Pad See Ew
Pad See Ew (ผัดซีอิ๊ว) is a delightful stir-fry with broad rice noodles, chicken, egg and greens seasoned with sweet soy sauce.
Servings 2 servings
Ingredients
for stir-fry
- 150 grams dry wide rice noodles (or 350 grams fresh, sen yai)
- 2 tablespoons vegetable oil
- 12 grams garlic (2 large cloves finely chopped)
- 2 eggs
- 100 grams gailan or other green vegetable, such as broccoli florets or Chinese broccoli
for chicken
- 200 grams chicken (thinly sliced)
- 1 teaspoon soy sauce
- 1 teaspoon potato starch
pad see ew sauce
- 1 tablespoon Thai dark soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons evaporated cane sugar
- ⅛ teaspoon ground white pepper
to serve
- pickled chili peppers
Instructions
- Rehydrate the noodles in cold water for 2 hours, or boil water and soak for 10 minutes.
- Put the chicken in a bowl and stir in the 1 teaspoon of soy sauce. Add the potato starch and mix to combine, set aside.
- Make the Pad See Ew sauce by combining the dark soy sauce, oyster sauce, sugar and white pepper in a small bowl and set aside. Prepare all the other ingredients.
- Heat a large frying pan over high heat until hot. Add 1 tablespoon of oil to the pan and fry the chicken until cooked through. Transfer the chicken to a clean bowl and set aside.
- Add the remaining 1 tablespoon of oil to the pan and fry the garlic until fragrant.
- Add the eggs and break them up with a spatula scrambling them.
- When the eggs are mostly (but not fully) cooked, add the gailan and stir-fry until it is bright green and wilted (but not fully cooked).
- Add the rehydrated noodles and sauce and stir-fry, tossing to coat evenly. If you notice the noodles sticking together you can add a bit more oil to help free them up.
- When the sauce is evenly distributed, return the chicken to the pan, stop stirring and let the noodles brown for a bit on one side before tossing to redistribute and brown some more.
- Plate the noodles and serve with pickled chili peppers.