Remove from heat and immediately add basil, toss until just wilted, then serve immediately.
3. Pad See Ew (Thai Stir Fried Flat Noodles)
Ingredients:
15 oz / 450g fresh wide flat rice noodles
3 tbsp peanut or vegetable oil , separated
2 garlic cloves, very finely chopped
1 cup / 150g chicken thighs
1 large egg
2 stalks green onion
4 stems Chinese broccoli
Chili garlic oil, garnish (optional)
SAUCE
2 tbsp oyster sauce
1 tsp fish sauce
1 tbsp soy sauce
2 tsp white vinegar
2 tsp sugar
Instruction:
Trim ends the Chinese broccoli, cut into pieces. Separate leaves from stems.
Prepare the noodles according to packet directions and drain. Time it so they’re cooked just before using – do not leave cooked rice noodles lying around, they break in the wok.
Mix ingredients until sugar dissolves.
Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white, sprinkle white pepper. Add Chinese broccoli stems, cook until chicken is almost cooked through. Add Chinese broccoli leaves and green onion, cook until just wilted.
Push everything to one side, crack egg in and scramble.
Remove everything in the wok onto a plate (scrape wok clean).
Return wok to stove, heat 2 tbsp oil over high heat until it starts smoking (HOT is key!). Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise – about 1 to 1 1/2 minutes.
Quickly add chicken and veggies back in, and toss to combine. Serve immediately and drizzle with chili garlic sauce if desired. Enjoy!
4. Pad Woon Sen with Egg (Thai Glass Noodle Stir-Fry)
Ingredients:
100 g glass noodles (bean thread / cellophane noodles)
150 g shrimp, chicken, or pork, thinly sliced
2 cloves garlic, minced
1 small carrot, julienned
½ cup cabbage, thinly sliced
2 green onions, chopped
1–2 red chilies, sliced (optional)
2 eggs, lightly beaten
2 tbsp vegetable oil
Sauce:
1 ½ tbsp soy sauce
1 ½ tbsp oyster sauce
1 tsp fish sauce
1 tsp sugar
2–3 tbsp water or broth
Instructions:
Prepare noodles: Soak glass noodles in warm water for 10 minutes until soft. Drain and set aside.
Cook protein: Heat oil in a wok or skillet over medium-high heat. Sauté garlic until fragrant, then add shrimp, chicken, or pork. Cook until almost done.
Add vegetables: Toss in carrot, cabbage, mushrooms, and chilies. Stir-fry 2–3 minutes until slightly tender.
Add egg: Push the ingredients to one side of the wok. Pour beaten eggs into the empty side. Scramble gently until partially set, then mix with the vegetables and protein.
Add noodles and sauce: Add drained glass noodles. Pour sauce over noodles. Stir-fry 2–3 minutes until noodles absorb sauce and everything is evenly coated.
Finish: Add green onions last. Toss briefly. Serve hot with lime wedges on the side.
Optional: sprinkle fried shallots or crushed peanuts on top for texture.
