Sen Mee Pad See Ew With Minced Pork and Gailan
Sen Mee or rice vermicelli noodles, an angel hair pasta alike, with a softer texture when cooked. This is another variation of Pad See Ew that I made with ground pork and Gailan. Perfect for a quick lunch or dinner any day of the week!
Serve 2
Ingredients:
2 tablespoons vegetable oil
1 teaspoons finely chopped garlic
2 eggs, optional
8 ounces minced pork
1 cup Gailan (Chinese broccoli) cut the stem and leaves into about 2” long, separates and set aside
6 ounces “Sen Mee” rice vermicelli noodles, soaked in hot water until completely softened
¼ cup Thaimee Pad See Ew Sauce
Freshly ground white pepper
Instructions:
In a wok or large skillet, heat the oil with the garlic over medium-high heat and stir until aromatic, about 1 minute.
Working quickly, add the eggs, if using, use a wooden spatula to break the yolks and stir until almost cooked, about 1 minute.
Raise the heat to high, add the minced pork, cook for about 3 mins or until the color of the pork change to light brown. Add in gailan and cook for about 1 to 2 minutes. Drain the noodles and add them to the skillet with the Pad See Ew Sauce; stir to coat. Add the rest of the vegetables and stir-fry until the protein is cooked through and the noodles are piping hot. Season with white pepper. Transfer to bowls or plates and enjoy.
Notes:
In Thailand, Pad See Ew this dish means noodles with “Black soy sauce” which is See Ew in Thai. That means you can:
1.1 Use any noodles you wish
1.2 Choose any protein you wish
1.3 Serve with condiment seasoning such as fish sauce, sugar, chili powder and pickled chilis