Name: Pad see ew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram packet fresh thick rice noodles; 1 tablespoon vegetable or peanut oil; 600 gram beef rump steak, trimmed, thinly sliced; 2 teaspoon grated fresh ginger; 1 egg, lightly beaten; 1 medium red capsicum, thinly sliced; 150 gram green beans, cut into 3 cm lengths; 1/4 cup ketjap manis; 1/3 cup coriander leaves, to serve

Ingredients

500 gram packet fresh thick rice noodles

1 tablespoon vegetable or peanut oil

600 gram beef rump steak, trimmed, thinly sliced

2 teaspoon grated fresh ginger

1 egg, lightly beaten

1 medium red capsicum, thinly sliced

150 gram green beans, cut into 3 cm lengths

1/4 cup ketjap manis

1/3 cup coriander leaves, to serve

Method

1.Soak noodles in boiling water in a large heatproof bowl for 5 minutes; stir to separate strands, then drain.

2.Heat a wok or large frying pan over moderate heat. Add half the oil; swirl to coat surface. Stir-fry beef and ginger, in batches, for 2 minutes or until cooked. Remove from wok; keep warm.

3.Add remaining oil to wok; cook egg for 1 minute or until almost set. Add capsicum and beans; stir-fry for 3 minutes or until vegetables are just tender. Return beef to wok with ketjap manis; stir-fry for 2 minutes or until combined and heated. Serve topped with coriander.

Use thinly sliced chicken, pork or tofu instead of beef; cooking time may vary. To cut paper-thin slices easier, freeze beef for 1 hour before slicing. To separate noodles before adding to wok, microwave on High (100%) in 30-second bursts. Rice noodles are in Asian food aisle.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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