Pad See Ew

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

1. For the prik nam, combine the white vinegar, sliced bird's-eye chillies, two grated garlic cloves and 1/2 teaspoon sugar. Set aside.
2. For the stir-fry sauce, combine the light soy sauce, oyster sauce, dark soy sauce and Maggi seasoning.
3. Place the sliced chicken in a bowl with 1 tablespoon oil and 1 tablespoon of the stir-fry sauce.
4. Mix thoroughly and leave the chicken to marinate while preparing the remaining ingredients.
5. Separate the fresh noodles carefully so they do not tear.
6. Divide the chicken, eggs, choi sum, noodles, garlic, white pepper, sugar and stir-fry sauce into two equal batches.
7. Heat a wok over high heat until smoking hot.
8. Add 1 tablespoon oil and half of the marinated chicken.
9. Stir-fry for 2–3 minutes, moving it frequently, until nearly cooked.
10. Add two eggs and scramble them through the chicken.
11. Add half the choi sum and toss for approximately 20 seconds.
12. Add half the minced garlic and white pepper and continue stir-frying for about 1 minute.
13. Add half the rice noodles, a small pinch of the remaining sugar and another tablespoon of oil if needed.
14. Toss and fry for approximately 2 minutes without breaking the noodles.
15. Pour half the remaining stir-fry sauce around the hot outside edge of the wok.
16. Toss until the noodles are evenly coated and slightly charred, then cook for another 1–2 minutes.
17. Transfer the first batch to a serving dish.
18. Wipe the wok if necessary and repeat with the second half of the ingredients.
19. Divide into four portions and serve immediately with prik nam on the side.