Pad See Ew -- Madness Kingdom

Method

Step 1

If using fresh noodles, gently pull them apart into separate strands; if they are cold and stuck together, microwave them for 30 seconds to loosen. If using dried, soak them in warm water until bendy, then drain.

Step 2

In a small bowl mix the dark soy sauce, regular soy sauce, oyster sauce, and sugar. Stir until the sugar dissolves and set the bowl by the stove.

Step 3

Separate the Chinese broccoli stems from the leaves; the thick stems need a head start over the tender leaves.

Step 4

Set a 12 inch wok or large skillet over high heat for 1 minute. Add 1 tablespoon oil, then add the chicken in a single layer. Cook for about 2 minutes, stirring, until no longer pink. Move it to a plate.

Step 5

Add another 1 tablespoon oil and the garlic. Stir for 10 seconds until fragrant, then add the broccoli stems and cook for 1 minute.

Step 6

Add the broccoli leaves and stir for 1 more minute until they wilt and turn bright green. Push everything to one side of the pan.

Step 7

Add the last 1 tablespoon oil to the empty side. Crack in the eggs and let them set for 20 seconds, then scramble into soft chunks.

Step 8

Add the noodles and the sauce. Return the chicken to the pan.

Step 9

Toss gently but constantly for 2 to 3 minutes so the sauce coats every noodle. Let the noodles sit still for 20 seconds at a time between tosses to pick up a light char.

Step 10

Taste a noodle. It should be chewy, savory, and lightly sweet with a smoky edge. Add a splash more soy sauce if it is pale or flat.

Step 11

Season with a few pinches of ground white pepper and toss once more.

Step 12

Divide between two plates and serve immediately while hot and smoky.

Tips from the test kitchen

Dark soy sauce gives the signature color; regular soy alone stays pale.
Let the noodles rest against the hot pan to build char flavor.
Handle fresh noodles gently so they do not break into pieces.

Pad See Ew