Pad See Ew
Pad See Ew
Ingredients
For the Pad See Ew
- 1 tablespoon oil
- 1 garlic clove, chopped
- 1 egg
- 200 grams rice noodles, thick flat
- 100 grams Chinese broccoli, gai lan
- 80 grams chicken, sliced
For the Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce, light
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon water
Instructions
- 1
In a small bowl, combine all sauce ingredients: 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon sugar, and 1 tablespoon water. Mix well and set aside.
⏱️ 2 min
- 2
Heat 1 tablespoon oil in a wok over high heat until shimmering.
⏱️ 1 min
- 3
Add the 1 chopped garlic clove to the hot wok and cook briefly, about 30 seconds, until fragrant.
⏱️ 1 min - 4
Add the 80 grams sliced chicken to the wok and stir-fry until browned and cooked through, about 3-5 minutes.
⏱️ 4 min
- 5
Push the chicken to one side of the wok. Crack the 1 egg into the empty space and scramble it until just set, then mix with the chicken.
⏱️ 2 min
- 6
Add the 100 grams Chinese broccoli (gai lan) to the wok and stir-fry for 1-2 minutes until it starts to tenderize.
⏱️ 2 min
- 7
Add the 200 grams thick flat rice noodles to the wok.
⏱️ 1 min
- 8
Pour the prepared sauce evenly over all the ingredients in the wok.
⏱️ 1 min
- 9
Stir-fry everything together vigorously, ensuring the noodles are well coated with the sauce and heated through, and the vegetables are tender-crisp. This should take about 3-5 minutes.
⏱️ 4 min
- 10
Serve immediately. An optional chili garnish can be added for extra spice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pad See Ew
For the Pad See Ew
- 1 tablespoon oil
- 1 garlic clove, chopped
- 1 egg
- 200 grams rice noodles, thick flat
- 100 grams Chinese broccoli, gai lan
- 80 grams chicken, sliced
For the Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce, light
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon water
Instructions
- 1
In a small bowl, combine all sauce ingredients: 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon sugar, and 1 tablespoon water. Mix well and set aside.
⏱️ 2 min - 2
Heat 1 tablespoon oil in a wok over high heat until shimmering.
⏱️ 1 min - 3
Add the 1 chopped garlic clove to the hot wok and cook briefly, about 30 seconds, until fragrant.
⏱️ 1 min - 4
Add the 80 grams sliced chicken to the wok and stir-fry until browned and cooked through, about 3-5 minutes.
⏱️ 4 min - 5
Push the chicken to one side of the wok. Crack the 1 egg into the empty space and scramble it until just set, then mix with the chicken.
⏱️ 2 min - 6
Add the 100 grams Chinese broccoli (gai lan) to the wok and stir-fry for 1-2 minutes until it starts to tenderize.
⏱️ 2 min - 7
Add the 200 grams thick flat rice noodles to the wok.
⏱️ 1 min - 8
Pour the prepared sauce evenly over all the ingredients in the wok.
⏱️ 1 min - 9
Stir-fry everything together vigorously, ensuring the noodles are well coated with the sauce and heated through, and the vegetables are tender-crisp. This should take about 3-5 minutes.
⏱️ 4 min - 10
Serve immediately. An optional chili garnish can be added for extra spice.
⏱️ 1 min