Thai · Chicken
Pad See Ew
Pad See Ew is a popular Thai stir-fried noodle dish featuring tender chicken, Chinese broccoli, and scrambled egg, all coated in a savory, dark soy sauce. This flavorful and quick meal is perfect for a satisfying weeknight dinner.
The Method
Instructions
First things first, let's get that sauce ready. Take a small bowl and mix together all your sauce ingredients until they're perfectly combined. This will be the heart of the dish, so make sure it's well blended and set it aside for now.
Next up, mince your garlic finely and heat your wok over high heat . Add a good splash of peanut oil, and once it's shimmering and hot, toss in the garlic. Let it sizzle gently for a few seconds until it becomes fragrant, but be careful not to burn it,garlic burns quickly and can turn bitter.
Now, add the chicken pieces along with the Chinese broccoli stems. Stir them around, spreading them evenly in the wok so they all get a little love from the heat. Keep cooking, stirring occasionally, until the chicken turns a lovely light golden color and is cooked through. This usually takes around 3 to 5 minutes depending on your heat and chicken size.
Once that looks good, push everything to one side of the wok to make space. Crack your egg right into the empty spot and start scrambling it gently. Don't worry if some of the egg sticks to the bottom of the wok,this little char is actually a flavor jackpot for this dish, giving it that authentic, slightly smoky taste you're aiming for. Just keep stirring so it cooks through without burning too much.
Now it's time for the noodles and the rest of the veggies. Add your rice stick noodles and the Chinese broccoli leaves to the wok, along with the sauce you mixed earlier. Take your time here and gently toss everything together so the noodles soak up that dark, savory sauce and the broccoli leaves wilt just enough without losing their fresh color and texture.
Once everything is evenly coated and the noodles have that deep, rich color, it's time to get this beauty off the heat. Serve it up immediately while it's hot and fresh,Pad See Ew is best enjoyed warm and straight from the wok. Enjoy every bite!
Next up, mince your garlic finely and heat your wok over high heat . Add a good splash of peanut oil, and once it's shimmering and hot, toss in the garlic. Let it sizzle gently for a few seconds until it becomes fragrant, but be careful not to burn it,garlic burns quickly and can turn bitter.
Now, add the chicken pieces along with the Chinese broccoli stems. Stir them around, spreading them evenly in the wok so they all get a little love from the heat. Keep cooking, stirring occasionally, until the chicken turns a lovely light golden color and is cooked through. This usually takes around 3 to 5 minutes depending on your heat and chicken size.
Once that looks good, push everything to one side of the wok to make space. Crack your egg right into the empty spot and start scrambling it gently. Don't worry if some of the egg sticks to the bottom of the wok,this little char is actually a flavor jackpot for this dish, giving it that authentic, slightly smoky taste you're aiming for. Just keep stirring so it cooks through without burning too much.
Now it's time for the noodles and the rest of the veggies. Add your rice stick noodles and the Chinese broccoli leaves to the wok, along with the sauce you mixed earlier. Take your time here and gently toss everything together so the noodles soak up that dark, savory sauce and the broccoli leaves wilt just enough without losing their fresh color and texture.
Once everything is evenly coated and the noodles have that deep, rich color, it's time to get this beauty off the heat. Serve it up immediately while it's hot and fresh,Pad See Ew is best enjoyed warm and straight from the wok. Enjoy every bite!
Pairs Well With
