Yes, ok, I’m fully aware that the dish photographed is actually Hokkein Si-Iew but I do normally make this recipe with the proper wide fresh flat rice noodles, I promise! As this will be on our soup kitchen menu next week I needed to test it with noodles that I can just chuck in the wok without any prior preparation besides a quick soak, and I must say that it tastes almost as good as with the proper noodles. I know this looks like a long list of ingredients but since the first 13 are just for the marinade and you make that the night before, you actually come home to a 5 minute dinner of deliciousness with the most sweetly delectable sauce. All hail the pad!
Marinade
5 garlic cloves, finely chopped
1 tablespoon ginger, minced
1 spring onion, chopped
1 shallot, sliced
1 tablespoon cornflour
1 tablespoon shao xing rice wine
1 tablespoon fish sauce
3 tablespoons kecap manis (sweet soy sauce)
2 tablespoons oyster sauce
1 tablespoon sugar
1 tsp sesame oil
1 tsp ground black pepper
1 birds eye chilli, finely chopped
500gm rump steak, thinly sliced
500gm fresh flat rice noodles, prepared to package directions
1 tablespoon fish sauce
1 tablespoon sugar
2 tablespoons oyster sauce
2 tablespoons kecap manis (sweet soy sauce)
1-2 cups greens (broccoli, gai lan, bok choy, sliced snow peas – whatever!)
Mix the marinade ingredients together; add the sliced beef, mix well and marinade overnight.
Heat wok and add a little oil. Stir fry the marinated beef until it just begins to cook; as it’s so thinly sliced this should only take a little while.
Add noodles, greens and remaining sauces and sugar and stir fry until blended and heated through.
Serve with the usual Thai table condiments or just on its own.
