Pad See Ew
Savor the bold flavors of Pad See Ew with tender pork, vibrant greens, and silky rice noodles in a savory sauce.
Ingredients
- 800 g wide rice noodles
- 500 g pork, cut into thin strips
- 2 onions, cut into thin wedges
- 4 garlic cloves, finely chopped
- 400 g Chinese broccoli
- 4 eggs
- 4 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 2 tbsp neutral oil
- 1 lime
How to make it
- Separate the rice noodles gently and leave them loose. Pat the pork strips dry with kitchen paper and cut the Chinese broccoli into stems and leafy tops.
- Mix the light soy sauce, dark soy sauce, fish sauce and palm sugar in a small bowl until the sugar is mostly dissolved.
- Heat 1 tbsp oil in a large wok over high heat. Stir-fry the pork in a single layer until browned at the edges, then let it rest on a plate for a few minutes.
- Add the remaining oil to the wok and sweat the onion wedges for 2 minutes until they soften and pick up a little color. Add the garlic and cook for 30 seconds until fragrant.
- Push the onion and garlic to one side, crack in the eggs and stir just until softly set in large curds, then add the Chinese broccoli stems and leafy tops and toss for 1 minute until bright green.
- Add the noodles and pour in the sauce mixture. Toss and lift the noodles continuously until they are glossy, darkened and evenly coated, and the wok edges show a little caramelized sauce.
- Return the pork to the wok and toss for 1 more minute until everything is hot and the noodles have softened but still keep their width. Squeeze over the lime juice and toss once more.
- Serve the noodles in wide shallow bowls, mounded in the center with pork, Chinese broccoli and soft egg curds visible on top.
