Name: Thai Stir-Fried Noodles (Pad See Ew)
Prep time: 10 min
Cook time: 10 min
Yield: 3
Ingredients: Rice stick noodles (rice vermicelli) - 1 (6 ounce) package; Oyster sauce - 2 tablespoons; Water - 2 tablespoons; Dark soy sauce - 2 tablespoons; Soy sauce - 2 teaspoons; Distilled white vinegar - 2 teaspoons; White sugar - 2 teaspoons; Vegetable oil - 2 tablespoons; Garlic - 2 cloves; Chicken, broilers or fryers, thigh, meat only, raw - 5 ounces; Small broccoli florets - 1 cup; Egg - 1 large

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.