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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 30 mins Servings: 4 pad-see-ew-102935768.jpg
Ingredients Ingredient Checklist 3 Thai bird chiles, thinly sliced crosswise 2 tablespoons plus 4 teaspoons distilled white vinegar 8 ounces dried rice-stick noodles 2 large eggs 6 tablespoons sweet soy sauce 1/4 cup low-sodium soy sauce 3 tablespoons safflower oil 8 ounces skirt steak, cut into 3-inch pieces and thinly sliced against the grain (about 1/4 inch thick) 8 ounces Broccolini, stems thinly sliced on the bias and florets cut into small pieces 1 tablespoon minced garlic (2 to 3 cloves)
Cook’s Notes Pad See Ew traditionally calls for fresh wide rice noodles, but they can be hard to find, so we made this dish with dried rice-stick noodles instead, which are typically used in the Thai noodle dish Pad Thai. We found fresh wide rice noodles in Chinatown at a noodle factory. If you’re able to track them down, slice the noodles into 1 1/2-inch strips and pour boiling water over them, just until softened. Drain and separate any noodles that are stuck together with your hands or chopsticks.
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 4 pad-see-ew-102935768.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 4
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 4
4
pad-see-ew-102935768.jpg
pad-see-ew-102935768.jpg
Ingredients
Ingredients
- 3 Thai bird chiles, thinly sliced crosswise 2 tablespoons plus 4 teaspoons distilled white vinegar 8 ounces dried rice-stick noodles 2 large eggs 6 tablespoons sweet soy sauce 1/4 cup low-sodium soy sauce 3 tablespoons safflower oil 8 ounces skirt steak, cut into 3-inch pieces and thinly sliced against the grain (about 1/4 inch thick) 8 ounces Broccolini, stems thinly sliced on the bias and florets cut into small pieces 1 tablespoon minced garlic (2 to 3 cloves)
Directions
Place sliced chiles in a small bowl and cover with 2 tablespoons vinegar.
Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 2 minutes. Drain; rinse under cold water until cool. Crack eggs into a bowl. In a separate bowl or measuring cup, stir together sweet soy sauce, soy sauce, and remaining 4 teaspoons vinegar.
Preheat a large cast-iron skillet over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 1 tablespoon oil and swirl to coat sides and bottom. Add steak, spreading into a single layer. Let sear (do not stir) until golden on bottom, about 1 minute. Toss and turn occasionally until golden on all sides and just cooked through, about 1 1/2 minutes more. Transfer to a plate.
Reheat skillet over high. Add remaining 2 tablespoons oil and swirl to coat sides and bottom. Add eggs and immediately scramble for 20 seconds. Add Broccolini and garlic and cook, stirring occasionally, until just tender, about 1 minute. Add drained noodles, seared steak and accumulated juices, and soy sauce mixture. Toss to coat. Cook 4 minutes, stirring every minute and allowing the sauce to sit and caramelize in between stirring. Serve with pickled chiles.
Cook’s Notes Pad See Ew traditionally calls for fresh wide rice noodles, but they can be hard to find, so we made this dish with dried rice-stick noodles instead, which are typically used in the Thai noodle dish Pad Thai. We found fresh wide rice noodles in Chinatown at a noodle factory. If you’re able to track them down, slice the noodles into 1 1/2-inch strips and pour boiling water over them, just until softened. Drain and separate any noodles that are stuck together with your hands or chopsticks.
Cook’s Notes
Pad See Ew traditionally calls for fresh wide rice noodles, but they can be hard to find, so we made this dish with dried rice-stick noodles instead, which are typically used in the Thai noodle dish Pad Thai. We found fresh wide rice noodles in Chinatown at a noodle factory. If you’re able to track them down, slice the noodles into 1 1/2-inch strips and pour boiling water over them, just until softened. Drain and separate any noodles that are stuck together with your hands or chopsticks.
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