Pad See Ew with Rice Vermicelli เส้นหมี่ผัดซีอิ๊ว

Step 1

Soak the noodles in room temp (not cold) water until they are fully limp; 5-15 mins depending on the brand. Drain promptly and if desired, cut in half with scissors to shorten them for easier tossing. See blog post above for more on the best brand of noodles and how to tell if the noodles are done soaking.

Step 2

Make the chili vinegar by placing the chopped chilies into a small bowl and add just enough vinegar to submerge. You can mash the chilies a bit with a spoon to extract the flavours into the vinegar, then let it sit until ready to use.

Step 3

If not adding meat, skip to the next step. If adding meat, heat a wok over high heat, then add just enough oil to coat the bottom. Once hot, add the meat and spread it out into one layer to get a nice char. Once they’re about 2/3 of the way cooked, toss them and keep stirring until they’re fully cooked. Turn off the heat then remove the meat from the wok and set aside in a small bowl.

Step 4

Heat the wok over medium high heat, add the oil and garlic and stir until the smaller bits of garlic start to turn golden.

Step 5

Add the eggs and break the yolks, then let them set about half-way before scrambling.

Step 6

Once the eggs are fully cooked, add the noodles and ¼ cup of water and toss to mix. Add the soy sauce, Golden Mountain sauce, black soy sauce, sugar and white pepper, then use tongs to toss the noodles around until all the liquid has been absorbed.

Step 7

If using meat, add the meat back in along with any collected juices and toss well. Check the doneness of the noodles by tasting a small amount, and if it’s still under done, add a little more water and cook until all liquid has been absorbed. Be careful not to add too much water as noodles will become too soft and break into small pieces.

Step 8

Once the noodles are done, add the Chinese broccoli in and toss just until wilted. Turn off the heat, plate and serve with chili vinegar.