Preparation
- Cook the noodles according to the instructions, making sure they remain slightly al dente. Drain, then rinse under cold water to stop the cooking process. Set aside.
- Toss the protein with cornstarch. Heat 1 tablespoon of vegetable oil in a wok and cook the protein. When it is almost cooked through, add the light and dark soy sauces and continue cooking for 1 to 2 minutes. Set aside.
- Cut the Chinese broccoli diagonally into pieces, separating the stems from the leaves. Add a little oil to the wok and stir-fry the stems for 1 to 2 minutes. Add the leaves and garlic, then cook for another 1 to 2 minutes. Set aside with the protein.
- In the same wok, crack the eggs and scramble them using chopsticks or a spatula. Set aside with the broccoli-protein mixture.
- In a bowl, mix all the Pad See Ew sauce ingredients.
- Add the noodles to the wok, then pour in the sauce. Stir-fry for about 2 minutes, until heated through and slightly caramelized. Avoid stirring too much to encourage caramelization and prevent the noodles from breaking.
- Add the protein and the egg-broccoli mixture. Toss well and serve immediately.
