Pad See Ew with Chicken and Chinese Broccoli
Inspired by techniques from Serious Eats, America's Test Kitchen and NYT Cooking.
Wide rice noodles are charred in a hot wok with chicken, egg and Chinese broccoli in a dark soy sauce, served with a sharp chilli vinegar on the side.
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Method
- 1
Make the chilli vinegar. Combine the vinegar and sliced chilli in a small bowl and leave to steep for at least 15 minutes. This tangy side sauce is what balances the rich, dark sweetness of the noodles at the table.
- 2
Soak and season the noodles. Cover the rice noodles with hot tap water and soak for 30-40 minutes, until white, limp and springy to the touch, then drain well. Toss them with the dark soy sauce and 1 tbsp of oil so they go into the wok already seasoned and coated. Coating the noodles before frying gives them an even colour throughout and stops them sticking together in clumps.
- 3
Tenderise the chicken. Mix the sliced chicken with the bicarbonate of soda and water and leave for 15 minutes, then rinse, drain and pat dry. This brief soak softens the muscle fibres, leaving the chicken noticeably more tender and silky once cooked.
- 4
Mix the sauce. Whisk together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar and white pepper in a small bowl.
- 5
Sear the first batch of chicken. Heat the wok over high heat until smoking, then add 1½ tablespoons of oil with half the garlic and half the chicken. Spread it out, sear for 1 minute, then stir-fry for 2-3 minutes until no pink remains and the thickest piece reaches 74°C. Cooking in two batches like this keeps the wok hot enough for proper searing rather than overcrowding and stewing the chicken.
- 6
Add greens and scramble egg. Add half the gai lan stems and stir-fry for 1 minute, then push everything to one side. Pour in half the beaten egg, let it sit for 20 seconds to set, then scramble it through the chicken and stems.
- 7
Char the noodles and wilt leaves. Add half the noodles and half the sauce, spread them out and leave undisturbed for 30-45 seconds until they blister and char slightly at the edges, then fold. Repeat this spreading and folding two or three more times, then add half the gai lan leaves and fold until just wilted. Tip this first batch out onto a serving plate, then repeat the whole process with the second half of the ingredients.
- 8
Serve with chilli vinegar. Combine both batches on the plate and serve with the chilli vinegar alongside for spooning over. The vinegar's sharpness cuts through the dark, slightly sweet char of the noodles.
Storage
Keep in a covered container in the fridge for up to 2 days. Reheat in a hot wok or microwave until piping hot throughout (at least 74°C); the char won't fully return, but the flavour holds up well. This dish doesn't freeze well, as the noodles turn gluey once thawed. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large heatproof bowl
- small bowl for the chilli vinegar
- colander
- wok (35 cm) or large non-stick frying pan (30 cm)
- wok spatula or tongs
- small bowls for the prepared ingredients
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 537 kcal |
| Protein | 30.1 g |
| Carbohydrate | 59 g |
| of which sugars | 4 g |
| of which free sugars | 3 g |
| Fat | 19 g |
| of which saturates | 2.8 g |
| Fibre | 3.1 g |
| Salt | 2.8 g |
Protein per 100 kcal
5.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
