7 ounces dried wide rice stick noodles*
2 tablespoons dark soy sauce (from Asian grocery store)
2 tablespoons oyster sauce
2 tablespoons water
2 teaspoons light soy sauce
2 teaspoons white vinegar
2 teaspoons sugar
3 tablespoons vegetable oil, divided
2 cloves garlic cloves, very finely chopped
5 ounces tofu or chicken thighs (boneless, skinless, sliced)
1 large egg
(amount not specified) vegetables such as broccolini, pak choy or bok choy, sliced thin
- Noodles: Prepare according to packet directions and drain. Time it so they’re cooked just before using.
- Sauce: Mix ingredients until sugar dissolves.
- Stir Fry:
— Heat 1 tablespoon of the oil in a very large heavy based skillet or wok over high heat.
— Add garlic, cook 15 seconds. If using chicken, add it now and cook until chicken mostly changes from pink to white. If using tofu, add at the same time as vegetables.
— Add vegetables and cook another minute or two.
— Push everything to one side, crack egg in and scramble. Remove everything onto a plate (scrape wok clean).
— Return wok to stove, heat 2 tbsp oil over high heat.
— Add noodles and sauce. Toss as few times as possible to disperse sauce and make edges of noodles caramelize.
— Quickly add chicken/tofu and vegetables back in, and toss to disperse. Serve immediately.
*Pad See Ew is traditionally made with Sen Yai fresh rice noodles which are wide, flat rice noodles. You can substitute dried Pad Thai noodles.