Pad See Ew

Last night we got the beef marinating for tonight's dinner: Pad See Ew. It's a Thai noodle dish that Dan loves, but I never seem to order. We found a recipe in The Best of Regional Thai Cuisine and decided to give it a try. The results were good, though I think we need to seek out the specific types of soy sauce they recommend, as I believe the sweet dark soy sauce is what gives the dish it's signature taste.

Pad See Ew
1/2 lb beef sirloin
1 Tbpsn light soy sauce
1 Tbpsn oyster sauce
1 Tbspn granulated sugar
1/2 tspn salt
1 tspn ground white pepper

Slice the beef across the grain into thin, bite sized strips. Combine the remaining ingredients above and marinate for at least 1 hour, or overnight.

8 oz dried wide rice noodles
2 cups sliced broccoli
1/4 cup vegetable oil
2 Tbspn sweet dark soy sauce (see-iew)
2 Tbspn minced garlic
1 Tbspn light soy sauce
1 Tbpsn fish sauce
1 Tbspn granulated sugar
2 whole eggs, beaten
1/2 tspn ground pepper

Cook the noodles in boiling water until soft & pliable (according to package directions, or about 7 minutes). Rinse with cold water and drain. In a wok or skillet over medium heat, add 2 Tbspn of the oil and swirl to coat the surface. Stir in the noodles and sweet soy sauce. Cook and stir until all noodles are evenly coated; remove and set aside. In the same wok with high heat, add the remaining 2 Tbspn oil and cook the garlic until fragrant. Stir in the beef and cook until almost done - about 3 minutes. Add the broccoli, light soy sauce, fish sauce, and sugar and stir fry for 2 minutes, until sauce has reduced. Create a well in the bottom of the wok, add a little oil if too dry, and scramble the eggs until firm. Stir in the noodles and mix well. Continue cooking until heated through. Transfter to serving plates and sprinkle with ground pepper.