Street-Style Pad See Ew (Charred Wide Rice Noodles with Chicken)

Steps 10

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1. 1

   Get the noodles ready. Fresh: if they are cold and stiff, microwave for 30 seconds, then gently peel them apart into single sheets so they do not tear in the wok. Dried: soak in warm water for 30–40 minutes until soft and bendy, then drain well.

2. 2

   Toss the sliced chicken with the marinade (1 tsp light soy sauce, 1 tsp cornstarch, 1 tsp oil) and leave it for 10 minutes.

3. 3

   Stir the sauce together in a small cup: dark soy, light soy, mushroom stir-fry sauce, sugar, rice vinegar and white pepper.

4. 4

   Set the wok over the highest heat until it just starts to smoke. Add 1 tbsp oil, then the garlic, and stir for 10 seconds.

5. 5

   Add the chicken in one layer and leave it for 1 minute to sear, then stir-fry 1–2 minutes until cooked through. If using Chinese broccoli, add the sliced stems for the last 30 seconds.

6. 6

   Push everything to one side, add 1 tbsp oil to the empty side and pour in the eggs. Let them set for 20 seconds, then break them into big soft curds.

7. 7

   Add the noodles and drizzle the last 1 tbsp oil over them. Pour the sauce around the hot edge of the wok, not onto the noodles, so it sizzles and caramelizes as it hits the metal.

8. 8

   Toss gently with a wide spatula, then leave the noodles alone for 20–30 seconds between tosses so they char in spots. Keep going for 2–3 minutes, until they are glossy, evenly dark and blistered at the edges.

9. 9

   If using Chinese broccoli, toss in the leaves for the last 30 seconds, just until they wilt.

10. 10

    Serve right away, with chili flakes or chili vinegar on the side. For 4 people, cook in two batches: a crowded wok steams the noodles instead of charring them.