Bangkok Cuisine Pad Se-ew Thick Noodles with Brown Sauce

Ingredients

1/2 c chicken, beef, or pork, thin sliced

16 oz package thick rice noodles

2 medium eggs

1/2 c broccoli (or Chinese broccoli)

2 T mushroom soy sauce

2 T sugar

2 T fish sauce

3 T vegetable oil

fresh bean sprouts for garnish

Preparation

Soak noodles in hot water for 15 mins, then drain until dry (about 30 mins) before cooking.

In a wok or skillet, bring oil to high heat. 

Add meat and cook until tender.

Add eggs, whisk into meat, and cook until egg sets up and is cooked.

Add vegetables and noodles at the same time and stir in lightly.

Add sugar, mushroom soy sauce, fish sauce, and cook until noodles are soft and tender. 

For added taste, allow noodles to burn just slightly, then pour quickly onto a serving platter. 

Garnish with fresh bean sprouts.