Pad See Ew Recipe
1 lb. wide or thin (vermicelli) rice noodles
1/2 lb. chicken/pork/beef/tofu, sliced into bite size
2-4 tsp. light soy sauce
6 stalks Chinese broccoli, yielding 4-5 cups cut up
3-4 Tbs. vegetable oil
6 cloves chopped garlic
2-3 Tbsp black soy sauce or dark soy sauce or thick soy sauce
2-3 tsp. sugar, to taste
3 large eggs, warmed to room temperature
1/4 tsp. ground white pepper
Pickled chilies (sliced Serrano or jalapeno peppers pickled in white vinegar)
Soak flat rice noodles for about an hour or vermicelli for about half an hour. Cut Chinese broccoli into two to three inches long. Cut stems by slicing on the bias so that stems will cook evenly. Heat oil in a deep pan or a wok. Sauté the chopped garlic in the oil for a few seconds until fragrant, then add the chicken or pork. Stir until the meat is cooked, toss in the noodles along with black soy sauce and light soy sauce. Stir and spread out over heated surface of the wok. Sautéing and flipping the noodles a few more minutes and then add the vegetables. Stir and spread mixture over the surface and allow pan-frying for a minute, keep folding in vegetables. Sprinkle with some sugar. Stir and mix well. Push the noodles up along the sides of the wok to make an empty space on the side or make a well in the middle. Crack in the egg and scramble lightly until eggs are mostly cooked. When the eggs are cooked through, break into smaller chunks and toss in with noodles. Sprinkle with white pepper and toss. Transfer to a serving dish and serve warm with a pickled chili sauce and dried Thai chilies.
To make pickled chilies, slice jalapenos or serranos into ¼ inch ring, cover with white vinegar and let sit for at least an hour or more. To make dried chilies, toast chilies in a dry pan on the stove or in the oven at 350 F for about 5 minutes. Grind the chilies in food processor and keep in air tight container.