Pad See Ew
Servings
4
servingsTotal time
45
minutesIngredients
1 lb fresh wide rice noodles
3 tbsp neutral oil, separated
2-3 Gai Lan stems and leaves (Chinese broccoli)
4 garlic cloves, finely chopped
2 large eggs
- Chicken Marinade
1/2 lb boneless skinless chicken thighs, sliced
1 tsp soy sauce
1 tsp oyster sauce
1 tsp cornstarch
1 tsp oil
- Sauce
2 tbsp regular soy sauce
1 1/2 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp brown sugar
1/4 tsp white pepper
Directions
- Let the rice noodles sit out at room temperature to soften. (If the noodles are still stiff, you can run them under hot water to further soften)
- Combine the ingredients for the chicken marinade and refrigerate for 30 minutes. While the chicken marinates, prep the remaining ingredients. In a small bowl, mix the sauce ingredients and set aside.
- Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the marinated chicken and sauté for 7–8 minutes, or until cooked through. Remove from the pan and set aside.
- Add another tablespoon of oil to the same pan. Add the broccoli stems and cook for about 3 minutes, stirring occasionally.
- Add the garlic, and cook until fragrant.
- Add the broccoli leaves and cook until wilted. Push everything to one side of the pan and add another tablespoon of oil to the empty space.
- Crack in the eggs and scramble. Once mostly cooked, stir everything in the pan together to combine, then remove from the pan and set aside.
- Add the rice noodles and sauce to the pan. Toss to coat evenly.
- Return the chicken and vegetables to the pan. Stir well to combine and until heated through. Serve immediately.