Pad See Ew
Stir-fried wide rice noodles with chicken, Chinese broccoli, and a savory soy-oyster sauce.
Equipment
- COOKLOVER Nonstick 12.6 inch Black Wok with Lid and Spatula
Ingredients
Ingredients
- 2 chicken breasts boneless and skinless, cut into small pieces (about 1 lb)
- 1 teaspoonpeanut oil
- 1 tablespoonsoy sauce low sodium
- 2 tablespoonoyster sauce
- 2 teaspoonblack soy sauce
- 1/2 tablespoonfish sauce
- 1 1/2 tablespoonsoy sauce low sodium
- 3-4 tablespoonpeanut oil divided
- 4 clovesgarlic minced
- 2 eggs
- 6 stalksChinese broccoli
- 6 ouncerice noodles
- 1 tablespoonbrown sugar
Instructions
Instructions
- Prepare the rice noodles: place the 6-ounce rice noodles in a bowl and add enough cold water to cover them. Soak for about 1 hour or until pliable but not soft (or follow package instructions). Drain well in a colander; the noodles will change color from translucent to white. Set aside.
- Prep the Chinese broccoli: rinse the 6 stalks, trim off any tough ends, and cut stalks and leaves into roughly 1–2 inch pieces. Set aside.
- Make the sauce: in a small bowl combine 2 tablespoons oyster sauce, 2 teaspoons black soy sauce, 1/2 tablespoon fish sauce, 1½ tablespoons soy sauce (low sodium), and 1 tablespoon brown sugar. Stir until the sugar is dissolved. Set the sauce aside.
- Toss the chicken: in a small bowl toss the small pieces of 2 boneless skinless chicken breasts (about 1 lb) with 1 teaspoon peanut oil and 1 tablespoon soy sauce (low sodium) until coated. Set aside.
- Heat the wok/skillet: heat a wok or large skillet over high heat until very hot. Add 2 tablespoons of the peanut oil (from the 3–4 tablespoons) and swirl to coat.
- Cook the chicken: add the chicken in a single layer and stir-fry until cooked through, about 2–3 minutes. Remove the chicken from the wok to a plate. Wipe out any excess liquid from the wok with paper towels if needed.
- Cook garlic: add the remaining 1–2 tablespoons peanut oil to the hot wok, then immediately add the 4 cloves minced garlic. Stir-fry about 30 seconds until aromatic and lightly golden.
- Add and cook the eggs: push the garlic to the side, add the 2 eggs, break the yolks, let sit about 15 seconds, then scramble briefly until just set.
- Add the Chinese broccoli: add the prepared broccoli and toss to coat with the egg and oil. Cook about 15–30 seconds, until stems begin to soften but are still slightly crisp.
- Add noodles and sauce: add the drained noodles and the prepared sauce to the wok. Turn the heat to high and toss everything to coat the noodles evenly in the sauce.
- Char the noodles: spread the noodles across the surface of the wok and let them sit without stirring for 30 seconds to develop char. Flip or toss the noodles and let them sit another 30 seconds to char the other side.
- Finish: return the cooked chicken to the wok, toss to combine, and cook just until everything is heated through and evenly coated in the sauce, about 30 seconds.
- Serve immediately.
Notes
Black soy sauce is a rich and thick sauce, made by fermenting regular soy sauce with sugar or molasses. If you don’t have or cannot find black soy sauce, you can use dark soy sauce. Dark soy sauce is a bit saltier than black soy sauce, so I would reduce the amount a bit.
Chinese broccoli or Chinese kale is a leafy vegetable that is thick and flat with big leaves and thick stems with flower heads. Similar to broccoli, so if you cannot find Chinese broccoli, use regular broccoli or broccolini.
Soak the noodles.It’s important that you soak the rice noodles properly. They need to be pliable but not too soft or they will turn to mush when stir-fried together with the sauce.
Don’t burn the garlic.The garlic only needs to be cooked for 30 seconds before adding the eggs and broccoli. It will burn quickly in the hot wok and make the dish bitter.
No wok required.If you don’t own a wok, no problem! You can just use a large skillet with a surface big enough to properly stir fry and toss all the ingredients together.
Chinese broccoli or Chinese kale is a leafy vegetable that is thick and flat with big leaves and thick stems with flower heads. Similar to broccoli, so if you cannot find Chinese broccoli, use regular broccoli or broccolini.
Soak the noodles.It’s important that you soak the rice noodles properly. They need to be pliable but not too soft or they will turn to mush when stir-fried together with the sauce.
Don’t burn the garlic.The garlic only needs to be cooked for 30 seconds before adding the eggs and broccoli. It will burn quickly in the hot wok and make the dish bitter.
No wok required.If you don’t own a wok, no problem! You can just use a large skillet with a surface big enough to properly stir fry and toss all the ingredients together.