How to Cook Thai Pad See Ew (Rice Noodles Stir-Fried With Black Soy Sauce)

Pad See Ew is a very popular dish in Thailand and there are many different variation on the recipe. The following recipe is one of the more common, and originates from the Northern Thailand province of Chiang Mai.

Ingredients:

• 14 oz dried rice noodles (soaked in water for about half an hour)
• ½ lb of pork, thinly sliced (you can substitute for beef or chicken)
• 6 tbsp cooking oil (soybean, peanut, or corn is fine)
• 4 cloves of garlic (crushed)
• 3 cups of Chinese broccoli (if available - this can also be substituted with normal broccoli, cauliflower, carrots or mushrooms will be fine)
• 2 eggs (beaten)
• 3 tbsp oyster sauce
• 1 tbsp sweet soy sauce
• 2 tbsp light soy sauce
• 2 tbsp sugar
• 1 tbsp ground black pepper

We begin by making the sauce: Add the oyster sauce, both the soy sauces, the sugar and the black pepper into a serving dish, mix well and add the meat.

Leave the meat in this mixture, at room temperature, to marinate while you prepare the other ingredients.

Heat ½ a tablespoon of the cooking oil in a wok or large pan over a high heat. Then add just one of the cloves of garlic, stir for about 30 seconds, then add the vegetables and continue to stir. Cook until the vegetables are almost cooked but still firm then remove from the heat and set aside.

In a separate wok, heat 4 tbsp of cooking oil over medium heat. Once hot, add the rest of the cloves of garlic and stir-fry for a few seconds. Then add the noodles and continue to stir and cook for another few minutes until golden brown and soft. Transfer the contents of this wok to a serving dish.

Add 1 tbsp of cooking oil to the now-empty wok and once heated add the marinated pork and the beaten eggs and continue stirring while cooking. After a minute or so add the vegetables from the first wok and continue to stir-fry. Finally, add the noodles and stir and cook until the noodles are slightly crispy. This may require a lot of oil so don't try to do this unless you are happy with a lot of oil in the final result!

Transfer from the wok onto plates and serve with the usual selection of ground, dried chilis, sliced green chilis in vinegar and white sugar - just like you would find in Thailand!

Marc lives in Brisbane, in South Queensland Australia he owns a Thai Takeaway business in Brisbane. His wife is from Thailand, and being an excellent cook they decided to open this Thai takeaway business in Everton Park which is on the north side of Brisbane. Marc also works on a Thailand flower delivery website business which his wife's family owns in Thailand. They spend most of the year in Brisbane, but are both keen to take frequent trips to Thailand where they enjoy the laid back lifestyle, great food, and they both love being close to nature.

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