Pad See Ew-Style Noodles with Egg and Broccoli

Ingredients

• 200 g wide rice noodles (dry)
• 2 cups broccoli florets
• 2 eggs
• 2 tbsp neutral oil (or sesame oil)
• 2 cloves garlic
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce (optional for color)(optional)
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tsp fish sauce (optional, for extra umami)(optional)
• 1 tbsp lime juice
• 2 tbsp water
• 1/4 tsp ground white pepper (or black pepper)

Instructions

1. 1

   Prep (15 minutes): Soak noodles in room-temperature water until pliable (follow package timing). Cut broccoli into small florets and mince garlic. Whisk together soy sauce, dark soy sauce (if using), oyster sauce, brown sugar, fish sauce (if using), lime juice, water, and pepper; set aside.

2. 2

   Cook (20 minutes): Bring a pot of water to a boil and blanch broccoli for 1–2 minutes until bright green and just tender; drain and set aside. Crack eggs into a bowl and beat lightly.

3. 3

   Stir-fry: Heat a wok or large skillet over medium-high heat and add 1 tbsp oil. Pour in eggs and scramble quickly, then transfer to a plate.

4. 4

   Stir-fry noodles: Add remaining 1 tbsp oil. Sauté garlic for 20–30 seconds until fragrant. Add drained noodles and toss to coat; stir-fry 3–5 minutes until hot and slightly smoky.

5. 5

   Finish: Add broccoli and the sauce mixture. Toss well and stir-fry 4–6 minutes until noodles are glossy and sauce clings. Return scrambled eggs to the wok, toss 30–60 seconds, taste and adjust with a splash of soy sauce or lime if needed. Serve immediately.