Pad See Ew Noodles (Print Version)
# Ingredients:
→ Noodles
01 -
450g of fresh flat wide rice noodles (Sen Yai) or 200g of dried wide rice stick noodles.
→ Sauce
02 -
1 tbsp of light or all-purpose soy sauce.
03 -
2 tsp of sugar.
04 -
2 tsp of dark soy sauce.
05 -
1 1/2 tbsp of oyster sauce.
06 -
2 tsp of white vinegar.
→ Stir Fry
07 -
150g of boneless, skinless chicken thighs, sliced thin.
08 -
1 large egg.
09 -
4 stalks of Chinese broccoli, trimmed and chopped into pieces.
10 -
3 tbsp of vegetable or peanut oil, divided.
11 -
2 garlic cloves, minced super fine.
# Instructions:
01 -
Cut the ends off Chinese broccoli, slice them into smaller pieces (about 7.5cm), and separate leaves from the stems. If stems are thick, halve them lengthwise until they’re no thicker than 0.8cm.
02 -
Follow the noodle package instructions, cook the noodles, and drain. Cook them just before using so they don’t break apart.
03 -
Stir together the soy sauces, vinegar, oyster sauce, and sugar until the sugar is fully dissolved.
04 -
In a big skillet or wok, heat up 1 tbsp of oil on high heat.
05 -
Toss in the garlic and stir it around for 15 seconds. Add chicken and keep cooking 'til the pink color disappears.
06 -
Add the Chinese broccoli stems and stir it around 'til the chicken’s close to being done.
07 -
Toss in the leaves and cooking just enough for them to wilt.
08 -
Move everything to the side, crack in the egg, and scramble it right in the wok.
09 -
Scoop out everything from the wok, put it on a plate, and clean the wok.
10 -
Dump 2 tbsp of the remaining oil into the clean wok and heat it 'til it’s smoking. Put the noodles and prepared sauce in, and gently toss them while letting the noodle edges caramelize—about a minute or so.
11 -
Throw the chicken and veggies back in. Mix it all well and serve right away!
# Notes:
01 -
For better flavor, brown the chicken on its own so it caramelizes. Don't overmix the noodles!