​Easy 20 Minute Pad See Ew

Pad See Ew is one of our favorite menu items at our favorite Thai restaurant. So when I saw a recipe for an Easy 20 minute version, I had to give it a try in the Delaney Test Kitchen. 

This recipe was not hard at all. The hardest part was finding the right noddles, which I wasn't able to do until afterwards. So we sufficed with regular Pad Thai noodles and it tasted just fine.  And now I have stocked up on the correct rice noodles for the future.

In short, this was an easy, crowd pleasing meal that can definitely be added to the weeknight dinner rotation!

Easy 20 Minute Pad See Ew

INGREDIENTS:
1  ½ lb fresh wide flat rice noodles (separated)

Steak:
8oz steak, thinly sliced into 2 inch pieces
2  Tbsp Thai soy sauce
½  tsp brown sugar
2  tsp vegetable oil

Sauce:
2 Tbsp Oyster sauce
2 Tbsp Thai soy sauce
2 Tbsp Thai black soy sauce
1 Tbsp fish sauce
1 ½ Tbsp brown sugar
1  Tbsp water

Stir-fry:
5  garlic cloves, minced
2  large eggs, whisked
4  stalks Chinese broccoli, thinly sliced
 
PREPARATION:
1. Marinate the Beef. In a large bowl add the sliced beef, Thai soy sauce, brown sugar and vegetable oil.  Mix thoroughly and set aside to marinate for at least 15 minutes.

2. Prepare the noodles. If you are using fresh noodles, gently unravel the noodles with your fingers. If they are difficult to separate or slightly dry, soak the noodles in warm water to loosen the, If you are using dried noodles., cook them according to the package instructions.

3. Mix the sauce. In a medium sized bowl, add the oyster sauce, Thai soy sauce, Thai black soy sauce, fish sauce, brown sugar, and water. Mix until combined and the sugar dissolves.

4. Cook the beef. Heat 1 Tbsp of vegetable oil in a wok over medium high heat. Then add the beef and cook for about 1-2 minutes on each side or until done, and set aside.

5. Sauté the garlic and the Chinese broccoli. Heat 1 Tbsp of vegetable oil in the wok over medium-high heat. When the wok is hot, add the garlic and sauté for 30 seconds or until fragrant. Then add the Chinese broccoli and sauté for 1-2 minutes or until wilted.

6. Scramble the eggs. Push everything to the side, and add the whisked eggs. Let it sit for 10 seconds, and then scramble. Then remove everything from the wok and set aside.

7. Add the noodles and the sauce. Toss the noodles into the wok and spread them evenly across the pan. Char them for about 30 seconds, then add the sauce and toss until the noodles are evenly coated and carmelized.
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8. Add the beef, broccoli and eggs and toss until combined. Serve immediately and Enjoy!