Pad See Ew
- 2 tablespoons vegetable oil
- 8 oz sliced pork shoulder
- 2 cloves garlic, minced
- 8 oz stalks Chinese broccoli, stalks thinly sliced at an angle, leaves chopped
- 8 oz fresh wide rice noodles
- 2 tablespoons black soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 2 eggs, scrambled, cooked, cut into bite-sized pieces
Add the oil to a wok or large deep skillet over high heat. Add the pork and cook for about 3 minutes until nearly cooked through. Add the minced garlic and stir for about 30 seconds until fragrant. Add the broccoli and stir fry for about a minute until broccoli is just beginning to soften.
Add the noodles, black soy sauce, fish sauce, and palm sugar to the wok. Turn the heat up and start tossing the noodles to coat evenly in the sauce. Spread the noodles over the entire surface of the pan and let them sit without stirring for about a minute. Flip the noodles and again let them cook for another minute without stirring.
Remove from wok and serve immediately with dried chile flakes or prik nam pla (sliced/minced Thai bird’s eye chiles in fish sauce) on the side.
This dish. This dish has given me more trouble than any besides chicken vindaloo in trying to create an authentic, blog-worthy representation at home. Six tries later, I finally succeeded. I think I may have even surpassed my beloved Thai Nakorn with this one!