Pad See Ew
Thai stir-fried wide rice noodles with egg, Chinese broccoli, and your choice of protein in a sweet-savory soy sauce. Better than most takeout.
Ingredients
- 10 oz fresh wide rice noodles
- 8 oz boneless chicken thighs
- 2 cups Chinese broccoli
- 2 whole eggs
- 4 cloves garlic
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 3 tbsp vegetable oil
How to Make It
- 1
Soak fresh wide rice noodles in warm water if needed to separate them. If using dry noodles, cook until just underdone.
- 2
Mix sauce: dark soy sauce, light soy sauce, oyster sauce, fish sauce, and sugar.
- 3
Get wok screaming hot with high-smoke-point oil.
- 4
Add chicken or beef, stir-fry on high until cooked through. Push to side.
- 5
Add garlic, stir 30 seconds. Crack in eggs, scramble partially, then toss with protein.
- 6
Add noodles, pour sauce over and toss vigorously. The key is wok hei — high heat and charring.
- 7
Add Chinese broccoli (gai lan), toss 1-2 minutes until wilted.
- 8
Serve immediately with white pepper and vinegar with chili on the side.
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