Pad See Ew ✅

Ingredients

FOR THE CHICKEN

• 1 pound boneless, skinless chicken thighs
• 2 teaspoons cornstarch
• 2 tablespoons soy sauce
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon baking soda

FOR THE BROCCOLI

• 4 quarts water
• 2 tablespoons kosher salt
• 4 cups small broccoli florets (about 1 1/2 pounds)

FOR THE STIR-FRY

• 14 ounces wide rice noodles (see note)
• 1/4 cup oyster sauce
• 2 tablespoons dark soy sauce
• 4 teaspoons granulated sugar
• 4 cloves garlic
• 1 cup cocktail peanuts, divided
• 4 tablespoons vegetable oil, divided

SERVING OPTIONS

• Red pepper flakes
• Peanut butter
• Fish sauce

Steps

1. MARINATE THE CHICKEN:

2. Cut 1 pound boneless, skinless chicken thighs into 1-inch chunks and place in a medium bowl. Add 2 tablespoons soy sauce, 2 teaspoons cornstarch, 1/2 teaspoon ground white pepper, and 1/2 teaspoon baking soda. Stir until the chicken is evenly coated. Let sit at room temperature for 15 minutes.

   PREPARE THE REMAINING INGREDIENTS:

3. Bring 4 quarts water and 2 tablespoons kosher salt to a boil in a medium pot over medium-high heat.

   Blanch noodles for 1 minute, skim out and transfer to bowl of ice water.

4. Drain the softened noodles. Add 1/4 cup oyster sauce, 2 tablespoons dark soy sauce, and 4 teaspoons granulated sugar, and toss until evenly coated and the noodles are separated.

5. Coarsely chop 4 garlic cloves and add to the bowl of noodles. Toss again to combine.

6. Add 4 cups broccoli florets into the boiling water and cook until bright green and crisp-tender, about 1 minute. Remove with a spider or slotted spoon to a bowl or plate.

7. Return the water to a boil and add the marinated chicken, stirring lightly to prevent clumping. Boil the chicken until just cooked through, about 2 minutes. Transfer the chicken to a second bowl or plate.

   STIR-FRY IN 2 BATCHES:

8. Heat a well-seasoned wok or 12-inch nonstick frying pan up over low heat for a few minutes. Add 2 tablespoons of the vegetable oil and increase the heat to medium high.

9. Once the oil is smoking, add half the chicken , broccoli and peanuts to the wok. Cook, tossing occasionally, until heated through, about 2 minutes. Push the mixture aside. Add half of the noodles to the now-empty space and toss until the noodles are an even brown and start to char in spots, about 2 minutes. Transfer to a serving bowl.

10. Wipe out the pan. Add the remaining 2 tablespoons vegetable oil to the pan. When the oil is smoking, repeat stir frying the remaining chicken, broccoli, peanuts, and noodles.

11. Serve with red pepper flakes, peanut butter, or fish sauce as desired.

Notes