Pad See Ew
Equipment
Ingredients
Noodles
fresh wide rice noodles (fresh)
400 g
Sauce
light soy sauce
2 tbsp
fish sauce
1.5 tbsp
oyster sauce
3 tbsp
dark soy sauce
2 tbsp
sweet soy sauce
3 tbsp
sugar
2 tbsp
Main Ingredients
garlic (finely chopped)
5 cloves
gai lan (Chinese broccoli) (chopped)
3.5 stalks
eggs (beaten)
2 pcs
oil
3.5 tbsp
Instructions
Prepare noodles
If refrigerated, soak fresh rice noodles briefly in warm water until softened and separated. Drain and set aside.
Stir-fry gai lan
Stir-fry the gai lan in a little oil for a few minutes until bright green and just tender. Remove and set aside.
Scramble eggs
Add a little more oil and scramble the eggs until just cooked. Remove and set aside.
Stir-fry noodles
Add more oil to the pan and stir-fry the noodles for 1–2 minutes.
Add garlic
Add the garlic and cook until fragrant.
Add sauce
Pour in the sauce and toss well. Stir-fry for 2–3 minutes until the noodles absorb some of the sauce.
Combine all ingredients
Add the vegetables and eggs back in and toss together for about 1 minute.
Serve
Serve immediately. Optional: top with Thai shallot and garlic oil.
Original recipe
Storage
Best eaten fresh. Noodles may become dry when reheated.
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