Pad See Ew
Something restorative about a comforting, warm bowl of Pad See Ew, my favourite Thai noodle dish since I was a bb. A simple and beautiful blend of flavours, and I bet you didn't know it was this easy to throw together. You can replace the chicken with beef by subbing in thinly sliced flank or skirt steak, doing it with beef is one of my favourite things. Because you don't usually buy 200g chicken, something else I'll do is slice all of my free-range chicken thighs up, freeze what's remaining in portions and defrost when I want the protein on hand for a quick weeknight dinner.
Ingredients
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tsp caster sugar
- 3 garlic cloves, finely grated or chopped
- ¼ tsp white pepper
- 2 tbsp veg oil
- 200g chicken thighs, sliced
- 160g Chinese broccoli, sliced in 3cm lengths
- 1 large egg, lightly beaten
- 400g fresh rice noodles
- ¼ cup water
- Fried shallots, to serve
- Lemon wedges or cheeks, to serve
Serves 2-3
Method
- In a bowl, combine dark soy, light soy, oyster sauce, sugar, garlic and white pepper. Set aside.
- Heat 2 tbsp vegetable oil in a wok over highest heat.
- Fry chicken until golden brown and 80% cooked through.
- Add Chinese broccoli and cook until bright and tender.
- Push to the side, pour in egg and quickly scramble, then remove all to a bowl and set aside.
- Reheat wok over highest heat.
- Add noodles and cook for a couple of minutes, until hot and charry (you may not be able to achieve a char, this is fine - home cooktops don’t get as hot as commercial ones).
- Pour over sauce mixture and toss to combine, then toss through chicken and broccoli.
- Loosen the sauce with ¼ cup water and turn off the heat.
- Serve topped with fried shallots and a good squeeze of lemon.