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A finished bowl of chicken pad see ew

Pad See Ew

A Thai rice noodle dish flavored with dark and light soy sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • 1 Wok seasoned carbon steel
  • 1 Microwave useful for separating fresh noodle sheets

Ingredients
  

  • 1 lb. Fresh Rice Noodles (Sheet-Style or Pre-Cut) or 10 sheets rice paper, rehydrated and sliced
  • 1 lb. Meat chicken thigh, pork tenderloin, chuck steak, or stew meat
  • 1 splash Soy Sauce or Tamari to season meat while cooking
  • 1 tsp Baking Soda for velveting
  • 3 cloves Garlic minced
  • 1 – 2 Eggs beaten
  • 4 – 8 stems Chinese Broccoli or 1 crown regular broccoli, chopped and steamed ahead of time
  • Cooking Oil

Sauce

  • 2 tsp Dark Soy Sauce
  • 1 Tbsp Regular Soy Sauce or Tamari
  • 1-½ Tbsp Oyster Sauce or Vegan (Mushroom) Oyster Sauce
  • 2 tsp Rice Vinegar
  • 2 tsp Sugar
  • 3 tsp Shaoxing Cooking Wine

Instructions
 

  • If using sheet-style rice noodles, microwave them in one-minute intervals to get them unstuck (be careful, they’re hot). 
    If using spring roll wrappers,soak stacks of 5 rice paper rounds at a time in warm water, then slice in stacks on an oiled cutting board and set noodles in cool water to keep them from sticking together.
  • If using Chinese broccoli: Separate stems from leafy parts, and chop both into 1to 1-½ inch portions.  Cut stems in half length-wise if you want, to make them cook through quicker.
    If using regular broccoli: Cut all the florets from the broccoli crown.  Steam these ahead of time for 8 to 10minutes
  • (Optional) Velvet meat by tossing with 1 tsp baking soda and refrigerating for half an hour. Rinse baking soda off and pat dry.
  • Mix sauce from dark soy sauce, regular soy sauce(or tamari), oyster sauce, sugar, rice vinegar, and Shaoxing cooking wine.
  • Add oil to a preheated carbon steel wok.  Add meat and cook.
  • Once meat is about halfway cooked, add the minced garlic and the Chinese broccoli stems (if using).
  • Once meat is almost completely cooked, add Chinese broccoli leafy greens (if using) or pre-steamed regular broccoli florets.  Once fully cooked/steamed, set cooked meat and veggies aside.
  • Add a light layer of oil if needed and pour in 1– 2 beaten eggs.  Cook until scrambled,then set aside with the meat and veggies.
  • Add another light layer of oil if needed, then add prepared fresh rice noodles.  Pour in sauce and mix until all the noodles are coated.
  • Return meat, veggies, and eggs back to the wok and continue mixing until everything is evenly distributed.
  • Serve and enjoy. Makes about 4 portions.
Keyword Asian, noodle