Pad See Ew
Ingredients
Pickled Chiles
-
3
pieces
long Thai chiles
-
6
pieces
red Thai chiles
-
2
cups
distilled white vinegar
Chile Powder
Noodles and Assembly
-
1
lb.
fresh wide rice noodles
-
8
oz.
dried wide rice noodles
-
12
oz.
Chinese broccoli or broccoli
-
2
Tbsp.
vegetable oil
-
2
large
eggs
-
2
large
garlic cloves, finely chopped
-
8
oz.
skinless, boneless chicken thighs or breasts
-
3
Tbsp.
dark sweet soy sauce
-
2
Tbsp.
thin soy sauce
-
2
tsp.
distilled white vinegar or apple cider vinegar
-
2
tsp.
salted soybean paste
-
½
tsp.
granulated sugar
-
to taste
freshly ground white pepper
-
to serve
fish sauce
Instructions
- Step 1: Combine chiles and vinegar in a jar and chill for at least 2 days.
- Step 2: Toast dried chiles in a skillet until brittle, then grind to a coarse powder.
- Step 3: If using dried noodles, boil water and cook noodles until soft, then drain and rinse.
- Step 4: Prepare the broccoli by trimming and slicing stalks and tops.
- Step 5: Heat oil in a wok, scramble eggs with garlic, then add broccoli stalks and chicken until cooked.
- Step 6: Add sauces, sugar, noodles, and broccoli tops, cooking until noodles absorb sauce and brown slightly.
- Step 7: Serve noodles topped with white pepper, fish sauce, pickled chiles, chile powder, and sugar.
Nutrition Facts (estimated)
Servings
2
Calories
500
Total fat
20g
Total carbohydrates
50g
Total protein
30g
Sodium
800mg
Cholesterol
200mg
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