Pad See Ew

MASTERCLASS INGREDIENT BOX RECIPE | COOK: 15MINS
INGREDIENTS
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Rice noodles
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Pad See Ew sauce
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Coriander
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Chinese broccoli
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Thai basil
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Egg
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Mushrooms
METHOD
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Bring a pot of medium water to the boil.
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Preheat a splash of oil in a pan over a medium heat.
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Cut the mushrooms (excluding the enoki mushrooms which are thin and white) in half and place them cut side down in the pan.
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Add the noodles to the water for 2 minutes, ensuring to stir while cooking. Once cooked, strain them and run them under warm water in the colander to avoid the noodles from sticking.
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Cut the stem off the Chinese broccoli, roll up the leaves and thinly slice to make shreds. Cut the thicker stems from the base as these will be used.
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Wash the herbs and pat dry in a paper towel. Roughly pick the tops of the coriander and set aside for the garnish.
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In a bowl, crack the eggs and beat them until combined
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Flip the mushrooms in the pan, ensuring they brown evenly.
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Add the broccoli stalks to the pan and toss.
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Add the whisked eggs to the pan and stir.
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Once the egg is cooked through, add the strained noodles, marinade sauce, Chinese broccoli and enoki mushrooms to the pan.
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Using a pair of tongs stir to combine all the ingredients in the marinade.
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To plate up, portion the noodles into bowls and garnish with Thai basil and coriander.
Please note this recipe contains gluten (soy) and fish sauce.