Photograph of the finished Pad see ew gai

Thailand · Hủ tiếu xào nước tương gà Pad see ew gai

Pad see ew gai

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Hu tieu rice noodles Hu tieu rice noodles 1.8 lb
  • Photograph of Chicken breast Chicken breast 1.6 lb
  • Photograph of Gai lan Chinese broccoli Gai lan Chinese broccoli 1.3 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Sweet black bean sauce Sweet black bean sauce 4.2 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Oil Oil ¾ cup
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of White pepper White pepper 0.6 oz

Method

  1. 1 Separate the fresh rice noodles at room temperature; cold noodles will crumble when stir-fried.
  2. 2 Marinate thinly sliced chicken breast with a little soy sauce for 10 minutes.
  3. 3 Heat the pan until it smokes, then stir-fry the chicken for 3 minutes and push it aside.
  4. 4 Pour the pancake into the pan and let it sit for 90 seconds until the top is browned; that's the burnt pan smell of pad see ew.
  5. 5 Pour the dark soy sauce and dark soy sauce around the edge of the pan, then add the bok choy and stir for 90 seconds.
  6. 6 Pour the eggs into the empty space, let half of it freeze, then stir in the rest. Serve with chili vinegar and pepper.
Start cooking