Chicken Pad See Ew

Wide rice noodles with chicken, egg and Chinese broccoli, seared in a savoury soy sauce in small batches.
Prep: 15 min · Cook: 15 min · 2 servings
Equipment: Large wok or frying pan

• 300g fresh wide rice noodles, gently separated
• 300g chicken breast, thinly sliced
• 2 large eggs (100g without shells)
• 200g Chinese broccoli (gai lan), stems thinly sliced and leaves chopped
• 12g garlic, finely chopped (about 4 cloves)
• 15g neutral oil, divided
• 20g light soy sauce
• 10g dark soy sauce
• 20g oyster sauce
• 5g sugar
• 0.5g ground white or black pepper

1. 1

   Mix the two soy sauces, oyster sauce, sugar and pepper in a small bowl. Loosen the fresh noodles gently; if stiff, warm them briefly according to their packet before separating. Divide all ingredients into two batches so the pan stays hot.

2. 2

   Heat half the oil in a large wok or frying pan over medium-high heat. Add half the chicken and stir-fry for 3–4 minutes. Add half the garlic and broccoli stems; cook for another minute, then add half the leaves.

3. 3

   Push the chicken and vegetables aside. Crack in one egg and scramble until set. Check the thickest chicken pieces reach 74°C; cook a little longer if needed.

4. 4

   Add half the noodles and half the sauce. Spread them over the hot surface and leave for 20–30 seconds to take on a little colour. Turn with a broad spatula rather than stirring vigorously, then repeat once or twice until hot and evenly coated.

5. 5

   Transfer to a warm plate and cook the second batch with the remaining ingredients. Serve immediately for the best noodle texture.

Storage & reheating

Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or below. Keep for up to 2 days. Add a spoonful of water before reheating in a covered pan or microwave. Reheat the main dish until every part reaches 74°C, stirring or turning halfway. Fresh rice noodles may become softer after storage; this dish is best freshly cooked.

Substitutions

Use broccolini instead of gai lan. Fresh wide noodles are the basis of this recipe; dried wide rice noodles require packet-directed soaking and will change texture and nutrition. Contains soy, egg and shellfish; check sauces for wheat.

Estimated nutrition per serving

544 kcal · 46g protein · 48.9g carbs · 17.4g fat · 4.3g fibre.

Calculated from measured ingredients using generic composition estimates. Brands and portion sizes change the result. Optional additions and substitutions are excluded.

Storage guidance: USDA leftover guidance · FSA rice guidance