Pad Thai and pad see ew might be the two most common Thai style stir-fry noodles known by foreigners. While the basic concept holds the same for stir-fry noodles, I think pad Thai is a bit harder to make, with more ingredients involved also. So if you are looking for an easier-to-achieve Thai recipe, pad see ew, mainly involved with chicken, gai lan (Chinese broccoli), and eggs, can be the way to go.
Pad see ew/Thai stir-fry noodles with chicken and gai lan -
Ingredients (about 4 portions)?
- 360 grams dried flat rice noodles
- 8 chicken tenders
- 12 stems gai lan/Chinese broccoli
- 2 eggs
- 4 garlic cloves
- 3 tablespoons peanut oil or other preferred cooking oil
Sauce:
- 3 tablespoons soy sauce
- 3 tablespoons dark soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons water
- 1 tablespoon white vinegar
- 1 tablespoon sugar
How?
Here's the noodles I got, which came in nest-shape. I used a total of 6 nests for this recipe.
Bring a pot of water to a boil and add in dried noodles. Cook for about 7 to 10 minutes, or according to package instructions. Once ready, drain and set aside for later use.
Peel and chop the garlic cloves. Remove the tendons from chicken tenders and slice the chicken to about 2mm-thick pieces. Beat the eggs in a bowl first. Mix all the ingredients under the "sauce" section and set aside.
Cut the gai lan into about 1.5 to 2-inch long sections. Separate the softer leafy parts and the tougher stems. I actually halved or quartered the stems into thinner strips, which will help the stems cook much faster and easier chew in the end.
Prepare a wok or a big pan, drizzle about 2 tablespoons of oil and turn to medium high heat. Using very high heat can create a desirable wok hei, that aroma you get from quick stir-fry dishes. But only use such heat if you can maneuver your way in the kitchen fast enough.
Add in chopped garlic and give it a quick stir-fry, cook till aromatic but not burnt.
Add in the chicken and cook till the meat just about to turn white, not fully cooked-through yet.
Add in gai lan stems and stir-fry for about 30 seconds. Add the leafy part and continue to cook till the veggies reach your preferred texture. Some like it crunchy, I prefer a softer bite instead.
Push these ingredients to the side of the wok/pan. Pour in beaten egg to the empty area. Don't stir it too early, wait till the bottom starts to set a bit. After that, go ahead and scramble the eggs. Try to get medium sized pieces of scrambled eggs.
Scoop out all the ingredients and set aside.
Still using the same wok/pan. Drizzle 1 more tablespoon of oil. Mix in the noodles along with the sauce mixture. Give it a few tosses till well-blended. Let the noodles cook with the sauce for a bit longer, 30 seconds will do.
Transfer the earlier stir-fried ingredients back to the wok/pan. Toss till blended. Plate and serve immediately.
If you can't find gai lan in the market, use bok choy instead, which can be found in Asian markets all year round. The veggies are easier to substitute, but noodles, if you can't find flat rice noodles, go for the flour-based Asian noodles instead. It's ok to improvise along the way especially it's not always an easy task sorting Asian ingredients. As long as it still tastes good, changing a thing or two won't hurt, you think so?
Other Asian stir-fry noodles recipes:
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