Pad See Eiw (Chunky Thai Noodles)

Thai flavors and textures are amongst the most vibrant, pungent, dynamic and DANK in the entire world. The country is gifted with natural beauty and with a cuisine just as magnificent. Lucky for us, the people who don’t live in Thailand, Thai food is very popular around the world and widely available. One dish that I order every single time, without a question, is Pad See Ew. There’s nothing like chomping into a clump of thiccc-boi noodles that have been covered in a light sauce, strips of beef hidden throughout just waiting to be scooped into one’s mouth hole. It’s magic. Beef and Noodle magic. 🤘🏼 Adam

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Pad See Eiw

Ingredients

• 1 pound Flank Steak, sliced thin
• ¼ Tbsp Light Soy Sauce, divided
• 3 Tbsp Dark Soy Sauce
• 2 Garlic cloves, minced
• 2 Tbsp Oyster Sauce
• 1 Tbsp Rice Vinegar
• 1 ½ Tbsp Brown Sugar
• ½ tsp MSG
• 6 stalks Chinese Broccoli, cut into 2 inch chunks
• 3 Eggs
• 1 pound Wide Rice Noodles, sliced to half inch pieces (or ½ pound Dried)
• 2 Tbsp Neutral Oil
• Fish Sauce, to taste
• Kosher Salt, to taste
• Scallions, sliced thin for garnish
• Toasted Sesame Seeds, for garnish

Instructions

1. Add the sliced beef and 2 tablespoons of light soy sauce to a large bowl and let marinade while you prep the other ingredients.
2. Bring a large pot of water to a boil. Carefully drop in the fresh noodles and cook for 2-3 minutes, until tender. Drain well, drizzle with a touch of oil to avoid sticking, and set aside. If using dried noodles, follow the instructions on the back of the bag.
3. Whisk together the remaining light soy sauce, dark soy sauce, garlic, oyster sauce, rice vinegar and brown sugar until the sugar is fully dissolved, set aside.
4. Add a tablespoon of oil to a very hot wok over medium-high heat and add the beef cooking for 2-3 minutes until browned. Add Chinese broccoli and cook for 2 minutes more. Transfer the beef broccoli mixture to a large bowl and set aside.
5. Add the remaining tablespoon of oil to the wok, then crack in the eggs stirring vigorously to scramble them, about 1 minute. Add the noodles and sauce to the wok and gently fold them into the eggs. Reintroduce the steak and broccoli mixture to the wok, cook for 2 more minutes, just to bring it all together. If using, season with a dash of fish sauce. Remove from the heat and set side to cool slightly.
6. Serve in a bowl, garnish with thinly sliced scallions, a pinch of sesame seeds and CRUSH!

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