Pad See Ew (Thai Soy-Sauce Noodles)泰式酱油炒河粉

Method做法

1. Stir the remaining soy sauce, oyster sauce, fish sauce, Thai black soy, sugar, and pepper together in a small bowl. Heat 1 tbsp measured oil in a wide skillet, then cook the chicken, turning as needed, until it reaches 165°F (74°C). Move it to a clean plate.

   把剩下的酱油、蚝油、鱼露、泰式黑酱油、糖和胡椒在小碗里拌匀。宽底锅里倒1大匙量好的油烧热，下鸡肉翻炒，直到中心到165°F (74°C)，盛到干净盘子里。

   Medium-high · 5–7 min中大火 · 5–7分钟

   Check the temperature with a food thermometer — color alone isn't proof.用食品温度计测中心温度，不要只凭肉色判断熟度。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If browned outside but below 165°F (74°C) inside, lower the heat, cover briefly and recheck with a clean food thermometer.外面上色而里面未到165°F (74°C)时，调小火稍盖锅，再用干净食品温度计测温。

2. Split everything that's left into equal single portions. For each batch, heat that portion's oil and garlic in the skillet for 30 seconds, then scramble its egg until nearly set. Add its gai lan and cook 1–2 minutes.

   把剩下的料按一人份均分。每批先用该份的油和蒜在锅里爆香30秒，再倒该份蛋液炒到将凝，加该份芥蓝炒1–2分钟。

   Medium-high · 2–3 min中大火 · 2–3分钟

   The egg is fully set with no liquid patches.蛋完全凝固，无流动蛋液。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。

3. Add that portion of noodles and sauce. Fold gently with a broad spatula, letting them sit 15 seconds between folds so they toast lightly. Don't cut or mash the noodles; turn the heat down if they start to scorch.

   把这一批河粉和酱汁下锅，用宽锅铲轻轻翻拌，每翻几下停15秒，让河粉贴锅底烘出香气。别切断或压碎河粉，开始焦黑就把火调小。

   Medium-high · 2–3 min中大火 · 2–3分钟

   The sauce coats lightly rather than forming dry lumps.酱汁薄薄裹住食材，没有干硬结团。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Follow the package for this noodle type; taste a cooled strand. Drain well so the sauce or broth is not diluted.按这种面的包装时间煮，取一根吹凉试口感；沥干，别把酱或汤冲淡。

4. Return that portion of chicken to the pan and heat through; the egg must be fully set. Plate it, carefully wipe the pan, and repeat with each remaining portion. Serve right away — a home skillet may not give restaurant wok char.

   把该份鸡肉放回锅里热透，蛋要全凝。盛盘，安全地把锅擦干净，再炒剩下的份。炒好就吃，家用锅未必有餐馆那种焦香。

   Medium · 2 min中火 · 2分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。