Thai Pad See Ew Moo
Stir-fried noodles in soy sauce
When I was shopping for our Thai New Year’s Eve Mhu Kratha, I finally found Chinese broccoli (Pak Kanaa) again in the Asian store. I immediately took a pack and
then cooked it with some pork steak and Rice Flake noodles for lunch as “Pad Si Ju” (
Ingredients for 2-3 servings
For the marinated meat
- 230g pork steak
- 1 tbsp
dark soy sauce¹ - 1 tbsp
light soy sauce¹ - 1 tsp cornstarch
- 1 tbsp vegetable oil
- 1 tsp sesame oil
For the Pad Si Ju
- marinated meat (see above)
- one pack
Pak Kanaa (200g) - one pack
Rice Flakes (200g) - 2 garlic cloves
- 2 tbsp
light soy sauce¹ - 1 tbsp
dark soy sauce¹ - 2 tbsp
oyster sauce¹ - 2 tbsp
rice vinegar¹ - 2 tbsp water
- 8
white peppercorns¹ - two eggs
- 3 tbsp vegetable oil
Preparation
About half an hour before cooking, marinate the meat. Cut the pork steak into thin strips. Then mix the dark soy sauce, light soy sauce, and some vegetable oil and sesame oil. Then stir in the cornstarch until it is fully dissolved. Then marinate the meat in this mixture.
Also, soak the Rice Flakes in a bowl with warm water.
Once the Rice Flake noodles have become soft, peel the garlic cloves and chop them finely. Then separate the leaves from the stems of the Pak Kanaa and cut both into bite-sized pieces.
Then mix the light soy sauce with the dark soy sauce, then stir in the oyster sauce, rice vinegar, and some water. Next, crush the white peppercorns in a mortar and stir the resulting powder into the sauce mixture.
Next, heat the vegetable oil in a wok or large pan and fry the garlic until it is fragrant. Then add the marinated meat and fry it until it is browned on all sides.
Then add the Pak Kanaa stems and fry them for two to three minutes. Then add the Pak Kanaa leaves and fry them briefly until they collapse.
Now push the contents of the wok to one side, crack the eggs into the empty space, and scramble them briefly.
Then remove the wok from the heat, mix the eggs with the remaining ingredients in the wok, and then transfer everything to a bowl. If there are any remaining ingredients in the wok, scrape them out as well as possible.
Then add the noodles to the wok with the mixed sauce. Stir regularly until the noodles curl up and caramelize slightly at the edges.
Finally, add the remaining ingredients back to the wok and mix thoroughly with the noodles. Remove the wok from the heat immediately. Then serve the Pad Si Ju Mhu hot and steaming.
