Smoky High-Heat Pad See Ew for Busy Weeknight Dinners

Removing the cooked chicken and vegetables to a plate declutters the pan so the pasta can caramelize. This Wok-Charred Pad See Ew (Thai Stir Fried Noodles) relies on bare, smoking oil to sear the dish without stewing. Tossing the noodles over intense high heat takes about 1 to 1.5 minutes.

The wide noodles

Traditional Sen Yai fresh rice noodles are wide and flat. Dried wide rice stick noodles work as an accessible alternative. You can use other fresh or dried noodles. Avoid thin vermicelli, because it does not hold up against the strong sauce. You should time the noodle preparation carefully. Cook the dried noodles according to the package directions while you stir-fry the other ingredients. Drain them just before they go into the wok. Cooked rice noodles break apart in a hot pan if they sit around beforehand.

The dark sauce

Combine the sauce ingredients in a small bowl, stirring until the 2 tsp of sugar dissolves. The addition of dark soy sauce gives the noodles their characteristic dark brown color and distinct taste. Standard soy sauce can replace the dark soy sauce, yielding a dish with a lighter color and a milder flavor. Be careful not to swap dark soy sauce in for the 1 tbsp of light soy sauce, as this mistake creates an overpowering flavor. Finally, 2 tsp of plain white vinegar adds a sour note that offsets the sugar and the savory 1.5 tbsp of oyster sauce.

The Chinese broccoli

The stems of Chinese broccoli need more time in the wok compared to the leaves. Remove the thick ends from the vegetable and separate the leaves from the stalks. Divide the stems into sections that are 3 inches (7.5 cm) long. Take those thicker stalk pieces and slice them vertically into strips that measure 0.3 inches (0.8 cm) thick. Halved broccolini, pak choy, and bok choy make great substitutes if you need an alternative.

Cooking the chicken and egg

Set your stove to high heat and warm 1 tbsp of peanut or vegetable oil in the wok. Drop in the very finely chopped garlic and let it sizzle for 15 seconds. Next, add the sliced chicken thighs. Continue cooking on high and stir the poultry until the surface mostly loses its raw pink appearance. You can easily swap the chicken for tofu, prawns, or alternative ingredients that do well in a hot pan.

Add the Chinese broccoli stems to the wok. Cook over high heat until the poultry is nearly done in the center. Drop the separated leaves into the wok and cook them just until they wilt. Push the cooked ingredients to one side of the wok to make space. Crack the large egg into the empty side and scramble it over the high heat. Remove all the wok contents to a plate.

Frying the noodles

A home stove lacks commercial power. A crowded wok causes the dish to stew instead of caramelize. An empty pan prevents this stewing and allows the pasta to cook properly. Wipe the pan out until bare. Return the wok to high heat and warm the remaining 2 tbsp of oil.

Wait until a wisp of smoke appears from the surface. Intense heat is critical here. You must heat the oil until smoking before adding the noodles to achieve a charred flavor. Add the drained noodles and the sauce. Toss them quickly and minimally to disperse the sauce without breaking them. Too much tossing breaks the pasta. Watch for the edges to caramelize over the next 1 to 1 1/2 minutes.

Serving

Quickly add the cooked chicken and vegetables back into the wok. Toss the mixture over high heat just enough to disperse everything.

Plate the noodles right away once the final toss is complete. Traditionally, diners skip the chopsticks and eat this dish using forks or spoons.