Pad See Ew
Recipe from Lucky Peach Cookbook
8 Oz. Boneless, skinless chicken thighs, thinly sliced crosswise
¼ Cup Oyster sauce
2 Tbsp. Soy sauce
2 Tbsp. Rice vinegar
1 Tbsp. Cane sugar
2 Tbsp. ENZO Organic Extra Virgin Olive Oil
2 Garlic cloves, thinly sliced
5 Stalks Chinese broccoli or broccoli rabe, chopped
2 Large eggs, beaten
8 Oz. Fresh wide rice noodles
Kosher salt and white pepper, to taste
Lime wedges, for serving
ENZO’S TABLE Fresno Chili Jam, for serving
Mix chicken thighs with the oyster sauce in a small bowl and set aside. Stir together the soy sauce, vinegar, and sugar in another small bowl and set aside.
Set a wok or large skillet over high heat and coat with oil. After a minute, add garlic and broccoli and stir-fry until the broccoli is bright green and crisp-tender, 1-2 minutes. Transfer to a plate.
Add the chicken and oyster sauce to the wok and stir-fry until the chicken is just cooked through, about 3 minutes. Transfer to the plate with the broccoli.
Add the egg to the wok and cook without stirring for 5 seconds, stir, chop into large curds, and cook until just set, about 30 seconds longer. Toss in the noodles and stir-fry until heated through. Return the broccoli and chicken to the pan and add the sauce. Cook, stirring, until everything is sizzling and steaming and heated through. Season to taste with salt and white pepper. Serve with lime wedges and top with Fresno Chili Jam.