PAD SEE EW – THAI STIR FRIED NOODLES

Prep time: 8 mins | Cook time: 10 mins | Total time: 18 mins | Servings: 2–3 people

This is one of the best stir-fries I’ve ever tasted! It’s a very savory dish that is great by itself or with a fresh side, such as Asian Slaw. If you are searching for amazing Asian food, you should never miss this Pad See Ew (Thai Stir-Fried Noodles)!

Ingredients

NOODLES:

200 grams/7 ounces dried wide rice stick noodles, or 15 ounces/450 grams fresh wide flat rice noodles (Sen Yai)

SAUCE:

2 teaspoon soy sauce (all-purpose or light)

2 tablespoons oyster sauce

2 teaspoon white vinegar (plain white vinegar)

2 tablespoons dark soy sauce

2 tablespoons water

2 teaspoon sugar (any type)

STIR FRY:

1 large egg

1 c/150 grams/5 ounces chicken thighs (boneless, skinless), sliced

3 tablespoons peanut or vegetable oil, separated

4 stems of Chinese broccoli

2 cloves garlic cloves, very finely chopped

How to make Pad See Ew – Thai Stir-Fried Noodles

PREPARATION:

Step 1: After trimming the ends of the Chinese Broccoli, cut them into 7.5 cm/3-inches pieces. Then, separate leaves from the stems. In half vertically no wider than 0.8 cm/0.3-inch thick, cut the stems.

Step 2: Following the package directions, cook the noodles. Drain when done.

Step 3: Whisk the sauce ingredients until the sugar has dissolved.

COOKING:

Step 4: In a very large, heavy basket skillet or wok, heat 1 tablespoon oil over high heat. Once the oil is hot, add the garlic to the wok and cook for about 15 seconds. Then, add the chicken and continue to cook until mostly white.

Step 5: To the wok, add the Chinese broccoli stems. Cook further until the chicken is almost cooked through. Next, add the Chinese broccoli leaves and cook until just wilted. To one side of the wok, push everything. Crack the egg into the wok and scramble.

Step 6: Onto a plate, transfer everything, scraping the wok clean.

Step 7: In the same wok, heat 2 tablespoons of oil over high heat. Once the oil begins to smoke, add the noodles and sauce to the wok. Toss a couple of times and cook for about 1-1 1/2 minutes to disperse the sauce and caramelize the edges of the noodles. Then, add the chicken and veggies and toss well.

Step 8: Serve the Thai Stir-Fried Noodles right away. Enjoy!

Nutrition Facts:

Serving: 260g , Calories: 510cal (26%) | Carbohydrates: 73.4g (24%) | Protein: 25.1g (50%) | Fat: 13.2g (20%) | Saturated Fat: 2g (13%) | Cholesterol: 105mg (35%) | Sodium: 406mg (18%) | Potassium: 169mg (5%) | Fiber: 1.6g (7%) | Sugar: 2.9g (3%) | Vitamin A: 9600IU (192%) | Vitamin C: 75.1mg (91%) | Calcium: 40mg (4%) | Iron: 1.4mg (8%)

Sourse- misscooker.com