Pad See Ew

Ingredients

• 400 gwide rice noodles
• 300 gpork shoulder — sliced
• 3 tbspdark soy sauce
• 2 tbspoyster sauce
• 2 clovesgarlic
• 200 gChinese broccoli
• 2eggs
• to tastewhite pepper
• to tastefine sea salt

Method

1. Begin by slicing the 300 g pork shoulder into thin strips, about 1/4 inch thick. Season the pork with a pinch of fine sea salt and a dash of white pepper, ensuring each piece is evenly coated. This seasoning will enhance the flavor of the pork as it cooks.
2. Heat a large wok or a heavy-bottomed skillet over high heat and add 2 tablespoons of vegetable oil. Once the oil is shimmering, add the seasoned pork strips in a single layer. Allow them to brown without stirring for about 2 minutes, then toss to brown the other sides. The pork should have a deep, caramelized color when ready.
3. While the pork is browning, mince 2 cloves of garlic. Once the pork is browned, push it to the side of the wok and add the garlic to the center. Stir the garlic until fragrant, about 30 seconds, then mix it with the pork.
4. Add 200 g of Chinese broccoli, cutting any thick stems in half lengthwise for even cooking. Stir-fry with the pork and garlic for about 2 minutes, or until the leaves are vibrant green and the stems are tender-crisp.
5. Push the contents of the wok to one side and crack 2 eggs into the empty space. Allow them to set slightly, then scramble them gently with a spatula. Once the eggs are mostly cooked, mix them into the pork and broccoli.
6. Add 400 g wide rice noodles to the wok, separating any clumps with your fingers as you add them. Pour 3 tablespoons of dark soy sauce and 2 tablespoons of oyster sauce over the noodles. Toss everything together, ensuring the noodles are well-coated and heated through. The noodles should be a uniform dark color and slightly glossy.
7. Taste the dish and adjust with additional fine sea salt or white pepper if needed. Serve the Pad See Ew hot, ideally with a side of rice or a simple salad to complement the rich flavors.