Chicken Pad See Ew
Chicken Pad See Ew
Ingredients
For the Velveted Chicken
- 1 pound boneless, skinless chicken thigh, thinly sliced
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar, finely chopped or grated
- 1/4 teaspoon white pepper
For the Stir-Fry
- 1/4 cup vegetable oil, plus more as needed
- 4 garlic, cloves, minced
- 2 large eggs
- 1 pound fresh wide rice noodles, separated if stuck together
- 8 ounces Chinese broccoli (gai lan), cut into 2-inch pieces
- 1/4 cup chicken stock
Instructions
- 1
In a medium bowl, combine the thinly sliced chicken with cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon of vegetable oil. Mix well to coat the chicken evenly. Set aside to marinate while you prepare other ingredients.
⏱️ 10 min
- 2
In a small bowl, whisk together the dark soy sauce, oyster sauce, fish sauce, palm sugar, and white pepper. Set the sauce aside.
⏱️ 5 min
- 3
Heat a large wok or a 12-inch skillet over high heat until smoking. Add 1/4 cup of vegetable oil. Once the oil is shimmering, add the velveted chicken in a single layer. Stir-fry for 3-4 minutes until the chicken is browned and cooked through. Remove the chicken from the wok with a slotted spoon, leaving the oil behind. Set the chicken aside.
⏱️ 4 min
- 4
If needed, add a little more oil to the wok. Add the minced garlic and stir-fry for about 15-30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Push the garlic to one side of the wok. Crack the two eggs into the empty side of the wok and scramble them until just set. Break them into smaller pieces and mix them with the garlic.
⏱️ 1 min
- 6
Add the fresh wide rice noodles to the wok. If the noodles are stuck together, gently separate them with your spatula. Add a splash of oil around the edges of the wok and continue to stir-fry the noodles for 1-2 minutes, allowing them to get a slight char.
⏱️ 2 min
- 7
Return the cooked chicken to the wok with the noodles, egg, and garlic. Pour the prepared sauce mixture over the ingredients.
⏱️ 1 min
- 8
Add the Chinese broccoli and chicken stock to the wok. Continue to stir-fry and toss vigorously for 2-3 minutes, ensuring all ingredients are well combined, the noodles are coated in the sauce, and the broccoli is tender-crisp.
⏱️ 3 min
- 9
Taste and adjust seasoning if necessary. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pad See Ew
For the Velveted Chicken
- 1 pound boneless, skinless chicken thigh, thinly sliced
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
For the Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar, finely chopped or grated
- 1/4 teaspoon white pepper
For the Stir-Fry
- 1/4 cup vegetable oil, plus more as needed
- 4 garlic, cloves, minced
- 2 large eggs
- 1 pound fresh wide rice noodles, separated if stuck together
- 8 ounces Chinese broccoli (gai lan), cut into 2-inch pieces
- 1/4 cup chicken stock
Instructions
- 1
In a medium bowl, combine the thinly sliced chicken with cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon of vegetable oil. Mix well to coat the chicken evenly. Set aside to marinate while you prepare other ingredients.
⏱️ 10 min - 2
In a small bowl, whisk together the dark soy sauce, oyster sauce, fish sauce, palm sugar, and white pepper. Set the sauce aside.
⏱️ 5 min - 3
Heat a large wok or a 12-inch skillet over high heat until smoking. Add 1/4 cup of vegetable oil. Once the oil is shimmering, add the velveted chicken in a single layer. Stir-fry for 3-4 minutes until the chicken is browned and cooked through. Remove the chicken from the wok with a slotted spoon, leaving the oil behind. Set the chicken aside.
⏱️ 4 min - 4
If needed, add a little more oil to the wok. Add the minced garlic and stir-fry for about 15-30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Push the garlic to one side of the wok. Crack the two eggs into the empty side of the wok and scramble them until just set. Break them into smaller pieces and mix them with the garlic.
⏱️ 1 min - 6
Add the fresh wide rice noodles to the wok. If the noodles are stuck together, gently separate them with your spatula. Add a splash of oil around the edges of the wok and continue to stir-fry the noodles for 1-2 minutes, allowing them to get a slight char.
⏱️ 2 min - 7
Return the cooked chicken to the wok with the noodles, egg, and garlic. Pour the prepared sauce mixture over the ingredients.
⏱️ 1 min - 8
Add the Chinese broccoli and chicken stock to the wok. Continue to stir-fry and toss vigorously for 2-3 minutes, ensuring all ingredients are well combined, the noodles are coated in the sauce, and the broccoli is tender-crisp.
⏱️ 3 min - 9
Taste and adjust seasoning if necessary. Serve immediately.
⏱️ 1 min