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
- 1Place 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.
- 2Heat 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.
- 3Heat 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.
- 4Heat 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.