Charcoal-Fired Pad See Ew
Charcoal-Fired Pad See Ew
Ingredients
- 2 tablespoons oil
- 1 cup velveted chicken, cut into bite-sized pieces
- 3 cloves garlic, chopped
- 4 cups Chinese broccoli, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 pound flat rice noodles, fresh, separated
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, (or other flavor enhancer like 'yumyum')
- 1 egg
- 1/2 teaspoon white vinegar
Instructions
- 1
Heat a wok over a charcoal stove until it is very hot, almost smoking. This is crucial for achieving the authentic 'wok hei' flavor.
⏱️ 3 min
- 2
Add the oil to the hot wok, swirling to coat the bottom and sides.
⏱️ 1 min
- 3
Add the velveted chicken to the hot oil. Stir-fry vigorously, breaking up any clumps, until the chicken is fully cooked through and lightly browned, about 2-3 minutes.
⏱️ 3 min
- 4
Push the chicken to one side of the wok, then add the chopped garlic to the empty space. Stir-fry the garlic until fragrant, about 30 seconds, being careful not to burn it.
⏱️ 1 min
- 5
Add the Chinese broccoli to the wok. Stir-fry with the chicken and garlic until the broccoli starts to wilt and turn bright green, about 2 minutes.
⏱️ 2 min
- 6
Pour the soy sauce over the ingredients in the wok. Toss to combine.
⏱️ 1 min
- 7
Add the fresh flat rice noodles to the wok. If they are clumpy, gently separate them with your spatula as you add them.
⏱️ 1 min
- 8
Drizzle the fish sauce and dark soy sauce over the noodles and vegetables. The dark soy sauce will give the dish its characteristic color.
⏱️ 1 min
- 9
Sprinkle the granulated sugar, chicken powder, and MSG (or 'yumyum') evenly over the ingredients.
⏱️ 1 min
- 10
Vigorously stir-fry all the ingredients together, using a large ladle or spatula to toss and fold, ensuring everything is well combined and the noodles are coated with the sauces. Continue for 2-3 minutes.
⏱️ 3 min
- 11
Push the noodles and vegetables to one side of the wok, creating a clear space. Crack the egg directly into this space. Scramble the egg quickly, then incorporate it into the noodles and other ingredients, breaking it into smaller pieces.
⏱️ 2 min
- 12
If possible, use a hairdryer to intensify the charcoal heat, making the flames beneath the wok stronger. Continue to stir-fry vigorously for another 1-2 minutes, allowing the noodles to char slightly and develop a smoky flavor.
⏱️ 2 min
- 13
Finish the dish by adding the white vinegar. Give it one final quick and vigorous stir-fry to distribute the vinegar evenly.
⏱️ 1 min
- 14
Immediately transfer the cooked Pad see ew from the wok to serving plates. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
- 2 tablespoons oil
- 1 cup velveted chicken, cut into bite-sized pieces
- 3 cloves garlic, chopped
- 4 cups Chinese broccoli, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 pound flat rice noodles, fresh, separated
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, (or other flavor enhancer like 'yumyum')
- 1 egg
- 1/2 teaspoon white vinegar
Instructions
- 1
Heat a wok over a charcoal stove until it is very hot, almost smoking. This is crucial for achieving the authentic 'wok hei' flavor.
⏱️ 3 min - 2
Add the oil to the hot wok, swirling to coat the bottom and sides.
⏱️ 1 min - 3
Add the velveted chicken to the hot oil. Stir-fry vigorously, breaking up any clumps, until the chicken is fully cooked through and lightly browned, about 2-3 minutes.
⏱️ 3 min - 4
Push the chicken to one side of the wok, then add the chopped garlic to the empty space. Stir-fry the garlic until fragrant, about 30 seconds, being careful not to burn it.
⏱️ 1 min - 5
Add the Chinese broccoli to the wok. Stir-fry with the chicken and garlic until the broccoli starts to wilt and turn bright green, about 2 minutes.
⏱️ 2 min - 6
Pour the soy sauce over the ingredients in the wok. Toss to combine.
⏱️ 1 min - 7
Add the fresh flat rice noodles to the wok. If they are clumpy, gently separate them with your spatula as you add them.
⏱️ 1 min - 8
Drizzle the fish sauce and dark soy sauce over the noodles and vegetables. The dark soy sauce will give the dish its characteristic color.
⏱️ 1 min - 9
Sprinkle the granulated sugar, chicken powder, and MSG (or 'yumyum') evenly over the ingredients.
⏱️ 1 min - 10
Vigorously stir-fry all the ingredients together, using a large ladle or spatula to toss and fold, ensuring everything is well combined and the noodles are coated with the sauces. Continue for 2-3 minutes.
⏱️ 3 min - 11
Push the noodles and vegetables to one side of the wok, creating a clear space. Crack the egg directly into this space. Scramble the egg quickly, then incorporate it into the noodles and other ingredients, breaking it into smaller pieces.
⏱️ 2 min - 12
If possible, use a hairdryer to intensify the charcoal heat, making the flames beneath the wok stronger. Continue to stir-fry vigorously for another 1-2 minutes, allowing the noodles to char slightly and develop a smoky flavor.
⏱️ 2 min - 13
Finish the dish by adding the white vinegar. Give it one final quick and vigorous stir-fry to distribute the vinegar evenly.
⏱️ 1 min - 14
Immediately transfer the cooked Pad see ew from the wok to serving plates. Serve hot.
⏱️ 1 min