Pad See You Recipe

instructions:

prepare

• 2 eggs (or more)
• chop/slice ½-1 cup of meat or protein substitute
• 4 cups potable water or your favorite broth (for cooking noodles)
• another ¼ cup potable water or your favorite broth (for cooking stir-fry)
• mince garlic
• crush/grind white peppercorns
• chop/mince/crush the (optional) Thai chili
• Chinese kale: separate/rip leaves from stalk then chop the leaves to bite-size...for the stems, peel the skin off then slice thinly at a diagonal and soak in cold water
• prepare noodles
• to a stovetop on [high] heat bring a [medium-large] size pot with the 4 cups of water
• bring to a boil, stirring noodles occasionally
• cook noodles until soft (~10-15 min.) Then rinse with cold water, drain completely.

let's cook!

1. To a stovetop on [medium-high] heat bring a non-stick pan, add ½-1 tbsp cooking oil, then add half of the garlic.
2. When the garlic turns a golden-brown, add noodles.
3. Stir and let it cook for 2-3 min., then add black soy sauce, mix well. Let it cook as the noodles need to crisp/burn a little bit to get the burnt black soy sauce flavor.
4. Move the noodles to one side of the pan, crack 2-3 eggs in the free space of the pan, scramble them, let the eggs cook for a bit
5. Stir, mixing the eggs in with the noodles. Set noodles and eggs aside on a plate.
6. In the (now empty) pan, add 1-3 tsp cooking oil, add the remaining half of the garlic, add the (optional) Thai chili.
7. When the garlic turns a golden-brown, add meat, stir.
8. Let cook for ~5 min. or until meat is half-cooked, at this point add in ½ the SimpliThai Seasoning  sauce, stir well, add ¼ cup water, stir, and let meat cook.
9. When meat is cooked, add Chinese kale, stir, then add noodles.
10. Stir everything together, taste it, add more seasoning sauce to taste
11. Let it cook for a few more minutes and then turn off the stove.

Sprinkle on the white pepper to taste. Serve with Thai chili-vinegar as a condiment.