Per serving · Approximate values estimated by AI
Pad See Ew with Gai Lan and Crispy Pork Belly
85% authentic · Thai
An elevated version of Pad See Ew featuring the rich flavor of crispy pork belly and the distinct bitterness of Chinese broccoli, offering a more complex taste profile.
Ingredients
- Wide rice noodles (Sen Yai)1 pound
- Pork belly, cut into bite-sized pieces1 pound
- Chinese broccoli (Gai Lan), cut into pieces1 bunch
- Eggs2
- Garlic, minced4 cloves
- Vegetable oil4 tablespoons
- Dark soy sauce3 tablespoons
- Light soy sauce2 tablespoons
- Oyster sauce2 tablespoons
- White vinegar1 tablespoon
- Sugar1 teaspoon
- White pepper1/4 teaspoon
- Lime wedge, for serving1
Steps
- 1
Prepare the sauce: In a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, white vinegar, and sugar. Set aside.
- 2
Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the pork belly and cook until browned and crispy. Remove from wok, leaving rendered fat.
- 3
Add the remaining 2 tablespoons of oil to the wok with the pork fat. Add minced garlic and stir-fry until fragrant, about 30 seconds.
- 4
Add the Chinese broccoli stems and stir-fry for 1 minute. Then add the leaves and stir-fry for another minute until slightly wilted.
- 5
Push the vegetables to one side of the wok. Add the eggs to the empty side and scramble until almost set. Break them up.
- 6
Add the wide rice noodles and the crispy pork belly back to the wok. Pour the prepared sauce over the noodles.
- 7
Stir-fry vigorously, tossing to coat everything evenly. Cook for 3-5 minutes until noodles are tender and slightly charred.
- 8
Season with white pepper. Serve immediately with a lime wedge.
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