Authentic Thai Pad See Ew ผัดซีอิ้ว

Thinly slice the protein of your choice

Chop the garlic cloves

Thinly slice the Chinese broccoli stems on a bias and roughly chop the leaves

Mix together the meat, soy sauce, and sugar

If your meat is lean, such as chicken breast or pork loin, add about 2 teaspoons (10 ml) of water to make it a little juicier, then mix well

If noodles are stuck together, peel them apart into individual strands

Divide noodles into individual portions, 8 oz (225 g) of noodles per portion, as you will cook one portion at a time

Combine all sauce ingredients together and stir to mix well

Divide the sauce evenly into individual portions, each portion being 2 Tbsp + 1 tsp (35 ml)

Heat 1 Tbsp (15 ml) of the oil in a well-seasoned wok or a large cast iron skillet over high heat

When hot, add all of the protein and spread it out into a single layer

Let the meat sear until browned on the underside, then toss until fully cooked

Remove the protein from the pan and set aside

In the same wok, with the heat still off, add 1½ Tbsp (22 ml) oil and 1 portion of the garlic, then turn the heat on to medium-high; stir until the smallest bits of garlic start to turn golden

Add the egg, break the yolk, let it set just about halfway, then scramble briefly

Add the Chinese broccoli and toss to coat it in the oil, about 10-15 seconds

Add 1 portion of rice noodles, 1 portion of the sauce mixture, and 2 tsp of sugar

Turn the heat up to high and toss to coat the noodles evenly in the sauce, being careful not to let your spatula cut the noodles

Once coated, spread the noodles out to cover the entire pan and let them sit without stirring for about 15-30 seconds or until some of the noodles have charred

Flip or toss the noodles and let them sit again to char the other side, flipping a couple more times if you wish for more toasting

Add 1 portion of the cooked protein back into the pan without adding any accumulated meat juices, and toss briefly to mix

Turn off the heat

Plate the noodles

Quickly wipe the pan clean with paper towel and cook the next serving

When serving, sprinkle with some ground white pepper and serve with chili vinegar