Pad See-Ew

So I spotted this recipe on Tastykitchen.com and was ecstatic because this is my all-time favorite dish to order over at Spice Thai restaurant. It was pretty easy to throw together, but a little disappointing in the end. It was just missing *something*. I'd definitely try it again, but next time add some oyster sauce and rice vinegar or maybe some jarred black bean sauce. Also I'd take the time to go over to that Asian grocery store on Peabody and get the FRESH thick rice noodles. I found the thinner ones you had to boil at Nugget. Turned out ok though, maybe 3 out of 5 stars.

Chicken Pad See-Ew

• 2 Tablespoons Peanut Oil
• 3 cloves Garlic, Minced
• 3-4 chicken breasts, Thinly Sliced
• 1 pound Fresh Flat Rice Noodles, Sliced Into Thick Slices, About The Length And Width Of Two Fingers Put Together
• 2 whole Eggs Beaten
• 1 pound Chinese Broccoli, Washed And Chopped In 2-inch Slices
• 1-½ Tablespoon Sugar
• _____
• FOR THE SAUCE MIXTURE:
• 2 Tablespoons Light Soy Sauce
• 2 Tablespoons Dark Soy Sauce
• 1 teaspoon Fish Sauce (optional)

1. First, prep all your ingredients: mince the garlic, thinly slice the pork, beat the 2 eggs together, and mix the two soy sauces, sugar, and fish sauce in a small bowl or cup. Wash and chop the broccoli in 2-inch slices. You can use the broccoli stems if you split them lengthwise down the middle, but I prefer the dish with just the leaves. Take the large flat noodle and slice it into thick slices about the length and width of two fingers put together. Make sure all the noodles are separated and not stuck together.

2. Now that everything is ready, heat the oil in a wok or large, deep skillet over medium-high heat. When hot, add the garlic and fry for 30 seconds, stirring constantly.

3. Add the pork slivers and fry for another 1-2 minutes, until the pork is starting to turn a light brown.

4. Add the noodles and stir to incorporate for another 1-2 minutes.

5. Add the sauce mixture, and stir fry for 2 minutes until well incorporated.

6. Make a well in the middle of the pan or wok, and add the eggs. Let them set into a half-cooked “omelet” before breaking them apart and stirring them into the dish.

7. Finally, add the broccoli leaves and stir for 1-2 minutes, until wilted (longer if using stems or regular broccoli). Taste and re-season—if you want more sweetness, add some sugar; it you want more saltiness, add a little more soy sauce.