Chicken pad see ew
Wide rice noodles charred in a hot wok with chicken, egg and Chinese broccoli, then glossed in a sweet dark soy sauce. Thai takeaway at home.
- Prep
- 7 min
- Cook
- 8 min
- Serves
- 2
- Per serve
- 790 kcal
Ingredients
Method
Put the noodles in a heatproof bowl and microwave until soft, then gently pull them apart into single strands. Mix the dark soy, soy, oyster sauce and sugar in a small bowl.
Slice the chicken thinly. Cut the Chinese broccoli into 5 cm lengths, keeping the stems and leaves separate, and halve any thick stems lengthways.
Heat 1 tbsp of the oil in a wok over high heat until smoking. Stir-fry the chicken until golden and cooked through, then add the garlic and broccoli stems and toss until the stems turn bright green.
Push everything to one side, add the remaining oil and crack in the eggs. Let them set for a few seconds, then scramble roughly.
Add the noodles, broccoli leaves and sauce. Toss, then leave the noodles undisturbed for 30 seconds at a time so they catch and char in spots. Repeat until glossy, dark and smoky.
Season with white pepper and serve straight away, with chilli flakes or chilli vinegar on the side if you like.
Tips
- Fresh noodles straight from the fridge snap. Warming them first is what keeps them long and silky.
- If your wok isn't big, cook it in two batches. Crowded noodles steam and clump instead of charring.
- Dark soy sauce gives the colour and caramel flavour; kecap manis works in a pinch, but drop the sugar.
