Pad See Ew

30 mins
Serves 1
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Directions

  1. 1Cut chicken thigh into bite-sized pieces.
  2. 2Cut chicken thigh into bite-sized pieces.
  3. 3Cut chicken thigh into bite-sized pieces.
  4. 4Marinate the chicken with soy sauce, oyster sauce, cornstarch, and oil.
  5. 5Marinate the chicken with soy sauce, oyster sauce, cornstarch, and oil.
  6. 6Marinate the chicken with soy sauce, oyster sauce, cornstarch, and oil.
  7. 7Make the sauce by combining light and dark soy sauce, oyster sauce, palm sugar, and white pepper.
  8. 8Make the sauce by combining light and dark soy sauce, oyster sauce, palm sugar, and white pepper.
  9. 9Make the sauce by combining light and dark soy sauce, oyster sauce, palm sugar, and white pepper.
  10. 10Cut rice noodle sheets into thick strips and separate each sheet.
  11. 11Cut rice noodle sheets into thick strips and separate each sheet.
  12. 12Cut rice noodle sheets into thick strips and separate each sheet.
  13. 13Chop garlic and slice Chinese broccoli, separating the stem from the leafy portion.
  14. 14Chop garlic and slice Chinese broccoli, separating the stem from the leafy portion.
  15. 15Chop garlic and slice Chinese broccoli, separating the stem from the leafy portion.
  16. 16Sauté the chicken until nicely seared and about 80% cooked through.
  17. 17Sauté the chicken until nicely seared and about 80% cooked through.
  18. 18Sauté the chicken until nicely seared and about 80% cooked through.
  19. 19Remove the chicken and sauté the garlic with the broccoli stems for a couple of minutes before adding the leafy portion.
  20. 20Remove the chicken and sauté the garlic with the broccoli stems for a couple of minutes before adding the leafy portion.
  21. 21Remove the chicken and sauté the garlic with the broccoli stems for a couple of minutes before adding the leafy portion.
  22. 22Once the leaves are wilted, push that aside and fry up eggs and stir to scramble.
  23. 23Once the leaves are wilted, push that aside and fry up eggs and stir to scramble.
  24. 24Once the leaves are wilted, push that aside and fry up eggs and stir to scramble.
  25. 25Set that aside and add the rice noodles along with the sauce, and stir until fully incorporated.
  26. 26Set that aside and add the rice noodles along with the sauce, and stir until fully incorporated.
  27. 27Set that aside and add the rice noodles along with the sauce, and stir until fully incorporated.
  28. 28Add back the chicken and the broccoli stir fry, and once fully combined, plate it up.
  29. 29Add back the chicken and the broccoli stir fry, and once fully combined, plate it up.
  30. 30Add back the chicken and the broccoli stir fry, and once fully combined, plate it up.

Ingredients

  • 0.5 lbs chicken thigh (sliced)
  • 0.5 lbs chicken thigh (sliced)
  • 0.5 lbs chicken thigh (sliced)
  • 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 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 to 3 Chinese broccoli (sliced)
  • 2 to 3 Chinese broccoli (sliced)
  • 2 to 3 Chinese broccoli (sliced)
  • 2 eggs
  • 2 eggs
  • 2 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 (or brown sugar)
  • 2 tbsp palm sugar (or brown sugar)
  • 2 tbsp palm sugar (or brown sugar)
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 1 tsp oil
  • 1 tsp oil
  • 1 tsp oil

Equipment

knifecutting boardbowlspoonwok