Pad See Ew | Dried vs. Fresh Rice Noodles and Skillet or Wok friendly! | The Woks of Life

wide rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

dark soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: regular soy sauce

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

chicken

🥗Healthier: turkey

💰Cheaper: tofu

Tofu is a cost-effective protein alternative.

sugar

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a lower-glycemic sweetener.

Go to a local Chinese grocery store to buy fresh wide rice noodles.

If using dried noodles, measure out 8 oz for every 16 oz you want to end up with.

Soak dried noodles in hot water for 2 hours, changing the water once if desired, or pour boiling water over them and soak for about 20 minutes.

Check if noodles are ready by ensuring they are softened and droopy without a dry core.

Prepare the sauce by mixing Thai soy sauce, Thai dark soy sauce, oyster sauce, fish sauce, sugar, and white pepper in a bowl.

Cut flank steak into 2-3 inch wide pieces, then slice against the grain into 1/4 inch thick strips.

Velvet the beef by mixing it with 1 teaspoon of cornstarch, 2 teaspoons of oyster sauce, and a teaspoon of water, then add 1/8 teaspoon of baking soda and let it sit for 20 minutes.

Cut Chinese broccoli at a bias into bite-sized pieces.

Beat the eggs in a bowl and set aside.

Cut fresh rice noodles into wide strips if they come in sheets, being gentle to avoid breaking them.

Heat a wok over high heat until smoking, then add vegetable oil and the beef, cooking until browned.

Add minced garlic to the wok and stir-fry briefly until fragrant.

Add the prepared noodles to the wok, scraping down with a spatula to prevent sticking.

Pour in the sauce mixture and stir to coat the noodles, adding a splash of water if it feels dry.

Add the beaten eggs to the noodles, allowing them to set before mixing in.

Add the Chinese broccoli and stir-fry until tender, scraping the bottom of the wok to prevent sticking.

Plate the dish, scooping from the bottom to ensure even distribution of ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens