Pad See Ew

30 mins
Serves 1
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Directions

  1. 1Cut chicken thigh into bite sized pieces.
  2. 2Marinate chicken with soy sauce, oyster sauce, cornstarch and oil.
  3. 3Combine light and dark soy sauce, oyster sauce, palm sugar, and white pepper to create a sauce.
  4. 4Cut rice noodle sheets into thick strips and separate each sheet.
  5. 5Chop garlic and slice Chinese broccoli, separating the stem from the leafy portion.
  6. 6Sauté the chicken until nicely seared and about 80% cooked through.
  7. 7Remove the chicken and sauté the garlic with the broccoli stems for a couple of minutes before adding the leafy portion.
  8. 8Once the leaves are wilted, push aside and fry up eggs and stir to scramble.
  9. 9Add the rice noodles along with the sauce, and stir until fully incorporated.
  10. 10Add back the chicken and the broccoli stir fry.
  11. 11Plate it up.

Ingredients

  • 0.5 lbs chicken thigh (sliced)
  • 1 tsp light soy sauce
  • 1 tsp oyster sauce
  • 1 tsp cornstarch
  • 1 lbs fresh rice noodles
  • 4 cloves garlic (minced)
  • 2 to 3 Chinese broccoli (sliced)
  • 2 eggs
  • neutral oil
  • 2 tbsp light soy sauce
  • 1.5 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp palm sugar (or brown sugar)
  • 0.5 tsp white pepper
  • 1 tsp oil

Equipment

knifecutting boardbowlwok

Tips

  • Serve with sliced Thai chilies and vinegar.