Chicken Pad See Ew
Ingredients
- 800 gWide rice noodles (ho fun) (rehydrated and drained)
- 500 gChicken cutlet (thinly sliced)
- 400 gChinese broccoli (cut into sections)
- 4 pcEgg (beaten)
- 6 pcGarlic (minced)
- 4 tbspsoy sauce
- 4 tbspoyster sauce
- 2 tbsppalm sugar (grated)
- 2 tspRice vinegar
- 6 tbspPeanut oil
- 2 tbspDark soy sauce (Essential for dark color and grilled molasses note.)
Method
Wide, silky rice noodles charred by the intense wok heat, coated in a glossy dark sauce. Crunchy Chinese broccoli meets tender chicken in a balance of smoky caramel and umami.
- 1
Slice chicken into thin strips of 3 mm. Cut Chinese broccoli into 5 cm pieces, separating thick stems from leaves. Finely chop garlic.
- 2
Heat the wok until it smokes slightly. Pour 1 tbsp of peanut oil. Sear the chicken over high heat until it turns white and starts to brown at the edges. Remove from wok.
- 3
Add 1 tbsp of oil. Add garlic and broccoli stems. Sauté for 1 minute: garlic should be golden and stems should remain firm to the bite.
- 4
Add rice noodles and broccoli leaves. Pour the soy sauce, oyster sauce, dark soy sauce, sugar, and vinegar. Let the noodles rest for 30 seconds without stirring so they stick and caramelize on the hot metal.
- 5
Push the mixture to one side of the wok. Pour 1 tbsp of oil and the beaten eggs into the center. When the egg starts to set, vigorously mix all the contents of the wok so that the egg bits coat the noodles.
Frequently asked questions
How do you get this dish right?
- The wok must be searing hot: that's the secret to 'Wok Hei' smoky flavor.
- Don't overcrowd the wok; work in small batches if needed to maintain high heat.
- Let the noodles 'char' at the bottom of the wok for a few seconds without stirring to get that grilled texture.
How long does this dish keep?
Keep for 48h in the fridge. Reheat in a pan with a splash of water to soften the noodles.
