Nona’s Beef Pad See Ew

Nona's Pad See Ew

Nona’s Beef Pad See Ew

We named our wide, flat rice noodles after the popular Thai street food dish, Pad See Ew, which translates to “stir fried soy sauce noodles.” When it comes to creating Pad See Ew at home, Nona follows some simple cardinal rules of stir-frying to achieve deliciousness while using whatever ingredients that are already in the fridge. Nona has some simple DO’s and DON’Ts to produce a delicious, foolproof stir-fry, every time. As long as you follow these basic rules of stir-frying, you can always substitute your favorite ingredients to make the dish your own!

  1. DO prep the vegetables, proteins, sauce and noodles beforehand. When cooking with harder vegetables like broccoli stems, blanch first.

  2. DO stir-fry quickly, but treat the noodles delicately.

  3. DO start with a hot wok or well-seasoned skillet, but reduce the heat to low when stirring in the noodles to prevent sticking.

  4. DON’T use starchy vegetables like potatoes.

  5. DON’T shy away from oil when your noodles begin to stick to the pan.

  6. DON’T toss in cold noodles to a hot pan, as they will clump. Steam Nona Lim PSE noodles for 45 seconds by microwaving them in their pouch before use, then separate by hand.

Servings: 2

Time: Total 20 minutes, prep 10 minutes

Difficult Level: Medium

Ingredients

Steak Marinade

  • 6 oz. flank steak, skirt steak, or sirloin, sliced into bite-sized pieces

  • ¾ tsp regular soy sauce

  • 1 tsp vegetable oil

  • ½ tsp cornstarch or flour

Pad See Ew Sauce

  • 1 tbsp oyster sauce

  • 1 tsp sugar

  • 1½ tsp regular soy sauce

  • 1 tbsp dark soy sauce

  • 1 tsp fish sauce

  • Cracked black pepper

Stir Fry Ingredients

  • 1 box of Nona Lim Pad See Ew noodles

  • 1 strip of bacon, sliced into half inch pieces (optional, substitute 1 tbsp vegetable oil)

  • 1½ tbsp vegetable oil

  • 3 cloves garlic, sliced

  • 3 cups Chinese broccoli, broccoli rabe, collard greens, kale or mustard greens, cut into 2 inch strips with tough stems removed

  • 2 large eggs, beaten

  • 1 cup bean sprouts (optional)

  • ½ tbsp Thai chili pepper, habanero, or other hot chili pepper, sliced (optional)

*Equipment: A large nonstick skillet, wok or cast iron skillet required for this recipe

Instructions

  1. To marinate the steak, add soy sauce, vegetable oil, and cornstarch, and mix until the beef is completely coated. Set aside.

  2. For the sauce: Combine the oyster sauce, sugar, regular and dark soy sauce, fish sauce, and cracked black pepper in a small bowl and stir to mix well.

  3. For Nona Lim noodles: Cut a small slit in the pouch and microwave noodles in their pouches for about 45 seconds. Leave noodles in package - this will help steam and separate the noodles. 

  4. Increase heat to high and spread 1 teaspoon of oil in skillet or wok to coat. Add bacon pieces and saute for 2 minutes, or add 1 tablespoon of oil if not using bacon. Add marinated beef to the pan and cook for 2 minutes until the beef is partially cooked. Reserve bacon and beef in a separate bowl.

  5. Stir in garlic and chili pepper to the same skillet for 10 seconds and add the Chinese broccoli or substituted greens. Stir-fry greens for about 30-40 seconds until slightly wilted, stirring constantly to prevent garlic and pepper from burning. Greens should reduce in size enough to leave room for remainder of the ingredients.

  6. Add noodles, making sure noodles are separated. Pour Pad See Ew sauce over the noodles, and gently toss all ingredients until noodles are fully coated, about 30-40 seconds. Add the beef and bacon mixture back to skillet and toss all ingredients until fully incorporated, about 30 seconds.

  7. Push all ingredients to one side and drizzle the remaining oil on the empty side of the skillet. Add the beaten eggs and scramble, tossing and chopping up the egg mixture with your spatula or wooden spoon until completely cooked.

  8. Add bean sprouts if using, and stir fry all ingredients together for 2 minutes, tossing carefully so as to not break up the rice noodles but making sure everything is coated in stir-fry sauce. If you notice any sticking, add more oil to the pan as you stir-fry. You should notice your rice noodles caramelizing, indicating that the dish is ready. Plate noodles, serve with your favorite chili oil or any add-ons. Enjoy!