Pad See Ew

Wide rice noodles stir-fried in a hot wok with soy sauce, dark soy, oyster sauce, garlic, egg, Chinese broccoli, and either chicken, beef, or prawn. Wok-char from the high heat, sweet-savoury soy depth, and the chewy ribbon noodles are the signature: gentler than pad Thai (less sour, less sweet) and more umami-driven.