Pad See Ew

Wide rice noodles stir-fried with meat, Chinese broccoli, egg, and a savory Thai sauce.

Ingredients

• 10 oz meat, thinly sliced
• 6 tablespoons avocado oil, divided
• 6 garlic cloves, chopped
• 2 eggs
• 6–9 stalks Chinese broccoli (gai lan)
• 8 oz fresh wide rice noodles
• 3 teaspoons sugar
• 3 tablespoons oyster sauce
• 1½ tablespoons soy sauce, plus more for the meat
• 2¼ teaspoons fish sauce
• 2¼ teaspoons Golden Mountain sauce, Maggi seasoning, or additional soy sauce
• 3 teaspoons Thai black or dark soy sauce
• Chili vinegar, for serving

Instructions

1. Cut the meat into bite-size pieces. Toss it with about 1 tablespoon soy sauce and 2 teaspoons oil. Separate the Chinese broccoli stems from the leaves and cut the stems into thin pieces.
2. Stir together the oyster sauce, soy sauce, fish sauce, Golden Mountain sauce, dark soy sauce, sugar, and a splash of water.
3. Heat a wok over high heat. Add oil and cook the meat until browned and cooked through. Transfer it to a plate.
4. Add more oil, then cook the garlic briefly. Push it aside, add the eggs, and scramble until just set.
5. Add the broccoli stems and cook until nearly tender. Add the noodles and sauce, tossing until the noodles are coated and beginning to char. Add the broccoli leaves and cook until wilted.
6. Return the meat to the wok and toss until hot. Serve with chili vinegar.