Chicken Pad See Ew (Broad Rice Noodles Fried With Soy Sauce)

Name: Chicken Pad See Ew (Broad Rice Noodles Fried With Soy Sauce)
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3/4 to 1 pound chicken breasts, or thighs, cut into strips; 2 tablespoons vegetable oil; 4 cloves garlic, minced; 2 to 3 tablespoons sherry, or cooking sherry; 2 cups Chinese broccoli, ends trimmed and thick stalks cut into 2-inch lengths, or broccoli, cut into small florets, or baby bok choy, leaves separated; 2 teaspoons vegetable oil; 1 large egg; 2 pounds fresh wide rice noodles; Thai chili sauce, for serving; 1/2 cup fresh coriander, for serving; 1 tablespoon oyster sauce; 2 tablespoons soy sauce; 1 teaspoon brown sugar; 1 tablespoon soy sauce; 1 teaspoon dark soy sauce; 2 tablespoons fish sauce; 1/4 teaspoon freshly ground white pepper; 1 tablespoon lime juice; 1/3 to 1/2 teaspoon cayenne pepper, or 1 to 2 teaspoons Thai chili sauce; 1 teaspoon brown sugar, optional

A popular Thai stir-fried noodle dish is created with flat, wide rice noodles and a savory soy sauce.

⭐ 3.6 (94 reviews) Prep: 30 minCook: 12 minTotal: 42 minYields: 4 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Thai

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Ingredients

3/4 to 1 pound chicken breasts, or thighs, cut into strips
2 tablespoons vegetable oil
4 cloves garlic, minced
2 to 3 tablespoons sherry, or cooking sherry
2 cups Chinese broccoli, ends trimmed and thick stalks cut into 2-inch lengths, or broccoli, cut into small florets, or baby bok choy, leaves separated
2 teaspoons vegetable oil
1 large egg
2 pounds fresh wide rice noodles
Thai chili sauce, for serving
1/2 cup fresh coriander, for serving

For Marinade

1 tablespoon oyster sauce
2 tablespoons soy sauce
1 teaspoon brown sugar

For Stir-Fry Sauce

1 tablespoon soy sauce
1 teaspoon dark soy sauce
2 tablespoons fish sauce
1/4 teaspoon freshly ground white pepper
1 tablespoon lime juice
1/3 to 1/2 teaspoon cayenne pepper, or 1 to 2 teaspoons Thai chili sauce
1 teaspoon brown sugar, optional

Instructions

Prepare marinade by mixing ingredients, pour over chicken, and set aside.
Combine all stir-fry sauce ingredients in a cup.
Heat 2 tablespoons oil in a wok or large pan over medium-high heat, then add garlic and stir-fry for 30 seconds.
Add marinated chicken and stir-fry for 5 minutes until cooked, adding 1 tablespoon sherry as needed to prevent drying.
Incorporate vegetables and stir-fry for 1-2 minutes until slightly softened but still bright, adding another tablespoon sherry if the pan dries.
Push ingredients aside, add 2 teaspoons oil, and scramble an egg in the cleared space.
Add noodles and pour the prepared stir-fry sauce over the mixture.
Stir-fry thoroughly for 2-3 minutes until noodles are uniformly colored and softened, avoiding over-frying.
Season with additional fish sauce or lime juice to taste, then serve topped with fresh coriander and Thai chili sauce on the side.

Nutritional Info (per serving)

Calories: 572 kcal

Carbohydrate: 62 g

Cholesterol: 143 mg

Fiber: 4 g

Protein: 43 g

Saturated Fat: 3 g

Sodium: 1835 mg

Sugar: 3 g

Fat: 15 g

Unsaturated Fat: 0 g