Charred Pad See Ew with Wide Rice Noodles
Chewy wide rice noodles seared in a scorching wok until smoky and caramelized, tossed with tender chicken, Chinese broccoli, and a glossy dark soy sauce glaze. The secret is the wok hei -- that elusive smoky char that turns a simple noodle dish into something utterly addictive.
Ingredients
- 12 oz fresh wide rice noodles (or dried, soaked)
- 8 oz boneless chicken thighs, thinly sliced
- 4 stalks Chinese broccoli (gai lan), cut into 2-inch pieces
- 2 eggs
+ 8 more ingredients
Instructions
If using fresh noodles, gently separate them with your hands. If using dried wide noodles, soak in warm water until pliable, then drain thoroughly.
Mix the dark soy sauce, regular soy sauce, oyster sauce, sugar, and rice vinegar in a small bowl. Set aside.
Heat 1 tablespoon of oil in a wok over the highest heat your stove can manage. Once the oil is smoking, add the chicken and sear without stirring for 1 minute to get color. Stir-fry for another 2 minutes until cooked through. Remove and set aside.
Add the remaining oil to the wok. Toss in the garlic and Chinese broccoli stems first (save the leafy tops for later). Stir-fry for 1 minute.
Push the vegetables aside and crack the eggs directly into the wok. Let them set for 30 seconds, then break them up roughly.
Add the noodles and spread them flat across the wok. Let them sit undisturbed for 30-45 seconds to develop char on the bottom.
Pour the sauce mixture over the noodles and toss vigorously to coat. Add back the chicken and the broccoli leaves.
Toss everything together for another 30 seconds. Season with white pepper and serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI