Pad See Ew

Ingredients

• <p><em>(Serves 4)</em></p><p><em>For the noodles:</em></p><ul><li>300g wide rice noodles, fresh or rehydrated</li><li>250g boneless chicken breast or thigh, sliced into thin strips</li><li>2 cups Chinese broccoli or broccoli florets, blanched</li><li>2 eggs</li><li>3 cloves garlic, minced</li><li>1 cup sliced carrots</li><li>1 cup sliced bell peppers (assorted colors)</li><li>2 tablespoons vegetable oil</li></ul><p><em>For the sauce:</em></p><ul><li>3 tablespoons soy sauce</li><li>2 tablespoons oyster sauce</li><li>1 tablespoon dark soy sauce (for color)</li><li>1 tablespoon sweet soy sauce (kecap manis)</li><li>1 teaspoon sugar</li><li>1/2 teaspoon white pepper</li></ul><p><br></p>

Steps

1. <ol><li>In a small bowl, combine all the sauce ingredients (soy sauce, oyster sauce, dark soy sauce, sweet soy sauce, sugar, and white pepper). Set aside.</li><li>Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil and swirl to coat the surface.</li><li>Crack the eggs into the wok and quickly scramble them. Push the eggs to the side of the wok.</li><li>Add the remaining tablespoon of oil to the wok. Add the minced garlic and sauté until fragrant.</li><li>Add the sliced chicken to the wok. Stir-fry until the chicken is cooked through and no longer pink.</li><li>Add the sliced carrots and bell peppers to the wok. Stir-fry for about 2-3 minutes until the vegetables start to soften.</li><li>Push the ingredients to the side of the wok and add the rehydrated rice noodles to the empty space. Pour half of the prepared sauce over the noodles and gently toss to coat them.</li><li>Add the blanched Chinese broccoli (or regular broccoli) to the wok, followed by the remaining sauce. Continue to stir-fry, combining all the ingredients.</li><li>Ensure the noodles are well-coated with the sauce and the vegetables are evenly distributed.</li><li>Taste and adjust the seasoning if needed, adding more soy sauce or sugar according to your preference.</li><li>Once everything is well combined and heated through, remove the wok from the heat.</li><li>Serve the Pad See Ew hot, garnished with additional white pepper and a wedge of lime if desired.</li></ol><p><br></p>