Gluten-Free Pad See Ew

Ingredients

• 1 lb Wide Rice Noodles
• 1 bunch Chinese Broccoli (Gai Lan)
• 2 Eggs
• 3 cloves Garlic
• 2 tbsp Dark Soy Sauce
• 2 tbsp Light Soy Sauce (Tamari)
• 1 tbsp Rice Vinegar
• 1 tsp Sugar
• 2 tbsp Vegetable Oil

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the 1 lb Wide Rice Noodles and cook for 5-7 minutes, or until they are soft but still slightly chewy. Drain the noodles thoroughly in a colander and set aside.
2. 2While the noodles are cooking, wash the 1 bunch Chinese Broccoli. Cut the stems into 2-inch pieces and separate them from the leaves, which should also be cut into 2-inch pieces. Mince the 3 cloves Garlic finely.
3. 3In a small bowl, whisk together the 2 tbsp Dark Soy Sauce, 2 tbsp Light Soy Sauce (Tamari), 1 tbsp Rice Vinegar, and 1 tsp Sugar until the sugar is completely dissolved and the mixture is uniform.
4. 4Heat the 2 tbsp Vegetable Oil in a 14-inch wok or a large (12-inch) skillet over high heat until the oil is shimmering and appears to ripple, reaching approximately 400°F (200°C). Add the minced 3 cloves Garlic and stir-fry for 30-45 seconds, until it becomes fragrant and lightly golden, being careful not to burn it. Immediately crack the 2 Eggs into the wok and scramble them with your spatula for 1-2 minutes, until they are mostly cooked through but still slightly soft.
5. 5Add the 1 bunch Chinese Broccoli stems to the wok and stir-fry for 1 minute, until they start to brighten in color. Then add the 1 bunch Chinese Broccoli leaves and continue to stir-fry for another 2-3 minutes, until all the broccoli is tender-crisp and a vibrant green.
6. 6Add the drained 1 lb Wide Rice Noodles and the prepared sauce mixture to the wok. Using tongs or two spatulas, toss everything together gently but thoroughly for 2-3 minutes, ensuring the noodles and broccoli are evenly coated with the sauce and heated through until steaming.
7. 7Serve the Pad See Ew immediately while hot.

Substitutions

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