Pad See Ew

    55 mins

    A tasty Thai dish of beef and noodles. Every time I serve this I get requests for the recipe - and I never have any leftovers.

    1 person made this

    Serves: 4 

    • Beef Marinade
    • 400gms beef cut into bite-sized pieces
    • 2 - 4 cloves of garlic minced (more or less depending on your own taste)
    • 1 Tablespoon rice wine
    • 1 Tablespoon fish sauce
    • 1 Tablespoon palm sugar
    • 3 Tablespoons sweet dark soya sauce
    • 3 Tablespoons oyster sauce
    • 1/2 - 1 Tablespoon freshly minced ginger (more or less depending on your own taste)
    • 1/2 Tablespoon sesame oil
    • Black pepper to taste
    • 1 medium onion finely chopped or minced
    • Other ingredients:
    • 1 packet of kway teow
    • 2 Tablespoons sweet dark soya sauce
    • 2 Tablespoons oyster sauce
    • 1 Tablespoon fish sauce
    • 1 Tablespoon palm sugar
    • 2 eggs beaten
    • 1 bunch kai lan, chopped and blanched

    Prep:15min  ›  Cook:10min  ›  Extra time:30min  ›  Ready in:55min 

    1. Put all marinade ingredients into a bowl, stir and add the meat to marinade for at least 30 minutes. (I do mine the night before but a shorter time doesn't really affect the quality of the dish much).
    2. Once the beef is marinated, separate the kway teow into individual strands and dip briefly in hot water to soften if necessary. Drain.
    3. Add oyster sauce and sweet dark soya sauce to the noodles and stir to stop them from sticking together. Set aside.
    4. Heat wok over high heat and add a little sesame oil. Add fish sauce, palm sugar, marinated beef and leftover marinade to the wok and stir until meat is browned.
    5. Make a well in the centre of the wok and break in egg. Stir egg in centre until lightly scrambled then toss through the rest of the mixture.
    6. Add kway teow to wok and carefully stir fry until all ingredients well combined and noodles are heated through.
    7. Add kai lan and cook through until hot (about 1 minute).
    8. Serve into bowls.

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