PAD SEE EW 🥢 My take on this classic Thai dish that’s garlicky, smoky, and so satisfying! Marinade - 250g flank steak, thinly sliced - 1 tsp light soy sauce - 1 tsp vegetable oil - 1 tsp cornstarch Stir-Fry Sauce - 1 tbsp oyster sauce - 1/2 tbsp light soy sauce - 1/2 tbsp dark soy sauce - 1 tsp fish sauce - 2 tsp caster sugar - 1/2 tsp ground white pepper Stir-Fry - 200g dried rice noodles (or 400g fresh wide rice noodles) - Vegetable oil, to cook - 3 - 4 cloves garlic, thinly sliced - 3 cups Asian greens, cut into 5cm pieces - 2 large eggs, beaten Marinade the steak and set aside. Combine ingredients for the stir-fry sauce and set aside. Heat a little oil in a wok over high heat. Add the beef and cook until it’s caramelised around the edges and just cooked through. Remove and set aside. Stir in the garlic, adding a little extra oil if needed followed by the Chinese broccoli. Stir-fry for 30 seconds. Spread the noodles around the wok and pour the sauce mixture over, gently mixing to coat everything evenly. Return the beef to the wok and push everything to one side. If needed, add a bit more oil, then pour in the beaten egg, scrambling it into small pieces. Toss everything together gently and cook until slightly caramelised. Adjust seasoning to taste. Serve immediately with homemade chilli oil. *Note: If using fresh rice noodles, make sure they are at room temperature. If cold, rinse briefly under hot tap water and drain to use. If using dried noodles, undercook them, and toss with a little oil after draining, ready to be stir-fried. #PadSeeEw #Thai #StreetFood #RiceNoodles #Noodles #fakeaway #fyp #foodtiktok #recipes #cooking - @brendanpang