Thai Stir Fried Wide Rice Noodles, Pad Si-Iew

• Marinade
• 3 -5 cloves garlic, minced
• 1 medium egg, beaten
• 1 tablespoon cornstarch
• 1 tablespoon rice wine
• 1 tablespoon fish sauce
• 3 tablespoons sweet dark soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon palm sugar
• 1 teaspoon sesame oil
• 1 teaspoon freshly ground black pepper
• 1 tablespoon freshly ground ginger
• 1 tablespoon chopped green onion
• 1 1 tablespoon red onions or 1 tablespoon purple onion
• 1 tablespoon thinly sliced Thai red chili pepper (optional)
• 8 ounces beef
• 8 ounces fresh wide rice noodles, if available,or you may use our rice noodles
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar
• 2 tablespoons oyster sauce
• 2 tablespoons sweet dark soy sauce
• 1 cup broccoli floret
• 1/2 cup coconut milk (optional)

1. Slice about 8 ounces of beef paper thin (you might persuade your butcher to put it through the bacon slicer) and marinade the beef in the marinade for about an hour.
2. Cook the noodles until tender, in plain water, then put in cold water to halt the cooking process.
3. Heat a wok and a little oil to stir fry the marinaded beef until it just begins to cook (because it is cut very thin, this is quite quick so be careful not to overcook).
4. Add the noodles and the remaining ingredients, and stir until blended and heated through.
5. Taste the sauce for balance of flavors (it should be just on the sweet side with a salty tang).

marinade, garlic, egg, cornstarch, rice wine, fish sauce, sweet dark soy sauce, oyster sauce, palm sugar, sesame oil, freshly ground black pepper, freshly ground ginger, green onion, red onions, red chili pepper, beef, fresh wide rice noodles, fish sauce, palm sugar, oyster sauce, sweet dark soy sauce, broccoli floret, coconut milk

Taken from www.food.com/recipe/thai-stir-fried-wide-rice-noodles-pad-si-iew-27184 (may not work)