Pad See Ew

Ingredients

• fresh wide rice noodles (sen yai)400 g
• boneless chicken thigh200 g, sliced thin
• Chinese broccoli (gai lan)1 bunch, stems sliced, leaves torn
• garlic4 cloves, smashed
• large eggs2
• dark sweet soy sauce (si-ew dam)2 tbsp
• light soy sauce1 tbsp
• oyster sauce1 tbsp
• fish sauce1 tsp
• white sugar1 tsp
• neutral high-smoke oil3 tbsp
• white pepperpinch
• Thai chili vinegar (prik nam som), to serveoptional

Steps

1. 1

   Prepare noodles and sauce.

   Gently separate the fresh noodles with your fingers — if they're cold and clumped, microwave 30 seconds until pliable. Whisk the dark soy, light soy, oyster sauce, fish sauce, and sugar in a small bowl.

2. 2

   Heat wok and sear chicken.

   Heat a wok over the highest flame your stove can muster until it smokes. Add 1 tbsp oil, then the chicken in a single layer. Sear undisturbed for 60 seconds, then toss until just cooked, about 1 minute more. Scrape onto a plate.

3. 3

   Add oil, garlic, and gai lan.

   Add another tbsp oil and the garlic. Once fragrant (5 seconds), add the gai lan stems first, then leaves. Stir-fry 30 seconds until just wilted, then push to the side of the wok.

4. 4

   Cook and scramble eggs.

   Crack the eggs into the empty side, let them set for 10 seconds, then break the yolks and scramble loosely.

5. 5

   Char noodles and toss with sauce.

   Add the last tbsp oil and the noodles. Press them flat against the wok and leave for 30 seconds to char, then toss. Pour the sauce around the edge so it sizzles, return the chicken, and toss hard for 1 minute until the noodles glisten dark mahogany.

6. 6

   Finish with white pepper.

   Finish with white pepper. Serve immediately with prik nam som on the side for diners to adjust.