A generous, steaming, and glossy pad see ew, with wide noodles coated in a dark, slightly sweet, and caramelized soy sauce. The chicken stays tender, the broccoli retains its crunch, and the egg brings that classic Thai wok softness.
Ingredients
- 450 g fresh or rehydrated wide rice noodles
- 450 g sliced chicken
- 300 g Chinese broccoli or regular broccoli
- 3 pieces eggs
- 3 cloves garlic
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tsp palm sugar or brown sugar
- 3 tbsp neutral cooking oil
- 1 pinch ground white pepper
Method
- Mix the light soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper in a bowl, until the sugar begins to dissolve and the sauce is dark and glossy.
- Loosen the noodles with lightly oiled fingers if they are sticking, until they separate without breaking; cut the broccoli into bite-sized, fork-friendly pieces.
- Heat a wok or large skillet over very high heat with the oil, until it is fluid and almost smoking.
- Sear the chicken in an even layer, without stirring at first, then flip when the edges turn golden and the surface is no longer raw; set aside as soon as it is just cooked through.
- Add the garlic to the still-hot wok and stir briefly, just until it flavors the oil without browning.
- Add the broccoli and stir-fry until it turns bright green, yet remains crisp under the spatula.
- Push the vegetables to the side, pour the beaten eggs into the empty space, and scramble until they form large, soft curds that are still slightly shiny.
- Add the noodles and the sauce, then stir-fry over very high heat until the noodles are pliable, glossy, and marked with small caramelized spots.
- Return the chicken to the wok, toss just enough to coat it, and serve immediately, while the noodles are steaming hot and chewy.
Nutrition
Per serving
- Energy
- 647.9 kcal
- Protein
- 45.79 g
- Carbohydrate
- 68.86 g
- Fat
- 18.95 g
- Fibre
- 4.74 g
- Calcium
- 41.34 mg
- Iron
- 0.92 mg
- Magnesium
- 30.3 mg
