Pad See Ew

• total time: 1 minute

Ingredients

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

SAUCE – mix:

• 2 tbsp EACH dark soy sauce, oyster sauce, water

• 2 tsp EACH soy sauce (all purpose or light), plain white vinegar, sugar (any type)

STIR FRY:

• 3 tbsp vegetable oil

• 2 cloves garlic cloves, very finely chopped

• 1 cup / 150g thinly sliced chicken thighs (boneless, skinless, sub breast)

• 1 large egg

• 4 stems Chinese broccoli (7.5CM/3” pieces, separate stems from leafy part, cut thick stems in half vertically < 0.8cm / 0.3" thick)

Directions

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

2. Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat. Add garlic, cook 15 sec. Add chicken, cook 1 min until mostly changes pink to white. Add Chinese broccoli stems, cook until chicken is almost cooked through.

3. Add Chinese broccoli leaves, cook until just wilted. Push everything to one side, crack egg in and scramble. Remove everything onto a plate (scrape wok clean).

4. Return wok to stove, heat 2 tbsp oil over high heat (make it HOT!). Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise (ie go slighty golden). Quickly add chicken and veg back in, and toss to disperse. Serve immediately!

5. Trick here for REALLY GOOD Pad See Ew is to remove the chicken etc out of the wok and caramelise the noodles separately before tossing it all together. If you don’t, the noodles never caramelise. Restaurants don’t have to do this cause they have crazy hot stoves.