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.
What you need
Ingredients
Servings
2
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Rice Noodles — wide, fresh if possible
Broccoli Rabe — or Chinese broccoli, chopped
Chinese Black Vinegar — the dark tang
3 steps
Method
1
Mix soy, oyster sauce, vinegar, and sugar. Sear the shrimp 90 seconds; remove.
2 min — timer available in cooking mode
2
Garlic in hot oil 15 seconds; add greens for 1 minute; push aside and scramble the eggs.
2 min — timer available in cooking mode
3
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.
4 min — timer available in cooking mode
Why this works
Resist the stir. The char only happens when the noodles sit against screaming metal.
From the pass
Chef's notes
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.