This will be my second attempt at making Pad See Ew. My first was OK< but what is really lacking is the slight browned edge on the noodles that I adore! My first attempt the noodles fell apart and there was no browning anyway.
I actually worked in a chinese restaurant a long time ago and have 100% success making traditional dishes using the hottest wok I can get at home.
I kind of assumed there would be a similar approach, blanch the "fresh noodles" then add them to a well oiled, very hot work and sauce and serve.
But as I said, it didnt really work the first time around, so I am looking for any guidance here.