Thai cuisine · Dough, Pasta & Rice

Pad See Ew

Wide rice noodles with dark soy sauce, egg and broccoli – smoky from the very hot wok.

Ingredients · for 2 servings

• 300 g wide rice noodles (fresh, or 200 g dried as a substitute)
• 250 g chicken breast
• 200 g broccoli (classically: Chinese broccoli)
• 2 eggs
• 3 garlic cloves
• 3 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp vinegar
• 4 tbsp oil
• White pepper

Instructions

1. Soak dried noodles, or carefully separate fresh noodles.
2. Stir together both soy sauces, the oyster sauce, sugar and vinegar.
3. Fry the sliced chicken with the chopped garlic in the smoking-hot wok for 2–3 min.
4. Add the broccoli and stir-fry for 2 min.
5. Push to the side, let the eggs set and break them up.
6. Add the noodles and sauce and fry over maximum heat – let the noodles sit for a moment, the charred spots (wok hei) make the dish.
7. Serve immediately, sprinkled with white pepper.