Stir-Fried Rice Noodles with Soy Sauce, Chinese Broccoli and Pork (Guay Tiaw Pad Si Ew Moo)

Stir-Fried Rice Noodles with Soy Sauce, Chinese Broccoli and Pork
(guay tiaw pad si ew moo)
(Serves 2)
1 tablespoon + 1 teaspoon oyster sauce (Aisles 10 & 13)
2 tablespoons + 1 teaspoon sugar
1 teaspoon cornstarch
4 tablespoons cooking oil
1 tablespoon water
2 pinches ground white pepper
1 cup pork loin or butt, sliced
2 eggs
1 tablespoon minced fresh garlic
1 teaspoon salted soybean
1 pound fresh, wide rice noodles
1 tablespoon fish sauce (Aisle 13)
1 tablespoon dark soy sauce (Aisle 13)
1 tablespoon white vinegar
4 heads of Chinese broccoli (gailan), cut into 2-inch strips
Chili pepper with vinegar (recipe follows), to serve
Chili powder, to serve

1. Combine 1 teaspoon of oyster sauce, 1 teaspoon of sugar and cornstarch, 1 tablespoon each oil and water, and ground white pepper in a bowl. Add pork and marinate at room temperature for 10 minutes.
2. Heat a nonstick skillet over medium high heat. Add remaining 3 tablespoons of the oil and swirl to coat the surface. When the oil is hot, crack the eggs over the skillet and stir with a wooden spatula until set, about 20-25 seconds.
3. Add minced garlic and salted soybean; stir for 1 minute until fragrant. Add marinated pork, and keep stirring until the pork is no longer pink (2-3 minutes).
4. Add noodles and keep stirring and tossing until noodles are separated and become a little browned and smoky. Add fish sauce, dark soy sauce, white vinegar, and the remaining oyster sauce and sugar. Continue cooking until noodles absorb most of the sauce.
5. Add Chinese broccoli and keep stir-frying until noodles, meat and vegetables are
   tender and lightly coated with sauce. Transfer to a plate and serve with chili pepper with vinegar and chili powder alongside.

Note When cutting pork or beef, always cut the meat across the grain as thinly as possible. You can use any meat or seafood in place of pork. For a vegetarian version, substitute sliced pork with mushrooms and tofu. In Thailand, this noodle dish is made with Chinese broccoli, but you can use regular broccoli or bok choy when Chinese broccoli is not available.

Chili Pepper with Vinegar
6 chili peppers, jalapenos or serranos, thinly sliced crosswise
1/2 cup white vinegar
2 pinches salt
Combine ingredients in a small bowl and store in a sealed container in refrigerator, where it will keep for a couple weeks.

Reprinted with permission from Thai Cuisine Beyond Curry by Chef Chai Siriyarn.