Thai Stir Fried Rice Noodles (Pad See Ew recipe)
A little seared rice noodles and tender steak pieces and fresh gailan cooked in a delicious oyster sauce. This dish of pad see ew can be simple to prepare at home, and tastes similar to the dish you have in your favourite Thai food in a restaurant.
Equipment
- sauté pan, wok or pan
- wok spatula
- Large bowl
Ingredients
MEAT
- 235 g (8 oz) flank steak sliced very thinly
- 32 g (2 tbsp) light soy sauce
SAUCE
- 16 g (1 tbsp) dark soy sauce
- 16 g (1 tbsp) light soy sauce
- 5 g (1 tsp) white vinegar
- 34 g (2 tbsp) oyster sauce
- 12 g (1 tbsp) dark brown sugar
VEGETABLES & ASSMEBLY
- 156 g (6 stalks) gailan chopped into 2 inch pieces & separated stalks from leaves
- 15 g (1 tbsp) garlic minced
- 3 large eggs
- 350 g (12 oz) fresh wide rice noodles
- 170 g (6 oz) OR dried wide rice noodles
- 25 g (2 tbsp) vegetable oil
Instructions
- in a bowl mix the meat and the soy sauce. Mix until all the parts that comprise the beef are coated and let marinade for about twenty minutes as you prepare the other ingredients.
- Sauce:Combine everything you have in your liquid (dark soy sauce light soy sauce oyster sauce as well as white vinegar) and mix them together. Keep the liquid aside. The brown sugar on the wok right away.
- Vegetables:Clean the gailan by submerging it in water, then drying off. Cut the gailan into two inches and then cut parts of the leaves and stem. Chop the garlic.
- noodles:If the rice you bought was fresh, then cut noodles in sheets, cut them to the desired width and then separate them by hand. If you bought dried rice noodles in wide sizes Follow the directions on the packaging and cook the noodles according to the instructions on the packaging. After cooking remove them from the water and place them in a bowl to dry.
- In a large saute pan , or wok, over medium-high heat add half the oil, along with all the garlic. The garlic will cook for around 30-seconds or so, until it is aromatic. It's best slightly brown the garlic because it's going to take more time to fry later on.
- Add the marinated meat to the pan and cook for approximately an hour or so or until slightly brown, but not cooked completely (aim for around 75% done).Include the gailan stems in the mix and cook for 30 to 60 seconds, until they've reached their final temperature.
- Add the gailan leaves to cook until the leaves are wilted. Then , transfer the gailan and meat into your large bowl , making sure to stop them from being cooked.
- Then, pour the remaining vegetable oil into the wok. Then, crack eggs into the wok. Make use of your spatula to mix egg yolks until completely cooked and scrambled.
- Incorporate the noodles in the wok. Add the sauce and sprinkle with brown sugar. Then, gently toss the entire mixture in the wok until they fully coat the noodles with sauce, and also to break parts of the eggs.
- In the large bowl to the side, add the gailan and meat that you have cooked However, don't put in the juice that is settling on the bottom of your plate. Combine all the ingredients.
- Increase the temperature to high, and then lightly toss the noodles a few times trying to create some browning of the noodles. Be careful not to burn the pad with see ew and be careful not to smash the noodles while throwing them around since they are extremely fragile.
- Test the noodles by tasting them and add more seasonings If needed and serve right away.