Authentic Thai Pad See Ew ผัดซีอิ้ว

🥘 Ingredients

• ?chili vinegar (optional condiment but highly recommended)
  2 Tbsp
• Chinese broccoli (aka gai lan, stems thinly sliced on a bias, leaves roughly chopped)
  4-6 stalks
• Golden Mountain sauce (or sub Maggi Seasoning)
  1½ tsp
• Thai black soy sauce
  2 tsp
• eggs (large)
  2
• fish sauce
  1½ tsp
• garlic (chopped)
  4 cloves
• ground white pepper
  to taste
• oyster sauce
  2 Tbsp
• protein of your choice (thinly sliced)
  8 oz, 1 portion
• rice noodles (fresh wide, ho fun noodles)
  1 lb, 1 portion
• sauce
  1 portion
• soy sauce (for marinating meat, omit if using shrimp or tofu)
  2 tsp, 1 Tbsp
• sugar
  2 tsp, ¼ tsp
• vegetable oil
  3-4 Tbsp, 1½ Tbsp

🍳 Cookware

• wok

1. 1

   Mix together protein of your choice , soy sauce , and sugar . If your meat is lean, such as chicken breast or pork loin, add about 2 teaspoons (10 ml) of water to make it a little juicier. Mix well.

   protein of your choice: 8 oz (thinly sliced), soy sauce: 2 tsp (for marinating meat, omit if using shrimp or tofu), sugar: ¼ tsp
2. 2

   If rice noodles are stuck together, peel them apart into individual strands (if they're cold and hard). Divide noodles into individual portions as you will cook this one portion at a time (8 oz/225 g of noodles per portion).

   rice noodles: 1 lb (fresh wide, ho fun noodles)
3. 3

   Combine all sauce ingredients together: oyster sauce , soy sauce , fish sauce , Golden Mountain sauce , and Thai black soy sauce . Stir to mix well and divide the sauce evenly into individual portions - each portion is 2 Tbsp + 1 tsp (35 ml).

   oyster sauce: 2 Tbsp, soy sauce: 1 Tbsp, fish sauce: 1½ tsp, Golden Mountain sauce: 1½ tsp (or sub Maggi Seasoning), Thai black soy sauce: 2 tsp
4. 4

   Heat vegetable oil in a wok or a large cast iron skillet over high heat. When hot, add all of the protein and spread them out into a single layer. Let the meat sear until browned on the underside, then toss until they're fully cooked. Remove from the pan and set aside.

   vegetable oil: 3-4 Tbsp
5. 5

   From this step onward, I recommend cooking 1 portion at a time for the best result: In the same wok, with the heat still off, add vegetable oil and garlic and turn the heat on to medium-high; stir until the smallest bits of garlic start to turn golden.

   vegetable oil: 1½ Tbsp, garlic: 4 cloves (chopped)
6. 6

   Add eggs , break the yolk, let it set just about halfway, then scramble briefly.

   eggs: 2 (large)
7. 7

   Add Chinese broccoli and toss to coat it in the oil, about 10–15 seconds.

   Chinese broccoli: 4-6 stalks (aka gai lan, stems thinly sliced on a bias, leaves roughly chopped)
8. 8

   Add rice noodles , sauce , and sugar . Turn the heat up to high and toss to coat the noodles evenly in the sauce. Be aware not to let your spatula cut the noodles.

   rice noodles: 1 portion, sauce: 1 portion, sugar: 2 tsp
9. 9

   Once coated, spread the noodles out to cover the entire pan and let them sit without stirring for about 15-30 seconds or until some of the noodles have charred. Flip or toss the noodles and let them sit again to char the other side. You may flip the noodles again a couple more times to get more toasting if you wish.
10. 10

    Add protein of your choice back into the pan without adding any meat juices that have accumulated, and toss briefly to mix. Turn off the heat.

    protein of your choice: 1 portion
11. 11

    Plate the noodles, then quickly wipe the pan clean with paper towel and cook the next serving.
12. 12

    When serving, sprinkle with some ground white pepper and serve with ?chili vinegar . Enjoy!

    ground white pepper: to taste, ?chili vinegar: 2 Tbsp (optional condiment but highly recommended)