Pad See Ew - cooking recipe

Ingredients

500 g packet fresh thick rice noodles
1 tbsp vegetable or peanut oil
600 g beef rump steak, trimmed, thinly sliced
2 tsp grated fresh ginger
1 None large egg, lightly beaten
1 None medium red pepper, thinly sliced
150 g green beans, cut into 3cm lengths
60 ml ketjap manis
3-4 sprigs coriander leaves, to serve

Preparation

Soak noodles in boiling water in a large heatproof bowl for 5 mins; stir to separate strands, then drain.
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 mins or until cooked. Remove from wok; keep warm.
Add remaining oil to wok; cook egg for 1 min or until almost set. Add pepper and beans; stir-fry for 3 mins or until vegetables are just tender. Return beef to wok with ketjap manis; stir-fry for 2 mins or until combined and heated. Serve topped with coriander.