Pad See Ew Thai Noodles (Print Version)
# Ingredients:
→ Noodles
01 -
200g dried wide rice stick noodles or 450g fresh wide flat rice noodles (Sen Yai)
→ Sauce
02 -
2 tsp dark soy sauce
03 -
1 1/2 tbsp oyster sauce
04 -
1 tbsp light soy sauce or all-purpose soy sauce
05 -
2 tsp white vinegar
06 -
2 tsp sugar
→ Stir Fry
07 -
3 tbsp peanut or vegetable oil, separated
08 -
2 cloves garlic, very finely chopped
09 -
150g chicken thighs, boneless and skinless, sliced
10 -
1 large egg
11 -
4 stems Chinese broccoli, trimmed and cut into pieces
# Instructions:
01 -
Trim the ends of the Chinese broccoli, cut into 7.5cm pieces, separate leaves from stems, and cut thick stems in half vertically so they are no wider than 0.8cm thick.
02 -
Cook rice noodles according to the packet directions and drain. Ensure they are cooked just before use to avoid breakage.
03 -
Mix dark soy sauce, oyster sauce, light soy sauce, vinegar, and sugar until the sugar dissolves completely.
04 -
Heat 1 tbsp oil in a large heavy skillet or wok over high heat.
05 -
Add garlic and cook for 15 seconds. Add the chicken and cook until it changes from pink to white.
06 -
Add Chinese broccoli stems and cook until the chicken is almost fully cooked.
07 -
Add Chinese broccoli leaves and cook until they just wilt.
08 -
Push everything to one side of the wok, crack the egg in, and scramble it.
09 -
Remove all ingredients from the wok and place them onto a plate. Clean the wok.
10 -
Heat remaining 2 tbsp oil in the wok over high heat until it starts smoking. Add the noodles and prepared sauce. Toss lightly to disperse the sauce and caramelise the noodle edges for about 1 to 1.5 minutes.
11 -
Add the chicken and vegetables back into the wok. Toss thoroughly to combine and serve immediately.
# Notes:
01 -
For authentic flavor, cook the chicken separately to allow caramelization. Avoid over-tossing the noodles.