Pad see ew — seared rice noodles with chicken
Lightly caramelised wide rice noodles with chicken, egg and Chinese broccoli.
Active time18 min
Cooking10 min
Total18 min
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Ingredients
- 2 garlic cloves
- 4 Chinese broccoli stalks
- 1 egg
- 150 g raw boneless skinless chicken thigh
- 3 tbsp vegetable oil
- 200 g dried wide rice noodles
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp sugar
- 2 tsp white vinegar
Preparation
Wash the Chinese broccoli. Peel and chop the garlic. Thinly slice the chicken. Cut the broccoli into bite-sized pieces, separating stems and leaves. Beat the egg. Mix the soy sauces, oyster sauce, vinegar and sugar. Prepare the noodles according to their packet and drain just before stir-frying.
2 garlic cloves4 Chinese broccoli stalks1 egg150 g raw boneless skinless chicken thigh200 g dried wide rice noodles2 tbsp oyster sauce1 tbsp light soy sauce2 tsp dark soy sauce2 tsp sugar2 tsp white vinegar- knife
- chopping board
- mixing bowl
- fork
- saucepan
- colander
Heat 1 tbsp oil in a large wok over high heat. Stir-fry the garlic for 15 s, then add the chicken. When it turns white, add the broccoli stems, then the leaves. When the chicken is almost cooked and the leaves wilted, push everything aside. Add and scramble the beaten egg. Transfer everything to a plate.
3 tbsp vegetable oil- wok
- spatula
- plate
Heat the remaining oil, 2 tbsp, in the wok over high heat. Add the noodles and sauce. Turn gently with minimal stirring for about 90 s, until the edges caramelise. Return the chicken, broccoli and egg. Toss briefly and check the chicken is cooked through. Serve immediately.
- wok
- spatula
Allergens
- Eggs
- Gluten
- Molluscs
- Soy
Composition to check for: Celery, Crustaceans, Fish, Lupin, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration