly with the sauce.
⏱️ 2 min - 7
Return the cooked beef to the wok and mix it with the noodles and greens. Push the entire mixture to one side of the wok, creating an empty space on the other side.
⏱️ 1 min - 8
If needed, add a bit more vegetable oil to the empty side of the wok. Pour in the beaten eggs and quickly scramble them into small pieces. Once the eggs are mostly set, toss everything together gently with the noodles, beef, and greens.
⏱️ 2 min - 9
Continue to cook, tossing gently, for another 1-2 minutes until the noodles are slightly caramelized and heated through. Taste and adjust seasoning if necessary. Serve immediately, optionally with homemade chili oil.
⏱️ 2 min