Pad See Ew

Ingredients

• 200g chicken thigh, thinly sliced
• 1 tsp light soy sauce
• 1 tsp oyster sauce
• 1 tsp cornstarch
• 1 tsp oil
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1 tbsp palm sugar
• A pinch of msg
• 450g fresh wide rice noodles (2–3 cm wide)
• 6 cloves garlic, finely chopped
• 2 eggs
• 1 cup Chinese broccoli (gai lan), cut into 2–3 cm pieces
• 3 tbsp vegetable oil (neutral, high smoke point)
• Optional: chili flakes - for garnish

Steps

1. Marinate the chicken
2. Mix the chicken thigh slices with light soy sauce, oyster sauce, cornstarch and oil
3. Let sit 10–15 minutes while prepping noodles and veggies.
4. Prep noodles
5. Separate fresh rice noodles gently.
6. If using dried, soak in warm water until soft but slightly firm, then drain.
7. Make the sauce
8. Combine dark soy, light soy, oyster sauce, fish sauce, sugar, and MSG in a small bowl. Set aside.
9. Stir-fry
10. Heat wok over high heat until very hot. Add oil.
11. Add garlic, stir-fry 30–40 seconds until fragrant (do not burn).
12. Add marinated chicken, stir-fry until almost cooked through.
13. Push chicken to the side, crack in eggs, and scramble quickly.
14. Add Chinese broccoli, stir-fry 1–2 minutes until bright green and tender-crisp. Set aside
15. In the same wok or pan, add noodles and sauce. Toss gently, pressing noodles against the pan for slight caramelization and smoky “wok hei.”
16. Add back the rest of the ingredients from before and give it a final toss.
17. Finish
18. Taste and adjust seasoning: extra light soy or fish sauce if needed.
19. Serve immediately, optionally with sliced chili and chili flakes

Source

cookingwithgenius.com