Thai
Pad See Ew
A wok-charred Thai noodle stir-fry with chewy wide rice noodles, tender meat, crisp Chinese broccoli, and caramelized sweet soy.
2 servings · 25 minutes prep · 8 minutes cook
Ingredients
Main
- 8 oz pork shoulder or chicken thigh, thinly sliced
- 1 lb fresh wide rice noodles, separated
- 8 oz Chinese broccoli, stems sliced and leaves cut into 2-inch pieces
- 2 tbsp avocado oil, divided
- 1 tbsp minced garlic
- 2 large eggs
- 1 1/2 tbsp dark sweet soy sauce
- 1 tbsp oyster sauce
- 1 tbsp thin Thai soy sauce
- 1 tsp Thai fish sauce
- 1 tsp sugar
- 1/4 tsp ground white pepper
Directions
Method
- Stir the dark sweet soy sauce, oyster sauce, thin Thai soy sauce, Thai fish sauce, granulated sugar, and ground white pepper together.
- Heat a wok over high heat until smoking. Add 1 tablespoon of the avocado oil and stir-fry the pork shoulder or chicken thigh until pork reaches {{temperature:145°F}} or chicken reaches {{temperature:165°F}}, 1-2 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon avocado oil and the garlic for about 5 seconds. Add the egg and scramble softly. Stop when the garlic’s raw aroma softens, before its edges brown.
- Add the Chinese broccoli stems and stir-fry for 30 seconds, then add the leaves and fresh wide rice noodles.
- Pour the sauce around the edge of the wok. Toss, then spread the noodles against the hot wok surface to char for 20-30 seconds, stopping when scattered caramelized spots appear on the noodle surfaces.
- Return the meat and stir-fry until smoky, glossy, and evenly coated, about 1 minute.
