Pad See Ew
Double recipe, serves 8
New: September 2022
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
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
