Beef and Broccoli Wok Noodles — Pad See Ew Nuea
A Bangkok wok-fried wide rice noodle dish with sliced beef, Chinese broccoli, and egg, glossed in a dark soy and oyster sauce glaze, charred over screaming heat for the smoky wok-hei finish.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Separate wide rice noodles by hand. Whisk dark soy, oyster sauce, light soy, and sugar until smooth. Crush garlic, cut Chinese broccoli into 5cm batons separating stems and leaves. Thinly slice beef against the grain.
Sear
Heat 1/4 cup oil in a large wok over high heat for 30 seconds until smoking. Add garlic and beef, sear for 2 minutes until beef edges brown and cook through. Push to one side.
Saute
Crack both eggs into cleared side, scramble for 45 seconds until just set. Add broccoli stems, stir-fry for 1 minute until bright green and crisp-tender. Drop in leaves.
Glaze
Tip noodles and sauce into wok over high heat, toss without stirring for 2 minutes until noodles char in patches and turn glossy mahogany. Finish with white pepper.
Plate
Divide noodles between two plates, piling high, and serve immediately while steaming.
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