Thai Stir-Fried Noodles (Pad See Ew)
Recipe information
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Cooking:
10 min.
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Servings per container:
3
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Source:

Ingredients for - Thai Stir-Fried Noodles (Pad See Ew)

1. Rice stick noodles (rice vermicelli) - 1 (6 ounce) package
2. Oyster sauce - 2 tablespoons
3. Water - 2 tablespoons
4. Dark soy sauce - 2 tablespoons
5. Soy sauce - 2 teaspoons
6. Distilled white vinegar - 2 teaspoons
7. White sugar - 2 teaspoons
8. Vegetable oil - 2 tablespoons
9. Garlic - 2 cloves
10. Chicken, broilers or fryers, thigh, meat only, raw - 5 ounces
11. Small broccoli florets - 1 cup
12. Egg - 1 large

How to cook deliciously - Thai Stir-Fried Noodles (Pad See Ew)

1. Stage

Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.

2. Stage

Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.

3. Stage

Place a wok over high heat; add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli; stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.

4. Stage

Add noodles and sauce; fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.