Ingredients for Thai Stir Fried Wide Rice Noodles Pad Si Iew
- 2 cloves minced garlic
- Egg
- Cornstarch
- Rice Wine
- Fish Sauce
- Dark Soy Sauce
- Oyster Sauce
- Palm Sugar
- Sesame Oil
- Black Pepper
- Ginger
- Green Onion
- Shallots
- Thai Red Chili Pepper
- 8 oz thinly sliced beef
- 8 oz wide rice noodles
- Broccoli Floret
- Coconut Milk
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How to Make Thai Stir Fried Wide Rice Noodles Pad Si Iew
- Marinate thinly sliced beef (8 oz) in the marinade (recipe below) for at least 30 minutes, or up to 1 hour in the refrigerator.
- Cook 8 oz wide rice noodles according to package directions until tender. Rinse immediately under cold water to prevent sticking, then set aside.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the marinated beef and stir-fry until browned but still slightly pink, about 2-3 minutes.
- Add 2 cloves minced garlic and 1/2 teaspoon of crushed red pepper flakes (optional) to the wok and stir-fry for 30 seconds until fragrant.
- Push the beef to the side of the wok and add the cooked noodles. Pour in 1/4 cup Pad See Ew sauce (recipe below). Stir-fry until the noodles are heated through and coated in the sauce, about 2-3 minutes.
- Add 1/4 cup chopped scallions and 1/4 cup bean sprouts, and stir to combine. Cook for another minute until the vegetables are slightly wilted.
- Taste and adjust seasoning as needed. Garnish with extra scallions and a lime wedge before serving.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
216 g
Sugar
57g
Fat
173g
Carbs
41g
