Pad See Ew

as good as a restaurant

Category
Dinner
Cuisine
Asian
Serves
4-6
Time
30 minutes
From
Jet Tila

broccolichickennoodles

This tastes like it came from a (good) Thai restaurant. You really need to use Sweet Soy Sauce to get that authentic taste though. I use ABC brand, which is available at any asian market.

The other key ingredient is fresh noodles. You can use dried, but you will need to pre-cook those more.

Adapted from 101 Asian Dishes You Need to Cook Before You Die, by Jet Tila

Ingredients

Sauce

  • 3 tbsp (45 ml) Sweet Soy Sauce
  • 1 tbsp (15 ml) Oyster Flavored Sauce
  • 2 tbsp (30 ml) fish sauce
  • 1 tsp (10 g) sugar

Chicken

  • 3 tbsp. (45 ml) vegetable oil
  • 1 lb. (450 g) chicken breast, sliced thin
  • 2 garlic cloves, minced
  • 2 eggs
  • 1 1/2 cups (335 g) broccoli florets
  • 4 cups (960 g) fresh rice noodle, separated
  • 1/2 tsp. white pepper

Instructions

  1. Combine the Sweet Soy Sauce, Oyster-Flavored Sauce, fish sauce, and sugar in a small bowl and set it aside.
  2. Slightly pre-cook the broccoli florets quickly by placing them in a bowl with about 1 tbsp. of water. Microwave for 1.5 minutes on high
  3. Blanch the noodles, drain and set aside
  4. Heat 2 tbsp. of oil to high heat in a large skillet for about 1 minute. When you see the first wisps of white smoke, add the chicken 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 in the garlic and stir for 30 seconds.
  5. Add the broccoli, tossing it constantly until it starts to turn dark green, about 1 to 2 minutes.
  6. Add the remaining tbsp. of oil to the pan and add in the eggs. Lightly scramble them until they are just set, about 30 seconds.
  7. 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.
  8. 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.
  9. When the chicken is cooked through and the sauces are absorbed, sprinkle with white pepper and combine very well.

Notes

  • Wide Rice Noodles - If you can’t find the Fresh Wide Rice Noodles used in this recipe, use dried rice noodles (sometimes labeled as Pad Thai Noodles) and cook them according to package directions so they are very tender. Drain the noodles well and add them instead of the Fresh Wide Rice Noodles. These don’t soak the sauce up quite as well as fresh noodles, but they make a very good approximation of the dish.
  • Pre-cooking the broccoli florets takes that raw taste and texture out of them and brings them to that perfect point to add them to the wok.