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Pad see Ew

Pad see Ew

Pad see ew is a Thai noodle dish that's really quick to make. It does require a trip to your local Asian supermarket or an online shopping trip - but it's well worth it! We cook the dish on a HOT WOK, which is excellent at delivering the high temperatures that Thai wok dishes require.

The Chinese broccoli in particular gets a wonderful grilled flavour in the HOT WOK. 

If you can't find boneless chicken thighs, buy them bone-in and bone them yourself. It takes a little longer, but the bonus is that they'll have skin on - it adds a great flavour. If you can't find Chinese broccoli (also known as alboglabra, young kale or gailan), use bok choy instead, or even broccoli.

For 4 persons: 

300 wide rice noodles
450 g boneless chicken thighs
1 handful of Chinese broccoli (about 8-10 spears)
3 cloves of garlic
2 eggs
oil (for frying)
2.5 tbsp. black soya (healthy boy brand black soy orange label***)
1.5 tbsp. soya (preferably healthy boy brand thin soya)
3 tbsp. water
1 tbsp. palm sugar or brown sugar
2 tbsp. oyster sauce
1 tbsp. lime juice
chilli flakes
1 peanuts (salted and roasted)


How to do: 

Bring water to the boil in a saucepan and switch off the heat. Add the rice noodles to the water and leave them there for about 10 minutes or until they are done. Then put them in a strainer and rinse them under cold water.

While the rice noodles are in the water, cut the Chinese broccoli into 3 cm pieces - the stems need to cook for longer, so divide the stems and leaves into 2 piles.

Chop the garlic and cut the chicken thighs into strips.

Heat your wok on your HOT WOK. Add 3 tbsp. oil and when it's ready, add the stems, garlic and chicken. While it's cooking, stir together the black soya, soya, water, palm sugar, oyster sauce and lime juice.

When the chicken is almost done, add the leaves and 2 eggs. Stir well to combine. Remove everything from the wok and add the soy mixture. Add the noodles to the wok and toss everything around - be careful not to break the noodles.

Add the chicken mix back in and as soon as everything is well mixed, the pad see ew is ready. Serve with some chilli flakes, chopped peanuts and lime cut into wedges. The spicy, salty and sour flavours give balance to the dish. Enjoy.

The recipe is developed in collaboration with Julia Olsen, Onekitchenblog.

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