Pad See Ew

Serves 4

Ingredients

• 14 oz wide rice noodles (fresh or dried 8mm)
• 8 oz Chinese broccoli (gai lan)
• 4 cloves garlic cloves
• 2 large eggs
• 8 oz boneless chicken thighs or beef sirloin (thinly sliced)
• 3 tbsp vegetable oil
• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1.5 tbsp dark soy sauce
• 1 tbsp fish sauce
• 1.5 tsp white sugar
• 1/2 tsp ground white pepper

Instructions

1. 1If using dried noodles, soak them in room-temperature water for 30-45 minutes until pliable but not soft; drain well. If using fresh, gently separate the strands.
2. 2Cut the Chinese broccoli into 2-inch pieces, keeping stems and leaves separate. Mince the garlic. Slice the protein into thin bite-size strips. Whisk the eggs in a small bowl.
3. 3In a small bowl, mix together the oyster sauce, soy sauce, dark soy sauce, fish sauce, sugar, and white pepper to make the sauce. Set aside.
4. 4Heat oil in a large wok or skillet over high heat until smoking hot. Add the sliced protein and stir-fry 2-3 minutes until just cooked through. Remove to a plate.
5. 5Add another oil to the wok. Add the minced garlic and stir-fry 10 seconds until fragrant but not burned.
6. 6Add the Chinese broccoli stems and stir-fry 1 minute, then add the leaves and cook another 30 seconds until just wilted. Push everything to one side of the wok.
7. 7Add the remaining oil, then add the drained noodles. Spread them out and let them sear for 20-30 seconds without stirring to get slight char.
8. 8Pour the prepared sauce over the noodles. Toss and stir-fry vigorously for 1-2 minutes until the noodles are evenly coated and have absorbed most of the sauce.
9. 9Push the noodles aside, pour in the beaten eggs, and scramble them quickly for 20 seconds. Then mix everything together.
10. 10Return the cooked protein to the wok and toss for another 30-60 seconds until everything is hot and well combined. Taste and adjust seasoning if needed. Serve immediately.