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Pad see ew

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.


  • 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


  • 1.

    Heat your wok over medium–high heat.

  • 2.

    Add the oil and, when hot, stir-fry the garlic.

  • 3.

    Add the meat and stir-fry for 3 minutes.

  • 4.

    Add the light and dark soy sauces and the sugar and then stir in the broccoli stems.

  • 5.

    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.

  • 6.

    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.

  • 7.

    Add the broccoli leaves and cook until tender and bright green.

  • 8.

    Remove from the heat, season with white pepper and serve with the fi sh sauce and pickled chilli on the side.


Recipe taken from Bill Granger's book Bill's Basics.

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Posted by petesjoyReport
This is one of my favourite Thai dishes too. Unfortunately I didn't have both the light and dark soy to hand, so had to use normal soy and some oyster sauce instead, which I actually think did the trick!