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Thai Stir-Fried Noodles (Pad See Ew)
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Thai chicken and broccoli stir-fry with sweet soy sauce over rice noodles - ready in 20 minutes.
Ingredients:
  • 1 (6 ounce) package rice stick noodles (rice vermicelli)
  • 2 tablespoons oyster sauce
  • 2 tablespoons water
  • 2 tablespoons dark soy sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons distilled white vinegar
  • 2 teaspoons white sugar
  • 2 tablespoons vegetable oil
  • 2 cloves garlic
  • 5 ounces Chicken, broilers or fryers, thigh, meat only, raw
  • 1 cup small broccoli florets
  • 1 large egg
Instructions:
  • Place rice noodles in a large bowl and cover with boiling water. Let them soak until tender, for about 4 to 8 minutes. Rinse noodles thoroughly with water and allow them to drain in a colander.
  • In a small bowl, mix oyster sauce, water, dark soy sauce, regular soy sauce, vinegar, and sugar until well combined.
  • Heat a wok over high heat, then add oil followed by minced garlic. Stir until garlic turns golden and the oil is hot, about 1 minute. Add chicken and broccoli, stir-fry for 1 minute, then push them to one side. Crack an egg into the wok and scramble for about a minute.
  • Gently combine noodles and sauce until the sauce evenly coats the noodles, caramelizes slightly, and the chicken is cooked through in about 1 to 2 minutes.

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