Flat noodle stir fry or Pad See Ewe as it’s known in Thai, is a much loved comfort food found on every street corner of Thailand. A kind of distant cousin of the Pad Thai, this rich, smokey noodle dish brings a distinctive taste with charred noodles and lashings of white pepper. Perfect for using up leftover veggies in the fridge.
Ingredients
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2 tablespoons vegetable oil
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1 tablespoon crushed garlic
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1 egg
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125g (4oz) sirloin steak, thinly sliced
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150g (5oz) thick, flat fresh rice noodles (or dry noodles that have been soaked)
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1 tablespoon oyster sauce
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1 tablespoon dark soy sauce
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Pinch of white pepper
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1/2 tablespoon fish sauce (optional)
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1 teaspoon granulated sugar
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Large handful of Chinese kale, roughly chopped (or any leafy greens you can find)
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Handful of beansprouts (optional)
Method
- Heat the oil in a wok over a medium heat. When hot stir fry the garlic until fragrant.
- Add the beef and stir fry until the meat is cooked through. Followed by the egg.
- Add noodles and stir well to combine. Mix in the oyster sauce and soy sauce and stir fry for 1 minute. Add the rest of the seasoning.
- Lastly, add the kale and stir fry for a few moments making sure everything is combined. Now it's ready to serve!
- Garnish with a bit more white pepper before serving.
