This classic dish from Thailand is one of our favorite quick meals that is still rich with traditional flavors. Pad See-Ew combines stir-fry rice noodles with meat (we like making it with pork), vegetables and soy sauce. The trick here is to allow the wok or pan to brown, which creates those incredible-tasting caramelized food bits that seep into the noodles. While we love pad thai, we think pad see-ew is better – and you’ll see why when you taste it!
45 minutes to prepare serves 2
- 1/3 cup plain vegetable oil
- 12 ounces fresh, flat wide rice noodles, cut into strips (do not use dried noodles)
- 1 large egg
- 2 tablespoons sweet dark soy sauce
- 2 tablespoons oyster sauce
- 3 teaspoons light soy sauce, divided
- 2 teaspoons sugar
- 2 teaspoons white vinegar
- 1 clove garlic, peeled and minced
- 1/2 teaspoon baking soda
- 1 1/2 cups pork, cut into thin strips
- 1 1/2 cups Chinese broccoli or regular broccoli, cut into florets
- Combine 2 teaspoons light soy sauce and 1 teaspoon of baking soda. Pour over sliced pork and marinate for 30 minutes.
- Bring 2 cups of water to a boil in a large wok or skillet. Add marinated pork and cook until partially done. 4-5 minutes. Set aside in a small bowl.
- Add rice noodles and blanch in hot water for two to three minutes. Meanwhile, combine the oyster sauce, light soy sauce, sugar, vinegar and garlic in a small bowl.
- In a separate large skillet, heat vegetable oil on high heat. Break the egg into the skillet, and cook in oil, stirring constantly.
- Turn heat up to high. Add cooked noodles, dark soy sauce and oyster sauce mixture to the egg, stirring constantly for 1 minute.
- Add broccoli and pork to the noodle skillet, and stir mixture vigorously. Coat broccoli and pork thoroughly with sauce.
- Add more soy sauce to taste, if desired. Cook until broccoli is tender, and serve immediately.
Recipe adapted from She Simmers