Thai Beef Pad See Ew 8 Steps
In a small mixing bowl combine all of the ingredients for the sauce (regular soy sauce, dark soy sauce, oyster sauce, granulated sugar, lime juice) stir to combine and set aside.
In another small bowl combine the sliced beef flank, the 2 teaspoons oyster sauce, 1 teaspoon of cornstarch and ½ tablespoon of canola oil, mix lightly to coat all of the beef slices and set aside.
Cut the sa ho fen noodle sheets approximately into 1-inch pieces and, using your fingers, gently separate all of the layers.
Heat a wok or large non-stick skillet on high heat. Pour in half of the remaining canola oil, begin cooking marinated beef slices in a single layer and sear until the beef slices are nice and crusted, approximately 45 seconds per side. Remove from the pan and set aside.
In the same wok add in the remainder of the canola oil, then the chopped garlic, chopped gai lan and sliced red finger chilies. Working quickly, cook this mixture for 1 minute until the greens begin to wilt, stirring very regularly to prevent scorching.
Push the mixture to one half of the pan and add in the beaten eggs, scramble and allow to cook and firm up for approximately 30 to 45 seconds, then gently fold in with rest of ingredients in the pan.
Add in the separated fresh sa ho fen noodles as well as the sauce mixture, toss until evenly combined, be gentle so as to not break up the noodles too much.
Transfer to serving plates, garnish with lime wedges and serve immediately.