Ingredients:

  • 1 pound (450g) wide rice noodles (fresh or dried)
  • 2 tablespoons vegetable oil
  • 3 tablespoons dark soy sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar (packed)
  • 1 teaspoon white vinegar
  • 2 cloves garlic, minced
  • 1 pound (450g) protein of choice (chicken, pork, beef, shrimp, or tofu), thinly sliced
  • 1 head Chinese broccoli (gai lan), or regular broccoli, cut into bite-sized pieces
  • 2 large eggs, lightly beaten
  • 1 tablespoon vegetable oil (for cooking eggs)

Instructions:

  1. Soak dried rice noodles in warm water until pliable but still firm, then drain. If using fresh noodles, separate them gently.
  2. Whisk together dark soy sauce, light soy sauce, oyster sauce, fish sauce, brown sugar, and white vinegar in a small bowl.
  3. Heat vegetable oil in a wok or large skillet over high heat. Add garlic and stir-fry until fragrant. Add protein and cook until browned and cooked through. Remove from wok and set aside.
  4. Add a tablespoon of oil to the wok. Pour in the beaten eggs and scramble until cooked through. Remove from wok and set aside.
  5. Add the broccoli to the wok and stir-fry until tender-crisp. Add a splash of water if needed to help steam the vegetables.
  6. Add the noodles to the wok. Pour the sauce over the noodles and stir-fry until well combined and the noodles are coated.
  7. Return the cooked protein and eggs to the wok and stir-fry until heated through.
  8. Transfer Pad See Ew to serving plates and serve hot.