38min 4 ppl
Pad See Ew Moo
25 minutes
4 people
Medium31–60 min or 7–12 steps
25 min · 8 steps
Medium: 31–60 min or 7–12 steps
597 kcalper person
Protein 14g
Carbs 24g
Fats 50g
About this dish
Wide rice noodles tossed in a hot wok with pork, egg and Chinese broccoli, glossed dark with soy and oyster sauce until they catch at the edges.
Allergy Info
Gluten, Eggs, Soya, Molluscs
Diet Info
Meat
Ingredients
Fresh Produce
- Chinese broccolicut into 5cm lengths200 g
- Garlic clovesfinely chopped3 cloves
Meat & Poultry
- Pork Bellythinly sliced300 g
Dairy & Eggs
- Eggslightly beaten2
Dried Goods
- Wide rice noodlesfresh, separated300 g
- Palm sugargrated1 tsp
Spices & Seasonings
- White pepper1 tsp
Oils & Condiments
- Dark soy sauce2 tbsp
- Light soy sauce1 tbsp
- Oyster sauce2 tbsp
- Vegetable Oil3 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Meat thermometer
- Mixing bowl
Method
1
Slice the pork thinly and finely chop the garlic.
Approx. 4 minutes
2
Cut the Chinese broccoli into lengths and separate the noodles.
Approx. 4 minutes
3
Whisk together the dark soy sauce, light soy sauce, oyster sauce and palm sugar in a small bowl.
Approx. 2 minutes
4
Heat 1 tablespoon of the vegetable oil in a wok over high heat and stir-fry the garlic for 1 minute until fragrant.
Approx. 1 minute
5
Add the pork and stir-fry for 6 minutes until browned and cooked through, checking the thickest piece reads 63°C on a meat thermometer.
Approx. 6 minutes
6
Push the pork to one side, pour in the remaining oil and the beaten eggs, and scramble for 1 minute until just set.
Approx. 1 minute
7
Add the noodles and sauce, and toss for 4 minutes until the noodles are tender and evenly coated.
Approx. 4 minutes
8
Add the Chinese broccoli and toss for 3 minutes until wilted, then finish with the white pepper.
Approx. 3 minutes
