The secret to this classic Thai noodle dish is to have all your ingredients chopped, prepped or measured out before you start cooking.
Pad see ew
- 200 g (7 oz) skinless pork belly, sliced into thin, bite-sized pieces
- 3 tbsp light soy sauce
- 1 tsp sesame oil
- pinch of ground white pepper
- 2 tbsp vegetable oil
- 4 garlic cloves, finely chopped
- 100 g Chinese broccoli (gai larn), cut into bite-sized pieces
- 2 eggs, lightly whisked
- 1 qty homemade rice noodles or 350g store-bought fresh rice noodles
- 2 tsp dark soy sauce
- ½ tsp sugar
- chilli powder to serve
- ¼ cup white vinegar
- 1 long red chilli, finely sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 10 minutes
1. To make chilli vinegar, combine ingredients and set aside.
2. Place the pork belly in a large bowl with 1 tbsp of the light soy sauce, the sesame oil and white pepper. Mix to combine. Set aside to marinate for 10 minutes.
3. Heat the vegetable oil in a wok or frying pan over medium-high heat. Add the garlic and stir-fry for 30 seconds. Add the pork and stir-fry until almost cooked. Add the Chinese broccoli and stir-fry for another minute. Make a well in the centre and add the egg. Let the egg set and then mix through the pork and vegetable mixture.
4. Add the noodles, dark soy sauce, the remaining 2 tbsp of light soy sauce and sugar. Stir-fry until well combined.
5. Serve with the chilli vinegar and chilli powder.