Soy Sauce Noodles

Pad Se Ew 

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One of my fast and favorite dishes is Pad Se Ew Soy Sauce noodles.  This is a dish that you can find on nearly any street in Bangkok. With just a few ingredients, you can have a healthy, flavorful and colorful meal in a few minutes.

Make sure you use a well-seasoned wok or a sturdy non-stick pan. You won’t need much as fresh rice noodles are already coated in oil.

4 to 6 servings

One 16-oz. package fresh rice noodles, with noodles cut to your specifications (think or thin noodles) if not already cut, and carefully separated (see photo)

6 garlic cloves, coarsely chopped

¼ cup vegetable oil

1 lb. pork shoulder, sliced into 1/4 –inch-thick 1-inch strips – you can substitute beef, chicken or tofu

1 ½ cups Chinese Broccoli, cut diagonally into 1 ½ inch pieces

1 Tablespoon fish sauce

¼ cup black soy sauce

¼ cup sweet soy sauce

2-3 eggs

2 Tablespoons sugar

  1. In a wok or large frying pan, stir fry garlic in the oil until it is light brown.
  2. Add pork and cook for 5 minutes, coating well.
  3. Add the Chinese broccoli and stir fry over high heat for 2-3 minutes.
  4. Reduce heat to medium and add the noodles, fish sauce, black soy sauce, and sweet soy sauce.  Stir gently and sparingly for a few minutes. Do not overstir or the noodles will become mushy.
  5. Push ingredients to the side of the pan, creating space in the middle. Crack eggs into this space and quickly stir, folding them into the noodle-pork mixture.
  6. Gently stir to combine all of the ingredients.  Add sugar and heat for a few minutes more. Adjust fish sauce and soy sauce to taste.
  7. Serve immediately.

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