Pad See Ew with Beef

300g beef steak, thinly sliced across the grain
300g fresh wide rice noodles (or softened dried rice noodles)
2 eggs
4 garlic cloves, finely chopped
150g choy sum (or gai lan), cut into bite-sized pieces
2 tablespoons vegetable oil

The Sauce

1 tablespoon light soy sauce
1 tablespoon Thai black soy sauce (or dark soy sauce)
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 teaspoon Golden Mountain seasoning sauce (or Maggi seasoning)
1 teaspoon caster sugar

Pickled Chilli Garnish

2 Thai bird's eye chillies, thinly sliced
100ml white wine vinegar

PREPARATION

1. Thinly slice the beef across the grain into strips approximately 5mm thick and prepare all the remaining ingredients before cooking.
2. Combine the sliced chillies with the white wine vinegar and leave to pickle while you cook the noodles.
3. Mix together the light soy sauce, dark soy sauce, oyster sauce, fish sauce, Golden Mountain seasoning sauce and sugar until fully dissolved.

COOKING

1. Heat a wok over high heat until smoking, then add a little oil and spread the beef out in a single layer.
2. Stir fry the beef for about 1 minute until just cooked through with a little colour, then remove and set aside.
3. Add the remaining oil and fry the garlic briefly until fragrant, taking care not to let it burn.
4. Crack the eggs into the wok and scramble them lightly until just set.
5. Add the choy sum and stir fry for 20–30 seconds until slightly wilted but still vibrant and crisp.
6. Push the vegetables to one side, add the rice noodles and spread them out so they make good contact with the hot wok surface.
7. Pour over the prepared sauce and toss everything together, allowing the noodles to absorb the flavours.
8. Leave the noodles to char slightly for a minute, then return the beef to the wok and stir fry until everything is evenly coated and lightly smoky.
9. Serve immediately, topped with the pickled chillies and a spoonful of the chilli vinegar if desired.

School of Wok Tips

• Slice beef across the grain to keep it tender after stir frying.
• High heat is essential for developing authentic wok hei flavour.
• Don't move the noodles constantly—allow them to sit briefly against the wok to develop charred edges.
• Fresh rice noodles give the most authentic texture, but soaked dried rice noodles work well too.

FAQs

What does Pad See Ew mean?
Pad See Ew roughly translates to "stir-fried soy sauce noodles" and is a classic Thai street food dish.

What is Golden Mountain seasoning sauce?
It's a Thai seasoning sauce that adds savoury depth to stir fries and noodle dishes.

Can I use chicken instead of beef?
Yes, chicken, pork, prawns or tofu can all be substituted using the same cooking method.