Pad See Ew with Jersey Kale and Potatoes

A Jersey-fied take on the classic Thai noodle dish. Featuring locally grown Jersey Kale, Jersey Royal potatoes, and a savory sauce made with locally produced milk, this Pad See Ew is a delicious and sustainable way to enjoy Thai flavors.

Prep Time

20 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.52/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Jersey•Asian•Thai

Main Ingredient:

Eggs•Rice

Ingredients

Servings

250gDried Wide Rice Noodles(Fresh wide rice noodles are even better if you can find them.)

£1.75

200gJersey Kale(Roughly chopped, stems removed)

£1.20

200gJersey Royal Potatoes(Cooked and cubed (about 1cm cubes). Roasting brings out their sweetness.)

£0.80

3Eggs(Lightly beaten)

£0.90

3clovesGarlic(Minced)

£0.25

2tbspDark Soy Sauce(For color and depth of flavor)

£0.15

3tbspLight Soy Sauce(For saltiness)

£0.20

2tbspOyster Sauce (Vegetarian)(Use a vegetarian version for a vegetarian dish. Otherwise, can be replaced by a mix of Hoisin and Mushroom Soy sauce)

£0.35

2tbspJersey Milk(For Creaminess - or coconut milk as an alternative)

£0.05

1tspBrown Sugar(Or palm sugar)

£0.05

0.3tspWhite Pepper(Optional)

£0.10

1tbspSesame Oil(For drizzling)

£0.20

2tbspVegetable Oil(For stir-frying)

£0.08

Total Cost

£6.08

£1.52 per serving

Instructions

1.
If using dried noodles, cook according to package instructions until al dente. Rinse with cold water and set aside.
2.
If roasting potatoes, preheat your oven to 200°C (400°F). Toss the cubed Jersey Royal potatoes with a little oil, salt, and pepper. Roast for 20-25 minutes, or until golden and tender. Otherwise, cook as preferred (boiling, steaming).
3.
In a small bowl, whisk together the dark soy sauce, light soy sauce, vegetarian oyster sauce, brown sugar, white pepper (if using), and Jersey milk. Set aside.
4.
Heat a wok or large skillet over high heat. Add vegetable oil and heat until shimmering.
5.
Add the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
6.
Pour in the beaten eggs and scramble them quickly, breaking them into small pieces. Remove the eggs from the wok and set aside.
7.
Add the cooked noodles to the wok and stir-fry for a minute to heat them through. Pour in the sauce and toss well to coat the noodles evenly.
8.
Add the Jersey Kale and Jersey Royal potatoes to the wok and stir-fry for 2-3 minutes, until the kale is wilted but still vibrant green and the potatoes are heated through.
9.
Return the scrambled eggs to the wok and toss everything together.
10.
Drizzle with sesame oil and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (270g)

550 kcal / 2301 kJ

Carbs

75g

29% of RDA

Fat

22g

31% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

12 g

13% of RDA

Sodium

1400 mg

61% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Don't overcrowd the wok! Cook in batches if necessary to ensure everything is stir-fried properly.

Adjust the amount of soy sauce and sugar to your taste.

For extra flavour, add a squeeze of lime juice before serving.

Garnish with chopped peanuts or chilli flakes for added texture and spice.

Cooking Equipment

Wok or large skillet

Large pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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Pad See Ew with Jersey Kale and Potatoes

Ingredients

Instructions