Cooked - Pad See Ew – Thai Stir Fried Noodles recipe tin eats

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

2 tbsp EACH dark soy sauce, oyster sauce, water

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

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)

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

Course🍽️Main Course

Diets🥩Carnivore...

Category🍜Noodles

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m