Pad See Ew
Classic Thai stir-fried wide rice noodles tossed with egg, Chinese broccoli (or broccolini), and a savory-sweet dark soy sauce that chars beautifully in a screaming-hot pan.
Ingredients
- 1 lb fresh wide rice noodles (or dried, soaked), separated
- 1 lb boneless skinless chicken breast, thinly sliced
- 8 oz Chinese broccoli (or broccolini), cut in 2-in pieces
- 2 large eggs
- 1/4 cup vegetable oil
- 4 cloves garlic cloves, minced
- 2 tbsp dark soy sauce
- 2 tbsp regular soy sauce
- 2 tbsp oyster sauce
- 1 tsp granulated sugar
- 1/2 tsp white pepper
Instructions
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1
In a small bowl, combine 2 tbsp dark soy sauce, 2 tbsp regular soy sauce, 2 tbsp oyster sauce, and 1 tsp granulated sugar. Stir until the sugar dissolves. Set aside.
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2
If using dried rice noodles, soak in warm water for 30 minutes until pliable, then drain. If using fresh noodles, gently separate the strands.
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3
Heat a wok or large skillet over the highest heat possible until it starts to smoke. Add 1/4 cup vegetable oil and swirl to coat.
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4
Add 4 cloves minced garlic cloves and stir-fry for 10 seconds until fragrant. Add 1 lb thinly sliced boneless skinless chicken breast and stir-fry for 3-4 minutes until cooked through and the internal temperature reaches 165°F (74°C). Push the chicken to the side.
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5
Crack 2 large eggs into the center of the pan and scramble until just set, about 30 seconds, then mix into the chicken.
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6
Add 8 oz cut in 2-in pieces Chinese broccoli (or broccolini) and stir-fry for 1 minute until bright green.
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7
Add 1 lb separated fresh wide rice noodles (or dried, soaked) and pour the sauce over everything. Toss vigorously for 2-3 minutes, letting the noodles char against the hot pan.
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8
Season with 1/2 tsp white pepper, toss once more, and serve immediately.