Dinner

Pad See Ew - Thai Stir Fried Noodles

Name: Pad See Ew - Thai Stir Fried Noodles
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 2 servings
Ingredients: 200g / 7 oz dried wide rice stick noodles (, or 15 oz / 450g fresh wide flat rice noodles, Sen Yai, Note 1); 2 tsp dark soy sauce (Note 2); 1 1/2 tbsp oyster sauce; 1 tbsp light soy sauce (or all purpose, Note 3); 2 tsp white vinegar (plain white vinegar); 2 tsp sugar (any type); 3 tbsp peanut or vegetable oil (, separated); 2 cloves garlic cloves, very finely chopped; 1 cup / 150g / 5oz chicken thighs (boneless, skinless, sliced, Note 4); 1 large egg; 4 stems Chinese broccoli (Note 5)

2 servings

servings

8 minutes

active time

18 minutes

total time

Start Cooking

Ingredients

200g / 7 oz dried wide rice stick noodles (, or 15 oz / 450g fresh wide flat rice noodles, Sen Yai, Note 1)

2 tsp dark soy sauce (Note 2)

1 1/2 tbsp oyster sauce

1 tbsp light soy sauce (or all purpose, Note 3)

2 tsp white vinegar (plain white vinegar)

2 tsp sugar (any type)

3 tbsp peanut or vegetable oil (, separated)

2 cloves garlic cloves, very finely chopped

1 cup / 150g / 5oz chicken thighs (boneless, skinless, sliced, Note 4)

1 large egg

4 stems Chinese broccoli (Note 5)

Directions

Preparation:

Chinese Broccoli - trim ends, cut into 7.5cm/3" pieces. Separate leaves from stems. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.

Noodles - Prepare according to packet directions and drain. Time it so they're cooked just before using - do not leave cooked rice noodles lying around, they break in the wok.

Sauce - Mix ingredients until sugar dissolves.

Cooking:

Heat oil: Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.

Cook garlic and chicken: Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.

Chinese broccoli STEMS: Add Chinese broccoli stems, cook until chicken is almost cooked through.

Chinese broccoli LEAVES: Add Chinese broccoli leaves, cook until just wilted.

Scramble egg: Push everything to one side, crack egg in and scramble.

REMOVE chicken from wok: Remove everything in the wok onto a plate (scrape wok clean).

Caramelise noodles: Return wok to stove, heat 2 tbsp oil over high heat until it starts smoking (HOT is key!). Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise - about 1 to 1 1/2 minutes.

Add chicken back in: Quickly add chicken and veg back in, and toss to disperse. Serve immediately!

Nutrition

Serving Size

260 g

Calories

510 kcal

Total Fat

13.2 g

Saturated Fat

2 g

Unsaturated Fat

Trans Fat

Cholesterol

105 mg

Sodium

406 mg

Total Carbohydrate

73.4 g

Dietary Fiber

1.6 g

Total Sugars

2.9 g

Protein

25.1 g