泰式豉油炒河Pad See Ew (Soy Sauce Fried Noodles)

Prep 15 min·Cook 10 min·Rest 10 min

1. 1You're here
   Step 1.

   Toss the chicken with 1 tsp light soy and the cornflour and leave for 10 minutes. Stir the sauce ingredients together. Mix the chilli and vinegar in a small bowl.

   200 g Boneless chicken thigh, thinly sliced1 tbsp Light soy sauce1 tsp Cornflour (for the chicken)1½ tbsp Dark soy sauce1½ tbsp Oyster sauce2 tsp Sugar¼ tsp White pepper1 Red chilli, sliced3 tbsp White vinegar

   10 minMarinate
2. 2
   Step 2.

   Separate the noodle strands gently (microwave the pack for 30–60 seconds if they are stiff from the fridge). Cut the broccoli stems into short lengths, keeping leaves and stems apart.

   400 g Fresh wide rice noodles (ho fun)150 g Tenderstem broccoli or Chinese broccoli (gai lan)

   Knife work
3. 3
   Step 3.

   Heat 1 tbsp oil in a wok until smoking. Stir-fry the chicken for 2–3 minutes until cooked, then add the garlic and broccoli stems for 1 minute. Tip out.

   3 tbsp Cooking oil200 g Boneless chicken thigh, thinly sliced3 cloves Garlic, chopped150 g Tenderstem broccoli or Chinese broccoli (gai lan)

   3 minStir-fry
4. 4
   Step 4.

   Add the remaining oil, then the noodles. Spread them out and let them sit for 30–40 seconds without stirring so they char, then toss.

   3 tbsp Cooking oil400 g Fresh wide rice noodles (ho fun)

   High-heat wok tossing (wok hei)

   Wok-chan's tip鑊仔貼士

   The charred, slightly crisp edges are the whole point. Leave them alone.
5. 5
   Step 5.

   Pour the sauce around the edge of the wok and toss until the noodles are evenly brown.

   400 g Fresh wide rice noodles (ho fun)1½ tbsp Dark soy sauce1 tbsp Light soy sauce1½ tbsp Oyster sauce2 tsp Sugar¼ tsp White pepper

   High-heat wok tossing (wok hei)
6. 6
   Step 6.

   Push the noodles aside, scramble the eggs in the gap until just set, then toss through.

   2 Eggs400 g Fresh wide rice noodles (ho fun)

   Stir-fry
7. 7
   Step 7.

   Return the chicken and broccoli with the leaves and toss for 1 minute until the leaves wilt. Serve with the chilli vinegar.

   200 g Boneless chicken thigh, thinly sliced150 g Tenderstem broccoli or Chinese broccoli (gai lan)1 Red chilli, sliced3 tbsp White vinegar

   Stir-fry