Pad See Ew
16 ounces pork, thinly sliced
5 tablespoons oyster sauce, divided
3 eggs, divided
2 tablespoons sugar
2 teaspoons fresh cracked black pepper, divided
2 tablespoons canola oil or another vegetable oil, plus more for the egg
1 tablespoon minced garlic
16 ounces fresh sen yai or other fresh wide rice noodles (see note)
2 tablespoons mushroom soy sauce
4-5 stalks of gai lan (Chinese broccoli) sliced into 2-inch-long, ¼-inch-thick pieces with stems attached
2 tablespoons sweet soy sauce
1 tablespoon chili powder (optional)
In a medium bowl, mix 2 tablespoons oyster sauce, 1 egg, sugar, and 1 teaspoon black pepper. Add pork and, using a large fork or chopsticks, gently rotate slices to coat the marinade onto all sides. Cover with Saran Wrap and place in the refrigerator for four hours. When ready to cook, line up the ingredients in the order they’ll be added to the pan. Also, pad see ew is best served hot, so turn on the stove when the family has gathered to eat.
Heat 2 tablespoons oil in a 14-inch wok, heavy 12-inch skillet or a large Dutch oven over high heat until it smokes. Add the pork to the hot pan in a single layer. Let cook, undisturbed, until well-browned, about one minute, then stir-fry until just cooked through, about one minute more, pressing it against the pan to sear.
Stir in the garlic with the pork, then add noodles, spreading them around in the pan, then toss and separate them with chopsticks or a wok turner, tongs, or both. When the noodles are sizzling, add mushroom soy sauce, oyster sauce, and black pepper. Toss noodles to coat and cook through. Keep cooking, leaving noodles undisturbed for about 20 seconds until they sear and caramelize.
When the sauce is half absorbed, add the gai lan and stir-fry just until bright and beginning to wilt, 30 to 45 seconds. Push the greens to one side of the pan, add enough oil to lightly coat the other side, and add the slightly beaten remaining eggs. Use the spatula to scramble the eggs, stirring and scraping until cooked, about one minute. Toss with the sweet soy sauce (add more to taste if you wish). When the noodles have absorbed all the liquid and the flavors are balanced, transfer the pad see ew onto a large serving dish and serve immediately with chili powder on the side. Each diner can sprinkle a little chili on top or not. Makes four servings.
Note: Fresh sen yai or other fresh wide rice noodles is sold at groceries, including 99 Ranch Market (1005 Blalock Road) and Hong Kong Food Market (11205 Bellaire Blvd.). To get a taste of Chef G’s cooking, visit her Street to Kitchen stall at the Urban Harvest Farmers Market (2752 Buffalo Speedway). She sells her signature Thai Omelet for $12 every Saturday morning at the market. The omelets made with seasonal ingredients are only available at Urban Harvest, not at her restaurant.
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