Stir-Fried Rice Noodles (Pad See Ew)

Wide rice noodles charred in a hot wok with chicken, egg and Chinese broccoli in a dark, sweet soy sauce.

TIME BREAKDOWN
Prep: 20 min
Cook: 10 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 400g fresh wide rice noodles (sen yai), or 250g dried wide rice noodles
  • 350g boneless skinless chicken thighs, thinly sliced
  • 200g Chinese broccoli (gai lan) or tenderstem broccoli, cut into 5cm lengths
  • 4 cloves garlic, finely chopped
  • 2 eggs
  • 3 tbsp vegetable oil
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 2 tsp caster sugar
  • 1/2 tsp ground white pepper

Method

  1. If using fresh noodles, microwave for 30 seconds or steam briefly, then gently separate the strands. If using dried noodles, soak in warm water for 30 minutes and drain well.

  2. Mix the dark soy, light soy, oyster sauce, fish sauce, sugar and white pepper in a small bowl.

  3. Heat 1 tbsp of the oil in a wok over a high heat. Stir-fry the garlic for 10 seconds, then add the chicken and stir-fry for 3 minutes until cooked through. Push to one side.

  4. Crack the eggs into the empty space, scramble for 30 seconds until just set, then mix with the chicken.

  5. Add the remaining oil and the broccoli stems and stir-fry for 1 minute. Add the noodles and the sauce.

  6. Toss gently for 2 to 3 minutes, letting the noodles sit against the hot wok between turns so they char slightly. Add the broccoli leaves and toss for 30 seconds.

  7. Serve immediately.