Pad See Ew

Tags: #thai #noodles #soy-sauce #pork #vegetables Serving: 4 portions Total time: 30 minutes

Thai stir-fried wide rice noodles with dark soy sauce, pork, and Chinese broccoli.

Ingredients

• 500g fresh wide rice noodles
• 400g pork shoulder, sliced thin
• 300g Chinese broccoli, cut into pieces
• 3 eggs, beaten
• 4 garlic cloves, minced
• 45ml dark soy sauce
• 15ml light soy sauce
• 30g sugar
• 15ml oyster sauce
• 60ml vegetable oil
• White pepper to taste
• Lime wedges for serving
• Thai chili flakes for serving

Steps

1. Separate rice noodles gently and set aside
2. Heat wok or large skillet over high heat
3. Add oil and swirl to coat
4. Add garlic and stir-fry until fragrant
5. Add pork and cook until nearly done
6. Push pork to one side and scramble eggs
7. Add noodles and toss gently to combine
8. Add dark soy sauce, light soy sauce, sugar, and oyster sauce
9. Toss everything together until noodles are evenly coated
10. Add Chinese broccoli and stir-fry until wilted
11. Season with white pepper
12. Serve immediately with lime wedges and chili flakes

Notes

Use high heat and work quickly to prevent noodles from breaking. Fresh wide rice noodles work best.