Pad See Ew

30 mins
Serves 1
youtube.com

Directions

  1. 1Start by cutting chicken thigh into bite-sized pieces and marinating it with soy sauce, oyster sauce, cornstarch, and oil.
  2. 2Start by cutting chicken thigh into bite-sized pieces and marinating it with soy sauce, oyster sauce, cornstarch, and oil.
  3. 3Start by cutting chicken thigh into bite-sized pieces and marinating it with soy sauce, oyster sauce, cornstarch, and oil.
  4. 4Set the chicken aside while you make the sauce by combining light and dark soy sauce, oyster sauce, palm sugar, and white pepper.
  5. 5Set the chicken aside while you make the sauce by combining light and dark soy sauce, oyster sauce, palm sugar, and white pepper.
  6. 6Set the chicken aside while you make the sauce by combining light and dark soy sauce, oyster sauce, palm sugar, and white pepper.
  7. 7Cut rice noodle sheets into thick strips and separate each sheet.
  8. 8Cut rice noodle sheets into thick strips and separate each sheet.
  9. 9Cut rice noodle sheets into thick strips and separate each sheet.
  10. 10Chop up some garlic and slice Chinese broccoli or Gai Lan, making sure to separate the stem from the leafy portion.
  11. 11Chop up some garlic and slice Chinese broccoli or Gai Lan, making sure to separate the stem from the leafy portion.
  12. 12Chop up some garlic and slice Chinese broccoli or Gai Lan, making sure to separate the stem from the leafy portion.
  13. 13In a ripping hot wok, sauté the chicken until nicely seared and it's about 80% cooked through.
  14. 14In a ripping hot wok, sauté the chicken until nicely seared and it's about 80% cooked through.
  15. 15In a ripping hot wok, sauté the chicken until nicely seared and it's about 80% cooked through.
  16. 16Remove the chicken and sauté the garlic with the broccoli stems for a couple of minutes before adding the leafy portion.
  17. 17Remove the chicken and sauté the garlic with the broccoli stems for a couple of minutes before adding the leafy portion.
  18. 18Remove the chicken and sauté the garlic with the broccoli stems for a couple of minutes before adding the leafy portion.
  19. 19Once the leaves are wilted, push that aside and fry up eggs and stir to scramble.
  20. 20Once the leaves are wilted, push that aside and fry up eggs and stir to scramble.
  21. 21Once the leaves are wilted, push that aside and fry up eggs and stir to scramble.
  22. 22Now, set that aside and add the rice noodles along with the sauce and stir until fully incorporated.
  23. 23Now, set that aside and add the rice noodles along with the sauce and stir until fully incorporated.
  24. 24Now, set that aside and add the rice noodles along with the sauce and stir until fully incorporated.
  25. 25Add back the chicken and the broccoli stir-fry and once fully combined, plate it up.
  26. 26Add back the chicken and the broccoli stir-fry and once fully combined, plate it up.
  27. 27Add back the chicken and the broccoli stir-fry and once fully combined, plate it up.

Ingredients

  • 0.5 lbs chicken thigh
  • 0.5 lbs chicken thigh
  • 0.5 lbs chicken thigh
  • 1 tsp light soy sauce
  • 1 tsp light soy sauce
  • 1 tsp light soy sauce
  • 1 tsp oyster sauce
  • 1 tsp oyster sauce
  • 1 tsp oyster sauce
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp oil
  • 1 tsp oil
  • 1 tsp oil
  • 1 lbs fresh rice noodles
  • 1 lbs fresh rice noodles
  • 1 lbs fresh rice noodles
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 2 units Chinese broccoli, sliced
  • 2 units Chinese broccoli, sliced
  • 2 units Chinese broccoli, sliced
  • 3 units Chinese broccoli, sliced
  • 3 units Chinese broccoli, sliced
  • 3 units Chinese broccoli, sliced
  • 2 units eggs
  • 2 units eggs
  • 2 units eggs
  • Neutral oil
  • Neutral oil
  • Neutral oil
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 1.5 tbsp dark soy sauce
  • 1.5 tbsp dark soy sauce
  • 1.5 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 2 tbsp palm sugar
  • 2 tbsp palm sugar
  • 2 tbsp palm sugar
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • Thai chillies, sliced
  • Thai chillies, sliced
  • Thai chillies, sliced
  • vinegar
  • vinegar
  • vinegar

Equipment

wok

Tips

  • Make sure to separate the stem from the leafy portion of the Chinese broccoli.
  • Sauté chicken in a ripping hot wok until nicely seared and about 80% cooked through.
Pad See Ew | Clip Recipe