Pad See Ew
Wide rice noodles stir-fried with Chinese broccoli, egg, and pork in a caramelised sweet soy sauce — Bangkok street food at its best.
2 people · prep 15 min · cook 10 min · Total 25 min
Ingredients
- 300 gfresh wide rice noodles (sen yai) (gently separated)
- 200 gpork tenderloin (thinly sliced)
- 150 gChinese broccoli (gai lan) (cut into 4 cm pieces)
- 2 pieceeggs
- 2 tbspdark soy sauce
- 1 tbsplight soy sauce
- 2 tbspoyster sauce
- 1 tspsugar
- 3 clovegarlic cloves (minced)
- 3 tbspneutral oil
Method
- 1.Mix pork slices with 1 tbsp light soy sauce and marinate 10 minutes. Stir together dark soy, remaining light soy, oyster sauce, and sugar in a small bowl.
- 2.Heat oil in a wok over the highest possible heat until smoking. Stir-fry garlic 15 seconds, then add pork and cook 2 minutes. Crack in eggs and scramble loosely for 30 seconds.
- 3.Add noodles and Chinese broccoli, pour sauce over everything, and toss vigorously using tongs. Let noodles sit untouched 30 seconds to caramelise, then toss again. Serve immediately.