Pad See Ew Gai
Chicken Pad See Ew This is Thailand’s version of chow fun noodles. With pillowy noodles and a sweet-savory sauce, it’s a simple but very craveable dish. “See ew” translates to “soy sauce,” and it’s the sticky sweet soy sauce that is the key to this dish. The noodles are hard to come by so I recommend using extra-large dry rice stick noodles if you can’t find fresh noodles.
Ingrediënten
- 3 tbsp 45 ml Chinese sweet soy sauce
- 1 tbsp 15 ml oyster sauce
- 2 tbsp 30 ml fish sauce
- 2 tsp 10 g white sugar
- 3 tbsp 45 ml canola or other high-temperature cooking oil, divided
- ½ lb 225 g chicken breast or thigh, sliced thin
- 2 cloves garlic minced
- 2 eggs
- 1½ cups 110 g broccoli florets (see Pro Tip)
- 4 cups 480 g fresh rice noodles (store-bought or homemade from here), separated
- ½ tsp white pepper
Instructies
- To make the sauce, combine the Chinese sweet soy sauce, oyster sauce, fish sauce and sugar in a small bowl and set it aside.
- In a large skillet, heat 2 tablespoons (30 ml) of the oil over high heat for about 1 minute.
- When you see wisps of white smoke, add the chicken and garlic to the pan and stir-fry for about 1 minute, or until the exterior of the chicken is mostly seared and opaque.
- Don’t be scared to really scrape the bits off the pan before they burn.
- Add the remaining 1 tablespoon (15 ml) of oil to the pan and add the eggs.
- Lightly scramble them until they are just set, about 30 seconds.
- Add the broccoli, tossing it constantly until it starts to turn dark green, 1 to 2 minutes.
- Add the fresh rice noodles and allow them to sear in the pan and trade flavors with all the other ingredients for about 1 minute.
- Then add the reserved sauce and stir constantly to combine for about 3 minutes, until the noodles soak up the sauce and start to crisp slightly on the edges.
- When the chicken is cooked through and the sauce is absorbed, sprinkle with white pepper and combine very well, then serve.
Notes / Tips / Wine Advice:
Pro Tip:
To slightly precook the broccoli florets quickly, place them in a bowl with about 1 tablespoon (15 ml) of water. Microwave for 90 seconds on high, remove, and you’re ready to go. You’ve taken that raw taste and texture out of the broccoli to that perfect point to add it to the wok. You can also substitute Chinese broccoli and your choice of protein in this recipe.
To slightly precook the broccoli florets quickly, place them in a bowl with about 1 tablespoon (15 ml) of water. Microwave for 90 seconds on high, remove, and you’re ready to go. You’ve taken that raw taste and texture out of the broccoli to that perfect point to add it to the wok. You can also substitute Chinese broccoli and your choice of protein in this recipe.
