Pad See Ew

Wide, chewy rice noodles stir-fried with dark soy sauce, eggs, and Chinese broccoli. A savory and comforting Thai classic.

• 250 g wide rice noodles (dried or fresh)
• 200 g chicken breast, thinly sliced
• 2 tbsp oil for frying
• 3 garlic cloves, finely chopped
• 2 large eggs
• 150 g Chinese broccoli (Gai Lan) or regular broccoli, cut into florets
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp dark sweet soy sauce (Kecap Manis)
• 1 tsp white vinegar
• 1 tsp sugar

Method

1. 1
   If using dried noodles, soak them in hot water until soft but still firm (al dente). Drain well.
2. 2
   Mix oyster sauce, light soy sauce, dark soy sauce, vinegar, and sugar in a small bowl.
3. 3
   Heat oil in a wok or large pan over high heat. Sauté garlic for 10 seconds, then add chicken and stir-fry until cooked.
4. 4
   Push chicken to the side, crack in the eggs and scramble quickly.
5. 5
   Add noodles, broccoli, and the sauce mixture. Stir-fry over very high heat for 1–2 minutes, allowing the noodles to caramelize slightly.
6. 6
   Serve hot.