Classic Pad See Ew

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Pad See Ew is a Thai noodle favourite built on wide rice noodles, dark soy, egg and Chinese broccoli. It is smoky, savoury and just a little sweet, with exactly the kind of slippery noodle texture that makes a wok dish memorable.

Serves: 2 people

Preparation time: 20 min

Ingredients

• Wide rice noodles – 300 g
• Chicken thigh fillets – 250 g, sliced
• Eggs – 2
• Chinese broccoli – 200 g, cut up
• Garlic – 2 cloves, chopped
• Light soy sauce – 1 tbsp
• Dark soy sauce – 1 tbsp
• Oyster sauce – 2 tbsp
• Sugar – 1 tsp
• Neutral oil – 2 tbsp

Method

1. Prepare the noodles so they are soft and separated before you start, because pad see ew cooks very fast.
2. Mix the soy sauces, oyster sauce and sugar into a simple seasoning sauce.
3. Heat the wok until very hot, add oil and stir-fry the chicken until just cooked, then move it to one side.
4. Crack in the eggs and scramble them quickly in the wok before mixing them with the chicken.
5. Add the noodles, garlic and Chinese broccoli and toss over high heat, then pour in the sauce.
6. Keep stir-frying until the noodles are glossy and lightly charred in spots, then serve immediately.