Pad see ew with beef

Toss the beef in a little vegetable oil so it separates when cooked, season with soy sauce and let it sit while the rest is prepared.

Mix the sauce ahead: oyster sauce, soy sauce, Golden Mountain sauce, a little fish sauce and black soy sauce; enough for two servings, split into two portions of two tablespoons plus one teaspoon each.

Slice the gai lan stems thin (thicker will not cook in time), cutting bigger toward the leaves; roughly chop the leaves.

Cut the noodle sheets while cold from the fridge so they do not stick; pre-cut soft noodles should be spread out before chilling, and a hard block can be microwaved until hot and soft, then separated. Portions keep several days in the fridge.

Cook all the beef first, separately, so it does not overcook; remove and wipe the pan dry.

Add more oil and the chopped garlic without waiting for the oil to heat; when the smallest bits brown, add the egg, break the yolk, let it set a little and scramble.

When the egg is about half set, add the gai lan and toss to coat, then one portion of noodles and half the sauce (two tablespoons and a teaspoon); toss hard to coat and separate the noodles; add sugar.

Leave the noodles untouched 15 to 30 seconds, depending on the heat, to toast and char; toss and repeat on the other side. Do not add the liquid that collects at the bottom of the bowl, which would make the noodles soggy.

Serve with white pepper and, optionally, prik nam som: white vinegar with Thai chilies.