|Nutritional Guidelines (per serving)|
Pad See Ew is a delicious Thai noodle dish made with flat, wide rice noodles fried in soy sauce with meat, egg and vegetables. This recipe for pad see ew calls for strips of chicken and broccoli, Chinese broccoli or bok choy. While pad see ew can also be made with dried rice noodles, it's traditionally made with fresh -- look for fresh, wide rice noodles that come compressed in a package at your local Asian food store (in the refrigerated section). If using dried rice noodles, soak them first in hot water until they are softened but still slightly crunchy to taste, as they will be fried later.
- 2 pounds fresh wide rice noodles (*If using dried rice noodles, see instructions below recipe)
- 3/4 to 1 pound chicken breast (or thigh, cut into strips)
- 2 cups Chinese broccoli (also known as gai lan, regular broccoli, or baby bok choy)
- 4 cloves garlic (minced)
- 1 egg
- 2 to 3 tablespoons sherry (or cooking sherry)
- 1/2 cup fresh coriander (for serving)
- For Marinade:
- 1 tablespoon oyster sauce
- 2 tablespoon soy sauce
- 1 teaspoon brown sugar
- For Stir-Fry Sauce:
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoon fish sauce
- 1/4 teaspoon white pepper
- 1 tablespoon lime juice
- 1/3 to 1/2 teaspoon cayenne pepper (or 1 to 2 teaspoon Thai chili sauce)
Gather the ingredients.
If your fresh rice noodles come compressed together, take some time to separate them. Tips: It's best not to perfectly separate them. Leaving them clumped into 2 or 3 noodles will mean less breakage. Also, it helps to leave them out of the refrigerator for a few hours beforehand or to open the packet and microwave them a few seconds. Getting a helper to assist you with this task makes it much faster and easier.
Mix together the marinade and pour it over the chicken. Stir well and set aside to marinate while you prepare the other ingredients.
Combine stir-fry sauce ingredients together in a cup and set near the stove.
Heat a wok or very large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around, then add the garlic. Stir-fry 30 seconds to release the fragrance.
Add the marinated chicken and stir-fry 5 minutes, or until chicken is cooked. When wok/pan becomes too dry, add a little sherry (1 tablespoon at a time) to keep ingredients frying nicely.
Add the vegetables and continue stir-frying 1 to 2 minutes, or until vegetables have slightly softened but are still bright green. Add 1 more tablespoon sherry when pan becomes dry.
Push ingredients to the side. Add another 2 teaspoons oil, then crack the egg into this space.
Quickly stir-fry to scramble the egg.
Add the noodles and pour the stir-fry sauce over.
Using 2 utensils and a gentle tossing-type motion, stir-fry everything together until noodles are a consistent color and have softened (about 2 to 3 minutes). Avoid over-frying your noodles or they will break and turn soggy.
Taste-test the noodles for salt. Add more fish sauce until desired taste is achieved. If too salty, add more lime juice.
To serve, gently lift noodles onto a platter and top with fresh coriander. Serve with Thai chili sauce on the side.
If using dried noodles: The noodles should be flat and as wide as possible. Bring a pot of water to the boil. Remove from heat and dunk in the noodles. Soak noodles until they have softened but are still firm (a little firmer than ' al dente'). Drain and rinse with cold water, then follow the recipe as written.