Pad See Ew with Pork

Name: Pad See Ew with Pork
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 1 lb fresh wide rice noodles (or 8 oz dried wide rice noodles, soaked); 8 oz pork loin or shoulder, thinly sliced; 1 tsp soy sauce plus 1 tsp oyster sauce, for the pork; 1 bunch Chinese broccoli (gai lan), stems sliced, leaves cut in 2-inch pieces; 3 tbsp oil; 4 cloves garlic, minced; 2 large eggs; For the sauce: 2 tbsp dark soy sauce; 1 tbsp light soy sauce; 1 tbsp oyster sauce; 2 tsp sugar; 1 tsp rice vinegar; ground white pepper

Wide, chewy rice noodles stir-fried over high heat with tender pork, egg and Chinese broccoli in a sweet-savory dark soy sauce until smoky and caramelized at the edges. A Thai street-food classic.

Prep15 min

Cook10 min

Total25 min

Serves3

What you'll need

12-inch cast-iron skilletFor searing and oven finishes

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8-inch chef's knifeFor all the chopping

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Mixing bowl setFor mixing and marinating

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Ingredients

1 lb fresh wide rice noodles (or 8 oz dried wide rice noodles, soaked)

8 oz pork loin or shoulder, thinly sliced

1 tsp soy sauce plus 1 tsp oyster sauce, for the pork

1 bunch Chinese broccoli (gai lan), stems sliced, leaves cut in 2-inch pieces

3 tbsp oil

4 cloves garlic, minced

2 large eggs

For the sauce: 2 tbsp dark soy sauce

1 tbsp light soy sauce

1 tbsp oyster sauce

2 tsp sugar

1 tsp rice vinegar

ground white pepper

Steps

If the fresh noodles are stuck together, microwave them 30 seconds and gently separate into single strands. Toss the pork with the soy and oyster sauce.

Stir the sauce ingredients together in a small bowl.

Heat a large skillet or wok over high heat with 1 tbsp oil. Stir-fry the garlic and pork until the pork is just cooked, 2 minutes. Add the broccoli stems, then leaves, and cook 1 minute. Push everything to the side.

Add 1 tbsp oil, crack in the eggs and scramble until just set.

Add the remaining oil and the noodles, pour the sauce over and toss, then leave the noodles undisturbed 30 seconds at a time so they char in spots. Repeat 2 to 3 times, folding everything together.

Season with white pepper and serve with chili vinegar and sugar on the side.

TipCook in two batches if your pan isn't very large; crowding steams the noodles instead of charring them.