pickyfrench

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

triple that mount of beans (150 > 450 grames)

too salty, try adding less soy (or oyster or fish sauce)

Used pork, doubled the recipe. Just okay.

New: May 2016

Serves 2 | Prep Time: 15 Mins | Cook Time: 5 Mins

2 tablespoons oil
2 cloves garlic, minced
4 oz boneless and skinless chicken breast, cut into thin pieces
8 oz dry wide rice sticks or 10 oz fresh flat rice noodles
6 oz Chinese broccoli (kalian/gailan)
2 beaten eggs, optional

2 tablespoons sweet soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon sugar

Cook the wide rice sticks according to the package directions. Strain in a colander and run cold running water until the noodles becomes cool. Set aside to drain. If you use fresh flat rice noodles, loosen the noodles with hand, make sure they are not sticking or clumping together.

Mix all the ingredients for the Seasonings in a small bowl. Set aside.

Heat the oil in a wok or skillet over high heat. Add the garlic and stir fry until aromatic. Add the chicken and continue stirring. As soon as the chicken changes color, add the rice noodles, Chinese broccoli, and stir continuously, for 30 seconds. Add the Seasonings and stir continuously until everything is well combined. Add the beaten eggs (if using), and more oil if needed. Cook the egg and then stir to combine well with the noodles. Dish out and serve immediately.