Pad See U Recipe

Prepare sauce

In a small bowl whisk together dark sweet soy sauce, light soy sauce, oyster sauce, dark soy sauce (if using), and sugar until smooth. Set aside.

If fresh noodles are clumped, gently separate them into workable pieces using your hands or a few drops of oil to loosen. If using refrigerated noodles, run under warm water briefly to loosen and drain well. If using dried wide rice noodles rehydrated per package, make sure they are pliable and not mushy.

Heat a large wok or heavy skillet over high heat until smoking lightly. Add 1 tablespoon oil and swirl to coat.

If using sliced meat or tofu, add it now in a single layer and stir-fry until nearly cooked through (about 1–2 minutes for thin slices). Remove and set aside to avoid overcooking.

Add remaining 1 tablespoon oil to the hot wok. Add the chopped garlic and stir-fry 10–20 seconds until fragrant but not browned.

Push garlic to one side of the wok. Crack the eggs into the empty space and let sit 10–15 seconds, then scramble gently until just set but still slightly soft.

Add the Chinese broccoli stems first (if thicker) and stir-fry 30–45 seconds, then add the leaves, bean sprouts (if using), and half the green onion. Stir-fry together for another 30–45 seconds until the greens are wilted but stems remain bright and slightly crisp-tender.

Return any cooked meat or tofu to the wok and toss to combine with the eggs and vegetables.

Add the loosened noodles to the wok, distributing them over the surface. Pour the prepared sauce evenly over the noodles. Using two spatulas or tongs, toss and press the noodles gently against the hot surface so they pick up heat and sear in places. Stir-fry quickly 1–2 minutes until noodles are heated through and coated, tossing constantly to avoid sticking. If the pan is dry and noodles are clinging, add a splash (1–2 tbs) water to create steam and help distribute the sauce.

Season with ground white or black pepper and taste; add a pinch more light soy or a dash of sweet soy if desired to balance saltiness and sweetness.

Stir in the remaining green onion, toss once more, then transfer to a serving plate immediately to preserve texture.