chickennoodleseggs
Pad See Ew
Thai stir-fried wide rice noodles with chicken, egg, choi sum and a dark sweet-savoury soy and oyster sauce.
From YouTube · Oct 5, 2024
Thai stir-fried wide rice noodles with chicken, egg, choi sum and a dark sweet-savoury soy and oyster sauce.
25 min
Prep time
10 min
Cook time
35 min
Total time
4 servings
Yield
Ingredients
16 ingredients- 4 tbsp white vinegar
- 4 bird's-eye chillies, finely sliced
- 2 garlic cloves, finely grated
- 1/2 tsp sugar
- 2 tbsp light soy sauce
- 3 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 10 dashes Maggi seasoning
- 1/2 tsp ground white pepper
- 1/2 tsp sugar
- 4 skinless chicken thighs (about 600g), thinly sliced
- 4 garlic cloves, finely minced
- 1 bunch choi sum (about 300g), washed and cut into 2.5cm pieces
- 1kg fresh wide rice noodles suitable for stir-frying, carefully separated
- 4 large eggs
- 4 tbsp peanut or neutral oil, divided
Method
19 steps- For the prik nam, combine the white vinegar, sliced bird's-eye chillies, two grated garlic cloves and 1/2 teaspoon sugar. Set aside.
- For the stir-fry sauce, combine the light soy sauce, oyster sauce, dark soy sauce and Maggi seasoning.
- Place the sliced chicken in a bowl with 1 tablespoon oil and 1 tablespoon of the stir-fry sauce.
- Mix thoroughly and leave the chicken to marinate while preparing the remaining ingredients.
- Separate the fresh noodles carefully so they do not tear.
- Divide the chicken, eggs, choi sum, noodles, garlic, white pepper, sugar and stir-fry sauce into two equal batches.
- Heat a wok over high heat until smoking hot.
- Add 1 tablespoon oil and half of the marinated chicken.
- Stir-fry for 2–3 minutes, moving it frequently, until nearly cooked.
- Add two eggs and scramble them through the chicken.
- Add half the choi sum and toss for approximately 20 seconds.
- Add half the minced garlic and white pepper and continue stir-frying for about 1 minute.
- Add half the rice noodles, a small pinch of the remaining sugar and another tablespoon of oil if needed.
- Toss and fry for approximately 2 minutes without breaking the noodles.
- Pour half the remaining stir-fry sauce around the hot outside edge of the wok.
- Toss until the noodles are evenly coated and slightly charred, then cook for another 1–2 minutes.
- Transfer the first batch to a serving dish.
- Wipe the wok if necessary and repeat with the second half of the ingredients.
- Divide into four portions and serve immediately with prik nam on the side.
Recipe notes
Storage
Cool promptly and refrigerate in an airtight container for up to 2 days. Reheat once in a very hot wok or microwave until piping hot.
Additional tips
- Cook in small batches so the wok stays hot and the noodles fry rather than steam. Soy sauce, oyster sauce and Maggi seasoning make this dish high in sodium.
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