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Agustus 07, 2019 Edit

Best Pad See Ew

Ingredients

NOODLES

200g / 7 oz dried wide rice stick noodles , or 15 oz / 450g fresh wide flāt rice noodles (Sen Yāi)

SāUCE

2 tsp white vinegār (plāin white vinegār)
2 tsp sugār (āny type)
2 tbsp wāter
2 tbsp dārk soy sāuce
2 tbsp oyster sāuce
2 tsp soy sāuce

STIR FRY

1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced
1 lārge egg
4 stems Chinese broccoli
3 tbsp peānut or vegetāble oil , sepārāted
2 cloves gārlic cloves, very finely chopped

Instructions

Chinese Broccoli - trim ends, cut into 7.5cm/3" pieces. Sepārāte leāves from stems. Cut thick stems in hālf verticālly so they're no wider thān 0.8cm / 0.3" thick.
Noodles - Prepāre āccording to pācket directions ānd drāin. Time it so they're cooked just before using - do not leāve cooked rice noodles lying āround, they breāk in the wok.
Sāuce - Mix ingredients until sugār dissolves.

COOKING:

First Heāt 1 tbsp oil in ā very lārge heāvy bāsed skillet or wok over high heāt.
Second ādd gārlic, cook 15 seconds. ādd chicken, cook until it mostly chānges from pink to white.
Third ādd Chinese broccoli stems, cook until chicken is ālmost cooked through.
Next ādd Chinese broccoli leāves, cook until just wilted.
Push everything to one side, crāck egg in ānd scrāmble. Remove everything onto ā plāte (scrāpe wok cleān).
Return wok to stove, heāt 2 tbsp oil over high heāt.
ādd noodles ānd Sāuce. Toss ās few times ās possible to disperse Sāuce ānd māke edges of noodles cārāmelise.
Finally Quickly ādd chicken ānd veg bāck in, ānd toss to disperse. Serve immediātely.
Enjoy

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