Pad See Ew Moo

Ingredients

• 12 oz pork shoulder or tenderloin
• 6 oz wide rice noodles (dried)
• 3 tablespoons dark soy sauce
• 3 clove garlic cloves
• ½ cup, packed fresh Thai basil or regular basil
• 2 tablespoons neutral oil

Instructions

1. 1

   Bring a pot of water to a boil, add the rice noodles, and cook for 4–5 minutes until tender but still chewy. Drain in a colander and set aside.

2. 2

   Cut the pork into thin slices about 1/4-inch thick by slicing against the grain at an angle—like cutting at a 45-degree angle through the meat to break up the muscle fibers.

3. 3

   Mince the garlic cloves until pieces are smaller than a grain of rice, about the size of pencil-tip dots.

4. 4

   Roughly tear the basil leaves by hand into bite-sized pieces and set in a small bowl.

5. 5

   Heat the oil in a 12-inch skillet over high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Add the pork slices to the hot oil, spread them in a single layer, and leave untouched for 2 minutes so they form a golden crust on one side.

7. 7

   Stir the pork with a wooden spoon or spatula, breaking up any clumps, and cook for another 2 minutes until no pink remains inside. You should see the pieces curling at the edges.

8. 8

   Add the minced garlic to the pork and stir constantly for 30 seconds until the garlic becomes fragrant and smells strong and sweet.

9. 9

   Add the cooked noodles to the skillet with the pork and pour in 3 tablespoons of dark soy sauce.

10. 10

    Toss everything together with two utensils (like two wooden spoons), lifting and mixing for 2 minutes until the noodles are evenly coated with the dark sauce and heated through.

11. 11

    Remove the skillet from the heat and scatter the torn basil over the top of the noodles.

12. 12

    Divide the noodles and pork between two bowls and serve immediately while hot.

Tools you’ll need

• large pot
• colander
• cutting board
• chef's knife
• 12-inch skillet
• wooden spoon or silicone spatula
• small bowl

More recipes like this

• 

  German Laugenstange (Pretzel Sticks)

  75 min

• 

  Ethiopian Beef Tibs Firfir

  25 min

• 

  Frittatina di Pasta

  25 min

• 

  Swedish Cinnamon Buns

  85 min