Chicken Pad See Ew
Chicken Pad See Ew
Ingredients
For the Chicken
- 600 grams chicken breast, sliced into strips
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornflour
For the Sauce
- 2 tablespoons soy sauce, or tamari
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon white pepper
For the Stir-fry
- 200 grams dried rice noodles
- 1 bunch Chinese broccoli, about 300g, chopped
- 4 garlic cloves, minced
- 3 eggs
- 2 tablespoons avocado oil
For Topping (Optional)
- as needed spring onion
- as needed chilli oil
Instructions
- 1
Slice the chicken breast into strips. In a bowl, marinate the chicken with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of cornflour. Set aside.
⏱️ 3 min
- 2
In a small bowl, prepare the sauce by whisking together 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of brown sugar, and 1/2 teaspoon of white pepper. Set aside.
⏱️ 2 min
- 3
Chop the Chinese broccoli and mince the garlic cloves. Cook the dried rice noodles according to the package instructions until al dente, then drain them thoroughly.
⏱️ 5 min
- 4
Heat 1 tablespoon of avocado oil in a wok over high heat until very hot. Add the marinated chicken strips and brown them, cooking until lightly golden. Remove the chicken from the wok and set aside.
⏱️ 4 min
- 5
Add the remaining 1 tablespoon of avocado oil to the wok. Add the minced garlic and chopped Chinese broccoli. Stir-fry for 2 to 3 minutes until the broccoli is slightly wilted but still has a bite.
⏱️ 3 min
- 6
Push the vegetables to one side of the wok, creating an empty space. Crack the 3 eggs into the empty side and scramble them until just set. Once scrambled, mix the eggs through with the vegetables.
⏱️ 2 min
- 7
Add the cooked and drained rice noodles to the wok. Pour the prepared sauce over the noodles and vegetables. Return the browned chicken to the wok.
⏱️ 1 min
- 8
Toss all the ingredients vigorously until everything is well combined, saucy, and coated. Cook for another 1-2 minutes to heat through.
⏱️ 2 min
- 9
Serve immediately. Optionally, top with fresh spring onion and a drizzle of chilli oil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pad See Ew
For the Chicken
- 600 grams chicken breast, sliced into strips
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornflour
For the Sauce
- 2 tablespoons soy sauce, or tamari
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon white pepper
For the Stir-fry
- 200 grams dried rice noodles
- 1 bunch Chinese broccoli, about 300g, chopped
- 4 garlic cloves, minced
- 3 eggs
- 2 tablespoons avocado oil
For Topping (Optional)
- as needed spring onion
- as needed chilli oil
Instructions
- 1
Slice the chicken breast into strips. In a bowl, marinate the chicken with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of cornflour. Set aside.
⏱️ 3 min - 2
In a small bowl, prepare the sauce by whisking together 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of brown sugar, and 1/2 teaspoon of white pepper. Set aside.
⏱️ 2 min - 3
Chop the Chinese broccoli and mince the garlic cloves. Cook the dried rice noodles according to the package instructions until al dente, then drain them thoroughly.
⏱️ 5 min - 4
Heat 1 tablespoon of avocado oil in a wok over high heat until very hot. Add the marinated chicken strips and brown them, cooking until lightly golden. Remove the chicken from the wok and set aside.
⏱️ 4 min - 5
Add the remaining 1 tablespoon of avocado oil to the wok. Add the minced garlic and chopped Chinese broccoli. Stir-fry for 2 to 3 minutes until the broccoli is slightly wilted but still has a bite.
⏱️ 3 min - 6
Push the vegetables to one side of the wok, creating an empty space. Crack the 3 eggs into the empty side and scramble them until just set. Once scrambled, mix the eggs through with the vegetables.
⏱️ 2 min - 7
Add the cooked and drained rice noodles to the wok. Pour the prepared sauce over the noodles and vegetables. Return the browned chicken to the wok.
⏱️ 1 min - 8
Toss all the ingredients vigorously until everything is well combined, saucy, and coated. Cook for another 1-2 minutes to heat through.
⏱️ 2 min - 9
Serve immediately. Optionally, top with fresh spring onion and a drizzle of chilli oil.
⏱️ 1 min