Easy Thai Style Stir-Fried Noodles

Directions

• Cook the rice noodles according to package instructions until they are just tender. Drain and set aside.
• In a bowl, marinate the beef with a splash of soy sauce and a little oil. Set aside for 10-15 minutes.
• In a small bowl, mix together the remaining soy sauce, oyster sauce, brown sugar, ginger and a good grind of pepper. Set aside.
• Heat a wok or large frying pan over medium-high heat. Add a little oil, onion and garlic. Stir-fry for 1 minute.
• Add the beef to the wok. Stir-fry for 2-3 minutes, turning at times, until the beef colours. Remove the beef and onion from the wok and set aside.
• Add the eggs to the wok. Let them cook for a minute or until they begin to set, then stir with a wooden spoon to scramble them. Set the egg aside with the beef and onion.
• Add the broccoli and carrot to the wok with a little more oil as needed. Stir-fry for 2-3 minutes, adding a splash of water to create steam, until the vegetables are tender-crisp.
• Return the beef and eggs to the wok along with the noodles and spring onions (reserving some for garnish).
• Pour the prepared sauce over the noodles and beef mixture. Stir well to combine and ensure everything is evenly coated in the sauce.
• Once piping hot, transfer the Beef Pad See Ew to plates. Garnish with spring onion.