Vegetable Pad See Ew

Thai pad see ew with wide rice noodles, crisp vegetables and a smoky sweet-savoury soy sauce.

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Cooking in small batches and letting the noodles contact the hot pan gives the dish its signature char without turning the noodles mushy.

Ingredients

• 600 g fresh wide rice noodles
• 300 g Chinese broccoli (cut into pieces)
• 1 carrot (thinly sliced)
• 2 eggs (beaten)
• 3 garlic cloves (chopped)
• 3 tbsp neutral oil
• 2 tbsp light soy sauce
• 1.5 tbsp dark soy sauce
• 2 tbsp vegetarian oyster sauce
• 1.5 tbsp sugar
• 0.25 tsp white pepper

Step-by-step method

1. Separate the rice noodles gently with your fingers. If they are firm from refrigeration, microwave briefly or rinse with warm water just until flexible.
2. Mix the light soy, dark soy, vegetarian oyster sauce, sugar and white pepper in a bowl.
3. Heat a wok over high heat and add 1 tablespoon oil. Scramble the eggs until just set, then transfer to a plate.
4. Add another tablespoon oil and stir-fry the garlic, carrot and Chinese broccoli stems for 2 minutes, then add the leafy parts for another minute.
5. Push the vegetables aside, add the remaining oil and noodles, and let the noodles sit against the hot wok for 20–30 seconds before tossing.
6. Return the egg and pour in the sauce. Toss quickly for 1–2 minutes until the noodles are evenly coated and lightly charred in spots.
7. Serve immediately; rice noodles become softer the longer they sit in the hot pan.