Ingredients:

    ½ pound chicken or pork sliced thin
    2 tablespoons oil for stir-frying (I use peanut oil)
    4 fresh garlic cloves, peeled and chopped fine
    4 tablespoons regular soy sauce
    2 tablespoons sugar
    2 tablespoons dark, black or sweet soy sauce (different names for the same product)
    1 pound fresh rice noodles, or dried rice noodles if fresh is not available
    1 pound Chinese broccoli, mustard greens or regular broccoli
    2 eggs, lightly beaten

    Soak the fresh rice noodles in warm water to start them to separate, drain them and soak
them in a little extra dark soy sauce (not included in the two tablespoons above).  This should
color the noodles a bit.  

    Heat a wok to high heat and add the oil and heat it up.  Stir fry the garlic until it just turns
color, then add the meat and stir fry it until all the pink disappears.

    Add the noodles and broccoli and toss gently to cover them with the oil and meat.  Cook
until all is heated through, then add the regular soy sauce, dark soy sauce and sugar.  Again,
heat everything through then add the eggs this way:  Use a wok spatula to lift the noodles off of
the side or bottom of the pan and pour in the two beaten eggs and let the noodles down and
cover the eggs.  Let the eggs set until they are just about dried out then fold in the eggs with all
the noodles, then serve!
The fresh rice noodles are often
sold in sheets which you have to cut to 1
inch strips to make for this dish.  If you
cannot find fresh rice noodles then try a
package of dried wide rice noodles and
prepare them as you would for Pad Thai.

The second secret to this dish is the dark
soy sauce.  This seems like a
concentrated soy sauce which is thicker
and sweeter than regular soy sauce.  It
gives the rice noodles their color and
special taste.

Ingredients and directions follow....
    Not every Thai noodle dish is Pad Thai!  This noodle dish is a staple in the Thai restaurants I
have visited, and it is my daughter’s favorite menu item.  There are two secrets to this dish.  The
first is to use fresh rice noodles.  They are difficult for me to find but in most cities any good Asian
grocery should either have them or be able to order them.  I don’t think anyone sells them online
because they are so perishable.
Pad See Ew
Suzanne's Recipe File