Pad See Ew ผัดซีอิ๊ว - TWoL
Ingredients
Steak marinade
- 250 g Flank steak sliced into ⅛-inch thick slices
- 1 tsp Thai black soy sauce or dark soy sauce
- 1 tsp Vegetable oil
- 1 tsp Cornstarch
Sauce
- 1 tbsp Oyster sauce
- ½ tsp Sugar
- 2 tsp Light soy sauce
- 1 tbsp Thai black soy sauce
- 1 tsp Fish sauce
- Freshly ground white pepper to taste
General
- 450 g Fresh wide rice noodles or dried rice noodles
- 3 cloves Garlic sliced thinly
- 1 Broccoli cut into 2-inch pieces
- 2 Large eggs slightly beaten
Instructions
- To the flank steak, add to the marinade and mix until the beef is completely coated. Set aside.
- Combine the sauce ingredient in a small bowl. Stir to mix well.
- Make sure your fresh rice noodles are at room temperature. 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. This extra step will help you avoid a big homogenous lump of noodles during stir-frying. Be sure to shake off any excess water after rinsing and use them immediately.
- If using a dried rice noodle, follow the directions on the package and make sure you undercook the noodles slightly (al dente).
- Heat your wok over high heat , and spread 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 oil to the wok and stir in the garlic. Immediately add the 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 wok 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 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.
- 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. Serve hot with Homemade Chili Oil or Chiu Chow Sauce on the side!
- DONE!