A MEAL YOU CAN MAKE

Pad see ew

Wide rice noodles with egg and greens in a dark soy glaze.

About 29 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Egg, soya and usually wheat/gluten in sauces. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~382 kcal · 16g protein · 49g carbohydrate · 15g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Separate noodles gently, warming only as their packet directs. Cut broccoli small. Beat eggs and mix both soy sauces, sugar and vinegar separately. Prepare everything before heating.

  2. Steam the broccoli

    Add broccoli and water to the pan over medium-high heat. Cover briefly, then stir until nearly tender. Move to a bowl and dry the pan.

  3. Cook the eggs

    Warm half the oil. Add garlic for 20 seconds, then eggs; stir until set. Add to the broccoli bowl.

  4. Sear and coat the noodles

    Heat remaining oil over medium-high heat. Add noodles in a thin layer; work in batches for four portions. Let them colour briefly, then turn gently and add sauce. Avoid vigorous stirring that breaks them.

  5. Combine

    Return broccoli and eggs. Toss gently until noodles are heated for their packet time and everything is steaming hot.

  6. Check and serve

    Serve immediately; the noodles should be tender, glossy and intact.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  7. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 10 min · Cooking: about 14 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Thai-inspired soy-fried wide noodles. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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