It would be silly to say that we're never going to go to a Thai restaurant again, or that we no longer need to pick up Thai takeout from our neighborhood place a few blocks down.
Still, when we made this Thai menu favorite for the first time, I'm pretty sure we made those claims. We just couldn't believe how easy it was, once we had finally gotten a good (but inexpensive!) wok (although if you don't have a wok, I'm confident you could still make this dish successfully in a large skillet). You just need noodles, broccoli, chicken, an egg, and a selection of your standard Asian condiments. The only problem is, it doesn't come with egg rolls or papaya salad!
Pad See-Ew (serves 2)
Adapted from a number of online sources, but mostly Thai Table
- 3 tbsp soy sauce (we used reduced sodium; if you use the regular stuff you might want to use less)
- 1 tbsp sugar
- 1 large clove of garlic, crushed
- 1/2 tsp of fish sauce
- 1.5 tsp oyster sauce
- 1/2 lb boneless skinless chicken breast
- Sesame oil, for cooking
- 1 small head of broccoli
- 6 oz flat rice noodles
- 1 egg
In a small bowl, combine the soy sauce, fish sauce, oyster sauce, sugar, and crushed garlic. Slice the chicken into thin strips (if you put it in the freezer for about an hour first, it will be easier to slice). Put the chicken in a medium sized bowl with 2 tsp of the sauce mixture, and let it sit for 10 - 20 minutes while you prepare the other items.
Remove the large stem of the broccoli (you could set it aside for a different use) and cut the head into small florets. Bring a large pot of water to a boil and blanche the broccoli - put it in the water until it is bright green and slightly tender (2 - 3 minutes).
Drain the broccoli and get some more water boiling to cook the noodles according to your package's instructions (our package actually didn't have instructions, but we found the noodles were done in about 4 minutes - they can be a little bit underdone, since they will be cooked more in the wok).
While the noodles are boiling, heat a splash of sesame oil in a wok (or large skillet) over medium high heat - make sure the wok is hot before adding the chicken and cook until it's cooked through and slightly browned on the outside (it will happen quickly since the chicken is so thin - just a minute or two). Remove the chicken to a plate and add more oil to the wok if needed.
Next cook the blanched broccoli in the hot wok until it's brown and just tender (3-5 minutes). Remove the broccoli to the plate with the chicken.
Add a generous splash of oil and, when it is hot, throw the cooked noodles in as soon as you drain them and stir them quickly to coat with oil (it's important to drain the cooked noodles and throw them right into the wok without letting them sit in the strainer or they'll clump together horribly). Add the rest of the sauce and mix it well for a minute. Make a hole in the center of the noodles and put the egg in; scramble the egg until it is mostly cooked. Put the chicken and broccoli back into the wok and continue to cook, stirring, until everything is warm and incorporated.