Thai Pad See Ew (Stir-Fried Rice Noodles with Soy Sauce)

Ingredients

• 14 ounces wide fresh rice noodles, separated
• 1 pound boneless skinless chicken thighs, thinly sliced
• 2 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 2 eggs
• 4 cups Chinese broccoli (gai lan), cut into 2-inch pieces
• 3 tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon regular soy sauce
• 1 tablespoon white sugar
• 1 teaspoon white vinegar
• 0 white pepper, to taste

Method

1. 1

   Gently separate the rice noodles with your hands if they are clumped together; set aside at room temperature.

2. 2

   In a small bowl, whisk together the dark soy sauce, oyster sauce, regular soy sauce, sugar, and vinegar until the sugar dissolves.

3. 3

   Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering.

   1:30 · Heat oil
4. 4

   Add the sliced chicken and stir-fry until cooked through and lightly browned, 4 to 5 minutes.

   4:00 · Cook chicken
5. 5

   Push the chicken to one side of the wok, add the remaining oil and garlic, and stir-fry until fragrant, about 30 seconds.

   0:30 · Cook garlic
6. 6

   Crack the eggs into the wok and scramble quickly, breaking them into small pieces as they set.

7. 7

   Add the Chinese broccoli and stir-fry until the stems turn bright green and begin to soften, about 2 minutes.

   2:00 · Cook broccoli
8. 8

   Add the rice noodles and pour the sauce mixture over the top. Toss gently but thoroughly to coat the noodles, letting them rest against the hot wok surface for 20 to 30 seconds between tosses to develop char.

   5:00 · Stir-fry noodles
9. 9

   Continue tossing and searing until the noodles are evenly coated, slightly charred in spots, and heated through, 2 to 3 minutes more.

   2:00 · Finish searing
10. 10

    Season with white pepper to taste, divide among plates, and serve immediately.