Turkey Pad See Ew

Alyson Stringer (originally from chow.com)
Yield: 4 servings

Found this on the CHOW site and it is sooo good and rich! It’s a great way to use leftover turkey (or any other tasty meat). Filling and easy to make, it’s sure to become a weeknight favorite. For turkey, I sliced a couple of raw turkey breasts and cooked in sauté pan. I opted out of the 4 tsp of sugar, as I prefer our Asian dishes more savory than sweet. (July 2010)

1 (14oz) pkg dried wide rice noodles 

1 lb Chinese broccoli or broccoli rabe (couldn’t find, used reg broccoli) 

5 Tbsp vegetable oil 

6 medium garlic cloves, sliced paper thin 

2 cups thinly sliced cooked turkey 

1/4 cup dark soy sauce 

2 Tbsp light soy sauce 

4 tsp granulated sugar (I didn’t add this) 

2 large eggs 

Place noodles in a large heatproof bowl and cover with boiling water. Soak until loose and pliable but not soft, about 8 minutes; drain and set aside. 

Bring a large pot of salted water to a boil. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Slice broccoli on the bias into 1-inch-thick pieces and blanch by cooking in the boiling water until the leaves are wilted and the stems just give when pierced with a sharp knife, about 3 minutes. Place in the ice water bath until cold, then drain and set aside. 

Heat 4 Tbsp of the oil in a large frying pan over medium-high heat. When it shimmers, add garlic and cook until it just begins to color, about 1 minute. 

Add reserved noodles and broccoli, turkey, soy sauces, and sugar and cook until warmed through, about 3 minutes. 

Push noodle mixture to one side of the pan and add remaining 1 Tbsp oil to the pan. Crack eggs into the oil and scramble briefly until they begin to set, then let cook undisturbed until solid, about 3 minutes. Mix eggs into noodles and serve.