Pad See Ew

Pad See Ew is what I would consider Thai fast food, right up there with all of our favorite takeout noodle dishes––like lo mein, pan-fried noodles and Drunken Noodles. It comes together quickly as long as all the ingredients are prepared ahead of time and ready to go into the wok! It’s no wonder this deliciously chewy Pad See Ew pan-fried rice noodle is a popular street food in Thailand.

Ingredients

For the steak & marinade, you’ll need:

• 8 ounces flank steak, sliced into ⅛-inch thick slices
• 1 teaspoon Thai black soy sauce (Thai soy sauce is saltier than Chinese brands)
• 1 teaspoon vegetable oil
• 1 teaspoon cornstarch or tapioca starch

For the rest of the dish, you’ll need:

• 1 tablespoon oyster sauce
• ½ teaspoon sugar
• 2 teaspoons Thai soy sauce or regular soy sauce
• 1 tablespoon Thai black soy sauce
• 1 teaspoon fish sauce
• Freshly ground white pepper, to taste
• 1 pound fresh wide rice noodles (you can also use dried rice noodles)
• 4 tablespoons vegetable oil
• 3 cloves garlic, sliced thinly
• 3 cups of Chinese broccoli, cut into 2-inch pieces
• 2 large eggs, slightly beaten

Instructions

• To the flank steak, add the Thai black soy sauce, vegetable oil, and cornstarch, and mix until the beef is completely coated. Set aside.
• For the rest of the dish, combine the oyster sauce, sugar, Thai soy sauce, Thai black soy sauce, fish sauce, and white pepper 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.
• The fresh wide rice noodles really set this dish apart from other noodle dishes, so try your best to find them. Or you can use our recipe for homemade rice noodles to make them at home. If either of these options don’t work, then use dried rice noodles. If using a dried rice noodle, 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 you drain the noodles thoroughly, toss the noodles with a tablespoon of oil. This will prevent them from sticking to the wok.
• Heat your wok over high heat until it just starts to smoke, and spread 1 tablespoon 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.

Full Reading at https://thewoksoflife.com/pad-see-ew/

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