Pad See Ew

9 ingredients
3 steps

Ingredients

  • 500 g packet fresh thick rice noodles
  • 1 tbsp vegetable or peanut oil
  • 600 g beef rump steak, trimmed, thinly sliced
  • 2 tsp grated fresh ginger
  • 1 None large egg, lightly beaten
  • 1 None medium red pepper, thinly sliced
  • 150 g green beans, cut into 3cm lengths
  • 60 ml ketjap manis
  • 3-4 sprigs coriander leaves, to serve

Directions

  1. 1
    Soak noodles in boiling water in a large heatproof bowl for 5 mins; stir to separate strands, then drain.
  2. 2
    Heat a wok or large frying pan over moderate heat. Add half the oil; swirl to coat surface. Stir-fry beef and ginger, in batches, for 2 mins or until cooked. Remove from wok; keep warm.
  3. 3
    Add remaining oil to wok; cook egg for 1 min or until almost set. Add pepper and beans; stir-fry for 3 mins or until vegetables are just tender. Return beef to wok with ketjap manis; stir-fry for 2 mins or until combined and heated. Serve topped with coriander.

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