Pad See Ew
Ingredients
- • 450 g fresh wide rice noodles
- • 300 g pork shoulder, thinly sliced
- • 200 g Chinese broccoli (gai lan)
- • 4 cloves garlic
- • 2 item eggs
- • 60 ml vegetable oil
- • 60 ml dark soy sauce
- • 30 ml light soy sauce
- • 30 g white sugar
- • 15 ml white vinegar
- • 2 g white pepper powder
Instructions
- 1
If using dried rice noodles, soak them in warm water for 30 minutes until soft. If using fresh noodles, separate them gently with your hands.
- 2
Cut Chinese broccoli into 2-inch pieces, separating stems from leaves. Mince the garlic cloves.
- 3
Mix together dark soy sauce, light soy sauce, sugar, and white vinegar in a small bowl. Set aside.
- 4
Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of oil and swirl to coat.
- 5
Add garlic and stir-fry for 10 seconds until fragrant. Add pork slices and cook for 2-3 minutes until just cooked through.
- 6
Push pork to the side of the wok. Add remaining oil and the eggs. Let them set for 15 seconds, then scramble lightly.
- 7
Add noodles to the wok and pour the sauce mixture over them. Toss everything together for 2-3 minutes using a scooping motion.
- 8
Add Chinese broccoli stems first and toss for 1 minute, then add the leaves and continue stir-frying for another minute.
- 9
Sprinkle with white pepper and give everything a final toss. The noodles should have a slight char and caramelized color.
- 10
Serve immediately on plates while hot.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to authentic Pad See Ew is the 'wok hei' - that smoky char flavor from a very hot wok. Don't overcrowd the pan, and let the noodles sit undisturbed for a moment to develop those delicious caramelized edges."
