If you miss Bangkok's famous street food, whip up pad see ew – Thailand's popular soya sauce noodles – at home
Yield
Serves 4
Prep Time
15mins
Cook Time
10mins
Difficulty Level
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The key ingredient is sweet preserved radish. For an extra shot of authenticity, you can buy Thai sweet preserved radish from provision shops or order it online. Substituting kailan with broccolini ensures a refreshing crunch followed by a sweet, mild aftertaste.

Ingredients

  • 800 ml water
  • About ½ tsp salt
  • 240 g broccolini, cut into 5 cm lengths
  • 4 tbsps oil
  • 6 garlic cloves (30 g), chopped
  • 200 g beef, thinly sliced
  • Half a carrot (60 g), shredded
  • 400 g kway teow (flat rice noodles)
  • ½ tsp sugar
  • ½ tbsp fish sauce
  • 1 tbsp light soya sauce
  • 1 tsp dark soya sauce
  • 2 eggs
  • 20 g sweet preserved radish
01.

Bring water to a boil.

02.

Add a pinch of salt.

03.

Blanch the broccolini for 2 mins.

04.

Drain off excess water and set the broccolini aside.

05.

Drain off excess water and set the broccolini aside.

06.

Fry the garlic for 1 min. Add the beef slices and stir-fry for 2 mins.

07.

Add the carrot and broccolini. Stir-fry for 2 mins.

08.

Add and fry the kway teow.

09.

Add ¼ tsp of salt, sugar, fish sauce, light soya sauce and dark soya sauce. Stir-fry for 2 mins.

10.

Push the kway teow to the side of the wok.

11.

Pour in the remaining 1 tbsp of oil and heat for 30 secs. Crack both eggs and add them where the oil is.

12.

Add the preserved radish to the eggs. Mix this with the kway teow and stir-fry for 2 to 3 mins until the eggs are cooked. Serve immediately.

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