Wide rice noodles wok-tossed with chicken, Chinese broccoli, and savory-sweet sauce for an authentic Thai experience.
# What You’ll Need:
→ Noodles
01 - 7 oz dried wide rice stick noodles, soaked in warm water for 30 minutes until pliable
→ Protein
02 - 5 oz boneless, skinless chicken thighs, thinly sliced
→ Vegetables
03 - 4 stems Chinese broccoli, stems cut into 2-inch pieces, leaves cut into larger pieces
→ Sauce
05 - 2 teaspoons dark soy sauce
06 - 1.5 tablespoons oyster sauce
07 - 1 tablespoon light soy sauce
08 - 2 teaspoons white vinegar
09 - 2 teaspoons sugar
→ Aromatics and Oil
10 - 2 cloves garlic, very finely chopped
11 - 3 tablespoons peanut or vegetable oil, divided
# How to Make It:
01 - Soak dried rice noodles in warm water for approximately 30 minutes until pliable but not fully cooked. Drain thoroughly and set aside.
02 - In a small bowl, combine dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar. Stir until sugar dissolves completely.
03 - Cut broccoli stems into 2-inch pieces and separate leaves into larger pieces. Set aside.
04 - Heat 1 tablespoon oil in a wok or large skillet over high heat. Add sliced chicken and stir-fry until just cooked through, approximately 3-4 minutes. Remove and set aside.
05 - Add 1 tablespoon oil to the same wok. Add broccoli stems and stir-fry for 1 minute. Add leaves and stir-fry until just wilted, approximately 2 minutes. Remove and set aside.
06 - Add remaining 1 tablespoon oil to the wok. Add garlic and sauté for a few seconds until fragrant. Crack in the egg and scramble quickly until just set.
07 - Add drained noodles to the wok. Pour prepared sauce over noodles and toss thoroughly to coat all strands evenly.
08 - Return cooked chicken and Chinese broccoli to the wok. Stir-fry everything together for 1-2 minutes until heated through and well combined.
09 - Divide Pad See Ew among serving plates and serve immediately while hot.
