Pad see ew with chicken and extra greens
35 min · 47 g protein · 466 cals / serving
Wide, slippery rice noodles seared in a very hot pan until they char at the edges, tossed with glossy soy and oyster sauce, tender slices of chicken, ribbons of egg and a double helping of crunchy Chinese broccoli. Smoky, savoury and a little sweet, with chilli vinegar on the side to splash over each forkful.
Ingredients
- 1 1/2 lb chicken breast, thinly sliced
- 2 tsp soy sauce
- 2 tsp cornstarch
Sauce
- 2 tbsp soy sauce
- 2 1/2 tbsp oyster sauce
- 1 1/2 tsp molasses, stands in for Thai dark soy sauce (tip)
- 1/2 tsp white pepper
- 2 lb Chinese broccoli, or broccolini; stems sliced on the diagonal, leaves in 5 cm (2-inch) pieces
- 1 tbsp canola oil, divided
- 5 cloves garlic, minced
- 2 large eggs
- 4 oz (115 g) dried wide rice noodles, soaked, or about 9 oz (250 g) fresh rice noodles, separated into strands
Chilli vinegar
- 3 tbsp rice vinegar
- 2 small red chili peppers, thinly sliced
Steps
- Toss the chicken with the 2 teaspoons of soy sauce and the cornstarch and leave it while you prep everything else.
- Stir the sauce ingredients together in a cup. If the noodles are dried, soak them in hot water until bendy but still firm, then drain; fresh noodles only need pulling apart.
- Heat a wok or your largest skillet over high heat with 1 teaspoon of the oil. Stir-fry the chicken 3–4 minutes until browned and cooked through (165°F), then tip it out. Add 1 teaspoon more oil, the garlic and the broccoli stems, stir-fry 2 minutes, add the leaves and a splash of water and cook 1 minute more until bright green. Tip out with the chicken.
- Work in two batches so the noodles char rather than steam. Heat 1/2 teaspoon of the oil until shimmering, push it to one side, crack in one egg and scramble briefly. Add half the noodles and half the sauce and leave them alone for 30–40 seconds to char, then toss and repeat once. Add half the chicken and broccoli, toss 1 minute and plate. Repeat with the rest.
- Mix the rice vinegar with the sliced chillies and serve it on the side for spooning over.
Good to know
What about dark soy sauce?
Thai sweet dark soy sauce gives the noodles their colour and caramel edge. If you have it, use 1 tablespoon in place of the molasses.
Why two batches?
A home burner cannot keep a full pan hot enough; the noodles stew and stick instead of picking up the smoky char that makes the dish. Two quick batches take five extra minutes.
What if I cannot find Chinese broccoli?
Broccolini is the closest; regular broccoli cut into small florets with peeled, sliced stems works too.
Alternative
Per
- Calories
- 96
- Protein
- (42%)
- 10 g
- Fat
- (25%)
- 3 g
- Carbohydrates
- (33%)
- 8 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 253 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1864 kcal goes into the pot and 2242 g of ingredients comes out as about 1950 g of food: 96 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.