While Pad Thai is probably the most known Thai noodle dish in the US, I actually prefer Pad See Ew. It uses fresh wide rice noodles, which have a fantastic soft chewiness and also get crispy caramelized edges when cooked over high heat in the sauce.
Guessipe
- 2 lbs fresh wide rice noodles
- peanut oil for stir-frying
- 7 cloves garlic, minced
- 2 cups chicken, sliced into bite-sized pieces
- 8 Chinese broccoli stalks, leaves separated from stems, stems cut into 2-inch pieces
- 3 eggs
- white pepper to taste
SAUCE
- 1/3 cup soy sauce
- 1/4 cup oyster sauce
- 1/4 cup water
- 2 TBSP sugar
- 1 tsp rice vinegar
- 1 tsp fish sauce
Stir together all sauce ingredients until well combined. Set aside.
Wrap the noodles in damp paper towels and microwave until pliable (about 2 minutes).
Stir fry the garlic with some peanut oil over medium-high heat for 10 seconds, then add the chicken and cook until it starts to turn white.
Add the Chinese broccoli stems and a couple spoonfuls of the sauce, and continue to cook until the chicken is done.
Add the Chinese broccoli leaves and stir to wilt.
Push everything to the side of the pan. Crack in the eggs and scramble them. Then transfer everything out of the pan.
Turn the heat up to high and add a couple tablespoons of oil. Once the oil is very hot, add the softened noodles and the remainder of the sauce. Toss gently to coat the noodles but not break them.
When the noodles start to caramelize (about a minute), add the Chinese broccoli mixture back in. Mix, add white pepper to taste, and serve.
