Thai Soy Sauce Noodles (Wide Rice Noodles with Beef and Chinese Broccoli)

Name: Thai Soy Sauce Noodles (Wide Rice Noodles with Beef and Chinese Broccoli)
Prep time: 15 min
Cook time: 15 min
Yield: 2 servings
Cuisine: Thai
Ingredients: Wide rice noodles (sen yai) 250 g; Thin-sliced beef 150 g; Egg 2 piece; Chinese broccoli (gai lan) 150 g; Soy sauce (si-ew) 2 tbsp; Oyster sauce 1.5 tbsp; Brown sugar 1 tsp; Cooking oil 2 tbsp

Quick answer

Active time: 30 min
Waiting: See the steps
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Charred edges and a dark, glossy coat of soy sauce, oyster sauce, and dark sugar are what set pad see ew apart from other noodle stir-fries.

That char comes from the heat: in a pan that is not scorching, the sauce pools at the bottom, the noodles steam in it, and caramelization never happens. The sauce is mixed and the sugar dissolved before the pan heats, because once the noodles land there is time only for fast tossing. Gai lan, or Chinese broccoli, keeps its thick stems crisp and adds a slight bitterness that balances the sweet sauce. Eggs scrambled in the same pan catch between the noodles and add soft pockets of texture.

Ingredients

servings

IngredientAmount

Wide rice noodles (sen yai)

Egg2 piece

Chinese broccoli (gai lan)

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Instructions

6 steps

1

Soak 250 g wide rice noodles in cold water for 1 hour, or dip them in boiling water for 2 minutes.

Drain well and separate the strands so they do not clump before stir-frying.
2

Mix 2 tablespoons soy sauce, 1.5 tablespoons oyster sauce, and 1 teaspoon brown sugar before heating the pan.

Stir until the sugar dissolves, because the noodles need fast seasoning once they hit the heat.
3

Cut 150 g Chinese broccoli into bite-size stems and leaves, keeping the thick stems ready to hit the pan first if needed.

Spread 150 g thin-sliced beef so it can sear quickly instead of steaming in a pile.
4

Heat the pan over high heat until it is very hot, then add 2 tablespoons cooking oil.

Add the beef and stir-fry for about 1 minute, just until the surface browns without fully drying out.
5

Add the Chinese broccoli and stir-fry briefly until the stems look brighter and slightly tender but still crisp.

Push ingredients aside, crack in 2 eggs, and scramble them softly so small curds form.
6

Add the drained noodles and all the sauce at once, then toss hard over high heat for about 1 minute.

Stop when the noodles turn deep brown, the sauce clings, and a few edges look lightly charred.