Pad See Ew

This beautifully rich and savoury Thai noodle stir fry is made with juicy chopped chicken thighs, Chinese broccoli and wide rice noodles that are stir fried in the sauce until slightly charred and caramelised with that perfect chewy bite.
Free printable recipe is available on our site: www.kitchensan...
Ingredients:
Noodles:
300 g (10.5 oz) dried wide flat noodles (look for sen yai noodles, ho fun, wide pad Thai noodles or 10mm wide rice noodles)
1 tsp oil
Stir fry:
2 tbsp oil
300 g (10.5 oz) boneless, skinless chicken thighs chopped into small chunks
¼ tsp salt
¼ tsp black pepper
300 g (10.5 oz) Chinese broccoli stalks separated from leaves. Stalks sliced in half lengthways, leaves sliced into strips( *see notes for replacements)
4 cloves garlic peeled and finely chopped or minced
2 large eggs
1 tbsp oil for frying noodles
Sauce:
4 tbsp oyster sauce
3 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp fish sauce
3 tbsp white or light brown sugar
¼ tsp white pepper
To Serve:
chilli vinegar *see notes to make your own
Instructions
1. Soak the noodles in boiling water for 2 minutes less than the pack instructions. For me this is 8 minutes.
2. Then drain and rinse thoroughly in cold water. Toss with the oil and put to one side.
3. Add the sauce ingredients to a bowl or jug and mix together. Put to one side.
4. Heat up the oil in a wok, over a high heat.
5. Sprinkle the chicken with the salt and pepper, then add to the wok and cook for 5 minutes, stirring often, until lightly browned and cooked through.
6. Add the Chinese broccoli stalks and stir fry for 2 minutes.
7. Add the Chinese broccoli leaves and garlic and stir fry for a further minute, then push the chicken to the side of the wok.
8. Add the egg to the space in the wok, and fry, stirring it up to scramble.
9. Transfer everything out of the wok into a bowl.
10. Add another tablespoon of oil to the wok and heat over a high heat.
11. Add the drained noodles and 3 tbsp of the sauce mixture. Fry the noodles for 2 to 3 minutes, tossing once or twice. We want the noodles to be slightly charred and caramelised for that authentic flavour. The sauce will help them to caramelise.
12. Once the noodles are hot and slightly caramelised, add the remaining sauce and the chicken, egg and Chinese cabbage back to the wok.
13. Sir fry for 1 minute, then serve.
Notes
Chinese broccoli swap
I can only find Chinese broccoli in larger Asian supermarkets near me in the UK. If you can't get hold of them, replace them with half tender-stem broccoli (slice the stalks in half, lengthways) and half bok choy.
At a push you can use spring greens (collard greens) instead of bok choy.
Chilli vinegar
Place 1 or 2 sliced red chillies (I use Serrano or Fresno, which are relatively mild) into a small jar and pour over 4 tbsp of white wine vinegar or cider vinegar. Let it sit for 10 minutes, then serve with your noodles.
#CookingShow #Recipe #wokcooking

[@noorsfoodjourney]

This looks absolutely delicious! 😍 I love how you captured the balance of flavours and textures in Pad See Ew. The combination of the chewy noodles, fresh veggies, and that savoury sauce is mouthwatering! Thanks for sharing! 🍜👍

[@Kitchensanctuary]

Yay, thank you!

[@tammylynnplummer3]

I’ve never seen Chinese broccoli in any of my stores here (southern WV), I appreciate you sharing substitutes. This looks delicious!

[@Kitchensanctuary]

You are so welcome, hope you enjoy.

[@fabulousrobert6607]

It’s only because you might have the Waltons for neighbors 😉
Besides, I’m sure you’d have a limited amount of ingredients on the shelf to choose from 🤷🏻‍♂️
Nicky comes up with some great food ideas to choose from, I must say 🧐

[@saramichael3837]

Would you do another tour of your kitchen video please. The blue cabinet doors were not there when you first renovated the kitchen. I love the colour it goes so well with the brick walls!👌🏼👌🏼❤

[@rowelle]

My favorite Thai dish ever! Thank you for this simple recipe! I’ll try it this weekend. 🥰

[@richardneilan2392]

Thanks! This looks like an intriguing, yet easily achievable meal!

[@stever456]

Hmm looks a lovely recipe can’t beat Asian food 😋

[@saramichael3837]

Another great recipe! Thank you! I bought your first book just arrived today and I should say it’s amazing and a great value for money! Thank you for your generosity this can be put into two books but you didn’t do that so thank you!
Would you please mention in your videos what casseroles you’re using and where you bought it from or maybe do a separate video with links to the pans and pots you use for each type of dish. Thank you!❤💖🙏🏼

[@DavieD609]

We see ew you too!

[@charleshamilton9274]

The substitution of bok choy sounds delicious. I think I will also try broccolini. First, I have to add fish sauce to this week’s grocery list!

[@florencejoanjones5233]

Hi Nikky
I only eat vegetables one not meat 🥩 🤮 very sick and I love your videos ❤ ❤ ❤ ❤

[@Kitchensanctuary]

Thanks for watching

[@misterhat5823]

Almost all these type of recipes can be made without meat or using firm tofu instead.

[@paul756uk2]

You post the same thing every week.

[@lesreid6247]

That looks great 😲

[@Kitchensanctuary]

Thank you ☺️

[@geraldpribula4911]

Looks great Nicky😋. I think I only have an electric wok...do you think that would be okay? Thank you Nicky! I love your channel❤️!!!

[@jobyantony7256]

A very Delisious food making........ Grand

[@Kitchensanctuary]

Thank you so much

[@DLG24]

Perfect🔥👍

[@joshhoffman1975]

I wonder if you spinach instead of Chinese Broccoli! 🤔🤔🤔

[@EmmaBakesCakes]

Ooh yummy xx

[@lfcmonkeyyyman6229]

Hmm, let me just tilt my head to one side as I speak to you again 😂

[@frankzito8653]

Woks and stir frying intimidate me. But I think I can actually do this recipe. Wish me luck!

[@Kitchensanctuary]

You can do it, Hope you enjoy 👍