Pad See Ew (Stir-Fried Wide Rice Noodles)
Ingredientsfor 2
520
Cal
30g
Protein
62g
Carbs
14g
Fat
- 114 oz fresh wide rice noodles (or dried, soaked 30 minutes)
- 212 oz chicken breast or beef, sliced thin
- 33 large eggs
- 43 cups Chinese broccoli (gai lan), cut into 2-inch pieces, stems and leaves separated
- 53 tablespoons vegetable oil
- 64 cloves garlic, minced
- 73 tablespoons dark soy sauce
- 81 tablespoon light soy sauce
- 91 tablespoon oyster sauce
- 101 tablespoon sugar
- 111 tablespoon rice vinegar
- 12White pepper to taste
Instructions
- 1
If using fresh rice noodles, separate the strands gently without tearing. Mix the sauce: dark soy sauce, light soy sauce, oyster sauce, sugar, and rice vinegar. Set aside.
- 2
Heat wok over very high heat until nearly smoking. Add 2 tablespoons oil, add garlic and stir-fry 15 seconds. Add the broccoli stems and chicken. Stir-fry 2–3 minutes until chicken is almost cooked through.
- 3
Push everything to the sides of the wok. Add remaining oil to the center. Crack in eggs and scramble until just set but still wet. Mix in the chicken and broccoli.
- 4
Add rice noodles and broccoli leaves. Pour sauce over everything. Using tongs, toss and fold the noodles continuously over high heat for 2–3 minutes. The key is to let the noodles sit undisturbed occasionally — this creates the lightly charred, smoky wok flavor that makes pad see ew distinctive.
- 5
Season with white pepper. Serve immediately with a small dish of dried chili flakes and white vinegar for tableside customization.