Charred Pad See Ew Pork & Noodles
Wide rice noodles wok-tossed with ground pork, soy, and dark caramel sauce until edges blacken and char. A 15-minute weeknight dinner that tastes like the street cart.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 8 oz wide rice noodles (pad see ew or banh pho)
- ¾ lb ground pork
- 3 tbsp soy sauce
- 1 tbsp dark brown sugar
- 4 cloves garlic, minced
- 2 whole eggs
- 2 tbsp neutral cooking oil
Instructions
- 1
Boil water, cook noodles 3–4 minutes until just tender, drain well, set aside.
- 2
Heat 1 tbsp oil in a large skillet over high heat until smoking, about 90 seconds.
- 3
Add ground pork, break into small pieces, cook 4–5 minutes until no pink remains.
- 4
Add minced garlic, stir 30 seconds until fragrant, then push pork to the side.
- 5
Crack eggs into the empty space, scramble lightly 2–3 minutes until cooked through.
- 6
Add drained noodles, soy sauce, brown sugar, and remaining 1 tbsp oil to the skillet.
- 7
Toss everything constantly over high heat 2–3 minutes until noodles char at the edges.
- 8
Serve immediately while edges still sizzle.
Tools you’ll need
- large pot for boiling
- 12-inch skillet or wok
- wooden spoon or spatula
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