Pad See Ew (Thai Rice Noodles)

I live in Queensland, Australia and have always loved to cook. An avid cookery book collector(last count 324). I only share something if I have actually cooked it.

This version is tasty but I found the egg made it too mushy.

subheading: FOR THE STEAK & MARINADE, YOU’LL NEED:

8 ounces flank steak

subheading: (thinly sliced):

1 teaspoon Thai black soy sauce (or regular light soy sauce)

1 teaspoon vegetable oil

1 teaspoon cornstarch (or tapioca starch)

subheading: FOR THE REST OF THE DISH, YOU’LL NEED:

1 tablespoon oyster sauce

½ teaspoon sugar

2 teaspoons Thai soy sauce (or regular light soy sauce)

1 tablespoon Thai black soy sauce

1 teaspoon fish sauce

Freshly ground white pepper (to taste)

1 pound fresh wide rice noodles (you can also use 8 ounces dried rice noodles)

4 tablespoons vegetable oil

3 cloves garlic (sliced thinly)

3 cups Chinese broccoli (cut into 2-inch/5 cm pieces)

2 large eggs (slightly beaten)

Directions at thewoksoflife.com

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