Pad See Ew – Thai Stir Fried Noodles
18 min2–3 people
Thai stir-fried wide rice noodles with dark soy, oyster sauce and vinegar; chicken and Chinese broccoli cooked separately, then noodles caramelised alone for authentic charred flavour.
| prepTrim Chinese broccoli ends, cut into 7.5 cm / 3" pieces; separate leaves from stems; halve thick stems vertically to 0.8 cm / 0.3" width | ||||||
| prepPrepare noodles according to packet directions and drain; time so they're ready just before using | ||||||
| 200 g dried wide rice stick noodles | Heat 2 tbsp oil until smoking, add noodles & sauce, toss 1–1.5 min to caramelise | Add chicken & veg back, toss & serve | ||||
| 2 tsp dark soy sauce | Mix sauce | |||||
| 1 1/2 tbsp oyster sauce | ||||||
| 1 tbsp light soy sauce | ||||||
| 2 tsp white vinegar | ||||||
| 2 tsp sugar | ||||||
| 3 tbsp peanut or vegetable oil, divided (1 tbsp for stir fry, 2 tbsp for noodles) | Heat oil, cook garlic & chicken | Add broccoli stems, cook until chicken almost done | Add broccoli leaves, wilt 30 sec | Scramble egg on side, mix in | Remove chicken & veg to plate | |
| 2 cloves garlic, very finely chopped | ||||||
| 150 g chicken thighs (boneless, skinless), sliced | ||||||
| 1 large egg | ||||||
| 4 stems Chinese broccoli, stems and leaves separated | ||||||
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