Pad See Ew
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
4 servings
![Pad See Ew](https://atasteofthai.com/wp-content/uploads/2022/03/463-pad-see-ew-1008.jpg)
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
4 servings
This noodle stir-fry is standard fare in Thailand. It’s sweet and salty, and ready in 30 minutes.
Ingredients
- 1/2-16 oz box (8oz) A Taste of Thai Wide Rice Noodles
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon and 1 teaspoon A Taste of Thai Fish Sauce, divided
- 1 tablespoon minced garlic
- 1 teaspoon sugar
- 1 lb pork loin or chicken breast, thinly sliced
- 5-7 tablespoons oil (peanut or canola), divided
- 1 1/2 lbs bok choy, cut into 1 inch pieces (washed well)
- 3 tablespoons sweet soy sauce*
- 2 eggs
- 1/2 teaspoon ground white pepper
- 1 cup Thai or Italian basil leaves
- *Sweet soy sauce is thick, like molasses, and sweeter than typical soy sauce.
Directions
- Soak noodles according to box directions.
- Mix oyster sauce, vinegar, 1 tablespoon of Fish Sauce, garlic and sugar in a medium bowl. Add pork or chicken and mix well. Set aside to marinate, while noodles are soaking.
- Heat 3 tablespoons of oil in a large skillet or wok on highest heat. Add bok choy and remaining teaspoon of Fish Sauce. Stir-fry until wilted down and transfer to a large bowl.
- Add 2 tablespoons of oil to skillet. Add drained noodles (pat dry to avoid splatter) and sweet soy sauce. Stir-fry until tender. Push noodles to side and add eggs. Scramble in pan, adding more oil if necessary and add to bok choy.
- Add 2 tablespoons oil to skillet, adding meat with marinade and white pepper. Stir-fry until just cooked through. Transfer bowl contents and basil to skillet. Toss well. Adjust sweet soy sauce or Fish Sauce depending on preference. Serve immediately.
In This Recipe
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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