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+ servings

Pad See Ew

Prep Time30 minutes
Total Time30 minutes
Servings: 2 servings

Ingredients

  • 8 ounces wide rice noodles
  • 4 ounces thinly sliced chicken cut into strips
  • 1 teaspoon baking soda
  • 4 teaspoons soy sauce divided
  • 2 tablespoons oyster sauce
  • 2 teaspoons sugar
  • 2 teaspoons rice vinegar
  • 1 clove garlic minced
  • 3-4 tablespoons canola oil
  • cups broccoli florets
  • 2 tablespoons sweet dark soy sauce

Instructions

  • Set large pot of water to boil. Salt it. Once boiling, add rice noodles and cook according to package instructions. Remove cooked pasta and place in a bowl, saving pot of water to cook the chicken. Toss pasta in a teaspoon of oil to keep the noodles from sticking together.
  • Toss sliced chicken strips with baking soda and 2 teaspoons of soy sauce. Add to pot of boiling water to cook until white, about 3-5 minutes. Remove from water and set aside.
  • Mix sauce by adding remaining soy sauce, oyster sauce, sugar, rice vinegar, and garlic to a small bowl. Whisk together. Set aside.
  • Add canola oil to a large nonstick skillet, enough to just coat the bottom of the pan. Set to high heat. Once oil so hot that it is smoking, add broccoli and cook until it's crispy but still bright green. Remove from pan and set aside in a small bowl.
  • Add a little more canola oil and let it get hot. Add in eggs and scramble using a wooden spoon. Once egg is set, add in noodles. Toss well to separate the noodles and then cook for a minute. Add sweet dark soy sauce and toss together. Cook for another minute.
  • Add chicken and broccoli back to the pan, along with the sauce that we mixed together earlier. Stir fry until everything is coated, and heated through, about 1-2 minutes. Serve immediately.

Notes

Recipe adapted from Serious Eats