Pad See Ew Moo
From the home of: David Dawson, recipe from “The Pantry”
Notes:
Ingredients:
1.6 lbs fresh wide rice noodles (recipe here)
For the stir fry:
8 to 12 stalks Chinese broccoli, washed
8 cloves garlic
4 to 6 tablespoons safflower or vegetable oil, divided
½ lb of thinly sliced pork tenderloin (about 1/4 of an inch thick)
4 eggs
2 tablespoons thin/light soy sauce, divided
Ground white pepper, to taste
For the sauce:
3 tablespoons Thai dark sweet soy sauce
3 tablespoons oyster sauce
4 teaspoons soy sauce
1 tablespoon sugar
4 teaspoons distilled vinegar
3 tablespoons water
Process:
Step 1
Wash and cut the Chinese broccoli. Remove and discard 1/2 inch off of the bottom of the stalk.
Step 2
Smash, peel, and finely chop the garlic.
Step 3
Assemble the Pad See Ew sauce by combining the Thai dark sweet soy sauce, oyster sauce, soy sauce, vinegar, sugar, and water. Set aside until ready to use.
Step 4
Crack the eggs into a container and mix them with a fork or a spoon. Set aside to use later.
Step 5
Heat the wok or pan with two tablespoons of vegetable oil. Add the pork, one tablespoon of soy sauce, and some ground white pepper and cook for a few minutes. Then add the chopped garlic and mix well.
Step 6
When the meat is almost done cooking, add the prepared Chinese broccoli and cook for a few minutes until the vegetables wilt and shrink some.
Step 7
Push the contents of the pan to one side, and pour the prepared eggs into the pan, as well as a couple dashes of soy sauce. Scramble the eggs and let cook for a minute before mixing everything together. Pour mixture into a large bowl and set aside.
Step 8
Add 3 tablespoons of oil to the pan over medium high heat. When the oil is hot, add the prepared noodles and pan fry for a few minutes. Add the Pad See Ew sauce and make sure to coal all of the noodles in the sauce. Cook for a few minutes to let the noodles soak up the sauce. Add vegetable, egg, and meat mixture back into the pan and mix well. Taste and adjust to your liking. Take it off the heat and serve hot.