Beef Pad See Ew (Thai Wok-Fried Wide Rice Noodles in Dark Soy)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Wide rice noodles pressed against a hot wok for about 20 seconds pick up charred patches, and those toasty spots make pad see ew taste like more than soy-sauced noodles.
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Dark soy sauce does the coloring, turning the noodles deep brown alongside regular soy and oyster sauce, with a little sugar for sweetness. The wide strands tear easily, so they get lifted and turned in big motions rather than stirred. Kale provides the green, its stems going in ahead of the leaves.
Ingredients
Instructions
- 1
Slice 180 g beef thinly against the grain, coat it with 0.5 tbsp light soy sauce, and rest for 10 minutes.
Gently separate 250 g wide rice noodles by hand so they loosen without tearing.
- 2
Mix 1.5 tbsp dark soy sauce, the remaining 1 tbsp light soy sauce, 1 tbsp oyster sauce, and 1 tsp sugar before cooking.
Stir until no sugar grains remain, so the glaze coats the noodles evenly.
- 3
Heat the wok on very high heat until a light wisp of smoke appears, then add oil and 3 garlic cloves.
When the garlic smells fragrant, spread the beef out and stir-fry for about 1 minute.
- 4
When the outside of the beef turns brown, add the noodles and loosen them with chopsticks or a spatula using broad motions.
Keep the heat high and avoid overmixing, because wide rice noodles can break.
- 5
Pour the prepared sauce around the edge of the wok and stir-fry for about 1 minute, until the noodles turn deep brown.
Add the 120 g kale stems first, then the leaves, cooking only until just wilted.
- 6
At the end, press the noodles against the wok for about 20 seconds to build toasted spots.
Flip before they smell burnt, check that no red remains in the beef, and serve immediately.
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