Phat Si Io (Pad See Ew)

Ingredients

Wide rice noodles

8 oz

Vegetable oil

3 tablespoons

Garlic, minced

3 cloves

Protein (chicken, beef, or tofu), sliced

1 cup

Eggs, beaten

2

Broccoli florets

1 cup

Carrots, julienned

1 cup

Bean sprouts

1 cup

Green onions, chopped

1/2 cup

Dark soy sauce

2 tablespoons

Oyster sauce

2 tablespoons

Fish sauce

1 tablespoon

Sugar

1 teaspoon

White pepper

1/2 teaspoon

Lime wedges

for serving

Instructions

1. Begin by soaking the wide rice noodles in warm water for about 10 minutes until they are softened. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Ensure the oil is hot but not smoking.
3. Add the minced garlic to the wok and stir-fry for approximately 1 minute until fragrant, taking care not to burn it.
4. Introduce your chosen protein (chicken, beef, or tofu) to the wok. Stir-fry until browned and cooked through, about 5-7 minutes.
5. Push the protein to one side of the wok, and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then combine them with the protein.
6. Add the broccoli florets and julienned carrots to the wok. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
7. Add the drained rice noodles to the wok, tossing everything together and stir-frying for about 2 minutes to combine.
8. In a small bowl, whisk together the dark soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Pour this sauce over the noodles and stir-fry for an additional 2 minutes, ensuring all ingredients are evenly coated.
9. Finally, add the chopped green onions and bean sprouts. Stir-fry for 1 minute until heated through.
10. Serve hot, accompanied by lime wedges for an added burst of flavor.