Pad See Ew

Ingredients

• 250g fresh wide rice noodles (sen yai), separated
• 200g chicken breast or beef, thinly sliced
• 2 cups Chinese broccoli (gai lan), cut into pieces
• 2 eggs
• 3 garlic cloves, minced
• 2 tbsp vegetable oil
• 2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp white vinegar

Before you cook

• Slice the chicken or beef thinly.
• Cut the Chinese broccoli into 5cm pieces, separating the stems from the leaves.
• Whisk together the dark soy, oyster sauce, light soy, sugar, and vinegar in a small bowl.

Steps

1. Heat 1 tablespoon of oil in a wok over high heat until smoking.
2. Add the garlic and stir-fry for 10 seconds, until fragrant.
3. Add the meat and stir-fry for 3 minutes, until just cooked through, then push it to one side of the wok.
4. Crack the eggs into the empty side of the wok and scramble briefly.
5. Add the broccoli stems and stir-fry for 1 minute.
6. Add the remaining tablespoon of oil and the rice noodles.
7. Pour the sauce mixture over the noodles.
8. Toss everything together gently but let the noodles sit against the hot wok for 30 seconds at a time to pick up char.
9. Add the broccoli leaves and toss for 1 more minute, until wilted.
10. Serve immediately while the noodles are still hot and lightly charred.