+ {{ recipeCtrl.quantity() }} Remove
Stir-Fried Beef Flat Noodles (Pad See Ewe)

Stir-Fried Beef Flat Noodles (Pad See Ewe)

Serves pea 4 Clock icon 25 minutes
This moreish dish of tender strips of beef flash fried with noodles is found at street food stalls all over Thailand - and we can see why, it's totally addictive. Saiphin at Rosa's Thai Cafe says: It’s like a sister dish to Pad Thai, with a pinch of white pepper that adds a distinctive taste to the saltiness of the soy and oyster sauce. The beauty of this super-fast dish is that you can use pretty much any green vegetables you want - try adding broccoli, mange tout, carrots or kale for even more fresh crunch.

9 Farmdrop products in this recipe

£ 23 .45
9 items.

Here's how you do it

  1. Heat the oil in a wok over a medium heat. When hot, add the garlic and stir fry for a few moments until fragrant. Pour in the egg and fry until it turns a milky orange colour, stirring constantly.
  2. Bring a saucepan of water to the boil and cook your noodles according to the packet instructions. When cooked, drain and refresh in cold water to keep the noodles from cooking further.
  3. Add the steak and stir-fry until the steak is brown but still a little pink in the middle.
  4. Next, drain the noodles from the cold water and add to the stir fry with the oyster sauce and soy sauce. Stir fry for one minute then season with the white pepper, fish sauce and sugar.
  5. Add the spring greens and sugar snap peas and stir fry for around one minute until the greens have softened but still have a nice crunch.
  6. Spoon onto 4 serving plates and serve immediately.

Chef's Tip: Once you've got these staples (fish sauce, soy sauce, oyster sauce), be sure to carry on your Thai cooking journey. Read our ultimate Thai cooking guide by Saiphin Moore then try out more amazing Rosa's Thai Cafe recipes on our site to create authentic Thai cooking at home!

Ingredients

  • 3 garlic cloves, crushed
  • 2 eggs, beaten
  • 300g bavette steak, thinly sliced
  • 300g thick, flat rice noodles
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp Thai fish sauce
  • 250g spring greens, sliced
  • 250g sugar snap peas

Larder

  • 3 tbsp plain oil
  • 1/2 tsp white pepper
  • 1 tbsp white sugar
  • 100g beansprouts (optional)