Pad See Ew

Method

1. 1

   Loosen noodles

   At room temperature, gently separate the noodles by hand for 2 minutes, until the strands loosen without tearing. If they feel stiff, warm them briefly according to the packet.

2. 2

   Mix the sauce

   Off the heat, stir the light soy sauce, dark soy sauce, oyster sauce and sugar together for 1 minute, until the sugar dissolves. Keep the sauce beside the hob.

3. 3

   Sear chicken

   Heat a wok over high heat for 2 minutes, until very hot. Add 1 tablespoon oil and the chicken, then stir-fry for 4 to 5 minutes, until browned and the thickest piece reaches 74°C. Remove to a plate.

4. 4

   Cook greens

   Return the wok to high heat for 30 seconds. Add the remaining oil, garlic and Chinese broccoli, then stir-fry for 2 minutes, until the garlic smells fragrant and the stems are bright green with a little bite.

5. 5

   Scramble eggs

   Push the greens to one side and add the eggs to the clear side of the wok. Cook over high heat for 1 minute, gently stirring until just set, then mix with the greens.

6. 6

   Char noodles

   Add the noodles and sauce. Toss over high heat for 2 to 3 minutes, then spread the noodles across the wok and leave them undisturbed for 30 seconds. Turn and repeat once, until hot, glossy and lightly charred in places.

7. 7

   Finish and serve

   Return the chicken and any plate juices to the wok. Add the white pepper and toss over high heat for 1 minute, until everything is steaming hot and evenly coated. Divide between two plates and serve straight away.

Tips

• Have the sauce and all the ingredients ready beside the hob before you start stir-frying.
• Separate the noodles gently so they do not tear.
• Let the wok become very hot before adding the chicken, and avoid overcrowding it.
• Leave the noodles untouched for the stated 30 seconds to encourage charring.

Swaps

• Use thinly sliced beef or pork instead of chicken, adjusting the cooking time until cooked through.
• Use gai lan or tenderstem broccoli in place of Chinese broccoli.
• Use tamari in place of light soy sauce.

Storing

Refrigerate leftovers in an airtight container for up to 2 days and reheat in a hot wok until steaming hot.