Pad See Ew

20m
Serves 3
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Directions

  1. 1Season sliced chicken thighs with oyster sauce.
  2. 2Let the chicken marinate as you work on the sauce.
  3. 3Combine oyster sauce, regular soy sauce, dark soy sauce, sugar, white vinegar, and water in a measuring cup.
  4. 4Mix and dissolve the sugar in the sauce.
  5. 5Heat neutral oil in a large pan on medium-high heat.
  6. 6Fry the chicken until cooked.
  7. 7Remove the cooked chicken and set it aside.
  8. 8Add oil to the pan.
  9. 9Add garlic and Chinese broccoli to the pan.
  10. 10Cook until the leaves have softened.
  11. 11Push the cooked Chinese broccoli to the side of the pan.
  12. 12Add oil and beaten eggs to the empty side of the pan.
  13. 13Let the eggs sit for 10 seconds before scrambling and breaking them into bite-sized pieces.
  14. 14Toss everything together in the pan.
  15. 15Move the contents to the side of the pan.
  16. 16Add oil, fresh rice noodles, and noodle sauce to the pan.
  17. 17Toss until evenly coated.
  18. 18Add the cooked chicken to the pan.
  19. 19Toss until the noodles have absorbed most of the sauce.
  20. 20Char the noodles for 30-60 seconds.

Ingredients

  • 2 tsp oyster sauce (Chicken marinade)
  • 0.5 lbs skinless sliced chicken thighs
  • 2 tsp. regular soy sauce
  • 2 tsp. dark soy sauce
  • 5 tsp. sugar
  • 1 Tbsp. white vinegar
  • 1 Tbsp. water
  • 2 Tbsp. neutral oil
  • 3 cloves garlic
  • 2 Cups Chinese broccoli
  • 2 beaten eggs
  • 1 lbs. fresh rice noodles
  • 2 Tbsp oyster sauce (noodle sauce)

Equipment

large panknifecutting boardbowlmeasuring cuptongswok spatula

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