Thai Stir-Fried Noodles (Pad See Ew)

Chicken, broccoli, and rice noodles are cooked in a sweet soy sauce in this quick and easy Thai noodle dish that's ready in just 20 minutes.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 400 Calories

Ingredients

• 2 teaspoons white sugar
• 2 tablespoons water
• 1 large egg
• 2 tablespoons vegetable oil
• 2 teaspoons distilled white vinegar
• 2 cloves garlic
• 2 tablespoons oyster sauce
• 2 teaspoons soy sauce
• 2 tablespoons dark soy sauce
• 1 cup small broccoli florets
• 1 (6 ounce) package rice stick noodles (rice vermicelli)
• 5 ounces Chicken, broilers or fryers, thigh, meat only, raw

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.