Thai Pad See Ew (ผัดซีอิ๊ว) — Charred Wide Rice Noodles with Pork and Chinese Broccoli

• 450 gfresh wide rice noodles (sen yai; sheets separated into wide ribbons)
• 180 gpork shoulder (thinly sliced across the grain)
• 2eggs
• 180 gChinese broccoli (stems sliced thinly and leaves cut into 5 cm pieces)
• 4 clovegarlic (finely chopped)
• 3 tbspneutral oil
• 1.5 tbspThai light soy sauce
• 1 tbspThai dark sweet soy sauce
• 1 tbspoyster sauce
• 1 tspfish sauce
• 2 tspgranulated sugar
• 0.25 tspground white pepper
• 2 tbspwhite vinegar
• 2red Thai chiles (thinly sliced for chili vinegar)

Instructions

1. 1

   Separate the fresh wide rice noodles gently with your fingers so they do not clump in the wok. If they are stiff from refrigeration, microwave them for 45 seconds or steam them for 2 minutes, then separate them while warm.

2. 2

   Mix the Thai light soy sauce, Thai dark sweet soy sauce, oyster sauce, fish sauce, sugar, and white pepper in a small bowl until the sugar dissolves. Keeping the sauce ready is essential because Pad See Ew cooks very quickly over high heat.

3. 3

   Prepare the optional chili vinegar by combining the white vinegar and sliced red Thai chiles in a small bowl. Let it stand while you cook the noodles so the vinegar picks up a clean, sharp chile heat.

4. 4

   Heat a wok over high heat until a drop of water evaporates almost instantly. Add 1 tbsp of the oil, then stir-fry the pork for 60 to 90 seconds until the edges lose their raw color and begin to brown.

5. 5

   Add the chopped garlic and the sliced Chinese broccoli stems, then stir-fry for 45 seconds. Add the Chinese broccoli leaves and cook for another 30 seconds, just until the leaves brighten and begin to wilt.

6. 6

   Push the pork and greens to one side of the wok and add 1 tbsp of oil to the empty side. Crack in the eggs, let them set for 10 seconds, then scramble them into large soft curds before folding them through the pork and greens.

7. 7

   Transfer the pork, egg, and greens to a plate so the wok can regain maximum heat. Wipe out any wet bits with a paper towel, because excess moisture will steam the noodles instead of giving them the smoky char Pad See Ew needs.

8. 8

   Return the wok to high heat and add the remaining 1 tbsp oil. Add the separated noodles in an even layer and let them sit undisturbed for 30 seconds so the underside blisters and chars slightly.

9. 9

   Pour the prepared sauce around the sides of the wok, then toss the noodles with a wide spatula for 60 to 90 seconds. Use a folding motion rather than aggressive stirring so the noodles stay broad and glossy instead of breaking apart.

10. 10

    Return the pork, egg, and Chinese broccoli to the wok and toss everything together for 30 to 45 seconds. Serve immediately with the chili vinegar on the side, because the noodles are at their best when hot, smoky, and still lightly chewy.