I’ve got a shiny new recipe for you today and, oh boy, are you in for a treat!
Pad = fried. See ew = soy sauce. You see where this is going, right?
Apparently, it’s the classic street food option in Thailand. Purely by extrapolating from this, I’m going to assume Thailand is probably a very delicious destination!
*Sighs* One day…
^ I mean, just look at those perfectly caramelised, smokey noodles!
Chewy, slightly charred rice noodles, tossed together in a searing hot pan with Chinese broccoli, chicken, scrambled eggs and a perfectly balanced salty-sweet sauce, topped with chilli flakes and white pepper.
^ Gah, obsessed with those randomly scattered charred dark noodles! They’re the BEST bits, such a treat!
^ Oh, and I can’t forget the little, scrambled egg chunks.
Let’s talk about the most important components/ingredients quickly:
Fresh rice noodles: If you can, hit up your local East Asian supermarket/shop and grab yourself some fresh rice noodles – you will not regret the extra effort!! I only wish they had some slightly wider ones at mine.
Chinese broccoli: this is the authentic option but if you can’t get your hands on some, you can substitute normal broccoli, chop it up into florets, just keep them quite small so they cook through.
Dark and light soy sauce: don’t skimp. They have individual purposes. Light for the saltiness and seasoning, dark for the colour and slight sweetness.
Oyster sauce: rich, sweet, salty and savoury flavours with a hit of umami.
Sugar: just a little bit to balance the flavours. Oh, and it helps with the caramelisation and charring of the noodles too!
Protein: you can use whatever you prefer, I opted for chicken but beef, tofu or just extra egg would work. Be mindful of using veg though – you don’t want anything that will release too much moisture!
Get in my face already!
Oh, and I forgot to say, they’re pretty quick and easy to throw together. Definitely a contender for the weeknight meal rotation plan.
Grab some chopsticks, tuck in and enjoy!
Ingredients (2 servings)
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tbsp white vinegar
- 1 tbsp granulated sugar
- 150g chicken breast, cubed (or alternative protein of choice)
- 2 tbsp soy sauce
- 1 tsp corn flour
- 2 tbsp sunflower oil
- 6 stalks of Chinese broccoli or Kai Lan
- 2-3 cloves of garlic, minced
- 1/2 tsp ground white pepper
- 2 medium eggs, whisked
- 325g fresh rice noodles or Sen Yai (you can substitute for dried ones but you’ll lose some of the delicious chewiness, just cook according to the instructions on the packet. I soaked mine in hot, but not boiling water, for about 1.5 mins before draining in a colander then allowing to sit on some kitchen roll to remove the excess moisture)
- Add your chicken, corn flour and soy sauce to a bowl, mix well to combine. Set aside to marinade for 5mins.
- Meanwhile mix together all the ingredients for the sauce and prepare the other ingredients (mince the garlic, chop the Chinese broccoli, whisk the egg, soak the noodles) so you have everything ready to go. You’ll be cooking at a high heat so speed will be key!
- Place your wok on a medium heat and when hot, add the oil and swirl before adding the marinated chicken. Stir and toss until cooked through. Remove from the pan and set aside. Wipe out the pan with kitchen roll so it’s clean and dry. (You can cool first if needed).
- Turn the heat up to high and wait till the wok is screaming hot. Add a little more oil and swirl, then working quickly, the garlic and quickly stir for 10 seconds until fragrant then add the Chinese broccoli and stir-fry for about 30 seconds.
- Next, add the noodles and chicken (don’t add any extra moisture the cooked chicken may have left in the plate), stir quickly then leave to heat through for about 30 seconds.
- Move the ingredients to one side of the pan before adding your egg, scramble whilst cooking then quickly incorporate with the rest of the ingredients in the wok.
- Finally add the sauce. Mix well to combine and allow to sit for a minute to char and caramelise that extra little bit. Toss and allow to sit for another 30seconds.
- Serve up immediately with a sprinkle of white pepper and chilli flakes if desired.
- Ensure the wok is screaming hot before you get started. I can’t stress this enough!
- This is fast cooking. Prepare everything first and line up your ingredients in order to make your life easier!
- Use sunflower oil or another oil that has a high smoke point.
- If you’re serving more than 2 people, I’d seriously recommend cooking in a couple of separate batches because otherwise you’ll end up with sauce at the bottom of the pan and steamed rather than charred noodles. Soggy noodles are not what you want here!