Pad See Ew with Chicken
Filed under the book's Chinese section, but Pad See Ew is a classic Thai stir-fried wide rice-noodle dish, so its true origin is Thailand.
Ingredients
| 3 tbsp (45 ml) | Chinese sweet soy sauce | |
| 1 tbsp (15 ml) | oyster sauce | |
| 2 tbsp (30 ml) | fish sauce | |
| 2 tsp (10 g) | sugar | |
| 3 tbsp (45 ml) | vegetable oil, divided | |
| 1 lb (450 g) | chicken breast, sliced thin | |
| 2 cloves | garlic, minced | |
| 2 | eggs | |
| 1 1/2 cups (335 g) | broccoli florets | |
| 4 cups (960 g) | fresh rice noodles, separated | |
| 1/2 tsp | 2.5 ml | white pepper |
Instructions
- Combine the Chinese sweet soy sauce, oyster sauce, fish sauce and sugar in a small bowl and set it aside.
- Heat 2 tablespoons (30 ml) of oil on high in a large skillet for about 1 minute. When you see the first wisps of white smoke, add the chicken and garlic to the pan and sauté for about 1 minute, or until the exterior of the chicken is mostly seared and opaque. Don't be scared to really scrape the bits off the pan before they burn.
- Add the remaining 1 tablespoon (15 ml) of oil to the pan and add in the eggs. Lightly scramble them until they are just set, about 30 seconds.
- Add the broccoli, tossing it constantly until it starts to turn dark green, about 1 to 2 minutes.
- Add the fresh rice noodles and allow them to sear in the pan and trade flavors with all the other ingredients for about 1 minute. Then add the sauce and stir constantly to combine for about 3 minutes until the noodles soak up the sauce and start to crisp slightly on the edges.
- When the chicken is cooked through and the sauces are absorbed, sprinkle with white pepper and combine very well.
Pro Tip: To slightly precook the broccoli florets quickly, place them in a bowl with about 1 tablespoon (15 ml) of water. Microwave for 1 1/2 minutes on high, remove, and you're ready to go. You've taken that raw taste and texture out of them to that perfect point to add them to the wok.