Pad See Ew
Pad See Ew
Ingredients
For the Stir Fry Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon white sugar
- 10 ml water
- 1 teaspoon corn starch
For the Pad See Ew
- 3 garlic, minced
- 150 g pork belly, sliced
- 200 g fresh rice noodles
- 100 g gai lan, sliced
- 2 eggs
- 20 ml oil
Instructions
- 1
In a small bowl, combine the oyster sauce, dark soy sauce, white sugar, water, and corn starch. Whisk the ingredients together until well combined and smooth. Set aside.
⏱️ 3 min
- 2
Place a wok over high heat and add the oil. Allow the oil to heat up until shimmering.
⏱️ 2 min
- 3
Add the minced garlic to the hot oil. Stir fry until fragrant, about 30 seconds to 1 minute.
⏱️ 1 min
- 4
Add the sliced pork belly to the wok. Stir fry until the pork is cooked through and lightly browned, about 3-5 minutes.
⏱️ 4 min
- 5
Incorporate the sliced gai lan into the wok. Stir fry for 30 seconds until slightly tender-crisp.
⏱️ 1 min
- 6
Push all the ingredients to one side of the wok, creating an empty space. If needed, add a little more oil to the empty space. Crack the eggs into the oil and break them up to scramble lightly.
⏱️ 2 min
- 7
Once the eggs are lightly scrambled, mix them with the other ingredients in the wok.
⏱️ 1 min
- 8
Add the fresh rice noodles to the wok. Gently mix them with the other ingredients, being careful not to break them up too much. You may need to separate them gently with your spatula.
⏱️ 2 min
- 9
Pour the prepared stir fry sauce over the noodles and other ingredients. Stir fry everything together until the sauce is well combined and coats all the ingredients evenly, about 1-2 minutes.
⏱️ 2 min
- 10
Plate the Pad See Ew immediately. Garnish with fresh chili and lime wedges, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pad See Ew
For the Stir Fry Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon white sugar
- 10 ml water
- 1 teaspoon corn starch
For the Pad See Ew
- 3 garlic, minced
- 150 g pork belly, sliced
- 200 g fresh rice noodles
- 100 g gai lan, sliced
- 2 eggs
- 20 ml oil
Instructions
- 1
In a small bowl, combine the oyster sauce, dark soy sauce, white sugar, water, and corn starch. Whisk the ingredients together until well combined and smooth. Set aside.
⏱️ 3 min - 2
Place a wok over high heat and add the oil. Allow the oil to heat up until shimmering.
⏱️ 2 min - 3
Add the minced garlic to the hot oil. Stir fry until fragrant, about 30 seconds to 1 minute.
⏱️ 1 min - 4
Add the sliced pork belly to the wok. Stir fry until the pork is cooked through and lightly browned, about 3-5 minutes.
⏱️ 4 min - 5
Incorporate the sliced gai lan into the wok. Stir fry for 30 seconds until slightly tender-crisp.
⏱️ 1 min - 6
Push all the ingredients to one side of the wok, creating an empty space. If needed, add a little more oil to the empty space. Crack the eggs into the oil and break them up to scramble lightly.
⏱️ 2 min - 7
Once the eggs are lightly scrambled, mix them with the other ingredients in the wok.
⏱️ 1 min - 8
Add the fresh rice noodles to the wok. Gently mix them with the other ingredients, being careful not to break them up too much. You may need to separate them gently with your spatula.
⏱️ 2 min - 9
Pour the prepared stir fry sauce over the noodles and other ingredients. Stir fry everything together until the sauce is well combined and coats all the ingredients evenly, about 1-2 minutes.
⏱️ 2 min - 10
Plate the Pad See Ew immediately. Garnish with fresh chili and lime wedges, if desired.
⏱️ 1 min