Vegetable Pad See Ew

Ingredients · per serving

• 1 tbsp Dark soy sauce
• 1 tbsp Light soy sauce
• 3 cloves Garlic
• 2 tbsp Vegetable oil
• 1 large Egg
• 2 tbsp Water
• 1 tbsp Vegetarian oyster sauce
• 80 g Pak choi
• 120 g Wide rice noodles
• 80 g Broccoli
• 1 tsp Sugar

Instructions

1. Place the rice noodles in a large bowl. Cover with hot tap water and leave 10 minutes until pliable. Drain.
2. Make the sauce: in a small bowl whisk together the dark soy, light soy, oyster sauce (or veggie alternative), sugar, and water.
3. Cut the broccoli into small florets, halve them so they're flat. Slice the Chinese leaf or pak choi into 2cm wide strips.
4. Heat 1 tablespoon of the oil in a wok over the highest heat.
5. Crack in the egg. Scramble quickly, then tip onto a plate.
6. Add the remaining oil. Toss in the broccoli — stir-fry 2 minutes until edges char. Add the pak choi or Chinese leaf; stir 1 minute until wilted.
7. Add the garlic, stir 20 seconds.
8. Add the drained noodles and the sauce. Toss with two spatulas, lifting from the bottom — don't worry if some noodles char on the pan, that's the smoky flavour everyone wants.
9. Return the scrambled egg, toss once. Plate and serve. (If feeding adults, set a small bowl of chilli vinegar — fish sauce + lime + chilli — on the side for drizzling.)

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