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here is my Favorite thai noodle dish:
Pad See Ew
1 tablespoon sugar
1/2 cup pork or chicken, thinly sliced
2 tablespoons light soy sauce
2 cloves garlic, chopped
1 lb fresh flat rice noodles
1 egg
1 tablespoon dark soy sauce
1 lb Chinese broccoli
Cut fresh flat rice noodles into strips of 3/4 inch wide. Sometimes the noodles are sold already cut. Cut Chinese broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook.
Heat a wok to high heat and then add 2 tablespoons of oil. Drop in the chopped garlic and stir. Add the sliced pork. Stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles. Stir to break up the noodles. Add light and dark soy sauce and sugar.
Stir to mix the seasonings into the noodles and pork. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more). Fold in the noodles and mix them all. Add the Chinese broccoli, stems first. I usually add half of the Chinese broccoli and stir until it wilts and then add the rest. But if you have room in your wok, you can cook all the Chinese broccoli at once. As soon as the Chinese broccoli is cooked, turn off the heat.
Put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground pepper. I usually like mine with ground chili peppers and vinegar.
Tips and substitutions
For a vegetarian version, skip the pork. Add firm tofu if you like.
Dark soy sauce gives the noodles the color while light soy sauce seasons the dish.
If Chinese broccoli is tough to find where you live, try kale or regular broccoli.
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