Pad See Ew

Double recipe, serves 8
New: September 2022

Chicken:
1 lb chicken, sliced thinly
2 t light soy
2 t cornstarch

1/2 t baking soda

pinch of salt

Sauce:

2 T light soy

2 T dark soy

2 T oyster

2 T sugar

Stirfry:

1/2 c vegetable oil

12 ounces / ~ 1 lb / 350 grams gai lan, chopped so no stems wider than 1/4 thick

2 eggs, cracked in a small bowl

8 garlic cloves, minced

24 oz/ 1.5 lb fresh noodles (hor fun / chow fun)

Kosher salt, light soy, white pepper, fish sauce

1. Wash sliced chicken with cold water, drain in sieve, press dry

2. Combine all chicken ingredients in medium bowl. Stir vigorously.

3. Cover and set aside for 15 min

4. Boil water, blanch all cut gai lan for 1-2 min, then rinse with cold water

5. Boil water, add noodles,  cook ~1 min and stir to break up, drain, toss with oil, spread on large plates or rimmed baking sheets to dry for at least 5 min

5. Combine sauce ingredients to make sauce

6. Make sure all stir fry ingredients are prepped

7. Heat wok, add 1 T oil, swirl to coat, add chicken in 2 batches until nearly cooked through about 1 min per batch. Transfer to clean bowl.

8. Wipe wok, heat until smoking, add 1 T oil, add half broccoli and stirfry until charred, 1 min, transfer to bowl with chicken. Repeat.

9. Wipe wok, add 2 T oil, wait until simmering, add the 2 eggs directly to center, let it putt for 15 s, then flip.

10. Add garlic and stir-fry, breaking up the egg with the spatula, about 30 s to 1 min

11. Add noodles and toss in garlic oil

12. Add sauce and swirl around edges

13. Return chicken and broccoli and stir fry until sauce is cooked off

14. Season with salt, white pepper, light soy, fish sauce

15. Serve immediatly

originally from: The Wok, page 372