Pad See-Yew

    40 min

    This delicious Thai dish is simple to make. Beef is stir-fried with rice noodles, spinach and egg in a well-seasoned sauce. Enjoy as a hearty dinner.

    2 people made this

    Serves: 4 

    • Beef Marinade
    • 400g beef steak, sliced into thin strips
    • 2-4 cloves garlic, finely chopped
    • 1 tablespoon rice wine
    • 1 tablespoon fish sauce
    • 1 tablespoon palm sugar (or dark brown soft sugar)
    • 3 tablespoons dark soy sauce
    • 3 tablespoons oyster sauce
    • 1/2-1 tablespoon freshly chopped ginger
    • 1/2 tablespoon sesame oil
    • black pepper to taste
    • 1 medium onion, finely chopped
    • To Cook
    • 300g wide rice noodles
    • 2 tablespoons dark soy sauce
    • 2 tablespoons oyster sauce
    • marinated beef and leftover marinade
    • 1 tablespoon fish sauce
    • 1 tablespoon palm sugar
    • 2 eggs, beaten
    • 150g frozen chopped spinach, thawed or broccoli florets

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Place all marinade ingredients into a bowl. Stir and add the beef. Let marinate for at least 30 minutes.
    2. When ready to cook, cook noodles as per packet's instructions. Drain. Add oyster sauce and dark soy sauce. Stir to stop them from sticking together. Set aside.
    3. Heat wok and add a little sesame oil. Add fish sauce, palm sugar, marinated beef and leftover marinade to the wok. Stir until meat is browned.
    4. Make a well in the centre of the wok and break in egg. Stir egg until lightly scrambled, then toss through the rest of the mixture.
    5. Add noodles to wok and carefully fold mixture until all ingredients well combined and noodles are heated through.
    6. Add thawed spinach and cook for about 1 minute or until heated through. Serve.

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