Cherry & Dennis Recipes
Thai Pad See Ew
泰式豉油炒河粉
Recipe overview
Thai pad see ew stir-fries beef, Chinese broccoli, egg and wide rice noodles in a savoury-sweet soy sauce.
01
Ingredients
Main ingredients
- 600 g fresh wide flat rice noodles (gently separated)
- 350 g beef (thinly sliced across the grain)
- 2 eggs
- 300 g Chinese broccoli (stems and leaves cut separately)
- 4 cloves garlic (minced)
Seasoning
- 4 tbsp cooking oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tsp sugar
- 60 ml water
- 1 tsp black pepper
02
Tools
- kitchen knife
- cutting board
- kitchen paper
- mixing bowl
- small bowl
- measuring cup
- measuring spoons
- wok
- spatula
- kitchen tongs
- serving plate
03
Steps
Step 1
Inspect and dry beef
Thaw beef fully in the refrigerator, discard any smelly or slimy meat, then pat dry.
Step 2
Slice beef
Slice 350 g beef across the grain into 3 mm pieces.
Step 3
Separate noodles
Gently separate 600 g noodles; if firm, steam for 2 minutes then cool.
Step 4
Prepare greens
Wash and dry Chinese broccoli, cut stems into 3 cm pieces, separate leaves and mince garlic.
Step 5
Mix sauce
Mix 2 tablespoons light soy, 1 tablespoon dark soy, 2 tablespoons oyster sauce, 1 teaspoon sugar, 60 ml water and pepper.
Step 6
Sear beef
Heat wok until faintly smoking, add 1 tablespoon oil and stir-fry beef for 2 minutes until nearly cooked; remove.
Step 7
Scramble eggs
Add 1 tablespoon oil, crack in 2 eggs and scramble about 1 minute until just set; remove.
Step 8
Stir-fry stems
Add 1 tablespoon oil, fry garlic for 20 seconds, then stir-fry broccoli stems for 2 minutes.
Step 9
Char noodles
Add remaining 1 tablespoon oil and noodles, spread flat for 1 minute, then toss for 1 minute.
Step 10
Add sauce
Pour all sauce around the wok edge and toss over high heat for 2 minutes until evenly coloured.
Step 11
Finish with leaves
Add broccoli leaves, beef and egg; toss 2 minutes until beef is cooked and leaves just wilt.
Step 12
Serve immediately
Turn off heat, loosen the noodles and transfer immediately to a serving plate.
Common mistakes
- Adding clumped noodles makes them tear.
- A cool wok steams the noodles instead of charring them.
Tips
Slice beef across the grain for tenderness.
Cook noodles in two batches on a home stove.
