🥡My FAVE Thai Noodles!! While Pad Thai is nutty and sweet, Pad See Ew is deeply savoury. This is a noodle dish with big flavours - and it’s very easy to make at home!
The thing that makes Pad See Ew so good at restaurants is the caramelisation of the noodles. This is impossible to fully replicate in a home kitchen without the fierce power of restaurant gas stoves, but the method I use in this recipe will get you closest ie cook chicken and veg first, remove, caramelise noodles then toss all together. .
Trust me on this. I’ve made a LOT of Pad See Ew over the years!! ~ N x ❤️ PAD SEE EW
7oz/200g wide flat rice stick noodles, prepared per packet just before ready to cook (do not leave sitting around, will break easily in wok)
2 tbsp dark soy sauce, 2 tbsp oyster sauce, 2 tsp soy sauce, 2 tsp white vinegar, 2 tsp sugar, 2 tbsp water
3 tbsp peanut or vegetable oil
2 cloves garlic finely chopped
180g/6oz chicken thighs, sliced
1 large egg (or 2 eggs)
4 cups (packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks)
1. Mix Sauce in small bowl.
2. Heat 1 tbsp oil in wok or large pan, fry garlic 15 seconds, add chicken, cook until turns white on outside. Add Chinese broccoli stems, cook until chicken almost cooked. Add broccoli leaves, cook until wilted.
3. Push to the side of the wok, crack egg in and scramble. Don't worry if it sticks to the bottom of the wok - it will char and which adds authentic flavour. Remove everything onto a plate, scrap wok clean.
4. Heat 2 tbsp oil until very hot, add noodles and sauce. Toss as few times as possible until sauce dispersed and noodles caramelised on edges, then return chicken and veg into wok and toss until all mixed through. Serve immediately!
#recipetineats #thaifood #padseeew #thairicenoodles