ilyadaysRecipes

Rice noodles

Chicken Pad See Ew

Soy-rich, lightly sweet noodles with egg and greens. Browning the noodles separately from the other ingredients is the key technique here.

1 generous serving~20 min
Chicken Pad See Ew

Mise en place — set out in the order it goes in

  1. Chicken
    Chickenthinly slicedStep 3
  2. Stems
    Stemsthinly slicedStep 3
  3. Garlic + leaves
    Garlic + leavesStep 3
  4. Egg
    Eggcracked into a cupStep 4
  5. Noodles + sauce
    Noodles + saucedrained; sauce mixedStep 5

Prep order — what happens when, and what overlaps

minutes
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Slice chicken 3 min
3 min
Slice stems, chop leaves + garlic 4 min
4 min
Soak / boil noodles (packet time) 7 min
7 min
Mix sauce, crack egg 1.5 min
Chicken until nearly done 2.5 min
2.5 min
Stems, garlic, leaves 2 min
2 min
Drain noodles 1 min
Scramble egg → everything to plate 1.5 min
Brown noodles in sauce 2 min
2 min
Return chicken mix, toss 1 min
BoardHands-offBowl / counterPan / stove

Shift the noodle bar to match your packet: they should be drained just before the browning step.

Step by step

  1. Soak or boil the noodles per the packet’s stir-fry instructions — stop while they still have a little bite.
    Soak or boil the noodles per the packet’s stir-fry instructions — stop while they still have a little bite.

    1Noodles first

    per packet

    For this step

    • Dried flat rice noodles100 g
    • Follow the packet’s stir-fry preparation instructions, stopping while they still have a little firmness.
    • Drain well and use promptly; they’ll finish cooking in the sauce.
    • Avoid fully softening them beforehand or aggressively stirring them in the pan.
    Noodles first
    Should look like this
  2. Slice the stems thinly; keep the leaves separate.
    Slice the stems thinly; keep the leaves separate.

    2Prep everything

    ~8 min

    For this step

    • Chicken150 g
    • Chinese broccoli or bok choy125 g
    • Garlic2 cloves
    • Egg1
    • Slice the chicken thinly.
    • Slice the greens’ stems thinly and keep the leaves separate.
    • Chop the garlic and crack the egg into a cup.
    • Mix the sauce:
      • oyster sauce 1 tbsp
      • regular soy sauce 1½ tsp
      • dark soy sauce 1 tsp
      • rice vinegar 1 tsp
      • sugar 1 tsp
    Prep everything
    Should look like this
  3. Chicken until nearly done, then the stems, then garlic and leaves.
    Chicken until nearly done, then the stems, then garlic and leaves.

    3Chicken and greens

    medium-high~4 min
    • Heat ½ tablespoon oil over medium-high heat.
    • Cook the chicken until nearly done.
    • Add the thinly sliced stems, then garlic and leaves; cook until the chicken is cooked through and greens are tender.
    Chicken and greens
    Should look like this
  4. Push everything to one side and scramble the egg in the gap.
    Push everything to one side and scramble the egg in the gap.

    4Egg

    medium-high~1 min

    Push everything aside, scramble the egg in the cleared space, then transfer everything to a plate.

    Egg
    Should look like this
  5. Remaining oil, noodles and sauce: spread them out and leave them alone to brown.
    Remaining oil, noodles and sauce: spread them out and leave them alone to brown.
    Then turn gently — the underside should be caramelised.
    Then turn gently — the underside should be caramelised.

    5Brown the noodles

    medium-high1–2 min
    • Add the remaining 1 tablespoon oil, the noodles and the sauce.
    • Spread out, leave briefly to brown, then gently turn.
    • Cook for roughly 1–2 minutes.
    Brown the noodles
    Should look like this
  6. Return the chicken mixture and toss briefly.
    Return the chicken mixture and toss briefly.

    6Toss and serve

    medium-high~30 s

    Return the chicken mixture, toss briefly and serve.

    Toss and serve
    Should look like this

Based on: RecipeTin Eats — Pad See Ew