Pad See Ew
This ridiculously easy pad see ew recipe is ready in just 20 minutes! It is better than any takeout version you'll ever have!
Ingredients
Stir fry
- 200 g / 7oz wide rice noodles
- 1 chicken breast (thinly sliced)
- 1 egg
- 1 tbsp minced garlic (about 3 cloves)
- 4-5 stalks bok choy (alternatively use Chinese broccoli)
- 1 tsp ground black pepper
- 1-2 tsp salt (add to taste)
- 2 tbsp olive oil (or any oil)
Sauce
- 1 tbsp fish sauce
- 2½ tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp regular soy sauce
- 1 tsp brown sugar
Instructions
- Add wide rice noodles to a pot of boiling water and cook al dente for about 5 minutes (or follow the packet instructions).
- Once cooked, drain the water and run it under cold water. Drizzle some oil on the noodles to keep it from sticking. Set it aside.
- Thinly slice the chicken. Chop the stems and leaves of the bok choy lengthwise and keep them separate.
- Prepare the pad see ew sauce by mixing all the ingredients under the sauce section.
- Add oil to a large pan or wok and set it to high heat. Add the raw chicken and season it with salt and pepper. Cook on both sides for a couple of minutes until it is lightly browned.
- Add the minced garlic and the bok choy stems. Cook for 1-2 minutes.
- Push everything to one side in the pan and crack and egg. Scramble the egg and mix everything together.
- Add the leaves of the bok choy and cook for a minute until the leaves slightly wilt. Once cooked, set aside the stir fry in a bowl.
- In the same pan, add the prepared sauce and cook for 30 seconds. Add the noodles and gently lift and fold them to coat it with the sauce. Spread the noodles and cook on high for 1-2 minutes until it gets slightly caramelized. (This gives the noodles a chewy texture like at restaurants.)
- After about 2 minutes, add in the chicken and greens and mix everything together. Serve with chili oil!