Ingredients
Units
Scale
For the Sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce (I recommend Healthy Boy Brand)
- 2 tbsp sweet soy sauce (I used Healthy Boy Brand)
- 3 tbsp cooking oil (avocado, peanut, sunflower, canola, or vegetable oil)
For the Pad See Ew
- 1/2 lb beef flank steak, sliced against the grain and cut into bite-sized pieces (You can also use chicken, pork, shrimp, or tofu for a vegetarian option)
- 4 cloves garlic, chopped
- 1/2 lb Chinese broccoli (you can substitute with broccolini or broccoli), sliced on a diagonal
- 10 oz fresh rice noodle sheets, separated and torn into large pieces (If using refrigerated noodles, bring them to room temperature so they easily separate by hand)
- 1 egg
- Black pepper
Instructions
- Make the Sauce:
Combine all sauce ingredients in a bowl and set aside. - Cook the Beef:
Heat a wok over high heat, add 1 tbsp cooking oil, and sear the beef for 1 to 2 minutes on each side until browned. Remove from wok and set aside. - Stir-Fry the Garlic & Broccoli:
In the same wok, add the remaining oil and garlic. Stir-fry for 30 seconds, then add the Chinese broccoli. Cook for 1 minute until slightly softened. - Add Noodles & Sauce:
Add the noodles and sauce to the wok. Stir until the noodles and broccoli are evenly coated. Let the noodles sit for 30 to 45 seconds to separate, then toss. Repeat this process 2 to 3 times. - Cook the Egg:
Push the noodles to the side and crack an egg into the wok. (add a bit more oil if needed.) Scramble it separately before mixing it into the noodles. - Finish with Beef:
Add the beef back to the wok, toss everything together, and stir-fry for 30 seconds to 1 minute. Remove from heat. - Serve:
Transfer to a plate, garnish with black pepper, and enjoy immediately. For an extra kick, serve with Thai chili vinegar or add fresh Thai chili.
- Prep Time: 5 mins
- Cook Time: 12 mins
