Pasta
Pad see ew
Bangkok comfort food: wide rice noodles charred in the wok with chicken, Chinese broccoli, egg and sweet dark soy.
- 18 min10 prep · 8 cook
- EasyDifficulty
- 650 kcalper serving
Ingredients
2 servings
- Fresh wide rice noodles400 g
- Chicken thighs, sliced200 g
- Chinese broccoli (gai lan)200 g
- Eggs2
- garlic3 cloves
- Dark soy sauce2 tbsp
- Light soy sauce1 tbsp
- Oyster sauce1 tbsp
- Sugar1 tsp
- Sunflower oil2 tbsp
- Chilli vinegar, to serveto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Mix the soy sauces, oyster sauce and sugar. Separate the noodles; cut the broccoli stems and leaves apart.
- 2
Stir-fry the garlic and chicken in a very hot wok with the oil until cooked.
- 3
Add the broccoli stems, then push aside, scramble the eggs and mix in.
- 4
Add the noodles and sauce and leave them a few seconds between tosses so they char.
- 5
Fold in the broccoli leaves until wilted and serve with chilli vinegar.
Tips and questions
- Why do my noodles break into pieces?
- Fresh noodles straight from the fridge are brittle; warm them briefly in the microwave and separate gently before cooking.
- What can I use instead of Chinese broccoli?
- Tenderstem broccoli or pak choi both work well.
Timer
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
