Cooked - Pad See Ew

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pad See Ew

3.0

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

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

Course🍽️Main Course

Diets🥩Carnivore...

Category🍜Noodle Dish

Cuisine🇹🇭Thai

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 20 weeks ago

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