Pad see ew (Thai stir-fried noodles)

1. 1

   Cook the rice noodles according to packet instructions, or soak them in room temperature water for at least 2 hours. Drain and set aside.

2. 2

   Mix all the ingredients for the pad see ew sauce together in a small bowl, then set aside.

3. 3

   Heat 1 tablespoon of oil in a non-stick wok or frying pan over a medium-high heat, then add the pork and fry until cooked through, about 6-7 minutes. Lightly season with salt and pepper. Once cooked, transfer the pork to a plate and set aside.

4. 4

   Return the same pan back to a medium heat (no need to wash). Add the remaining oil along with the garlic and gently fry until it turns slightly golden.

5. 5

   Crack the two eggs into the pan and leave until they are half cooked, then beat with a spatula. This will create a marble effect.

6. 6

   Add the baby corn, broccoli, cooked rice noodles and pad see ew sauce to the pan. Stir until the sauce coats the noodles evenly. If required, add 2-3 tablespoons of water.

7. 7

   Return the cooked pork to the pan, then add the pak choi and stir, cooking briefly for no more than a minute. Season with salt and pepper. Remove from the heat.

8. 8

   Drizzle over the lemon juice along with the sesame oil and chilli flakes, if using. Fold and transfer to a serving plate. Garnish with coriander leaves and sliced red chilli, if you like. Serve immediately.

1 serving ≈ 650 g

Nutrition values are estimates. - means data is unavailable.