Pad See Ew (Thai Stir Fried Rice Noodles)

Step 1

In a bowl, combine the meat and soy sauce. Mix until all parts of the meat are covered and marinade for 20 minutes while you prep the rest of the ingredients.

Step 2

Sauce: Combine all the liquid ingredients (dark soy sauce, light soy sauce, oyster sauce, and white vinegar) and stir together. Set aside the liquid. You will sprinkle the brown sugar in the wok directly.

Step 3

Vegetables: Clean the gailan by submerging it under water and drying it off. Chop the gailan into 2 inch pieces and separate the stem from the leaf pieces. Mince the garlic.

Step 4

Noodles: If you purchased fresh rice noodles in sheets, cut to your desired width and separate noodles by hand. If you purchased dried wide rice noodles, follow the packaging instructions and cook the noodles. Once cooked, drain them from the water and set them aside.

Step 5

In a large saute pan or wok over medium-high heat, add half of the oil and all the garlic. Cook the garlic for about 30 seconds or until it becomes fragrant. You only want to lightly brown the garlic since it gets more fry time later.

Step 6

Add the marinated meat and cook for about 1 minute or until it’s slightly browned, but not completely cooked (aim for about 75% cooked).

Step 7

Add the gailan stems and cook for about 30-60 seconds so they almost reach complete doneness.

Step 8

Then add the gailan leaves and cook until they’re wilted. Then transfer the meat and gailan into your large bowl just to stop these ingredients from cooking.

Step 9

Add the rest of the vegetable oil onto the wok and crack the eggs into the wok. Use your spatula to whisk the eggs until they’re almost fully cooked and scrambled.

Step 10

Add the noodles into the wok. Add the sauce and sprinkle the brown sugar. Gently toss all the ingredients in the wok to fully coat the noodles in sauce, and to slightly break up the egg pieces.

Step 11

From your large bowl on the side, add all the cooked meat and gailan, but do not add the liquid that has settled at the bottom of the plate. Toss all the ingredients.

Step 12

Crank your heat to high and lightly toss a few times occasionally, aiming to get some browning on the noodles. Make sure not to burn the pad see ew, and take care not to break the noodles when tossing since they are very fragile.

Step 13

Taste test the noodles, add additional seasoning if needed and serve immediately.