Pad see ew (Thai stir-fried noodles)

Step 1/3

• 200 g rice noodles
• 4⅔ g ginger
• 1⅓ cloves garlic
• ⅔ chili
• 266⅔ g chicken legs (boneless)
• 100 bok choy
• 2⅔ tbsp dark soy sauce
• 2⅔ tbsp sweet soy sauce
• 1⅓ tbsp oyster sauce
• ⅔ tbsp rice vinegar
• ⅔ tsp sugar

• pot
• colander
• cutting board
• knife
• bowl

Prepare noodles according to package instructions, drain under running cold water, and set aside. Mince ginger and garlic. Slice chili pepper thinly. Cut chicken into bite-sized pieces. Separate bok choy leaves and stalks. In a measuring cup, mix dark and sweet soy sauces, oyster sauce, rice vinegar, and sugar.

Step 2/3

• 1⅓ tbsp vegetable oil
• 1⅓ eggs

• wok
• spatula

Heat wok, add oil, and fry ginger and garlic, stirring constantly. Add bok choy stems and briefly stir-fry while tossing. Add chicken and fry for approx 5 min. Move everything to one side of the pan, break the eggs into the wok and scramble vigorously. Before they set, add the noodles and mix well.

Step 3/3

• sesame seed (for serving)
• sesame oil (for serving)

Add sauce, sliced chili pepper, and bok choy leaves to the wok and toss well, continuing to fry approx. 2 min. until well combined. Serve with sesame seeds and a little sesame oil. Enjoy!

Enjoy your meal!