Pad thai's soy-dark sibling: wide rice noodles charred in a hot wok with egg, greens, and a sweet-soy gloss. Wok breath is the ingredient.
300 g
🍜 Rice Noodles ›
wide, fresh if possible
200 g
🥦 Broccoli Rabe ›
or Chinese broccoli, chopped
1 tbsp
🍶 Chinese Black Vinegar ›
the dark tang
Mise en place
Before you start
Prep checklist
Rice Noodles — wide, fresh if possible
Broccoli Rabe — or Chinese broccoli, chopped
Chinese Black Vinegar — the dark tang
Mix soy, oyster sauce, vinegar, and sugar. Sear the shrimp 90 seconds; remove.
Garlic in hot oil 15 seconds; add greens for 1 minute; push aside and scramble the eggs.
Noodles and sauce in; toss then LEAVE them 45 seconds at a time to char — that scorched edge is pad see ew's whole identity. Return shrimp; toss once more.
💡
Resist the stir. The char only happens when the noodles sit against screaming metal.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
Keep exploring
Related recipes
Tomato & Basil Pasta
Italian · Dinner
Sunday Roast Chicken
French · Dinner
Garlic Butter Salmon
Modern · Dinner