Pad See Ew
Chewy wide rice noodles stir-fried with chicken, Chinese broccoli, egg, and dark soy sauce — a Thai street-food favourite.
Cuisine: Thai (Thailand) · Style: Noodles · Protein: Chicken · Total time: · Difficulty: medium · Servings: 3 · Spice: 2/5
Ingredients
- 300g wide rice noodles
- 250g chicken thighs, thinly sliced
- 2 eggs
- 3 garlic cloves, chopped
- 2 cups Chinese broccoli or broccoli, chopped
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp fish sauce
- 1/2 tsp sugar
- 3 tbsp water
- 2 tbsp oil
- White pepper to taste
Steps
- Mix the oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar, and water into a bowl.
- Heat oil in a very hot wok and sear the chicken until nearly cooked through. Remove and set aside.
- Add garlic and broccoli, then stir-fry briefly until bright green.
- Add the noodles and sauce, tossing quickly so the noodles absorb the colour and flavour.
- Push everything aside, scramble the eggs in the empty space, then fold the chicken back in.
- Keep tossing until the noodles are lightly caramelised at the edges. Serve immediately with white pepper if you like more heat.