Thai Stir-Fried Noodles with Kale and Chicken: Pad See Ew

Sometimes your noodles fall apart and the dish is still tasty. This is a great example of that! I was sooo excited that the grocery store started carrying "fresh" flat rice noodles that I purchased them the first time I saw them on the shelf. But, it turned out that these noodles weren't as fresh as what I was used to purchasing at an amazing Asian market in downtown San Jose. Darn it! 

Adrian and I learned in the past that even storing the fresh noodles in the refrigerator for longer than a week would cause them to disintegrate, so I'm assuming that's what happened at the store. So if you're going to make these, you might want to check the shipment date with your marketplace to ensure freshness. I'm not too disappointed though, it's really just a different texture and the seasonings brings immense joy to my palate!

We usually make this dish with Chinese broccoli, but we have so much kale growing that it was a fun experiment. If you have access to Chinese broccoli, definitely go ahead and use it over kale. But even though it's not authentic, I'm loving the kale flavor. I'm pretty sure this dish works well with any related green from the brassica family.

Note/Reminder: Light soy sauce is not low-sodium soy sauce! Check out this article on Serious Eats for more.

Thai Stir-Fried Noodles with Kale and Chicken: Pad See Ew

Adapted from Thai Table
Time: 25 Minutes
Serves 4

Ingredients
2 tbsp peanut oil
6 cloves garlic
1/2 cup thinly sliced chicken thigh or breast
1 lb fresh flat rice noodles, 3/4-inch thick
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp light brown sugar
1 large egg
1 lb kale or Chinese broccoli (Gai Lan), cut into two-inch long pieces; large stems halved
1 tsp ground white pepper

Condiments
Light brown sugar
Fish sauce
Ground chili pepper
Light brown sugar
White vinegar
Ground white pepper

Directions
Heat a wok to high heat and then add oil. Drop in the chopped garlic and stir until fragrant, about 20 seconds. Add in the sliced chicken and stir until light brown. Add rice noodles, stirring carefully to break up the noodles. Then stir in light soy sauce, dark soy sauce, and sugar. Stir to mix the seasonings into the noodles and chicken. 

Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked. Fold in the noodles into the egg until combined.

Add the kale stems and stir for a couple minutes. Then add kale pieces, a couple handfuls at a time, and carefully fold them in. Once the kale is tender, turn off heat and mix in white pepper. Serve on plates with condiments of your choice!

 

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