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Pad See Ew with Chicken | Thai Wok Noodles in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
Klassisches thailändisches Pad See Ew aus dem Wok: Zarte Hähnchenbruststreifen, breite Reisnudeln, knackiger Pak Choi und Ei, scharf angebraten in einer karamellisierten Soja-Austernsauce mit feiner Pfeffernote. Authentisch, aromatisch und in nur 15 Minuten zubereitet!
Preparation method
Preparation
Soak the dried wide rice noodles in lukewarm water for about 8–10 minutes according to package instructions (or precook briefly in boiling water until pliable but still al dente). Then drain thoroughly, rinse with cold water, and toss with a few drops of vegetable oil so they do not stick together.
Pat the chicken breast fillets dry and cut into thin, bite-sized strips. Wash the pak choi thoroughly, separate the stems from the leaves, and cut both into bite-sized pieces. Peel and finely chop the garlic cloves.
For the wok seasoning sauce, mix the soy sauce, oyster sauce, brown cane sugar, and ground pepper in a small bowl until the sugar has dissolved.
Chef's tip
Secret tip for authentic wok aroma: The pan or wok must be smoking hot! After adding the sauce, let the noodles caramelize briefly on the hot bottom of the wok without stirring to achieve that unmistakable flavor.
Do not oversoak or overcook the rice noodles, as they will continue cooking in the wok with the sauce and may otherwise easily fall apart.
30 min
Under an hour
