Stir Fried Thai Rice Noodles with Chicken & Gai Lan

 

Pad See Ew, also known as Stir Fried Soy Sauce Noodles, is a Chinese-influenced noodle dish, and one of the most popular street foods in Thailand. The soft and chewy rice noodles are traditionally pan fried with chicken, beef or pork, Chinese broccoli — known as Gai Lan — scrambled egg and dark soy sauce. Inspired by a mouthwatering recipe from renowned Australian chef David Thompson, widely recognised as an authority on Thai food and culture, his celebrated cookbook 'Thai Food' is a comprehensive account of this ancient and exotic cuisine and features all of the classic, well-loved recipes as well as hundreds of lesser known but equally authentic and delicious Thai dishes that have been handed down from generation to generation, such as the sensational Pad See Ew. Quick, easy and delicious, the dish takes less than 5 minutes to cook, and captures the essence of one of Thailand's ultimate comfort foods.

Stir Fried Soy Sauce Thai Noodles with Chicken & Gai Lan

Serves 2

Sauce:
2 tbsp dark soy sauce or 'ketjap manis', an Indonesian sweet soy sauce
2 tbsp oyster sauce
2 tsp soy sauce 
2 tsp white vinegar
2 tsp palm or brown sugar
2 tbsp water

Stir Fry:
6 oz wide flat Thai rice stick noodles
2 tbsp vegetable oil
4 cloves garlic cloves, minced
12 oz skinless boneless chicken thighs, cut into bite size pieces
1 large egg
4 cups Chinese broccoli, also known as Gai Lan 
Pinch of fresh ground white pepper 
Handful of bean sprouts
Fresh cilantro for garnish

Soak the rice noodles in cold water for 1-2 hours, then drain. Meanwhile, combine the sauce ingredients in a small bowl and set aside. Rinse the gai lan and trim 1-inch from the end of each stalk and discard. Separate the leaves from the stems and reserve both. Chop the leaves into 1-inch pieces, then slice the stems vertically into thin 1-inch long strips. Mince the garlic straight into a wok or large pot with the oil and place on high heat. When the oil is hot and the garlic begins to colour, add the chicken and continue to fry until the chicken is almost cooked. Add the noodles and gai lan stalks and once they are cooked, about 4 minutes, crack in the egg and stir fry to scramble. Add the sauce and leaves, folding gently to combine, and stir continuously until everything is well combined. The sauce should coat the noodles evenly and become lightly caramelized. The dish should be served immediately sprinkled with fresh ground white pepper and garnished with bean sprouts and fresh cilantro.