Pad See Ew (Thai Stir-Fried Flat Noodles)

Yield

2–3 servings · 3 portions

Ingredients

• 15 oz (450 g) fresh wide flat rice noodles
• 3 tablespoons peanut or vegetable oil, divided
• 2 garlic cloves, finely minced
• 5 oz (150 g) boneless chicken thighs, thinly sliced
• 1 large egg
• 2 green onions, cut into 2-inch pieces
• 4 stalks Chinese broccoli (Gai Lan)
• 2 tablespoons oyster sauce
• 1 teaspoon fish sauce
• 1 tablespoon soy sauce
• 2 teaspoons white vinegar
• 2 teaspoons granulated sugar
• Chili garlic oil, optional, for serving

Method

1. Trim the Chinese broccoli and cut into bite-sized pieces, separating the stems from the leaves.
2. Gently separate the fresh rice noodles. If refrigerated, warm according to package directions to loosen them.
3. In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, vinegar, and sugar until dissolved.
4. Heat 1 tablespoon oil in a 14-inch wok over medium-high heat.
5. Add the garlic and stir-fry for 15 seconds until fragrant.
6. Add the chicken and stir-fry until lightly browned.
7. Add the Chinese broccoli stems and cook for 1–2 minutes, until the chicken reaches 165°F (74°C).
8. Add the broccoli leaves and green onions. Toss until slightly wilted.
9. Push everything to one side. Crack in the egg and scramble until set.
10. Transfer the chicken, vegetables, and egg to a plate.
11. Heat the remaining 2 tablespoons oil in the wok over high heat.
12. Add the noodles and prepared sauce. Toss gently for 1–2 minutes until coated, with lightly caramelized edges.
13. Return the chicken mixture to the wok. Toss briefly until heated through.
14. Serve immediately with chili garlic oil, if desired.

Kitchen notes

Practical Woman's Secret
Use fresh wide rice noodles and a very hot wok. Let the noodles sit briefly against the hot surface before tossing to develop the signature caramelized flavor without breaking them.