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Pad Se Eew
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Spicy Thai chicken rice noodles.
Ingredients:
  • 1 tablespoon dark soy sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon white sugar, or more to taste
  • 1 teaspoon chile-garlic sauce (such as Sriracha®), or more to taste
  • 1 tablespoon olive oil
  • 1 tablespoon chopped garlic
  • 6 ounces chicken tenders, cut into bite-size pieces
  • 1 (16 ounce) package frozen broccoli
  • 1 pound fresh flat rice noodles
  • 1 egg, beaten
  • 0.25 teaspoon sesame seeds
  • 1 pinch crushed red pepper flakes
Instructions:
  • Combine dark soy sauce, soy sauce, sugar, and chile-garlic sauce in a small saucepan. Simmer over medium heat, stirring regularly, until the sugar dissolves into the sauce, approximately 5 minutes. Remove from heat and set aside.
  • In a skillet over medium heat, heat the olive oil. Sauté garlic and chicken in the hot oil until chicken is no longer pink in the center, about 7 to 10 minutes. Add broccoli to the chicken mixture and cook until broccoli is heated through. Mix in noodles until well combined. Pour sauce over the mixture and stir until evenly coated, continuing to cook until the sauce thickens.
  • Sear chicken in skillet, push to side. Crack and scramble egg in cleared space. Reincorporate chicken, heat through. Finish with sesame seeds and red pepper flakes before serving.

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