Pad See Ew

🧂 Ingredients

• 300 g Fresh wide rice noodles (Sen Yai)(If using dried, prepare according to package directions and drain very well. Fresh noodles are preferred for texture.)
• 150 g Chicken breast or thigh, thinly sliced(Pork loin or firm tofu (cubed) are also excellent options.)
• 2 cups Chinese broccoli (Gai Lan), cut into 2-inch pieces(Separate the stems from the leaves; stems will cook slightly longer.)
• 2 tbsp Dark soy sauce(Provides color and a deep, slightly sweet, caramelized flavor. Thai brands are recommended.)
• 1 tbsp Light soy sauce(For saltiness and umami.)
• 1 tbsp Oyster sauce(Adds depth and a touch of sweetness. Optional but recommended.)
• 1 tsp Granulated sugar(To balance the savory flavors and aid caramelization.)
• 2 Eggs(Lightly beaten.)
• 2 cloves Garlic, minced(Adds aromatic base.)
• 2-3 tbsp Vegetable oil or other neutral high-heat oil(For stir-frying.)

👨‍🍳 Instructions

1. 1

   Prepare the sauce: In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce (if using), and sugar. Set aside. Lightly beat the eggs in another small bowl.

   ⏱️ 2 minutes
2. 2

   Heat a wok or large skillet over high heat until smoking slightly. Add 1 tablespoon of oil and swirl to coat. Add the sliced chicken (or other protein) and stir-fry quickly until just cooked through and lightly browned, about 2-3 minutes. Remove the protein from the wok and set aside.

   ⏱️ 3 minutes
3. 3

   Add another tablespoon of oil to the hot wok. Add the minced garlic and stir-fry until fragrant, about 15-30 seconds. Add the Chinese broccoli stems and stir-fry for 1 minute until they begin to soften slightly.

   ⏱️ 1.5 minutes
4. 4

   Add the wide rice noodles to the wok. Spread them out in a single layer as much as possible. Let them cook undisturbed for 1-2 minutes to allow them to char slightly and develop a caramelized crust on the bottom. Toss gently to prevent sticking.

   ⏱️ 3 minutes
5. 5

   Pour the prepared sauce over the noodles. Toss well to coat the noodles evenly. Add the Chinese broccoli leaves and the cooked protein back into the wok. Continue to toss and stir-fry for another 1-2 minutes until the leaves are wilted and everything is well combined.

   ⏱️ 2 minutes
6. 6

   Push the noodles and other ingredients to one side of the wok. Pour the beaten eggs into the cleared space. Scramble the eggs until almost set, then break them up and toss them with the noodles and vegetables. Cook for another 30 seconds, ensuring everything is heated through.

   ⏱️ 1 minute
7. 7

   Serve immediately, ensuring each portion gets a good mix of noodles, protein, and vegetables.

   ⏱️ 0.5 minutes

💡 Pro Tips

• ✓Use fresh, wide rice noodles (Sen Yai) if possible for the best texture. If using dried, ensure they are pliable but not mushy after soaking.
• ✓High heat is crucial for achieving the 'wok hei' (breath of the wok) flavor and the characteristic char on the noodles. Don't overcrowd the wok; cook in batches if necessary.
• ✓Resist the urge to constantly stir the noodles in step 4. Allowing them to sit undisturbed for a minute or two is key to developing the slightly charred, caramelized flavor.
• ✓Dark soy sauce is essential for the signature color and flavor of Pad See Ew. Use a good quality Thai brand if available.

🔄 Variations

• Vegetarian: Substitute chicken with firm or extra-firm tofu, pressed and cubed, or use a mix of mushrooms.
• Seafood: Prawns or squid can be used instead of chicken. Cook them quickly until just opaque.
• Spicy: Add sliced chilies or a spoonful of chili paste (like Sambal Oelek) along with the garlic.

🥗 Nutrition

Per serving