Beef Fried Noodles (Thai style)
Beef Fried Noodles (Thai style)

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, beef fried noodles (thai style). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Beef Fried Noodles (Thai style) is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Beef Fried Noodles (Thai style) is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook beef fried noodles (thai style) using 14 ingredients and 22 steps. Here is how you can achieve that.

The ingredients needed to make Beef Fried Noodles (Thai style):
  1. Make ready 1/2 lb Beef
  2. Prepare 3/4 lb cabbage (Napa/Chinese or green)
  3. Take 1/2 each onion
  4. Get 7 clove garlic
  5. Make ready 4 each Hot peppers (optional)
  6. Get 6 each fresh mushrooms
  7. Take 6 oz dried rice or egg noodles
  8. Get 3 each eggs
  9. Make ready 1 tbsp milk or cream (optional)
  10. Prepare sauce
  11. Make ready 3 tbsp oyster sauce
  12. Prepare 3 tbsp low sodium soy sauce
  13. Make ready 1 tbsp Hot sauce (optional)
  14. Prepare ground black pepper

Made with wide rice noodles, a sweet and salty sauce, Chinese broccoli, eggs and beef. In a large bowl mix the mince, soy and chilli sauce, sherry or rice wine, ginger and garlic together. Heat the oil in a large, non-stick wok or large frying pan. Place the rice in a lidded pot, cover with water and bring to the boil.

Steps to make Beef Fried Noodles (Thai style):
  1. Soak noodles in water 30 minutes before starting
  2. Prep all ingredients before starting to cook
  3. Slice beef thin, I got this thin steak on sale, sliced it in half, made 1/4 inch slices. I have not done (yet) but I would think you could use ground beef if you had it.
  4. Dice garlic and peppers, I just happen to have these hot little numbers, but any pepper will do, I've used jalapenos, Serrano whatever I happen to have.
  5. Dice onion
  6. Slice your fresh mushrooms. I just have these baby Portobello, but button, trumpet, or what you have works.
  7. Slice you cabbage about 1/4 inch thick, in strips, I put it in a bowl I can reuse for the step during the cooking process when you need to hold the cooked stuff for a couple minutes.
  8. Break your eggs into bowl, added the milk/cream (I find it keeps the eggs a little more moist and stops them from over cooking) mix them up. Do a grind or two of black pepper and mix that in also.
  9. Add your sauce ingredients into a bowl or coffee mug, and mix well.
  10. Add 4 tablespoons oil to a stir-fry/wok/skillet. I'm using a 11 inch stir-fry pan in the pictures. Heat on medium high.
  11. After the oil is hot, added your beef, stir for about 1 minute until the pink is gone
  12. Add garlic and peppers (if using) stir for about 1 minute.
  13. Add mushrooms and onions, stir for 2-3 minutes until mushrooms are slightly cooked.
  14. Add the cabbage, keep stirring until the cabbage is well wilted, about 3 minutes
  15. Add the drained noodles. If the noodles you are using seem too long, I usually take a scissors to them and shorten them. Keep stirring until the noodles soften, and all is well mixed. Lower heat to medium.
  16. Give the sauce one last stir, and add to the pan. Stir through about 1 minute.
  17. Remove all to your bowl you used to hold the cabbage.
  18. Add 2 tablespoons oil to pan, allow to heat up.
  19. Give the eggs one last stir. Add to the pan.
  20. Let the eggs sit for about 30 seconds, then using a folding motion, stir for about 30 seconds until they are about half cooked.
  21. Add the noodle mixture on top of the eggs, and stir eggs through. Leave some "chunks" of egg.
  22. Serve, you can use some chopped green onions, chopped chives or cilantro to garnish if you desire.

Heat the oil in a large, non-stick wok or large frying pan. Place the rice in a lidded pot, cover with water and bring to the boil. Place the lid on the pot and reduce the heat. Pad See Ew - the popular Thai stir fried noodles straight from the streets of Thailand made at home! While Pad Thai is sweeter and nuttier, Pad See Ew is salty, balanced with a touch of sour and a wonderful chargrilled flavour which you can create at home!

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