pad see ew

one of the most distinguishing sound when you walk by an asian kitchen is the roaring flame of a 17,000 btu burner. unfortunately, most kitchens are not equipped with that kind of intensity. though one can only wish. the benefit of having such high heat is the searing flavor that is created when the food hits the wok. the authenticity of this thai style stir-fry noodle can only be achieved with a commercial size wok burner. but that doesn’t mean we can’t attempt to recreate the same flavors.

if you buy the flat rice noodles in the supermarket, it comes in a tight compressed package. yes, you’re gonna have to separate the noodles into individual strands, as best as you can at least. it’s a tedious step, but you definitely don’t want clumps of noodles.

fresh flat rice noodle 1 lb
meat of choice 1/4 lb (such as beef, chicken, pork. we used shrimp)
eggs 2
gai lan (chinese broccoli) 1 cup chopped
sweet soy sauce 1/4 cup
soy sauce 1 tbsp
oyster sauce 1 tbsp
sugar 1 tsp
oil 1/4 cup

precook the meat of choice first, set aside
separate the rice noodles into individual strands
rough chop the gai lan
in a small bowl, combine the sweet soy sauce, soy sauce, oyster sauce, and sugar
in a very hot wok, add the 1/4 cup of oil
crack 2 eggs into the wok and scramble them for about 30 sec
toss in the noodles and stir fry for a couple of min
add the bowl of sauce and mix evenly, try to get every piece of noodle coated with the sauce
add the cooked meat and the gai lan
stir fry and cook until the gai lan is wilted, about 2 min