Pad See Ew

RECIPE:

EQUIPMENT

• Wok or skillet

INGREDIENTS

• 80 grams Chicken, sliced
• 150 grams Rice noodles, broad and soft
• 10 slices Carrot
• 2 cloves Garlic, chopped
• 1/2 cup Chinese kale, sliced
• 1 Egg
• 1 tbsp Cooking oil
• 1 tsp Dark soy sauce for noodles

SEASONING SAUCE:

• 1 tbsp Oyster sauce
• 2 tsp Light soy sauce
• 1 tsp Sugar
• pinch White pepper powder

SIDE DISH (condiment served with street foods):

• 1 tbsp Crushed red pepper
• 1 tbsp Sugar
• 1/2 Lime
• 1 tbsp Vinegar & thinly sliced pepper

INSTRUCTIONS

• Mix 1 tsp dark soy sauce in with noodles and mix well. Set aside.
• Mix seasoning sauce and set aside.
• Add oil and garlic, cook until fragrant.
• Add chicken and cook until 60% done.
• Add sliced carrots and cook briefly.
• Push ingredients to side and add 1 egg. Cook until 80% done and then mix all ingredients in wok together.
• Add noodle, mix well and add seasoning sauce.
• Add kale and cook 1 to 2 minutes.
• Turn off heat and plate neatly. Condiments can be served on plate or separately.

IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.