The wok-fried counterpart to Pad Thai, and in many ways the more technically demanding dish. Wide, flat sen yai rice noodles are stir-fried at extreme heat with Chinese broccoli, egg, and sliced pork or beef in a dark, sweet-salty soy sauce. The defining characteristic is the wok hei - the smoky, slightly charred flavor achieved only from a correctly seasoned wok at maximum temperature.
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The Sauce. Combine the dark soy sauce, light soy sauce, oyster sauce, and sugar in a small bowl. Stir until the sugar dissolves. Set aside.
Separate the Noodles. If using fresh noodles, gently separate them into individual strands with your hands to prevent clumping in the wok. This step is critical.
The Protein. Heat a wok over maximum heat until it is absolutely . Add 1 tablespoon of oil and the sliced pork. Spread in a single layer and without moving for 30 seconds . Then toss once, allowing the meat to caramelize. Remove and set aside.
The Egg. Add the remaining oil and the garlic to the still-blazing wok. for 10 seconds . Push to the side. Crack the eggs directly into the center. Scramble vigorously until just set but still custardy.
The Noodle . Immediately add the separated noodles to the wok. Pour the sauce mixture over the noodles. Toss and fold everything together rapidly, allowing the noodles to char slightly on the wok surface - this char is the essence of the dish.
The Gai Lan. Add the Chinese broccoli stems first, then the leaves. Return the cooked pork to the wok. Toss everything together for 1-2 minutes until the broccoli is bright green and just tender.
Serve immediately. Pad See Ew does not hold; it must be eaten the moment it leaves the wok. Serve with a small dish of ground white pepper, dried chili flakes, and fish sauce for individual seasoning.
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