Pad See Ew

• 份量: 2 servings
• 准备时间: 15 minutes
• 总时间: 30 minutes

配料

Chicken

1 large boneless chicken breast

1 tbsp soy sauce

1 tbsp corn starch

1 tsp white pepper

1 tbsp oil

Noodles

250 grams fresh rice noodles/roll (you can use egg noodles as a substitution)

5 cloves chopped garlic

1 deseeded chopped birds eye chili

2 handfuls Chinese broccoli cut into 5 inch segments

2 large eggs

Noodle sauce

1 tsp vinegar

1 tbsp soy sauce

2 tbsp dark soy sauce

1/2 tbsp hoisin sauce

1/4 tsp miso paste (if no miso paste available add ¾ tbsp more of hoisin sauce)

½ tbsp sugar

步骤

Thinly slice chicken breast and marinate with soy sauce, corn starch, white pepper, and oil.

Pre-mix the noodle sauce by combining all the noodle sauce ingredients together in a bowl.

Unroll your rice rolls and cut into desired size. If you are using regualr fresh rice noodles then just separate them in a bowl.

Heat up your wok/pan over high heat with 1 tbsp of oil and cook the chicken for 3-5 minutes and set aside. They shouldn't take long since they are thin pieces.

Scramble 2 eggs and set aside.

In your pan/wok add 1 tbsp of oil over med-high heat and cook your chopped garlic and chilies. Stir for 30 seconds.

Add Chinese broccoli and stir 1 minute.

Add rice noodles as well as the pre-mixed noodle sauce.

Stir for 1-2 minutes until most of the sauce has been absorbed by the noodles.

Add chicken and eggs back into the wok and toss to combine. Should only take 10-20 seconds now that the noodles are cooked.

Top with green onions and chili crisp and limes. (optional)