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Easy Thai Street-Style Stir-fry Noodles

This simplified version of Pad See Ew uses everyday ingredients to recreate the traditional Thai stir-fried wide rice noodles dish. Tender beef cooked with robust sauces, Chinese broccoli, and eggs give life to this Asian culinary delight that is easy to cook at home.
3
30 min
TOTAL TIME
912
CALORIES
$5.44
PER SERVING
Easy Thai Street-Style Stir-fry Noodles
Ingredients
15 INGREDIENTS
3 SERVINGS
Soy Sauce
1 tsp soy sauce
Dark Soy Sauce
1 tbsp dark soy sauce
Sugar
1 tsp sugar
Ground White Pepper
1 tsp ground white pepper
Fish Sauce
1 tsp fish sauce
Cornstarch
1 tsp cornstarch
Flank Steak
8 oz flank steak
sliced into thin pieces
Dark Soy Sauce
1 tsp dark soy sauce
Oyster Sauce
2 tbsp oyster sauce
Chinese Broccoli
3 cups chinese broccoli
cut into 2 inch pieces
Eggs
2 large eggs
beaten
Garlic
3 cloves garlic
minced
Vegetable Oil
1 tsp vegetable oil
for marinating beef
Vegetable Oil
3 tbsp vegetable oil
for stir-frying
Fresh Wide Rice Noodles
1 lb fresh wide rice noodles
Directions
10 STEPS
15 min
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
1
To marinate the beef, combine flank steak, dark soy sauce, vegetable oil for marinating, and cornstarch in a bowl. Mix until the beef is completely coated, and set aside.
2
In a separate bowl, make the sauce: combine oyster sauce, sugar, soy sauce, dark soy sauce, fish sauce, and white pepper. Stir till the sugar dissolves.
3
Ensure fresh wide rice noodles are at room temperature. If the noodles are cold, rinse them quickly under hot tap water. Shake off any excess water and use them immediately to prevent sticking together during stir-frying.
4
Heat a wok over high heat until it just starts to smoke. Add 1 tablespoon of vegetable oil from stir-frying, and swirl it around the wok.
5
Add the marinated beef and stir-fry until it is 80% cooked. Transfer to a plate.
6
In the same wok, add another tablespoon of oil and stir in the minced garlic, followed by the Chinese broccoli. Stir fry for 20 seconds.
7
Next, add the noodles to the wok, followed by the prepared sauce. Stir everything together quickly to avoid the noodles from sticking to the wok.
8
Push the noodle mixture to one side of the wok. Add another tablespoon of oil and pour in the beaten eggs on the empty side. Let it cook for 5 seconds before scrambling the eggs into smaller pieces.
9
Once the eggs are scrambled, mix everything in the wok together. Add the beef back to wok. Stir-fry the mixture just enough so the noodles heat up evenly, but don’t break into small pieces.
10
Continue cooking, stirring occasionally for another 1 to 2 minutes, or until the noodles are heated through. Serve hot.
Health Info
Macros
139g
CARBS
27g
FAT
24g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
EGGS
FISH
CRUSTACEAN SHELLFISH
WHEAT
SOYBEANS
1 Recipe for Pad See Ew
Scrumptious Vegan Pad See Ew
11
17 min
4
Scrumptious Vegan Pad See Ew
Frequently Asked Questions
Why do my noodles get soft and mushy?
What kind of noodles should I use for Pad See Ew?
How can I get that 'restaurant' taste?
What kind of soy sauce should I use?
Can I use other meats or protein aside from chicken?
Can I add other vegetables besides Chinese broccoli?
Can I make Pad See Ew vegan?
How can I prevent my dish from becoming too salty?
Why is my stir-fry soggy and not crispy?
How can I thicken the sauce in my Pad See Ew?