Pad See Ew, literally soy sauce stir fry; this is a Thai dish with lots of Chinese influence (gai lan, soy sauce, and oyster sauce). The Chinese lap chong isn't traditional, but I think it adds to the dish. Additionally I never serve this without Thai vinegar with chiles.
1 lb Fresh wide rice noodles
3/4 lb Chinese broccoli (gai lan)
6 oz pork loin, trimmed of fat and cut in to thin strips
2 links of Chinese dried sausage (lap chong), thinly sliced - optional
2 T vegetable oil or lard
4 cloves garlic, minced
2 shallots, minced
Thai chiles to taste, minced
1 T fermented soybean paste (I use Pantai brand soybean paste in a bottle)
3 T kecap manis, or other dark sweet soy sauce
2 T soy sauce
2 t white vinegar
1.5 T oyster sauce
3/4-1 t sugar
Cut the bottom inch or so off of the gai lan stalks, then separate the leaves from the stalks. Chop the leaves into roughly 1 inch squares, and the stems into roughly quarter inch pieces on the bias.
Mix together the kecap manis, soy sauce, white vinegar, sugar, oyster sauce, and fermented soy bean sauce.
If the fresh wide rice noodles are stuck together in large clumps heat them briefly in the microwave, then separate them.
Heat the oil in a large wok over high heat, then add in the chiles, shallots, and garlic, and stir fry them until fragrant. Add in the meat and the lap chong, and stir fry until almost cooked through. Add in the noodles and stir fry for a minute or so before adding in the sauce ingredients. Stir fry for 4 minutes or so, allowing the mixture to rest without interruption twice for a minute each to brown the noodles. Add in the stalks of the gai lan and stir fry for about a minute, then add in the leaves, tossing briefly before removing from the heat.
