Thai Soy Sauce Noodles (Wide Rice Noodles with Beef and Chinese Broccoli)
Pad see ew is a Thai stir-fried noodle dish where wide rice noodles are tossed with beef, Chinese broccoli, and egg in a sweet soy-based sauce. The key to the dish is extremely high wok heat, which caramelizes the soy sauce and oyster sauce mixture on the noodle surface, creating a smoky-sweet char that defines its flavor. Beef goes into the hot pan first, followed by gai lan and egg scrambled alongside. The pre-mixed sauce of soy sauce, oyster sauce, and brown sugar is added with the soaked noodles and tossed rapidly so the noodles absorb the sauce and develop dark color without sticking. The thick stems of Chinese broccoli retain a pleasant crunch and slight bitterness that offset the sweet sauce, while bits of scrambled egg distributed throughout add a soft, creamy texture.
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Instructions
- 1
Soak wide rice noodles in cold water for 1 hour or briefly in hot water.
- 2
Mix soy sauce, oyster sauce, and brown sugar for the sauce.
- 3
Heat pan on high, add oil, and stir-fry beef until just cooked.
- 4
Add gai lan and egg, scramble, then add noodles and sauce, tossing over high heat.
- 5
Cook until noodles absorb the sauce and get slightly caramelized, then remove from heat.
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