August 9, 2016

Pad See Ew

1 (14-ounce) package dried wide rice noodles
1 pound Chinese broccoli or broccoli rabe
5 tablespoons vegetable oil
6 medium garlic cloves, sliced paper thin
2 cups thinly sliced cooked chicken or turkey
1/4 cup dark soy sauce
2 tablespoons light soy sauce
4 teaspoons granulated sugar
2 large eggs

Place the noodles in a large heatproof bowl and cover with boiling water. Soak until loose and pliable but not soft, about 8 minutes; drain and set aside.

Bring a large pot of salted water to a boil. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Slice the broccoli on the bias into 1-inch-thick pieces and blanch by cooking in the boiling water until the leaves are wilted and the stems just give when pierced with a sharp knife, about 3 minutes. Place in the ice water bath until cold, then drain and set aside.

Heat 4 tablespoons of the oil in a large frying pan over medium-high heat. When it shimmers, add the garlic and cook until it just begins to color, about 1 minute.

Add the reserved noodles and broccoli, meat, soy sauces, and sugar and cook until warmed through, about 3 minutes.

Push the noodle mixture to one side of the pan and add the remaining 1 tablespoon of oil. Crack the eggs into the oil and scramble briefly until they begin to set, then let cook undisturbed until solid, about 3 minutes. Mix the eggs into the noodles and serve.

From here