Tuktuk Thai Comfort Pad See Ew
Tuktuk Thai Comfort Pad See Ew
Ingredients
For the Noodles and Protein
- 1 pound fresh wide rice noodles, or dried, rehydrated according to package instructions
- 1 pound boneless, skinless chicken thighs, sliced thinly against the grain
- 1 bunch Chinese broccoli (gai lan), tough ends trimmed, stems sliced, leaves separated
- 2 large eggs
- 4 cloves garlic, minced
- 3 tablespoons vegetable oil, divided
For the Sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
Instructions
- 1
If using fresh wide rice noodles, gently separate them to prevent sticking. If using dried noodles, rehydrate them according to package instructions, then drain well.
⏱️ 5 min
- 2
In a small bowl, whisk together all the sauce ingredients: dark soy sauce, light soy sauce, oyster sauce, fish sauce, granulated sugar, and white pepper. Set aside.
⏱️ 3 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken thighs and stir-fry until cooked through and lightly browned, about 3-5 minutes. Remove the chicken from the wok and set aside.
⏱️ 5 min
- 4
Add another 1 tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 5
Add the sliced Chinese broccoli stems to the wok and stir-fry for 2-3 minutes until slightly tender-crisp. Then add the Chinese broccoli leaves and stir-fry for another 1-2 minutes until wilted.
⏱️ 4 min
- 6
Push the vegetables to one side of the wok. Add the remaining 1 tablespoon of vegetable oil to the empty side. Crack the eggs directly into the wok and scramble them until just set, breaking them into smaller pieces.
⏱️ 2 min
- 7
Add the prepared rice noodles and the cooked chicken back into the wok with the vegetables and eggs. Pour the prepared sauce over everything.
⏱️ 1 min
- 8
Toss everything together vigorously for 2-3 minutes, ensuring the noodles are evenly coated with the sauce and all ingredients are well combined and heated through. The noodles should develop a slightly charred, smoky flavor.
⏱️ 3 min
- 9
Serve immediately and enjoy your Tuktuk Thai Comfort Pad See Ew!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tuktuk Thai Comfort Pad See Ew
For the Noodles and Protein
- 1 pound fresh wide rice noodles, or dried, rehydrated according to package instructions
- 1 pound boneless, skinless chicken thighs, sliced thinly against the grain
- 1 bunch Chinese broccoli (gai lan), tough ends trimmed, stems sliced, leaves separated
- 2 large eggs
- 4 cloves garlic, minced
- 3 tablespoons vegetable oil, divided
For the Sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
Instructions
- 1
If using fresh wide rice noodles, gently separate them to prevent sticking. If using dried noodles, rehydrate them according to package instructions, then drain well.
⏱️ 5 min - 2
In a small bowl, whisk together all the sauce ingredients: dark soy sauce, light soy sauce, oyster sauce, fish sauce, granulated sugar, and white pepper. Set aside.
⏱️ 3 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken thighs and stir-fry until cooked through and lightly browned, about 3-5 minutes. Remove the chicken from the wok and set aside.
⏱️ 5 min - 4
Add another 1 tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 5
Add the sliced Chinese broccoli stems to the wok and stir-fry for 2-3 minutes until slightly tender-crisp. Then add the Chinese broccoli leaves and stir-fry for another 1-2 minutes until wilted.
⏱️ 4 min - 6
Push the vegetables to one side of the wok. Add the remaining 1 tablespoon of vegetable oil to the empty side. Crack the eggs directly into the wok and scramble them until just set, breaking them into smaller pieces.
⏱️ 2 min - 7
Add the prepared rice noodles and the cooked chicken back into the wok with the vegetables and eggs. Pour the prepared sauce over everything.
⏱️ 1 min - 8
Toss everything together vigorously for 2-3 minutes, ensuring the noodles are evenly coated with the sauce and all ingredients are well combined and heated through. The noodles should develop a slightly charred, smoky flavor.
⏱️ 3 min - 9
Serve immediately and enjoy your Tuktuk Thai Comfort Pad See Ew!
⏱️ 1 min