Pad See Ew

Pad See Ew
Serves 4

1 (14-ounce) package wide rice noodles
1.5 pounds Chinese broccoli or broccoli rabe
5 tablespoons vegetable oil
6 medium garlic cloves, peeled and sliced paper thin
2 cups thinly sliced cooked poultry
1/4 cup dark soy sauce
1 Tablespoon fish sauce
2 tablespoons soy sauce
4 teaspoons granulated sugar
2 large eggs
Splash vinegar

1. Place noodles in a large bowl and cover with boiling water. Soak
until loose and pliable but not soft, about 8 minutes; drain and set
aside.
2. 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
boiling water until leaves are wilted and stems just give when pierced
with a sharp knife, about 3 minutes. Place in ice water until cold, then
drain and set aside.
3. Heat 4 tablespoons of the oil in a large frying pan over
medium-high heat. Once oil is shimmering, add garlic and cook until it
just begins to color, about 1 minute.
4. Add noodles, broccoli, turkey, soy sauces, and sugar and cook until
warmed through, about 3 minutes.
5. Push noodle mixture to one side of the pan and add remaining 1
tablespoon oil to the pan. Crack eggs into oil and scramble briefly until
eggs begin to set, then let cook until solid, about 3 minutes. Mix eggs
into noodles and serve.