Pad See Ew is one of the most loved Thai dishes in Australia and is also one of the easiest and quickest to make. It's totally customisable so feel free to choose your own adventure and substitute the beef I've used for chicken, pork or seafood and add in whatever veg you have in the fridge. You probably have most of the ingredients in your pantry already, but you will need to get fresh rice noodles which are the star of this meal.
I love the Asian grocery. There are a few that I visit around where I live on the North Shore of Sydney: the Thai Grocer (Mae Cheng) in Thaitown, the Asian grocer (Ngan Kee) in Neutral Bay and the Chinese grocer (Tongli) in Chatswood Chase. I just love wandering the aisles, picking up my essentials and discovering new wonderful ingredients I have never seen before. There often isn't a lot of English writing on the packaging so half the fun is getting it home and figuring out what it is and how to cook with it! As much as I like cooking from scratch, I will always pick up frozen dumplings, frozen BBQ pork buns and instant noodles. They are a life saver when the kids a whinging for food and I can't be f-ed cooking!
“For Pad See Ew you need to ask the grocer for Wide Fresh Rice Noodles. They will be in the fridge section. Dried noodles just don't have that slippery texture that makes the dish.”
Pad See Ew with Beef an original recipe by Kimberley Kells
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 3 Adults or 2 adults 2 kids
Oil for Stir Frying
1 Brown Onion, sliced
2 Cloves Garlic, chopped
350g Scotch Fillet Steak, sliced
1 Bunch Chinese Broccoli, chopped
3 Eggs
1kg Pack Wide Fresh Rice Noodles
2 Tablespoons Dark Soy Sauce
2 Tablespoons Oyster Sauce
2 Teaspoons Light Soy Sauce
2 Teaspoons White Vinegar
2 Teaspoons White Sugar
2 Teaspoons Water, more if needed
Step 1- In a very hot wok with oil, stir fry the sliced onion until soft. Add in the garlic and beef. Toss until just cooked.
Step 2- Throw in the Chinese broccoli and stir to combine. Push everything to the side of the wok to create space and crack in the eggs. Mix them around to make an omelet then stir into the rest of the ingredients. Tip everything out into a bowl and set aside.
Step 4- Bring the wok back to smoking point and add in the noodles. Stir fry and let them char on the hot wok. Add in the sauces and water if necessary. The noodles will soak up the sauce so keep adding water to stop it from drying out.
Step 4- Add back the beef, veg and egg mixture and give one final stir to combine.