Pad See Ew with Chicken
Stir-fry rice noodles with chicken, Chinese broccoli, and eggs in a savory soy sauce blend.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (sliced into thin strips) | 500 | Grams |
| Rice Noodles (wide, fresh or soaked if dried) | 400 | Grams |
| Chinese Broccoli (cut into 2 inch pieces) | 300 | Grams |
| Egg (lightly beaten) | 3 | Count |
| Soy Sauce (dark soy sauce) | 4 | Tbsp |
| Soy Sauce (light soy sauce) | 2 | Tbsp |
| Oyster Sauce | 3 | Tbsp |
| Sugar | 2 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Vegetable Oil | 3 | Tbsp |
| White Pepper (ground) | 1 | Tsp |
Instructions
- Prepare the rice noodles according to package instructions if using dried noodles. Drain and set aside.
- In a small bowl, mix dark soy sauce, light soy sauce, oyster sauce, and sugar until combined.
- Heat vegetable oil in a wok over medium-high heat. Add minced garlic and stir-fry until fragrant.
- Add the sliced chicken to the wok and stir-fry until cooked through.
- Push the chicken to one side of the wok, pour in the beaten eggs, and scramble until just set.
- Add the Chinese broccoli to the wok and stir-fry for 2-3 minutes until tender.
- Add the prepared rice noodles and sauce mixture to the wok. Toss everything together until well combined and heated through.
- Sprinkle with ground white pepper and give a final toss before serving.
Prep
- Soak dried rice noodles in warm water for 30 minutes if using dried noodles.
Kitchen equipment
Wok