Pad See Ew
Pad See Ew
Ingredients
For the Sauce
- 2 tablespoons oyster sauce
- 2 teaspoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon white vinegar
- 1 tablespoon water
For the Stir-fry
- 200 g fresh rice noodles
- 100 g chicken thigh, sliced
- 2-3 cloves garlic, minced
- 1 egg
- 1-2 stalks Chinese broccoli, chopped
- oil, for cooking, as needed
Instructions
- 1
In a small bowl, combine the oyster sauce, soy sauce, dark soy sauce, sugar, white vinegar, and water. Mix well until all ingredients are thoroughly combined and the sugar is dissolved.
⏱️ 3 min
- 2
Heat a wok over medium-high heat. Add a small amount of oil to the wok. Once hot, add the sliced chicken thigh and stir-fry until it is cooked through and lightly browned.
⏱️ 5 min
- 3
Add the minced garlic to the cooked chicken in the wok and continue to stir-fry for about 30 seconds to 1 minute, until fragrant.
⏱️ 1 min
- 4
Add the chopped Chinese broccoli (Gai Lan) to the wok and stir-fry briefly with the chicken and garlic until it starts to turn bright green, about 1-2 minutes.
⏱️ 2 min
- 5
Introduce the fresh rice noodles into the wok with the other ingredients.
⏱️ 1 min
- 6
Pour the pre-mixed sauce evenly over the noodles and vegetables in the wok.
⏱️ 1 min
- 7
Continue to stir-fry all the ingredients together vigorously, ensuring the noodles are well coated with the sauce and everything is heated through. This will take about 2-3 minutes.
⏱️ 3 min
- 8
Push all the ingredients to one side of the wok, creating an empty space. Crack the egg directly into this empty space.
⏱️ 1 min
- 9
Scramble the egg briefly in the empty part of the wok until it is mostly cooked but still slightly runny, then quickly mix it thoroughly with the rest of the noodles, chicken, and vegetables until fully combined.
⏱️ 2 min
- 10
Once everything is well combined and heated through, the Pad See Ew is ready to be served immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pad See Ew
For the Sauce
- 2 tablespoons oyster sauce
- 2 teaspoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon white vinegar
- 1 tablespoon water
For the Stir-fry
- 200 g fresh rice noodles
- 100 g chicken thigh, sliced
- 2-3 cloves garlic, minced
- 1 egg
- 1-2 stalks Chinese broccoli, chopped
- oil, for cooking, as needed
Instructions
- 1
In a small bowl, combine the oyster sauce, soy sauce, dark soy sauce, sugar, white vinegar, and water. Mix well until all ingredients are thoroughly combined and the sugar is dissolved.
⏱️ 3 min - 2
Heat a wok over medium-high heat. Add a small amount of oil to the wok. Once hot, add the sliced chicken thigh and stir-fry until it is cooked through and lightly browned.
⏱️ 5 min - 3
Add the minced garlic to the cooked chicken in the wok and continue to stir-fry for about 30 seconds to 1 minute, until fragrant.
⏱️ 1 min - 4
Add the chopped Chinese broccoli (Gai Lan) to the wok and stir-fry briefly with the chicken and garlic until it starts to turn bright green, about 1-2 minutes.
⏱️ 2 min - 5
Introduce the fresh rice noodles into the wok with the other ingredients.
⏱️ 1 min - 6
Pour the pre-mixed sauce evenly over the noodles and vegetables in the wok.
⏱️ 1 min - 7
Continue to stir-fry all the ingredients together vigorously, ensuring the noodles are well coated with the sauce and everything is heated through. This will take about 2-3 minutes.
⏱️ 3 min - 8
Push all the ingredients to one side of the wok, creating an empty space. Crack the egg directly into this empty space.
⏱️ 1 min - 9
Scramble the egg briefly in the empty part of the wok until it is mostly cooked but still slightly runny, then quickly mix it thoroughly with the rest of the noodles, chicken, and vegetables until fully combined.
⏱️ 2 min - 10
Once everything is well combined and heated through, the Pad See Ew is ready to be served immediately.
⏱️ 1 min