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Pad see ew
Serves 2 Starters and mains
Ingredients
- 2tbsp light-flavoured oil, such as sunflower
- 3 garlic cloves, crushed
- 150g pork or chicken fillet, sliced
- 2tbsp light soy sauce
- 11⁄2tbsp dark soy sauce
- 1tbsp caster sugar
- 300g gai lan (Chinese broccoli), leaves and stems separated and chopped
- 2 eggs
- 300g fresh flat rice noodles, cut into 3cm-wide noodles
To serve
- white pepper, freshly ground (if possible)
- fish sauce
- pickled chilli
Method
Heat your wok over a medium- high heat. Add the oil and, when hot, stir-fry the garlic. Add the meat and stir-fry for 3 minutes.
Add the light and dark soy sauces and the sugar and then stir in the broccoli stems. Cook for a couple of minutes, then make a hole in the middle and crack in the eggs. Cook for a few minutes, scraping the eggs with a spatula every few seconds to break them up. Add the noodles to the wok, using the spatula to move them around and coat them with the sauce but trying not to break them up. Add the broccoli leaves and cook until tender and bright green.
Remove from the heat, season with white pepper and serve with fish sauce and pickled chilli on the side.
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