Pad See Ew: Thai Fried Noodles

If you buy fresh rice noodles from the store and they’re cold, hard and stuck together into a big block, you’ll need to heat them (I do this in the microwave) until they’re hot and softened, and you will be able to separate them then.

Stir the meat and soy sauce together well. Add about 2 tsp of oil and stir to coat the meat; this will help the meat separate when you go to cook it. Let the meat sit while you prep other ingredients.

Combine all sauce ingredients together and stir to mix well.

Heat 1 Tbsp of the vegetable oil in a wok or a large non-stick sauté pan over medium-high heat.

Add protein to hot pan and cook just until done. Remove meat from pan and set aside in a small bowl.

Add oil and garlic to the wok and sauté over medium high heat until the smallest bits of garlic starts to turn colour.

Add the egg, break the yolk, let it set just about halfway, then scramble briefly. Add the broccoli and toss to coat it evenly in the oil, about 10–15 seconds or longer if you prefer them more tender.

Add the rice noodles, sauce, and sugar. Turn the heat up to high and toss to coat the noodles evenly in the sauce. Once coated, spread the noodles out to cover the entire pan and let them sit without stirring for about 15-30 seconds until some of the noodles have “toasted” i.e. have some charred marks on them (how long this takes depends on how hot your stove gets). Flip the noodles and let them sit again to toast the other side. You may flip the noodles again a couple more times to get more toasting if you wish.

Add cooked protein back into the pan – do NOT to add any meat juices that has accumulated in the bowl, and toss briefly to mix and heat up the protein. There should be no extra juices in the pan.