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
- Separate rice noodles gently and set aside
- Heat wok or large skillet over high heat
- Add oil and swirl to coat
- Add garlic and stir-fry until fragrant
- Add pork and cook until nearly done
- Push pork to one side and scramble eggs
- Add noodles and toss gently to combine
- Add dark soy sauce, light soy sauce, sugar, and oyster sauce
- Toss everything together until noodles are evenly coated
- Add Chinese broccoli and stir-fry until wilted
- Season with white pepper
- 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.