Pad See Ew

Nagi Maehashi’s selected pad see ew stir-fries wide rice noodles with chicken thigh, egg and Chinese broccoli. Her sauce combines dark and light soy sauces, oyster sauce, white vinegar and sugar for a savoury flavour with sweetness and a sour edge.

The dried noodles are prepared according to their packet and drained. Chinese broccoli is trimmed and cut, with the leaves kept separate from the stems, and the sauce is mixed until its sugar dissolves.

A first portion of peanut oil carries garlic and chicken into the wok. Broccoli stems follow before the leaves, and an egg is scrambled in the space made at one side of the pan.

The cooked chicken, vegetables and egg are moved to a plate. A second oil portion heats the cleared wok, where the noodles and sauce are tossed briefly so their edges can caramelise.

The reserved ingredients return for a quick final toss and immediate serving. Maehashi identifies pad see ew as Thai street food and explains that her two-stage method helps a home stove produce caramelised noodles without excessive stirring.