Fast Recipes

Stir-fried beef and gai lan with rice noodles

Why order in when you can whip up Thai-style noodles in half the time?

By Max Adey
  • Serves 4
  • 10 mins preparation
  • 15 mins cooking
Stir-fried beef and gai lan with rice noodles

We've used dried noodles in this riff on the Thai takeaway favourite, pad see ew, but fresh rice noodles will make this meal even faster to prepare. Stir-fry a couple of beaten eggs with the noodles during the final step for a little extra heft.


  • 300 gm thin dried rice noodles
  • 1½ tbsp dark soy sauce
  • 1½ tbsp fish sauce
  • 2 tsp rice wine vinegar
  • 2 tsp grated palm sugar
  • 80 ml (⅓ cup) peanut oil or other neutral oil
  • 400 gm trimmed beef fillet, thinly sliced
  • 3-4 birdseye chillies, to taste, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 bunch gai lan (Chinese broccoli), stems finely chopped and leaves torn
  • Crushed roasted peanuts and lime wedges, to serve


  • 1
    Place noodles in a heatproof bowl, cover with boiling water, stand until soft (10-15 minutes), then drain. Meanwhile, whisk soy and fish sauces, vinegar, palm sugar and 1½ tbsp water in a small bowl to combine.
  • 2
    Heat 1 tbsp oil in a wok over high heat, add half the beef and stir-fry until browned (1-2 minutes). Transfer to a plate and repeat with another 1 tbsp oil and remaining beef.
  • 3
    Heat 1 tbsp oil in wok, add chilli, garlic and gai lan stems, stir-fry until softened (2-3 minutes), then add gai lan leaves and stir-fry until just wilted (1 minute). Transfer to plate with beef.
  • 4
    Heat remaining oil in wok. Add noodles and fry, without stirring, until beginning to crisp (1-2 minutes). Add sauce and stir-fry to coat, and until sauce reduces slightly (1 minute). Add beef and gai lan, toss to combine, top with peanuts and serve with wedges of lime.
  • Author: Max Adey