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