Pad See Ew (Thai Stir Fried Noodles)
Pad See Ew – the popular Thai stir fried noodles straight from the streets of Thailand made at home! While Pad Thai is sweeter and nuttier, Pad See Ew is salty, balanced with a touch of sour and a wonderful chargrilled flavour which you can create at home!
Ingredients
Noodles
Sauce
Stir Fry
Instructions
Cooking:
Noodles
- 200g / 7 oz dried wide rice stick noodles , or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1)
Sauce
- 2 tbsp dark soy sauce (Note 2)
- 2 tbsp oyster sauce
- 2 tsp soy sauce (all purpose or light, Note 3)
- 2 tsp white vinegar (plain white vinegar)
- 2 tsp sugar (any type)
- 2 tbsp water
Stir Fry
- 3 tbsp peanut or vegetable oil , separated
- 2 cloves garlic cloves, very finely chopped
- 1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced (Note 4)
- 1 large egg
- 4 stems Chinese broccoli (Note 5)
Instructions
- Chinese Broccoli - trim ends, cut into 7.5cm/3" pieces. Separate leaves from stems. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.
- Noodles - Prepare according to packet directions and drain. Time it so they're cooked just before using - do not leave cooked rice noodles lying around, they break in the wok.
- Sauce - Mix ingredients until sugar dissolves.
Cooking:
- Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
- Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
- Add Chinese broccoli stems, cook until chicken is almost cooked through.
- Add Chinese broccoli leaves, cook until just wilted.
- Push everything to one side, crack egg in and scramble. Remove everything onto a plate (scrape wok clean).
- Return wok to stove, heat 2 tbsp oil over high heat.
- Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise.
- Quickly add chicken and veg back in, and toss to disperse. Serve immediately!
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