Pork Pad See Ew

Method

1. 01

   Separate noodles without tearing

   Bring fresh noodles to room temperature 20 minutes. Gently peel every sheet apart; if stuck, microwave covered for 20 seconds once, then separate by hand. Do not soak fresh noodles in water.

   

2. 02

   Mix sauce and stage vegetables

   Stir oyster sauce, both soy sauces, fish sauce, sugar, and 45 ml water until dissolved. Slice broccoli stems 5 mm on the bias and tear leaves into 6 cm pieces; keep stems and leaves separate.

   

3. 03

   Cook the pork in batches

   Heat a 32 cm wok over high heat for 2 minutes. Add 15 ml oil and cook pork in two uncrowded batches for 90 seconds per side, until lightly browned and 71°C at the thickest slice; transfer to a clean plate.

   

4. 04

   Set eggs and broccoli stems

   Add 15 ml oil and garlic; stir 15 seconds. Pour in eggs, wait 20 seconds, then fold into large curds for 30 seconds. Add broccoli stems and stir-fry 60–90 seconds until bright green with a crisp centre.

   

5. 05

   Caramelize noodles in two rounds

   Push contents aside, add remaining 15 ml oil, and lay half the noodles flat. Leave 45 seconds, turn once, and leave 30 seconds; repeat with the other half. Dark blistered patches should form without the noodles breaking.

   

6. 06

   Reduce sauce around noodles

   Return pork, add broccoli leaves, and pour sauce around the wok edge. Toss with two spatulas over high heat for 60–90 seconds until leaves wilt, sauce disappears into a glossy coat, and no liquid pools.

   

7. 07

   Finish with white pepper

   Turn off heat, dust with white pepper, and fold only three times. Divide immediately among four warm plates, preserving both charred noodle patches and large egg curds.