Phat Si Ew Stir Fried Rice Noodles with Pork Chinese Broccoli and Soy Sauce

Ingredients

• For the pork
• 1 1/2 teaspoons vegetable oil
• 1 small garlic clove, peeled and lightly crushed into small pieces in a mortar
• scant 4 ounces boneless pork loin or lean shoulder, thinly sliced against the grain into bite-size (approximately 1/8-inch thick) strips
• 1/2 teaspoon Thai fish sauce
• 1/4 teaspoon granulated sugar
• For the noodles
• 6 ounces fresh wide (about 1 1/2-inch), flat rice noodles
• 1 tablespoon Thai thin soy sauce
• 1 teaspoon Thai black soy sauce
• 1 teaspoon granulated sugar
• small pinches ground white pepper
• 1 tablespoon vegetable oil, Naam Man Krathiem (fried garlic oil), or Naam Man Hom Daeng (fried shallot oil)
• 1 large egg, at room temperature
• 11 grams peeled garlic cloves, halved lengthwise and lightly crushed into small pieces in a mortar (about 1 tablespoon)
• 2 ounces baby Chinese broccoli, stems trimmed to 1 or 2 inches and clusters separated, or regular Chinese broccoli, leaves coarsely chopped and stems thinly sliced

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