Recipe | Pawpaw Asian Kitchen's authentic pad see ew

This recipe for Pawpaw Asian Kitchen‘s take on the street food noodle dish is surprisingly easy, and will have your dinner guests wondering when you got so good at cooking… Bonus points for garnishing with home-grown herbs like Pawpaw’s sister venue Mons Thai! 

INGREDIENTS | SERVES 4

500g flat rice noodles

200g eye fillet steak, sliced

1 bunch kailan, roughly chopped

50ml extra virgin olive oil

2 eggs

4 tbsp soy sauce

2 tbsp dark soy sauce

2 tbsp white sugar

Salt and pepper, to taste

METHOD

1. Mix the soy sauce, dark soy sauce and sugar together in a bowl until sugar has dissolved. Set aside.
2. Prepare the noodles following the packet directions and set aside.
3. Heat a large wok or fry pan on high heat, then carefully add the oil and eggs. Whisk eggs together in the wok until about 70% cooked, then add the sliced beef and cook until the outside of the beef is cooked/sealed. Set aside egg and beef and drain the oil from the wok.
4. Using the same wok, stir-fry the kailan and noodles until the noodles are soft.
5. Add egg, beef and sauce to the wok and stir-fry for a further two minutes.
6. Add salt and pepper to taste, remove from heat and serve immediately.

Still not up to the challenge (or running the risk of burning down the kitchen before you even try)? Mons Thai regularly hosts authentic Thai cooking classes from their kitchen in Camp Hill – stay tuned to their socials for when the next one is announced!

Keeping The G&G up to date with tasty tidbits requires a lot of lattes and espresso martinis, so we occasionally collaborate with local businesses we love, like this one. Want to advertise with The G&G yourself? To see how we can help you out and to learn more about our food-crazy audience, head here.