Instructions

1. 1

   Prepare the crispy noodles: Gently separate the fresh wide rice noodles. In a large bowl, toss the noodles with 1/2 cup of cornstarch until evenly coated. Heat 4 cups of vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C).

   ⏱️ 10 min•🌡️ 350

   
2. 2

   Carefully add about one-third of the cornstarch-coated noodles to the hot oil. Deep-fry, stirring occasionally, until golden brown and super crispy, about 3-5 minutes. Using a large metal colander or spider, remove the crispy noodles and place them on a wire rack set over paper towels to drain. Repeat with the remaining noodles in two more batches. Set aside.

   ⏱️ 10 min

   
3. 3

   Cook the chicken: If the oil level is too low after frying the noodles, add a little more vegetable oil to the wok. Increase heat to high. Add the sliced chicken to the hot oil and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the cooked chicken from the wok using a slotted spoon or colander and set aside.

   ⏱️ 5 min

   
4. 4

   Prepare the sauce: In a small bowl, whisk together the light soy sauce, dark soy sauce, 1/4 cup water, fish sauce, chicken powder, and granulated sugar. In another small bowl, whisk together the 1 tablespoon potato starch and 2 tablespoons water to create a slurry. Set both aside.

   ⏱️ 5 min

   
5. 5

   Start the stir-fry base: Drain most of the oil from the wok, leaving about 2 tablespoons. Heat the wok over high heat until smoking. Add the minced garlic and stir-fry until fragrant, about 30 seconds.

   ⏱️ 1 min

   
6. 6

   Add the eggs and vegetables: Crack the two eggs directly into the wok with the garlic. Scramble the eggs until just set, then add the Chinese broccoli. Stir-fry for 2-3 minutes until the broccoli is tender-crisp.

   ⏱️ 3 min

   
7. 7

   Combine and thicken the sauce: Pour the prepared sauce mixture into the wok. Bring to a simmer. Stir the potato starch slurry once more, then slowly pour it into the simmering sauce while stirring continuously until the sauce thickens to your desired consistency.

   ⏱️ 2 min

   
8. 8

   Final assembly: Return the cooked chicken to the wok with the thickened sauce and vegetables. Add the crispy deep-fried rice noodles to the wok. Vigorously stir-fry all ingredients on maximum heat, tossing constantly, until everything is well combined, the noodles and chicken are evenly coated in the rich, dark sauce, and heated through. This step should be quick to maintain noodle crispness, about 1-2 minutes.

   ⏱️ 2 min

   
9. 9

   Serve immediately: Transfer the Crispy Pad See Ew to serving plates and enjoy while hot.

   ⏱️ 1 min

   

Kitchen Tools

Nutrition Facts (per serving)