Pad See Ew

Ingredients (serves 4)

• 450g pkt fresh rice noodles
• 2 tbs kecap manis
• 1 tbs oyster sauce
• 1 tbs light soy sauce
• 1 1/2 tbs peanut oil
• 350g beef fillet, thinly sliced
• 2 garlic cloves, finely chopped
• 1/2 bunch gai lan (Chinese broccoli), cut into 3cm lengths
• 2 eggs, lightly whisked
• 1/4 tsp white pepper
• 65g (1 cup) bean sprouts, trimmed

Method

1. Prepare the noodles following packet directions. Combine the kecap manis, oyster sauce and soy sauce in a small bowl.
2. Heat one-third of the oil in a wok over high heat. Stir-fry half the beef for 2 minutes or until browned. Repeat with half the remaining oil and the remaining beef, reheating the wok between batches.
3. Heat the remaining oil in the wok. Stir-fry the garlic for 1 minute or until aromatic. Add gai lan and stir-fry for 2-3 minutes. Add the noodles, kecap manis mixture, beef, egg and pepper. Cook, tossing, for 2 minutes or until the egg is cooked and the sauce reduces slightly. Top with the bean sprouts.

Notes

• 
  Cook's tips: To avoid the rice noodles clumping together, use your hands to gently separate them before adding to the wok.
  For a twist, swap the beef for chicken breast fillets, pork fillet or cubes of firm tofu.