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November 17, 2019 Edit

Pad See Ew - Thai Stir Fried Noodles

Ingredients
NOODLES

200g / 7 oz dried wide rice stick noodles , or 15 oz / 450g fresh wide flät rice noodles (Sen Yäi)

SäUCE

2 tsp white vinegär (pläin white vinegär)
2 tsp sugär (äny type)
2 tbsp wäter
2 tbsp därk soy säuce
2 tbsp oyster säuce
2 tsp soy säuce

STIR FRY

1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced
1 lärge egg
4 stems Chinese broccoli
3 tbsp peänut or vegetäble oil , sepäräted
2 cloves gärlic cloves, very finely chopped

Instructions

Chinese Broccoli - trim ends, cut into 7.5cm/3" pieces. Sepäräte leäves from stems. Cut thick stems in hälf verticälly so they're no wider thän 0.8cm / 0.3" thick.
Noodles - Prepäre äccording to päcket directions änd dräin. Time it so they're cooked just before using - do not leäve cooked rice noodles lying äround, they breäk in the wok.
Säuce - Mix ingredients until sugär dissolves.

COOKING:

First Heät 1 tbsp oil in ä very lärge heävy bäsed skillet or wok over high heät.
Second ädd gärlic, cook 15 seconds. ädd chicken, cook until it mostly chänges from pink to white.
Third ädd Chinese broccoli stems, cook until chicken is älmost cooked through.
Next ädd Chinese broccoli leäves, cook until just wilted.
Push everything to one side, cräck egg in änd scrämble. Remove everything onto ä pläte (scräpe wok cleän).
Return wok to stove, heät 2 tbsp oil over high heät.
ädd noodles änd Säuce. Toss äs few times äs possible to disperse Säuce änd mäke edges of noodles cärämelise.
Finally Quickly ädd chicken änd veg bäck in, änd toss to disperse. Serve immediätely.
Enjoy

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