Recipe reprinted with permission from Abigail Raines and Page Street Publishing.
2 tbsp (30 ml) dark soy sauce
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) oyster sauce
2 1⁄2 tbsp (38 g) granulated sugar
8 oz (225 g) chicken breast, halved lengthwise and then thinly sliced
1 tbsp (15 ml) soy sauce
10 oz (300 g) flat and wide fresh rice noodles (ho fun, see Notes below – we used 8 oz of these dried noodles)
4 tbsp (60 ml) cooking oil of choice, divided
3 cloves garlic, minced
1 egg, beaten
8 stalks of gai lan (Chinese broccoli) or broccoli rabe, thick bottom stalk cut off with leaves and thin stalks sliced to about 2 inches (5 cm) long
Freshly ground black pepper, to taste
This noodle dish cooks very quickly, so everything must be ready and at hand once you start to cook.
Mix together the dark soy sauce, fish sauce, oyster sauce and sugar in a small bowl. Set aside.
Marinate the sliced chicken in the soy sauce for at least 10 minutes.
Refresh the fresh noodles with cold water and separate the threads if needed to avoid clumping. Drain and set aside.
Heat 2 tablespoons (30 ml) of oil in a nonstick wok or large skillet on medium–high heat. Fry the chicken for about 3 minutes or until fully cooked. Transfer the cooked chicken to a bowl. Set aside.
Drizzle the remaining 2 tablespoons (30 ml) of oil in the wok and heat over medium–high. Add the garlic and cook until very aromatic. Add the egg, let set for several seconds, then scramble. Add the chopped gai lan and mix with the egg.
Add the noodles and the seasoning sauce to the pan. Stir everything quickly to ensure the noodles are fully coated with the sauce. Let the noodles sit undisturbed for about 30 seconds. You want the noodles to char a little underneath to get that caramelized flavor. Flip or toss the noodles to allow the top portion to char, too. Leave undisturbed for another 30 seconds. Return the chicken to the pan and give the mixture another quick stir. Transfer to a serving plate and sprinkle with some freshly ground pepper, to taste. Serve immediately.
NOTES: Fresh rice noodles (ho fun) are great for this dish. You can find these flat and wide rice noodles at Asian stores either in the refrigerated or frozen section. If you cannot find fresh or frozen noodles, simply use extra-large dried Thai rice noodles available in Asian stores and soak them in hot water for about 10 minutes or until softened.
Keywords: Pad See Ew, Thai Stir-Fried Noodles