Pad See Ew combines wide rice noodles with a smoky-sweet soy glaze, egg and crisp Chinese broccoli. Very high heat and small batches create browned patches rather than soft steamed noodles.
Ingredients
- 400 g fresh wide rice noodles or 250 g dried wide rice noodles
- 300 g chicken breast or firm tofu, thinly sliced
- 250 g Chinese broccoli; pak choi as an alternative
- 3 eggs
- 3 garlic cloves, finely chopped
- 3 tbsp neutral oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar, optional for serving
- White pepper to taste
Method
- Cook dried noodles until just tender according to the packet, rinse cold and drain well. Gently separate fresh noodles.
- Mix light and dark soy sauces, oyster sauce and sugar.
- Heat a wok or frying pan until very hot. Add 1 tbsp oil, cook chicken or tofu through and remove.
- Add 1 tbsp oil and garlic. Crack in eggs, let them set briefly and break into large pieces. Stir-fry broccoli for 1–2 minutes.
- Add noodles and chicken or tofu, then pour over the sauce. Keep heat high, stir as little as possible and let noodles sear against the pan for 20–30 seconds at a time.
- Serve with white pepper and rice vinegar if desired.
Tips and variations
- Fresh wide rice noodles have the best texture, but dried noodles are a reliable substitute.
- Do not cook too many portions in one pan.
- For a vegetarian version, use tofu and vegetarian oyster sauce.
