Pad See Ew

• 2 tbsp vegetable oil
• 300g pork fillet thinly sliced
• Good pinch of white pepper
• A few drops of sesame oil
• 1 tbsp light soy sauce
• 1 long red chilli, chopped
• 2 cloves garlic, chopped
• 1 egg
• 300g fresh wide rice noodles
• 1 bunch choy sum, chopped, separating the stalks and leaves
• Sauce
• 2 tbsp oyster sauce
• 2 tbsp dark soy sauce
• 1 tbsp sugar
• 1 tbsp white vinegar

#cookware #weeknightdinner #everydaygourmet

This recipe is created in partnership with Everyday Gourmet.

1. In a bowl combine the white pepper, sesame oil and light soy sauce. Add the pork, coat and let marinate for 10-15 minutes. 2. Mix together the sauce ingredients. 3. Heat 1 tbsp of the oil in a large wok over a high heat. Add the pork and fry, tossing regularly until it changes colour (about a minute). Add the chilli and garlic and toss through then push to one side. Crack the egg in and mix with a spoon to roughly scramble, then toss everything together. Then remove. 4. Heat the remaining oil and then add the noodles and toss a few times before adding the sauce. Coat noodles in the sauce together with the choy sum stalks. Allow to sizzle for a minute then add choy sum leaves, return the meat and mix to combine everything.