Equipment
Ingredients
Chicken and Marinade
- 250 g chicken breast, sliced thinly against the grain
- 15 ml light soy sauce
- 5 g cornstarch
Stir-Fry Sauce
- 30 ml dark soy sauce
- 15 ml oyster sauce
- 15 ml light soy sauce
- 10 g granulated sugar
- 5 ml white vinegar
- 15 ml water
Noodles and Vegetables
- 400 g fresh wide rice noodles, gently separated by hand
- 150 g chinese broccoli, leaves roughly chopped, stems sliced thinly
- 15 g garlic, minced
- 2 egg, lightly beaten
- 30 ml neutral cooking oil
Nutrition (per serving)
Method
In a mixing bowl, combine the sliced chicken breast, light soy sauce, and cornstarch. Mix thoroughly until the chicken is evenly coated. Set aside to marinate for 15 minutes.
In a small bowl, whisk together the dark soy sauce, oyster sauce, light soy sauce, granulated sugar, white vinegar, and water until the sugar is fully dissolved.
Heat half of the neutral oil in a carbon steel wok over high heat until it begins to smoke. Add the marinated chicken and spread it into a single layer. Sear without moving for 1 minute to develop color, then stir continuously until the chicken is cooked through and reaches an internal temperature of 74C or 165F. Remove the chicken from the wok and set aside.
Wipe the wok clean if necessary, then add the remaining oil over medium-high heat. Add the minced garlic and sliced Chinese broccoli stems. Saute for 30 seconds until fragrant and slightly softened.
Push the aromatics and stems to one side of the wok. Pour the lightly beaten eggs into the empty space. Allow them to set for a few seconds, then break them apart and scramble until fully cooked.
Increase the heat to high. Add the separated fresh rice noodles, Chinese broccoli leaves, cooked chicken, and the prepared stir-fry sauce. Toss rapidly and continuously to ensure the noodles are evenly coated in the sauce and the leaves wilt.
Stop stirring and spread the noodles into an even layer in the wok. Let them sit completely undisturbed for 15 to 20 seconds to caramelize the soy sauce and develop char on the edges of the noodles. Give one final toss to distribute the charred bits.
Remove the wok from the heat immediately. Portion the noodles into bowls and serve hot.
Chef's Notes
- Wok hei, or breath of the wok, is the defining characteristic of restaurant-quality Pad See Ew. Achieving this at home requires a properly heated carbon steel wok and giving the noodles a moment to sit undisturbed in the pan to char.
- Preparation is everything. This dish cooks in under ten minutes once you begin frying. Have all ingredients measured, chopped, and grouped within reach before turning on the stove.
- The cornstarch marinade on the chicken is a technique called velveting. It provides a protective barrier against the intense heat of the wok, ensuring the meat remains remarkably tender.
Storage
Refrigerator: 3 days — Noodles will harden in the fridge. Best reheated with a small splash of water to restore texture.
Reheating: Microwave covered with a damp paper towel until hot, or briefly saute in a pan with a splash of water.
