Pad See Ew Stir Fry (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 7.5cm pieces, with thick stems halved lengthwise
# Instructions:
01 -
Trim ends of Chinese broccoli, cut into 7.5cm pieces, separate leaves from stems, and halve thick stems vertically.
02 -
Prepare noodles according to package instructions and drain. Time cooking so they’re ready just before use.
03 -
Combine sauce ingredients and stir until sugar dissolves.
04 -
Heat 1 tbsp of oil in a large heavy-based skillet or wok over high heat.
05 -
Add garlic and cook for 15 seconds. Add chicken and cook until it mostly changes from pink to white.
06 -
Add Chinese broccoli stems and cook until chicken is nearly cooked through. Add leaves and cook until just wilted.
07 -
Push everything to one side of the wok, crack an egg, and scramble.
08 -
Remove everything from the wok and place on a plate. Scrape the wok clean.
09 -
Heat 2 tbsp of oil in the wok over high heat until smoking. Add noodles and sauce, then quickly toss to caramelize the edges. Cook for about 1 to 1 1/2 minutes.
10 -
Return chicken and vegetables to the wok. Toss quickly to combine and serve immediately.
# Notes:
01 -
Cooking the chicken separately ensures caramelization for authentic flavor.
02 -
Do not leave cooked noodles sitting as they may break apart in the wok.