Pad See Ew

Ingredients

• 2 Chicken Thigh (sliced into bite-sized pieces)
• 2 tbsp Light Soy Sauce (for chicken marinade)
• 1 tbsp Oyster Sauce (for chicken marinade)
• 1 tsp Chicken Bouillon Powder
• White Pepper (to taste, for chicken marinade)
• 1 lb Rice Noodles (fresh wide flat noodles preferred)
• 2 tbsp Light Soy Sauce (for noodle sauce)
• 1 tbsp Dark Soy Sauce (for color and depth)
• 2 tbsp Oyster Sauce (for noodle sauce)
• 2 tbsp Brown Sugar
• White Pepper (to taste, for noodle sauce)
• 4 stems Chinese Broccoli (Gai Lan; stems sliced thin and leaves cut into 2-inch pieces)
• 4 cloves Garlic (minced)
• 2 Egg
• Salt (to taste)

Steps

1. 1

   Prepare the chicken by slicing the thighs into bite-sized pieces. In a bowl, combine the chicken with 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp chicken bouillon powder, and white pepper to taste. Let marinate while you prepare the other ingredients.

2. 2

   Prepare the noodle sauce by whisking together 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp oyster sauce, 2 tbsp brown sugar, and white pepper in a small bowl.

3. 3

   Prep the vegetables: mince the garlic and cut the Chinese broccoli, separating the tougher stems from the leaves.

4. 4

   Heat a wok or large skillet over high heat with a splash of oil. Add the marinated chicken and stir-fry until cooked through and slightly browned. Remove the chicken from the pan and set aside.

5. 5

   In the same pan, add more oil if needed and sauté the minced garlic until fragrant. Add the Chinese broccoli stems and cook for 1 minute before adding the leaves. Stir-fry until the leaves are just wilted.

6. 6

   Push the vegetables to one side of the pan. Crack the two eggs into the empty space, season with a pinch of salt, and scramble them until mostly set.

7. 7

   Add the rice noodles, the cooked chicken, and the prepared sauce to the pan. Toss everything together over high heat.

8. 8

   Continue to stir-fry for 2-3 minutes, allowing the noodles to absorb the sauce and get slightly charred (the 'wok hei' flavor) from the high heat.

9. 9

   Serve immediately while hot.

Notes

If using dried rice noodles, soak them in lukewarm water for about 30 minutes until pliable but still firm before stir-frying. Fresh wide rice noodles (Ho Fun) are ideal for this dish and do not require soaking.

Nutrition per serving

• Main Course
• Stir-fry
• Thai
• Noodles
• Chicken
• Quick Meal