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Pad see ew

Recipe by Bill Granger

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To ‘pad Thai’ or to ‘pad see ew’? That was the question. I’ve chosen to feature the latter in this book for one main reason: Russ, who has worked at bills for many years, buys pad see ew almost every day for his lunch from the local Thai takeaway. He’s worked at plenty of top-class restaurants, including Sally Clarke’s in London, but this is his favourite fast-food fix.

Serves 2

Ingredients

2 tablespoons light-fl avoured oil, such as sunfl ower
3 garlic cloves, crushed
150g pork or chicken fillet, sliced
2 tablespoons light soy sauce
11/2 tablespoons dark soy sauce
1 tablespoon caster sugar
300g Chinese broccoli (gai larn), chopped, leaves and stems separated
2 eggs
300g fresh flat rice noodles, cut into 3cm-wide noodles

to serve

white pepper, freshly ground if possible
fish sauce
pickled chilli

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Method

Heat your wok over medium–high heat.
Add the oil and, when hot, stir-fry the garlic.
Add the meat and stir-fry for 3 minutes.
Add the light and dark soy sauces and the sugar and then stir in the broccoli stems.
Cook for a couple of minutes and then make a hole in the middle and crack in the eggs. Cook for a few minutes, scraping the eggs with a spatula every few seconds to break them up.
Add the noodles to the wok, using the spatula to move them around and coat them with the sauce but trying not to break them up.
Add the broccoli leaves and cook until tender and bright green.
Remove from the heat, season with white pepper and serve with the fi sh sauce and pickled chilli on the side.