Chicken Pad See Ew

Instructions

1. 1

   Prepare Ingredients (Mise en Place)

   • If using fresh noodles, gently separate the strands. If using dried, soak in hot water until pliable but still firm, then drain completely.
   • In a small bowl, whisk together the dark sweet soy sauce, light soy sauce, oyster sauce, rice vinegar, palm sugar, and white pepper until the sugar is dissolved. This is your stir-fry sauce.
   • Prepare the gai lan by separating the leaves from the stems. Slice the stems diagonally into 1/4-inch pieces and roughly chop the leaves. Keep them separate.
   • Ensure your chicken is thinly sliced and garlic is minced. Lightly beat the eggs in a separate small bowl.
2. 2

   Cook Chicken and Aromatics

   • Place a large wok or heavy-bottomed skillet over high heat. Allow it to get smoking hot, which should take about 2-3 minutes.
   • Add 2 tablespoons of oil and swirl to coat the surface. Carefully add the sliced chicken in a single layer. Let it sear for 1-2 minutes without moving to develop a brown crust.
   • Stir-fry the chicken for another 1-2 minutes until it's just cooked through. Add the minced garlic and stir-fry for 30 seconds until fragrant, being careful not to burn it.
3. 3

   Cook Eggs and Gai Lan Stems

   • Push the chicken to one side of the wok. Add the remaining 1 tablespoon of oil to the empty side.
   • Pour the beaten eggs into the oil. Let them set for about 30 seconds, then gently scramble them into large, soft curds.
   • Add the sliced gai lan stems to the wok. Stir-fry with the chicken and eggs for 1-2 minutes until the stems are bright green and crisp-tender.
4. 4

   Combine Noodles and Sauce

   • Add the prepared rice noodles to the wok. Pour the prepared sauce evenly over the noodles.
   • Using two spatulas, gently toss everything together, lifting from the bottom to coat the noodles without breaking them. Spread the noodles out across the surface of the wok.
   • Let the noodles cook undisturbed for 1-2 minutes to allow them to caramelize and get a slight char. Toss again and repeat once more.
5. 5

   Finish and Serve

   • Add the chopped gai lan leaves to the wok and toss for 30-60 seconds, just until they are wilted.
   • Remove the wok from the heat. Give everything one final toss.
   • Serve immediately, garnished with an extra sprinkle of white pepper. For a traditional accompaniment, serve with Prik Nam Som (chilies in vinegar).