Pad See Ew

• 份量: 2 servings
• 准备时间: 10 minutes
• 总时间: 15 minutes

配料

150 grams dry wide rice noodles (or 350 grams fresh, sen yai)

2 tablespoons vegetable oil

12 grams garlic (2 large cloves finely chopped)

2 eggs

100 grams gailan (or other green vegetable, such as broccoli florets or Chinese broccoli)

200 grams chicken (thinly sliced)

1 teaspoon soy sauce

1 teaspoon potato starch

1 tablespoon Thai dark soy sauce

1 tablespoon oyster sauce

2 teaspoons evaporated cane sugar

1/8 teaspoon ground white pepper

pickled chili peppers

步骤

Rehydrate the noodles in cold water for 2 hours, or boil water and soak for 10 minutes.

Put the chicken in a bowl and stir in the 1 teaspoon of soy sauce. Add the potato starch and mix to combine, set aside.

Make the Pad See Ew sauce by combining the dark soy sauce, oyster sauce, sugar and white pepper in a small bowl and set aside. Prepare all the other ingredients.

Heat a large frying pan over high heat until hot. Add 1 tablespoon of oil to the pan and fry the chicken until cooked through. Transfer the chicken to a clean bowl and set aside.

Add the remaining 1 tablespoon of oil to the pan and fry the garlic until fragrant.

Add the eggs and break them up with a spatula scrambling them.

When the eggs are mostly (but not fully) cooked, add the gailan and stir-fry until it is bright green and wilted (but not fully cooked).

Add the rehydrated noodles and sauce and stir-fry, tossing to coat evenly. If you notice the noodles sticking together you can add a bit more oil to help free them up.

When the sauce is evenly distributed, return the chicken to the pan, stop stirring and let the noodles brown for a bit on one side before tossing to redistribute and brown some more.

Plate the noodles and serve with pickled chili peppers.