Name: Pad See Ew
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tbsp soy sauce (for marinade); 2 tbsp cooking oil; 3 cloves garlic, minced; 2 large eggs; 1 bunch Chinese broccoli (Gai Lan), stems and leaves separated; 1 lb fresh wide rice noodles; 1 tbsp dark soy sauce; 2 tbsp soy sauce; 2 tbsp oyster sauce; 2 tsp sugar; 1 long red chili, sliced; chili vinegar sauce, to taste

1

In a bowl, combine the chicken thighs with 2 tbsp of soy sauce. Marinate for a minimum of 30 minutes.

2

Heat cooking oil in a large pan or wok over high heat. Sear the chicken until about 80% cooked and browned on one side, then remove from the pan and set aside.

3

In the same pan, add the minced garlic and sauté until fragrant.

4

Crack the eggs into the pan. Break the yolks slightly but allow them to set before gently scrambling.

5

Add the sliced Chinese broccoli stems and the fresh rice noodles to the pan.

6

Stir-fry, allowing the noodles to char slightly for added texture.

7

In a small bowl, whisk together the dark soy sauce, remaining 2 tbsp soy sauce, oyster sauce, and sugar to create the sauce. Pour the sauce over the noodles.

8

Cook on high heat for 2-3 minutes, tossing continuously to coat everything evenly.

9

Add back the cooked chicken, sliced red chilies, and the Chinese broccoli leaves.

10

Toss everything together until the leaves are just wilted.

11

Optionally, mix in some chili vinegar sauce to taste for extra spice and acidity. Serve immediately.