Beef pad see ew
serves
2
"The secret to all stir-fried noodle dishes is to add small portions at a time. This allows more even temperature and cooking on the wok’s surface." - Orathay Souksisavanh
This recipe is an edited extract from Thai Home Cooking by Orathay Souksisavanh, published by Murdoch Books, RRP $49.99. Available in stores nationally.
Ingredients (13)
- 150g tender beef (sirloin or rump)
- 3 tsp soy sauce
- 350g Chinese broccoli (gai lan), or broccoli
- 4 garlic cloves
- 400g fresh rice noodles
- 1/4 cup (60ml) vegetable oil
- 3 eggs
- Chillies in vinegar (see notes, optional)
Sauce
- 1 1/2 tbs oyster sauce
- 1 1/2 tbs soy sauce
- 3 tsp raw sugar
- 3 tsp fish sauce
- 3 tsp dark soy sauce
Method
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1.Finely slice the beef and season with soy sauce and freshly ground black pepper.
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2.Cut the broccoli stalks into slices, and the leaves in half or thirds. Chop the garlic cloves. Separate the noodles.
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3.Prepare the sauce by combining all the sauce ingredients in a bowl.
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4.Heat 1 tbs oil in a wok over a high heat and sear the meat for 1 minute, stirring vigorously. Set aside. Heat the remaining oil over a medium heat and stir fry the garlic and broccoli for 2 minutes. Push the vegetables to the side and break the eggs in the centre of the wok. Allow them to set before lightly scrambling. Increase the heat to high, add the noodles and pour in the sauce. Stir vigorously to coat the noodles with sauce, then allow to caramelise for a few moments without stirring.
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5.Serve immediately with a few chopped chillies in vinegar.
Recipe Notes
You can replace 400g fresh noodles with 250g dried noodles. Soak them for 45 minutes in cold water, then blanch for 30 seconds in boiling water. Rinse with cold water and drain before adding to the wok. For the chillies in vinegar, slice small Thai chillies and cover with white vinegar. Marinate for at least 1 hour in a jar before use. Store in a tightly sealed jar at room temperature.
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