Authentic Thai Pad See Ew (Stir-Fried Wide Rice Noodles)

In a small mixing bowl, place 170g of sliced beef sirloin tip. Pour in 1 tsp of vegetable oil and toss gently to coat each piece. Add 1 tbsp of soy sauce and stir thoroughly with a spoon until the meat absorbs the seasoning and is well coated.

In a small glass bowl, combine 2 tbsp oyster sauce, 1 tbsp soy sauce, 0.5 tbsp Golden Mountain seasoning sauce, 0.5 tbsp fish sauce, and 2 tsp Thai black soy sauce. Stir well with a spoon until completely blended into a uniform liquid sauce.

Wash 4 stalks of Chinese broccoli. Place stems on a cutting board and slice thinly on a diagonal angle. Once you reach the leaves, roughly chop them into larger bite-sized pieces.

Unpack 450g of fresh wide rice noodle sheets. Slice folded sheets into 1-inch (2.5cm) wide ribbons. Gently separate the layers by hand into individual noodle strands.

Heat a wok over high heat until smoking hot. Add 1 tbsp of vegetable oil and swirl to coat the surface. Add all the marinated beef slices and stir-fry continuously for about 1 to 2 minutes until cooked through and lightly browned on the edges. Immediately transfer cooked beef into a bowl, leaving liquids behind.

Carefully wipe the wok clean with folded paper towels held by a spatula to remove remaining liquids. Turn the burner back on high heat, then pour in 1.5 tbsp of fresh vegetable oil.

Working 1 serving at a time: Add 2 cloves of chopped garlic into the oil before it gets burning hot, and sauté for 10 seconds until fragrant and lightly golden. Crack 1 egg into the wok, break the yolk, let it set for 5 seconds, then scramble until half-set. Add 2 stalks worth of sliced Chinese broccoli and toss to coat in oil. Add 225g (1/2 lb) of wide rice noodles, spoon in 2 tbsp + 1 tsp of the pre-mixed sauce, and stir-fry vigorously to unstick noodle ribbons. Sprinkle in 2 tsp of sugar, toss continuously until noodles are coated and clumping breaks up. Spread noodles in an even layer across hot wok and let sit undisturbed for 15 to 30 seconds until toasted and charred on the bottom. Flip noodles over and let sit untouched for another 15 to 30 seconds until charred on the other side.

Add half of the cooked beef back into the wok, taking care not to pour in any juices that pooled at the bottom of the bowl. Toss quickly for 10 seconds to warm beef through and combine. Turn off the heat and scoop noodles onto a white plate.

Dust 0.25 tsp ground white pepper over hot plated noodles. To prepare optional chili vinegar condiment (Prik Nam Som), stir 2 tbsp white vinegar with 2 sliced Thai red chilies in a condiment cup, and drizzle 1 tsp over noodles before eating.