Cooklist AI

Easy Thai Street-Style Stir-fry Noodles

Name: Easy Thai Street-Style Stir-fry Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 teaspoon soy sauce; 1 tablespoon dark soy sauce; 1 teaspoon cornstarch; 8 ounces flank steak, sliced into thin pieces; 2 tablespoons oyster sauce; 3 cups Chinese broccoli, cut into 2 inch pieces; 3 cloves garlic, minced; 2 large eggs, beaten; 1 teaspoon vegetable oil for marinating beef; 1 teaspoon dark soy sauce; 1 teaspoon sugar; 3 tablespoons vegetable oil for stir-frying; 1 pound store bought fresh wide rice noodles; 1 teaspoon ground white pepper; 1 teaspoon fish sauce

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.



30 min

TOTAL TIME

912

CALORIES

$5.44

PER SERVING

Ingredients

15 INGREDIENTS

3 SERVINGS

1 tsp soy sauce

1 tbsp dark soy sauce

1 tsp cornstarch

8 oz flank steak

sliced into thin pieces

2 tbsp oyster sauce

3 cups chinese broccoli

cut into 2 inch pieces

1 lb wide rice noodles

1 tsp ground white pepper

1 tsp fish sauce

Directions

10 STEPS

15 min

PREP TIME

15 min

COOK TIME

30 min

TOTAL TIME

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.

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.

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.

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.

Add the marinated beef and stir-fry until it is 80% cooked. Transfer to a plate.

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.

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.

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.

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.

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