Pad See Ew
Pad See Ew
Pad See Ew. Chewy rice noodles with a savory flavor stir fried with chicken, leafy greens, garlic, and red chili. These Thai stir-fried noodles truly hit the spot! Ready in 20 minutes or less!
INGREDIENTS
- 23.75 oz fresh rice noodles or dried wide rice noodles
- 0.63 lb chicken thighs skinless boneless or sub with chicken breast
- 1.25 cup Gai-Lan aka Chinese broccoli (or sub with bok choy, yu choy or normal broccoli florets)
- 2.5 large eggs
- 5 cloves garlic minced
- 1.25 red chili pepper sliced (optional)
- 2.5 tablespoon vegetable oil or any neutral oil
- 1.25 tablespoon oyster sauce to marinate chicken
- 23.75 oz fresh rice noodles or dried wide rice noodles
- 0.63 lb chicken thighs skinless boneless or sub with chicken breast
- 1.25 cup Gai-Lan aka Chinese broccoli (or sub with bok choy, yu choy or normal broccoli florets)
- 2.5 large eggs
- 5 cloves garlic minced
- 1.25 red chili pepper sliced (optional)
- 2.5 tablespoon vegetable oil or any neutral oil
- 1.25 tablespoon oyster sauce to marinate chicken
Noodle Sauce:
- 2.5 tablespoon dark soy sauce
- 1.25 tablespoon regular soy sauce
- 1.25 tablespoon oyster sauce
- 3.13 tablespoon white vinegar
- 1.25 tablespoon fish sauce
- 3.13 teaspoon white granulated sugar or sub with brown/cane sugar
- 2.5 tablespoon dark soy sauce
- 1.25 tablespoon regular soy sauce
- 1.25 tablespoon oyster sauce
- 3.13 tablespoon white vinegar
- 1.25 tablespoon fish sauce
- 3.13 teaspoon white granulated sugar or sub with brown/cane sugar
INSTRUCTIONS
- Marinate sliced chicken with oyster sauce. Set aside to marinate as you prepare other ingredients.
- Wash gai lan in cold water and trim the ends. Cut gai lan into 2-inch-long pieces. If the stalks are very thick, slice them into thinner pieces or only use the leafy parts.
- In a small bowl, combine Noodle Sauce ingredients.
- Microwave or steam fresh rice noodles for 2-3 minutes on high heat until softened and pliable and let them cool. Vertically split them down the middle in half or horizontally slice the rice noodles into 1 inch rolls and unroll them, if you have extra time. Using dry rice noodles? Follow package directions or soak them in lukewarm water for 30 minutes or in hot boiling water for 1 minute, until limp but firm to touch. Strain, gently separately them. No need to cut them.
- In a large wok or large skillet on medium-high heat, add 1 tablespoon of oil. Fry sliced chicken until cooked through, 2-4 minutes. Remove and set aside.
- Reduce to low heat, add ½ tablespoon of oil. Fry minced garlic and red chili for 10 seconds. Add in gai lan. Fry for 1 minute until greens are tender. Sweep everything to the side.
- Add ½ tablespoon oil, pour in eggs. Break the yolks, let eggs cook and then break apart. Toss with other ingredients and sweep everything to the side.
- Increase to high heat, add ½ tablespoon oil into the empty space. Toss in rice noodles and noodle sauce. Mix until noodles are coated in sauce and most sauce has evaporated.
- Add back in chicken and toss. Optional: Let the noodles char a bit in the pan for smoky flavor. Serve and enjoy!
- Marinate sliced chicken with oyster sauce. Set aside to marinate as you prepare other ingredients.
- Wash gai lan in cold water and trim the ends. Cut gai lan into 2-inch-long pieces. If the stalks are very thick, slice them into thinner pieces or only use the leafy parts.
- In a small bowl, combine Noodle Sauce ingredients.
- Microwave or steam fresh rice noodles for 2-3 minutes on high heat until softened and pliable and let them cool. Vertically split them down the middle in half or horizontally slice the rice noodles into 1 inch rolls and unroll them, if you have extra time. Using dry rice noodles? Follow package directions or soak them in lukewarm water for 30 minutes or in hot boiling water for 1 minute, until limp but firm to touch. Strain, gently separately them. No need to cut them.
- In a large wok or large skillet on medium-high heat, add 1 tablespoon of oil. Fry sliced chicken until cooked through, 2-4 minutes. Remove and set aside.
- Reduce to low heat, add ½ tablespoon of oil. Fry minced garlic and red chili for 10 seconds. Add in gai lan. Fry for 1 minute until greens are tender. Sweep everything to the side.
- Add ½ tablespoon oil, pour in eggs. Break the yolks, let eggs cook and then break apart. Toss with other ingredients and sweep everything to the side.
- Increase to high heat, add ½ tablespoon oil into the empty space. Toss in rice noodles and noodle sauce. Mix until noodles are coated in sauce and most sauce has evaporated.
- Add back in chicken and toss. Optional: Let the noodles char a bit in the pan for smoky flavor. Serve and enjoy!
Notes
Storage
This dish will last up to 4 days stored in an airtight container. To reheat, microwave until hot (3-4 minutes) or pan fry on the stove.
This dish will last up to 4 days stored in an airtight container. To reheat, microwave until hot (3-4 minutes) or pan fry on the stove.
NUTRITION
Calories: 780kcal
Carbohydrates: 124g
Protein: 21g
Fat: 20g
Saturated Fat: 5g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 10g
Trans Fat: 0.1g
Cholesterol: 143mg
Sodium: 2187mg
Potassium: 410mg
Fiber: 3g
Sugar: 4g
Vitamin A: 470IU
Vitamin C: 45mg
Calcium: 75mg
Iron: 3mg
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