Pad See Ew (Thai Soy Sauce Stir-Fried Noodles)

Method

1. 1
   • rice noodles250 g

   Soak the rice noodles — Cover the wide rice noodles with just-boiled water and leave them for 20 minutes, until they are pliable but still firm in the middle. Drain them well and pull the strands apart with oiled fingers so they do not weld together.

   ⏱20 min
2. 2
   • chicken thigh250 g
   • soy sauce3 tbsp
   • oyster sauce2 tbsp
   • white sugar2 tsp
   • rice vinegar1 tbsp
   • white pepper½ tsp

   Prep the chicken and sauce — Toss the sliced chicken with 1 tbsp of the dark soy sauce and the white pepper. In a small bowl, stir the remaining soy sauce with the oyster sauce, sugar and rice vinegar until the sugar dissolves — this is the whole seasoning of the dish, so keep it by the stove.

3. 3
   • chicken thigh250 g
   • vegetable oil3 tbsp

   Sear the chicken — Set a wok or a large heavy frying pan over the highest heat until it faintly smokes. Add 1 tbsp of the oil and spread the chicken out in a single layer; leave it untouched for a minute to take colour, then stir-fry for another minute until just cooked and tip it onto a plate.

4. 4
   • broccoli200 g
   • garlic5
   • vegetable oil3 tbsp

   Steam the broccoli — Add another tablespoon of oil to the empty wok with the garlic and the broccoli florets. Stir once, throw in a splash of water and clamp a lid on for one minute so the broccoli steams to bright green and just-tender.

   ⏱1 min
5. 5
   • egg2
   • broccoli200 g
   • vegetable oil3 tbsp

   Scramble in the eggs — Push everything to one side, pour the last of the oil into the clear space and crack in the eggs. Let them set for twenty seconds, then break the yolks and fold the egg roughly through the broccoli in large, soft pieces.

6. 6
   • rice noodles250 g

   Char the noodles — Add the drained noodles and pour the sauce down the hot side of the wok so it caramelises on the way in. Leave the noodles flat and untouched for thirty seconds between each toss so the edges catch and blister — that char is the whole point of pad see ew.

7. 7
   • chicken thigh250 g
   • rice vinegar1 tbsp
   • chilli flakes1 tsp
   • saltto taste

   Bring it all together — Return the chicken with any resting juices, toss twice more to bring everything together, and check for salt. Serve straight from the wok with the chilli flakes and extra rice vinegar on the side for people to season their own plate.