Pad See Ew
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*
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.
This noodle stir-fry is standard fare in Thailand. It’s sweet and salty, and ready in 30 minutes.
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
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.
NOTE: Oyster sauce, sweet soy sauce and Thai basil can be found at any Asian grocer.
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