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Pad See Ew

by cj.eats_
dinnerThaieasynoodlesumamiasianfood
Source: https://www.instagram.com/reel/CUpzUGcpFak

Ingredients

produce
  • 200 gchinese leafy green(about 5-6 stalks, leaves and stalks separated)
  • 3 clovesgarlic(chopped)
protein
  • 1egg
  • 1/2 lbchicken thigh(sliced into 1/4" strips)
grain
  • 20 ozfresh rice rolls
pantry staple
  • 1 tspavocado oil
  • 1/4 tspkosher salt
  • 1/4 tspwhite pepper
  • 1 tbsplight soy sauce
  • 2 tbspdark soy sauce
  • 2 tbspoyster sauce
  • 1 tbspsugar
  • 1/4 tspmsg
  • 1 tbspdistilled white vinegar
  • 1 tbspwater
  • 3 tbspavocado oil
  • 2 tbsplight soy sauce

Instructions

  1. Slice your chicken thigh into 1/4" strips and marinate with salt, white pepper, light soy sauce, and a 1 tsp of oil to help reduce sticking while cooking. Marinate for 15 minutes.
  2. Mix together oyster sauce, dark soy sauce, light soy sauce, sugar, msg, white vinegar, and water until the sugar is dissolved.
  3. Wash your gai lan (Chinese broccoli) and separate the leaves from the stalks. Cut your stalks into 2" pieces, halving the thicker stalks to equal size.
  4. Separate your rice rolls and set aside. Tip: if they are sticking together, soak them in hot water for 15-20 seconds to help loosen.
  5. Over high heat, add 1 tbsp avocado oil and fry your garlic for 15 seconds. Add in your marinated chicken and cook until the chicken is about 75% done. Add in your stalks and cook for another minute until the stalks and chicken are cooked. Add in your leaves and cook until just wilted.
  6. Push everything aside in the pan and add 1 tsp of oil. Crack 1 egg and mix and cook through, combining everything together and setting aside.
  7. Over 2 tbsp of oil over high heat, add your rice noodles and then immediately add your sauce. Mix to combine and cook for 1-2 minutes until the sauce has evenly coated the noodles and begins to char and slightly caramelize. Add back your chicken and veggies, mix to combine and enjoy!