Pad See Ew

Method12 steps · about 25 min

1. 1

   Step 1: Mix all 200 g thinly sliced chicken thigh with the marinade-only 1 teaspoon light soy sauce, 1 teaspoon oyster sauce, 1 teaspoon cornstarch and 1 teaspoon neutral oil. Marinate for 10–15 minutes while preparing the noodles and vegetables in the next step; keep the raw chicken cold until it is needed.

   Marinate chicken · 10 minUses 200 g chicken thighs, thinly sliced · 1 tsp light soy sauce (for the marinade) · 1 tsp oyster sauce (for the marinade) · 1 tsp cornstarch · 1 tsp neutral oil

   
2. 2

   Step 2: Gently separate all 450 g fresh wide rice noodles. Finely chop all 6 garlic cloves. Wash the Chinese broccoli (1 cup), cut stems and leaves into the source 2–3 cm pieces and prepare the listed 1 cup. Have the eggs and measured sauce ingredients ready before heating the wok. This quantified route uses fresh rice noodles; do not treat the fresh 450 g as a dried-noodle weight.

   Uses 450 g fresh wide rice noodles (2–3 cm wide) · 6 clove garlic, finely chopped · 1 cup Chinese broccoli, cut into 2–3 cm pieces (gai lan)

3. 3

   Step 3: In a small bowl combine all 1 tablespoon dark soy sauce, 1 tablespoon sauce-only light soy sauce, 1 tablespoon sauce-only oyster sauce, 1 teaspoon fish sauce, 1 tablespoon palm sugar and the listed pinch of MSG (1 pinch). Stir until the sugar dissolves and set this complete sauce aside; it is separate from the already-used marinade.

   Uses 1 tbsp dark soy sauce · 1 tbsp light soy sauce (for the sauce) · 1 tbsp oyster sauce (for the sauce) · 1 tsp fish sauce · 1 tbsp palm sugar · 1 pinch MSG

   
4. 4

   Step 4: Heat the wok or a wide suitable skillet over high heat until hot, then add all 3 tablespoons stir-frying vegetable oil. This is the separate cooking-oil amount; the marinade teaspoon is already on the chicken.

   Uses 3 tbsp vegetable oil (neutral, high smoke point)

5. 5

   Step 5: Add all the garlic chopped in step 2 to the heated stir-frying oil from step 4. Stir-fry for 30–40 seconds, until fragrant, without letting it scorch.

   Fry chopped garlic · 1 minUses All 3 tablespoons cooking oil heated in step 4 · All 6 cloves finely chopped in step 2

6. 6

   Step 6: Add all the marinated chicken from step 1 to the fragrant garlic and cooking oil from step 5. Stir-fry until nearly cooked through, then continue directly into the egg and broccoli stages; the chicken finishes cooking before serving.

   Uses All 200 g chicken and its four marinade ingredients from step 1 · The garlic and stir-frying oil already fried in step 5

   
7. 7

   Step 7: Push the chicken-garlic mixture from step 6 to one side. Crack both eggs (2) into the cleared space and scramble them quickly until set, then combine with the chicken.

   Uses All the marinated chicken and garlic being fried in step 6 · 2 eggs

8. 8

   Step 8: Add all the cup of broccoli prepared in step 2 to the chicken and scrambled eggs from step 7. Stir-fry for about 1–2 minutes, until the greens are bright and tender-crisp. Continue cooking if necessary until the thickest chicken pieces reach 74°C / 165°F and the eggs are set. Transfer the chicken, eggs and greens to a clean plate while finishing the noodles; proceed directly to the next stage.

   Stir-fry Chinese broccoli · 1 minUses The complete chicken, garlic and egg mixture from step 7 · All 1 cup broccoli cut in step 2

   
9. 9

   Step 9: In the same hot wok, using its existing residual cooking oil, add all the fresh noodles separated in step 2 and the complete sauce from step 3. Toss gently and press the noodles briefly against the hot surface for light caramelization, without breaking them. No additional measured oil or fixed noodle-frying duration is given.

   Uses All 450 g fresh noodles separated in step 2 · The complete six-ingredient sauce mixed in step 3

   
10. 10

    Step 10: Return all the cooked chicken, scrambled eggs and broccoli from step 8 to the sauced noodles from step 9. Give everything a final gentle toss until hot and evenly combined. Confirm the chicken reaches 74°C / 165°F before tasting or serving.

    Uses All the chicken, eggs and greens cooked and set aside in step 8 · All the caramelized noodles and sauce from step 9

    
11. 11

    Step 11: Taste the complete hot stir-fry from step 10. Only if needed, add the separate unmeasured extra light soy sauce or extra fish sauce to taste. The original measured sauce amounts were already used in step 3; no extra amount is specified.

    Uses The complete combined stir-fry from step 10 · Extra light soy sauce to taste for optional final adjustment · Extra fish sauce to taste for optional final adjustment

12. 12

    Step 12: Divide the finished pad see ew from step 11 between the three source servings and serve immediately. If desired, slice the separate optional fresh chili and add it with the optional unmeasured chili flakes. The plain dish has no required chili.

    Uses All the fully cooked, optionally adjusted stir-fry from step 11 · as desired fresh chili, sliced (optional) · chili flakes (for garnish) (optional)