Pad See Ew (Stir-fried Flat Noodles,Thai-Style)~(Bill Granger)
Recipe source : Adapted from Bill Granger
There are similarities between this 'pad see ew' and our local Malaysian 'char kuey teow'. The difference is that our local char kuey teow uses bean sprouts, chives, shrimps and cockles while Thailand's pad see ew uses pork and kai lan or broccolli.
Pad See Ew is slightly sweet. The Malaysian char kuey teow is hot with minced chillies.
Each stir-fry technique is unique in its own way. Both versions are delightful!
2 tbsp cooking oil
3 cloves garlic, chopped
200g pork, sliced
2 tbsp light soy sauce
1 tbsp castor sugar
1 tsp dark soy sauce
400g Chinese broccoli (Kai Lan),cut into sections
500g flat rice noodles (kuey teow)
Flat noodles (kuey teow)
1. Heat wok over high heat.
2. Add oil. Stir-fry chopped garlic.
3. Add pork slices and fry for 2 minutes.
4. Add Chinese broccoli and stir-fry until the vegetables turn soft.
5. Push the meat and vegetables to the side of the wok, then add in eggs and fry for a while.
6. Mix the eggs, meat and vegetables.
7. Add in light soy sauce, dark soy sauce and castor sugar.
8. Mix well and add in flat noodles. Make sure the noodles are coated with the sauce.
9. Cook for a couple of minutes more or until almost dry.
I am submitting this post to Asian Food Fest (Thailand) - November Month
hosted by Lena of Frozen Wings
I am linking this post to "Cook Like A Star"