Pad See Ew

Ingredients

Instructions

1. 1

   Separate the fresh rice noodles gently with your fingers so they are loose but not broken. Slice the Chinese broccoli stems thinly on the diagonal and cut the leaves into large pieces, keeping stems and leaves together. In a small bowl, mix the sweet soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, white pepper, and water until the sugar dissolves.

2. 2

   Heat a wok or large frying pan over high heat until very hot. Add 1 tbsp of the neutral oil, swirl to coat, then add the pork in a single layer. Stir-fry for 1-2 minutes until just cooked and lightly browned at the edges. Push the pork to one side.

3. 3

   Add the remaining 1 tbsp oil and the chopped garlic. Stir for about 10 seconds until fragrant but not browned. Crack in the eggs and let them set for a few seconds, then scramble lightly until softly cooked.

4. 4

   Add the Chinese broccoli and stir-fry for 1 minute, starting with the stems against the hottest surface. The stems should brighten and the leaves should just begin to wilt.

5. 5

   Add the noodles and the sauce. Toss and stir-fry for 2-3 minutes, using a spatula to lift and turn rather than aggressively stirring so the noodles stay intact. Let the noodles sit against the hot pan for short bursts to develop the characteristic light char. Cook until the sauce is absorbed, the noodles are evenly brown and glossy, and the broccoli is tender-crisp.

6. 6

   Serve immediately while hot. Pad See Ew is best eaten straight from the wok, when the noodles are still soft and smoky.

Nutrition per serving

Notes

• •If using refrigerated noodles, microwave them for 20-30 seconds or bring to room temperature first so they separate easily.
• •A very hot pan is the key to good Pad See Ew; cook quickly and avoid overcrowding.
• •You can substitute chicken for pork, but pork loin stays juicy and cooks fast for a beginner-friendly version.
• •Serve with Thai chilli vinegar or a pinch of chilli flakes if you like extra heat.

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