Pad See Ew (Thai Soy Sauce Stir-Fried Rice Noodles)

Steps

1. 1
   Prepare the sauce by combining oyster sauce, soy sauce, fish sauce, Thai black soy sauce, and Golden Mountain sauce together.
2. 2
   Season the protein by marinating bite-sized pieces with soy sauce, a pinch of sugar, and a bit of water if using lean meat to retain juiciness.
3. 3
   Prepare vegetables by removing small branches from the galan, slicing the fat stems diagonally thin, and roughly chopping the thinner stems and leaves.
4. 4
   If using frozen fresh noodles, separate them into chunks and heat on a microwave-safe plate at 70% power for 1 minute, separate them further, rearrange, and repeat for a total of 3-4 minutes until hot and soft enough to separate into individual strands.
5. 5
   Sear the protein in hot oil in the wok for about 1 minute until lightly browned on one side, then flip and finish cooking until fully done. Transfer to a bowl.
6. 6
   If needed, clean the wok. Add a small amount of oil and sauté minced garlic until it just begins to turn golden.
7. 7
   Add the beaten eggs and cook for about 10 seconds, stirring.
8. 8
   Add the prepared vegetables and toss to combine.
9. 9
   Add the rice noodles, sauce, and sugar, then toss continuously until the noodles are well coated with the sauce, breaking up any clumps that form.
10. 10
    Spread the noodles evenly around the wok and allow them to toast at high heat to develop a smoky, charred flavor (cover smoke alarms if needed). Flip and toast the other side, repeating as desired for more char.
11. 11
    Return the cooked protein to the wok, but avoid adding excess liquid from the bowl as it will oversoften the noodles. Toss once more and serve.
12. 12
    Plate the dish and serve with ground white pepper and chili vinegar on the side for individual seasoning.