Serves 4

When most people think of Thai noodles, Pad Thai gets a lot of love, but these Pad See Ew noodles are super quick to prepare and very satisfying. I riff on this New York Times recipe, which calls for thinly sliced beef, pork, or chicken, but just like fried rice, it’s a great way to use up any extra cooked protein you have in your fridge, or rotisserie chicken, or tofu is great here, too. Also, one quick note about the noodles. I like these refrigerated Nona Lim Pad See Ew noodles–I keep them in the freezer, and their soak in hot water is very short since they’re not dried, but if you can’t find them, use any wide rice noodle. If they’re dried noodles, they may take as long as 30-40 minutes to soften up.

16 ounces sen yai or other dried rice noodles
3-4 tablespoons neutral oil
8 ounces beef, pork, chicken, or tofu, thinly sliced, or leftover protein
Kosher salt
4 garlic cloves, minced
1 bunch broccolini, cut into 2-inch pieces
2 eggs, lightly beaten
1 tablespoon granulated sugar
3 tablespoons soy sauce, divided
2 tablespoons oyster sauce
1 tablespoon fish sauce

First, in a large bowl, add your noodles and cover with boiling or very hot tap water. Set aside.

Next, in a small bowl or measuring cup, mix together the soy sauce, oyster sauce, fish sauce, and sugar.

In a very large skillet (everything is going in there next), over high heat, add two tablespoons of oil. Add the meat, season lightly with salt, and let cook, undisturbed, but deeply brown on the underside. Then stir fry for a minute until cooked through, and transfer to a plate.

Wipe out the skillet and add another tablespoon of oil. Turn the heat to medium. Add the garlic and stir until fragrant, about 30 seconds, then add the broccolini and a tablespoon or two of water, so that it steams a bit. Next, push the vegetables to the side and add one more tablespoon of oil. Add the eggs, using a spatula to scramble them until they are dry, 1-2 minutes.

Drain your noodles. Turn the heat back up to high and add the noodles, tossing with the vegetables and eggs. When the noodles are sizzling, add two thirds of the sauce and stir to coat. Leave the noodles undisturbed for 20 seconds or so at a time, so they can sear and caramelize, and then flip. Add the protein back into the pan, toss together and check for seasoning, adding more sauce if desired.

Serve immediately