Pad Se-ew Recipe

Inspired by Nawa - Inspired Asian Cuisine & Cocktails

Time45m

Serves2

Fried Rice peas, carrot

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Ingredients

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Noodles

7.05 oz (200 g) Wide rice noodles

2 tbs Tuscany sunflower oil

Vegetables

3 1/2 oz (100 g) Frozen peas

1 medium Carrot, julienned

3 cloves Garlic, minced

2 large Eggs

Sauce

3 tbs Aged soy sauce

1 tbs Dark soy sauce

1 tsp sugar

1 tsp White pepper

Method

Preparation

Soak the Noodles

Soak the wide rice noodles in hot water for about 30 minutes or until they are softened. Drain and set aside.

Prep Vegetables

While the noodles are soaking, julienne the carrot and mince the garlic. Set aside.

Cooking

Heat the Oil

In a large wok or frying pan, heat the vegetable oil over medium-high heat.

Cook Garlic and Carrots

Add the minced garlic and julienned carrots to the pan. Stir-fry for 2-3 minutes until the carrots are slightly softened.

Add Peas

Add the frozen peas to the pan and continue to stir-fry for another 2 minutes.

Push Vegetables to Side

Push the vegetables to one side of the pan, then crack the eggs into the empty space. Scramble until cooked, then mix everything together.

Add Noodles and Sauce

Add the softened noodles, soy sauce, dark soy sauce, sugar, and white pepper to the pan. Stir-fry for 4-5 minutes until the noodles are heated through and well coated with the sauce.

Serve

Once everything is well combined and heated, remove from heat and serve hot. Enjoy your Pad Se-Ew!