Pad See Ew
Ingredients
- 11 oz fresh flat rice noodles. (If you use dry noodles, soak them in lukewarm water until pliable but not soft. Make sure you drain the noodles very well before cooking or they will spatter everywhere)
- 1 egg
- 9oz chinese broccoli (or broccoli raab)
- 1-2 cloves garlic, chopped
- 2-3 Tbsp sesame oil
- 1 Tbsp thick soy sauce (See Ew Dum). Substitute dark soy sauce with honey or sugar to sweeten.
- fish sauce, to taste
- 1 Tbsp rice vinegar
- 8 oz pork loin (or chicken breast), cut into very thin bite-size pieces
- 1/2 Tbsp fish sauce
- 1 Tbsp oyster sauce
- a splash of dark sesame oil
Instructions
Toss the pork with the fish and oyster sauce. Allow it to marinate for 15-30 minutes before cooking time.
Make sure you have all the ingredients prepared before you begin. For the Chinese broccoli, use the stems as well. I use a vegetable peeler to peel the tough skin from the stems and slice them thin before cooking. Separate the stem pieces from the leafy part because they don't cook at the same rate. Cut the leaves into big pieces because they will cook down quite a bit.
Heat the wok on high heat. When the pan is very hot, add a splash of oil. Throw in the broccoli stems and toss quickly in the hot pan for just a few seconds. Add the leafy part and a splash of fish sauce. Toss quickly again until the leaves are wilted. Transfer the broccoli onto a plate and set aside.
Set the wok back on the fire and let it heat up until smoking. Ad another splash of oil then throw in the noodles. Shake the wok a few times and toss the noodles to coat them with oil. Add a tablespoon of thick soy sauce, and a few dashes of fish sauce. Toss the whole thing again quickly to evenly distribute the sauce. Spread the noodles around the wok a bit to maximize the contact with the heat. Add more oil if the noodles stick to the pan. When the noodles are done, cooked through and nicely charred in parts, transfer them to a plate and set aside. Scrape the wok with a spatula to get all the burnt bits out and discard.
Set the pan back on the fire to reheat. Add another splash of oil, followed by garlic and the marinated pork (or whatever protein you use). Spread the pork pieces around the wok and let it char, undisturbed, for a few seconds, then flip. They will cook very quickly. When the pork is done, push them over to the side of the wok and crack one egg into the middle. Let the egg set for a few seconds and then stir everything together quickly.
Add the plate of broccoli, and the cooked noodles. Toss again to mix everything well. Taste it, you might need to add another splash of fish sauce or a bit more dark soy sauce to your taste. Add on tablespoon of rice vinegar, a dash of black pepper and give it a toss.
Server in warmed bowls and garnish with scallions if desired.
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