Traditional Thai Pad See Ew

• •1.5 lb fresh wide rice noodles (Sen Yai), separated
• •1 lb chicken breast or pork loin, thinly sliced against the grain
• •1 bunch Chinese broccoli (Gai Lan), stems sliced into 1-inch pieces, leaves chopped
• •4 cloves garlic, minced
• •2 large eggs, lightly beaten
• •4 tablespoon vegetable oil, divided
• •2 tablespoon dark soy sauce (thick, sweet)
• •2 tablespoon light soy sauce
• •1 tablespoon oyster sauce
• •1 tablespoon palm sugar, finely chopped or packed light brown sugar
• •0.5 teaspoon white vinegar
• •0.3 teaspoon white pepper

Instructions

1. 1

   Prepare the sauce: In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, palm sugar, white vinegar, and white pepper until the sugar is dissolved. Set aside.

2. 2

   If your wide rice noodles are not fresh or are stuck together, gently separate them by hand. If they are very stiff, you can briefly microwave them for 30 seconds or quickly blanch them in hot water, then drain and toss with 1 tablespoon of vegetable oil to prevent sticking.

3. 3

   Heat 2 tablespoons of vegetable oil in a large wok or a very large non-stick skillet over high heat until smoking. Add the sliced chicken or pork and stir-fry for 2-3 minutes until cooked through and lightly browned. Remove the meat from the wok and set aside, leaving any residual oil.

4. 4

   Add the remaining 1 tablespoon of vegetable oil to the wok (if needed). Add the minced garlic and stir-fry for about 15-30 seconds until fragrant, being careful not to burn it.

5. 5

   Push the garlic to one side of the wok. Pour the lightly beaten eggs into the empty side and scramble them until just set, breaking them into smaller pieces. Then mix them with the garlic.

6. 6

   Add the wide rice noodles to the wok. Pour about half of the prepared sauce over the noodles. Using two spatulas or tongs, toss and stir-fry the noodles vigorously for 2-3 minutes, ensuring they are coated with the sauce and begin to char slightly in spots. This charring is crucial for authentic flavor.

7. 7

   Add the sliced Chinese broccoli stems and the cooked meat back into the wok. Continue to stir-fry for 1-2 minutes, allowing the stems to slightly soften. Then add the Chinese broccoli leaves and the remaining sauce.

8. 8

   Stir-fry everything together for another 1-2 minutes, tossing constantly, until the leaves are wilted and all ingredients are well combined and heated through. Taste and adjust seasoning if necessary (add more light soy sauce for saltiness, or a pinch of sugar for sweetness).

9. 9

   Serve immediately on individual plates. For an extra kick, some enjoy a sprinkle of white pepper or a side of chili flakes in vinegar.

Chef's Tips

• 💡Mise en Place is Key: Have all your ingredients prepped and ready to go before you start cooking. Pad See Ew cooks very quickly, and you won't have time to chop or measure during the stir-frying process.
• 💡Hot Wok, Don't Crowd: Use a very hot wok or large skillet to achieve the desired char (wok hei) on the noodles and ingredients. Cook in batches if your wok isn't large enough to avoid overcrowding, which steams the food instead of stir-frying it.
• 💡Fresh Noodles are Best: If possible, use fresh wide rice noodles (Sen Yai) found in the refrigerated section of Asian grocery stores. They have the best texture. If using dried, follow package instructions to rehydrate, but be careful not to overcook them.
• 💡Adjust Sweetness/Saltiness: Thai dishes often balance sweet, salty, and savory. Taste your sauce before adding it and adjust to your preference. Palm sugar is traditional and adds a unique depth, but brown sugar is a good substitute.