Pad See Ew

Ingredients

• 0.5 lb Chicken thighs (Sliced into bite-sized pieces)
• 1 tsp Light soy sauce (For the chicken marinade)
• 1 tsp Oyster sauce (For the chicken marinade)
• 1 tsp Cornstarch (For the chicken marinade)
• 22 tsp Neutral oil (Use 1 tsp for the marinade, 2 tbsp for the chicken, 1 tbsp for the broccoli, 1 tbsp for the eggs, and 2 tbsp for the noodles)
• 1 lb Fresh rice noodles (Cut the noodle sheets into thick strips and separate each sheet)
• 4 Garlic (Minced)
• 2 Chinese broccoli (Use 2 to 3; separate stems from leaves and slice into bite-sized pieces)
• 2 Eggs (Scrambled)
• 2 tbsp Light soy sauce (For the sauce)
• 1.5 tbsp Dark soy sauce (For the sauce)
• 2 tbsp Oyster sauce (For the sauce)
• 2 tbsp Palm sugar (Or brown sugar)
• 0.5 tsp White pepper (For the sauce)
• Thai chillies (Sliced, for serving)
• Vinegar (For serving with the sliced Thai chillies)

Steps

1. 1

   Cut the chicken thighs into bite-sized pieces. Marinate them with 1 teaspoon light soy sauce, 1 teaspoon oyster sauce, 1 teaspoon cornstarch, and 1 teaspoon neutral oil. Set aside.

2. 2

   Combine the light soy sauce, dark soy sauce, oyster sauce, palm sugar or brown sugar, and white pepper to make the sauce.

3. 3

   Cut the fresh rice noodle sheets into thick strips and separate each sheet.

4. 4

   Mince the garlic. Prepare the Chinese broccoli by separating the stems from the leafy portions, then slice both into bite-sized pieces.

5. 5

   Heat a wok until very hot and smoking. Add 2 tablespoons neutral oil, then sauté the marinated chicken for 4 to 5 minutes, until seared and approximately 80 percent cooked through.

6. 6

   Remove the chicken from the wok. Add 1 tablespoon neutral oil, then sauté the minced garlic and sliced broccoli stems for 1 to 2 minutes.

7. 7

   Add the sliced broccoli leaves and stir-fry until the leaves are wilted.

8. 8

   Push the broccoli and garlic to one side of the wok. Add 1 tablespoon neutral oil to the open side, crack in the 2 eggs, and stir to scramble them. Set the scrambled eggs aside in the wok with the vegetables.

9. 9

   Add 2 tablespoons neutral oil to the hot wok. Add the rice noodles and sauce, and stir until the noodles and sauce are fully incorporated.

10. 10

    Return the chicken and broccoli stir-fry to the wok. Gently stir everything together for 1 to 2 minutes, until fully combined.

11. 11

    Plate the pad see ew and serve with sliced Thai chillies and vinegar.

Notes

The source gives no exact amount for the neutral oil overall beyond the amounts specified during the method; the total listed here combines those stated amounts. The source does not specify the vinegar quantity or a noodle cooking temperature beyond using a very hot, smoking wok.

Nutrition per serving

• main
• Thai
• noodles
• stir-fried
• quick meal
• 30-minute meal
• chicken
• dairy-free