Description
A restaurant-quality Thai stir-fry featuring wide rice noodles, Chinese broccoli, and eggs, cooked with high heat to achieve a smoky ‘wok hei’ flavor using simple pantry ingredients.
Ingredients
Scale
- 8 oz (225g) wide rice noodles (sen lek)
- 2 bunches Chinese broccoli (gai lan), approx 400g
- 2 large eggs
- 4 cloves garlic, minced
- 1 teaspoon white pepper
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 3 tablespoons vegetable oil (canola or peanut)
Instructions
- Place dry rice noodles in a large bowl and cover with warm water. Soak for 20-30 minutes until pliable but firm. Drain well and toss with a teaspoon of oil to prevent sticking.
- In a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper. Set aside.
- Wash Chinese broccoli and cut into 2-inch pieces, separating stems from leaves. Mince garlic and beat eggs.
- Heat 1 tablespoon of oil in a wok over high heat. Pour in beaten eggs and scramble quickly until just set. Remove eggs from wok and set aside.
- Add another tablespoon of oil to the wok. Once smoking hot, add garlic and stir-fry for 10 seconds. Add Chinese broccoli stems and stir-fry for 1 minute, then add leaves and cook for another minute until wilted. Remove vegetables and set aside with eggs.
- Add remaining tablespoon of oil to the wok. Add soaked noodles and toss in hot oil, letting them sit briefly to char before tossing. Cook for 2-3 minutes, tossing constantly.
- Pour sauce mixture over noodles and toss vigorously to coat. Add cooked eggs and vegetables back into the wok. Toss for another minute until heated through and glossy.
- Serve immediately while hot, garnished with white pepper or cilantro if desired.
Notes
Soak noodles in warm water rather than boiling to prevent mushiness. Ensure high heat for proper char (wok hei). Do not overcrowd the wok; cook in batches if necessary. Fresh garlic is preferred over jarred. Dark soy sauce provides color and sweetness, while light soy sauce provides saltiness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 65
- Fiber: 3
- Protein: 12
Keywords: Thai food, Pad See Ew, rice noodles, stir fry, wok hei, Chinese broccoli, weeknight dinner, comfort food