Pad See Ew

🥘 Ingredients

Sauce

• dark soy sauce (10ml)
  2 tsp
• fish sauce (7.5ml)
  1.5 tsp
• light soy sauce
  1 tbsp
• oyster sauce (30ml)
  2 tbsp

Protein

• light soy sauce (10ml)
  2 tsp
• protein (thinly sliced beef, pork)
  225 g
• sugar
  1/4 tsp
• vegetable oil (15ml)
  1 tbsp

Stir-fry

• Chinese broccoli (200g, stems thinly sliced on a bias, leaves roughly chopped)
  5 stalks
• Fresh Shanxi knife-cut noodles (200g)
  2 bunches
• eggs
  2 large
• garlic (chopped)
  4 cloves
• sugar
  2 tsp

Serving

• chili vinegar
• white pepper

Sauce

1. 1

   Combine oyster sauce , light soy sauce , fish sauce , and dark soy sauce . Stir until well mixed, then divide the sauce evenly into individual portions.

   oyster sauce: 2 tbsp (30ml), light soy sauce: 1 tbsp, fish sauce: 1.5 tsp (7.5ml), dark soy sauce: 2 tsp (10ml)

Protein

1. 1

   Mix together protein , light soy sauce , sugar . Mix well and set aside.

   protein: 225 g (thinly sliced beef, pork), light soy sauce: 2 tsp (10ml), sugar: 1/4 tsp
2. 2

   Heat vegetable oil in a well-seasoned wok over high heat. When hot, add all of the marinated protein and spread into a single layer. Sear until browned on the underside, then toss until fully cooked. Remove from pan and set aside.

   vegetable oil: 1 tbsp (15ml)
3. 📝

   Alternatively, use fried tofu blocks and skip the marination step.

Stir-fry

1. 📝

   From this point onwards, cook each serving of noodles individually. Since this recipe is for two servings, you will repeat the following steps twice using half of the listed ingredients each time.

2. 1

   Cook one portion of Fresh Shanxi knife-cut noodles slightly al dente according to package instructions, then drain and set aside.

   Fresh Shanxi knife-cut noodles: 2 bunches (200g)
3. 2

   In the same wok as the meat and with heat off, add vegetable oil and one portion of garlic . Turn heat to medium-high and stir until garlic begins to turn golden.

   garlic: 4 cloves (chopped)
4. 3

   Add one portion of eggs , break the yolk, let set halfway, and scramble briefly.

   eggs: 2 large
5. 4

   Add one portion of Chinese broccoli and toss to coat in oil for 10 to ⏱️ 15 seconds .

   Chinese broccoli: 5 stalks (200g, stems thinly sliced on a bias, leaves roughly chopped)
6. 5

   Add one portion of the cooked noodles, sauce mixture, and sugar . Turn heat to high and toss to coat noodles evenly.

   sugar: 2 tsp
7. 6

   Spread noodles out across the pan and let sit without stirring for 15 to ⏱️ 30 seconds until charred underneath. Flip or toss noodles and let sit again to char the other side. Repeat flipping 1 to 2 more times to toast.
8. 7

   Add 1 portion of cooked protein back into the pan (without accumulated meat juices) and toss briefly to mix. Turn off heat.
9. 8

   Plate noodles, wipe pan clean, and repeat for second serving.

Serving

1. 1

   Sprinkle with white pepper to taste and serve with optional chili vinegar .

   white pepper, chili vinegar