pad see ew;

pad see ew;

Rice noodles, chicken and Chinese bok choy stir fried in a sweet soy sauce.

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So pad see ew is my favorite Thai dish.  The sweet soy sauce and the fat rice noodles … so wonderful together!  Rice noodles are my favorite!  I love chow fun and all those dim sum dishes with noodles — yum yum!  The hardest part of Asian dishes is navigating the Asian grocery store to find what you actually want.  You might know you need to get “black soy sauce” but there are so many to choose from!  I’m happy to say that for this recipe, there’s not too much to do.  For me, the two hardest ingredients to find were the rice noodles and the sweet soy sauce.

Rice noodles are fat and generally come in sheets.  I try to get fresh ones, but occasionally I’ll settle for the prepackaged oiled ones (pictured above).  You want the noodles to be fresh and squishy to the touch.  If they’re dried out, they’ll be fairly hard and not give way to your finger.  The plus side to the prepackaged kind is that you can cut them into nice rectangular noodles (pictured below).  The fresh ones, depending on how they’re packaged, can take a while to peel apart.  But they’re usually so much softer than the prepackaged variety.

For the soy sauce, I use ABC sweet soy sauce.  You can also use black soy sauce (I’ve used the Healthy Boy brand) as well.  The original recipe calls for Chinese broccoli, but I prefer baby bok choy since it’s just a bit less bitter. Though you do have to make sure that you thoroughly clean the bok choy, since dirt and grime often settles in the bottom of the bunches.  Sometimes when I want the extra goodness, I’ll scramble an extra egg!

Enjoy!  Let me know how it turns out~!

pad see ew;

Rice noodles, chicken and Chinese bok choy stir fried in a sweet soy sauce.

Prep Time: 45 minutes minutes

Servings: 4

Author: bestwithchocolate.com

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Ingredients

Marinade:

• 2 large chicken breasts, cut up
• ½ Tbsp fish sauce
• 1 Tbsp oyster sauce
• splash of rice wine vinegar

Stir Fry:

• 2-3 Tbsp peanut/sesame oil
• 9 oz baby bok choy or Chinese broccoli
• 1-2 cloves garlic (optional)
• 12 oz fresh rice noodles
• 3 Tbsp thick soy sauce
• 1 egg
• fish sauce to taste

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Instructions

• Mix together the marinade ingredients, add chicken and let it sit for 15-30 mins.
• Cut up the bok choy/Chinese broccoli and prepare other ingredients.
• Heat wok to the highest heat, add a tiny splash of oil and char the greens. Add garlic if desired. Remove to a plate.
• Heat the wok until it is smoking slightly, then add a large splash of oil and toss in the noodles. Add in a splash of fish sauce and a few tablespoons of sweet soy sauce. Let the noodles char slightly and then remove to plate.
• Add the marinated chicken to the pan. Let it cook without disturbing (1-2 mins), then flip to cook the other side.
• When chicken is mostly done, push aside and crack an egg into the pan, immediately scrambling it.
• Add back the greens, stir all and toss with more sauce to taste.

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