Pad See Ew

Ingredients

1 jalapeño or serrano chile, diced

½ cup distilled white vinegar

3 tablespoons vegetable oil

¼ pound Brined Chicken thigh → this page, cut into bite-size slices 8 ounces fresh wide rice noodles (chow fun), separated into strands (see Note)

1½ teaspoons sugar

2 tablespoons Stir-Fry Sauce → this page

½ cup Chinese broccoli (gai lan) or broccoli rabe, stems sliced on an angle into 2-inch lengths, and leaves sliced into 2-inch pieces

1 egg

1 tablespoon black soy sauce

Ground white pepper

Directions

1. In a small bowl, combine the jalapeño and vinegar. Set aside.

2. Heat an empty wok over high heat until it begins to smoke, then swirl in the oil. Once the oil is shimmering, add the chicken and cook until opaque but not fully cooked, about 30 seconds.

3. Add the noodles and sugar it helps keep the noodles from sticking) and toss to coat. Add the stir-fry sauce and Chinese broccoli, making sure to fold the noodles on top of the broccoli pieces to help them steam and soften. After the noodles have absorbed the sauce and the broccoli begins to look softened, about a minute or so, use your spatula to push the noodles aside and leave it there, forming an empty space in the center of the wok. Crack an egg into the empty space and let it cook until the edges start to set, 15 to 20 seconds. Use the edge of the spatula to break up and roughly scramble the egg, then toss it back in with the noodles while the egg is still soft.

4. Add the black soy sauce and toss to combine. Let the noodles sit over high heat for slightly longer than you feel comfortable - about a minute total-while quickly tossing every 20 seconds or so. This is where the hom sensation should develop. Once the noodles have developed a slight char, remove from the heat and add a few shakes of white pepper. Serve the jalapeño-vinegar mixture on the side.

If you're unable to find fresh rice noodles (look in the refrigerated section of Asian grocery stores), the dried ones are a decent alternative. Soak them in warm water for 30 minutes, until pliable. If you do find fresh noodles but they seem hard and rubbery, you can soften them up by soaking them in warm water as well.