Pad See Ew

Ingredients

Wide rice noodles

8 oz

Vegetable oil

2 tablespoons

Garlic

3 cloves, minced

Protein of choice (e.g. chicken, beef, tofu)

8 oz, thinly sliced

Eggs

2, beaten

Carrots

1 medium, julienned

Broccoli florets

1 cup

Dark soy sauce

2 tablespoons

Oyster sauce

2 tablespoons

Fish sauce

1 tablespoon

Sugar

1 teaspoon

White pepper

1/4 teaspoon

Instructions

1. Soak the wide rice noodles in warm water for 10 minutes, then drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add your protein of choice to the pan and stir-fry until cooked through. Once done, move it to one side of the wok.
4. Pour the beaten eggs into the empty side of the wok and scramble them until almost fully cooked.
5. Add the broccoli florets and julienned carrots to the wok, stir-frying for 2-3 minutes, until they become slightly tender.
6. Introduce the drained rice noodles to the wok, followed by the dark soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Toss everything together for another 2-3 minutes, until the noodles are evenly coated and heated through.
7. Taste and adjust the seasoning if needed. Serve hot and savor the flavors of this delightful Thai street food favorite.