Pad See Ew
A simply beautiful stir fry noodle dish.
Ingredients
Chicken
- 1 large chicken breast
- 1 tbsp soy sauce
- 1 tbsp corn starch
- 1 tsp white pepper
- 1 tbsp oil
Noodles
- 250 grams fresh rice noodles/roll
- 5 cloves chopped garlic
- 1 deseeded chopped birds eye chili
- 2 handfuls Chinese broccoli cut into 5 inch segments
- 2 large eggs
Noodle sauce
- 1 tbsp soy sauce
- 2 tbsp dark soy sauce
- 1 tsp vinegar
- 1 tsp fish sauce
- 1½ tbsp oyster sauce
- ½ tbsp sugar
Instructions
- Thinly slice chicken breast and marinate with soy sauce, corn starch, white pepper, and oil.1 large chicken breast, 1 tbsp soy sauce, 1 tbsp corn starch, 1 tsp white pepper, 1 tbsp oil
- Pre-mix the noodle sauce by combining all the noodle sauce ingredients together in a bowl.1 tbsp soy sauce, 2 tbsp dark soy sauce, 1 tsp vinegar, 1 tsp fish sauce, 1½ tbsp oyster sauce, ½ tbsp sugar
- Unroll your rice rolls and cut into desired size. If you are using regualr fresh rice noodles then just separate them in a bowl.250 grams fresh rice noodles/roll
- Heat up your wok/pan over high heat with 1 tbsp of oil and cook the chicken for 3-5 minutes and set aside. They shouldn't take long since they are thin pieces.
- Scramble 2 eggs and set aside.2 large eggs
- In your pan/wok add 1 tbsp of oil over med-high heat and cook your chopped garlic and chilies. Stir for 30 seconds.5 cloves chopped garlic, 1 deseeded chopped birds eye chili
- Add Chinese broccoli and stir 1 minute.2 handfuls Chinese broccoli cut into 5 inch segments
- Add rice noodles as well as the pre-mixed noodle sauce.
- Stir for 1-2 minutes until most of the sauce has been absorbed by the noodles.
- Add chicken and eggs back into the wok and toss to combine. Should only take 10-20 seconds now that the noodles are cooked.
- Top with green onions and chili crisp. (optional)
