Pad See Ew

Cook Time 20 minutes

Servings 4


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, chopped2 cloves garlic, chopped  

1 egg

300g fresh wide rice noodles 

1 bunch choy sum, chopped, separating the stalks and leaves 


2 tbsp oyster sauce 

2 tbsp dark soy sauce 

1 tbsp sugar 

1 tbsp white vinegar


In a bowl combine the white pepper, sesame oil and light soy sauce. Add the pork, coat and let marinate for 10 - 15 minutes.

Mix together the sauce ingredients.

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.

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.  


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