Pad See Ew

Pad See Ew Recipe

Servings: 2-3

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients

Sauce

• 2 tsp dark soy sauce
• 1 1/2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 2 tsp white vinegar
• 2 tsp sugar

Noodles and stir fry

• 200g dried wide rice stick noodles (or 450g fresh wide flat rice noodles)
• 3 tbsp peanut or vegetable oil, divided
• 2 cloves garlic, finely chopped
• 150g boneless skinless chicken thighs, sliced
• 1 large egg
• 4 stems Chinese broccoli (gai lan), ends trimmed, cut into 3-inch pieces, leaves separated from stems

Instructions

1. Prep everything first: mix the sauce ingredients (2 tsp dark soy sauce, 1 1/2 tbsp oyster sauce, 1 tbsp light soy sauce, 2 tsp white vinegar, and 2 tsp sugar) until the sugar dissolves. Cook the noodles (200g dried or 450g fresh) per the packet directions and drain, timing it so they're ready right before they hit the wok.
2. Heat oil (1 tbsp) in a wok or large heavy skillet over high heat. Add the garlic (2 cloves, finely chopped) and cook 15 seconds, then add the chicken (150g thighs, sliced) and cook until mostly white.
3. Add the Chinese broccoli stems (from 4 stems gai lan) and cook until the chicken is almost done, then toss in the leaves and cook just until wilted.
4. Push everything to one side, crack in the egg (1 large), and scramble it quickly.
5. Remove everything from the wok onto a plate.
6. Return the wok to high heat with the remaining oil (2 tbsp) until smoking. Add the noodles and sauce, tossing quickly for 1 to 1 1/2 minutes until the sauce coats everything and the noodle edges caramelize. Toss as little as possible so the noodles don't break apart.
7. Add the chicken and vegetables back in, toss once to combine, and serve immediately.

Adapted from RecipeTin Eats.