We wanted to create a version of pad see ew—the traditional Thai dish of chewy, lightly charred rice noodles, with chicken, crisp broccoli, and moist egg, bound with a sweet and salty soy-based sauce—that would work in the American home kitchen. We substituted supermarket ingredients for hard-to-find fresh rice noodles, Chinese broccoli, and sweet Thai soy sauce, but it was simulating the high heat of a restaurant wok burner on a lower-output home stovetop that was the real challenge. Since we were already using maximum heat, we increased the surface area by using a 12-inch nonstick skillet, and we cooked the dish in batches, combining all of the components right before serving. Most important, we found that eliminating much of the stirring in our stir-fry helped us achieve the all-important char that characterizes pad see ew.