Pad See Ew

Ingredients for one serving: You will be making it one portion at a time. An attempt to make more than 1.5 portions would yield quite ugly results. Remember we need the SPACE in the wok to “stir fry” or else it wouldn’t be “stir” fry but it would be “stuck” fry.

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Step 1

Slice the chicken and marinate it in the sauce for around 10-15 minutes, just about the time you would need to cut up the broccoli and separate the noodles.

Step 2

Separate the noodles and cut the broccoli.

Step 3

Heat the wok over HIGH heat, the highest your stove can do, and add 1 tablespoon of oil and the garlic. Stir fry until the garlic is near golden. Add the meat to the wok but reserve the leftover sauce. Stir fry until the meat is fully cooked.

Step 4

Add the noodles to the wok and pour all the leftover sauce onto the noodles. Stir fry, make sure that the noodles are completely coated with the sauce. You can easily see this by the color. If it all gets too dry, you can add more oil. In this step you will be stir frying for a while over high heat.

Step 5

Push the noodles to one side and add 1-2 tablespoons of oil to the middle of the wok and crack the egg into it. Smear it really quickly just to break the yolk and mix it with the egg white. Flip the noodles back on top of the egg. Let it sit for 10 seconds. (you need to count out the seconds–one thousand one, one thousand two, etc.–up to 10, so the egg has time to set and doesn’t turn into a fishy mess.) Then start moving the whole thing around again.

Step 6

Now add the stems of the broccoli to the wok first, keeping everything moving around the wok. Fry until the stems are cooked, then add the leaves to the pan. Toss them with the noodles. You are almost done here, and can taste the noodles if you haven’t done it all along, to see if you like the flavor or want to add more of either sauce. Turn off the heat when you see the Chinese broccoli leaves start to wilt.