Phat Si Ew Wun Sen (Stir-Fried Glass Noodles With Pork And Chinese Broccoli)

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Glass noodles, which turn clear (like glass) when cooked, are another way to eat the takeout favorite typically made with rice noodles. Look for mung bean starch noodles rather than the sweet potato variety. Try to seek out the Thai soy sauces for this dish: the black soy sauce has a sweeter, molasses-like flavor compared with Chinese or Japanese soy sauces. If you can't get Thai soy sauces, add a little brown sugar to a Chinese version. If you're watching your sodium intake, feel free to sub in low-sodium soy sauce (adding a little brown sugar for the molasses notes), and use less of the phat si ew sauce while making the stir-fry.

Make Ahead: This recipe makes more phat si ew sauce than you'll need for the dish. The leftover sauce can be refrigerated for up to 6 months.

Storage Notes: Leftover stir-fry can be refrigerated for up to 3 days.

Where to Buy: Light (not to be confused with reduced-sodium) soy sauce, dark soy sauce, glass noodles, fish sauce and Chinese broccoli can be found at a well-stocked Asian market or, with the exception of Chinese broccoli, online.

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Make the sauce: In a 1-cup glass jar with a lid, combine the soy sauces, water and sugar and stir until the sugar is completely dissolved. You’ll wind up with about 1 cup. Reserve 1/4 cup for the noodles and refrigerate the rest.

Make the stir-fry: In a medium bowl, combine the noodles with enough warm-to-hot water to cover by 1 inch. Let soak until very pliable, about 8 minutes. Drain well, then snip the noodles into 4- to 6-inch lengths and set aside.

While the noodles soak, set a wok (preferably flat-bottomed) over very high heat and heat until it begins to smoke lightly. Add 1 tablespoons of the oil and swirl the wok to coat the sides. Add the garlic and cook, shaking the wok, for just 5 to 10 seconds, so the garlic is fragrant but not colored.

Add the pork and return the wok to the heat; stir well. Add the fish sauce and sugar and stir-fry, constantly stirring, scooping and tossing the ingredients until the pork is just cooked through, about 1 minute. Transfer the pork to a small bowl.

If necessary, wipe out the wok and return it to the very high heat. When it starts to smoke lightly add the remaining oil and swirl the wok to coat the sides. Crack in the eggs; they will spit and sizzle loudly, and the whites will bubble and puff. Cook, without moving, until the edges turn light golden brown, about 30 seconds. Using a fish spatula, quickly but gently flip the eggs over, break them up slightly and push them to the side.

Add the Chinese broccoli or broccolini, noodles, cooked pork and pepper. Cook, without stirring, for 10 seconds, then stir-fry, breaking up the egg a bit more as you go, until the noodles and broccoli leaves have slightly wilted, about 30 seconds. Add the 1/4 cup reserved phat si ew sauce and stir-fry until the sauce is fully absorbed, the noodles are cooked and the flavors meld, 1 to 2 minutes.

Divide the stir-fry between 2 plates and serve.

Adapted from “Pok Pok Noodles: Recipes from Thailand and Beyond” by Andy Ricker with JJ Goode (Ten Speed Press, 2019).

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