my handy-dandy essential wok cookbook has some pretty tasty looking noodle recipes so a while ago i tried making some thai stir-fried noodles with beef (pad see yew). this dish is always really tasty at the thai restaurants and the recipe looked pretty easy so i tried it.
thai stir-fried noodles with beef
500 g (1 lb) fresh rice sheet noodles, cut lengthways into 2 cm (3/4 inch) strips
2 tbl peanut oil
2 egs, lightly beaten
500 g (1 lb) lean beef fillet, thinly sliced across the grain
1/4 cup (60 mL/2 fl oz) kecap manis (indonesian sweet soy sauce)
1 1/2 tbl soy sauce
1 1/2 tbl fish sauce
300 g (10 oz) gai lan (chinese broccoli), cut into 5 cm (2 inch) strips
1/4 tsp ground white pepper
1. cover the noodles with boiling water and gently separate the strips. drain.
2. heat a wok over high heat, add 1 tbl oil and swirl to coat. add the egg, swirl to coat and cook over medium heat for 1-2 minutes, or until set. remove and slice.
3. reheat the wok over high heat, add the remaining oil and cook the beef in batches for 3 minutes, or until browned. remove.
4. reduce heat to medium, add the noodles, and cook for 2 minutes. combine the kecap manis, soy and fish sauces. add to the wok with the gai lan and white pepper, then stir-fry for 2 minutes. return the egg and beef to the wok and cook for 3 minutes.
comments: i bought one of those 2 lb. packs of noodles (fun) at the store so i just added more of everything. it was pretty tasty. that kecap manis is really sweet. i think i added a little too much of it. besides that, it was a pretty easy recipe, and it turned out well. i might add more eggs next time.