Description
A delightful dish of chewy rice noodles stir-fried with chicken and Chinese broccoli in a savory sauce.
Ingredients
Scale
- 200g dried wide rice stick noodles (or 450g fresh wide flat rice noodles)
- 2 tsp dark soy sauce
- 1 1/2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tsp white vinegar
- 2 tsp sugar
- 3 tbsp peanut or vegetable oil
- 2 cloves garlic, very finely chopped
- 1 cup chicken thighs, sliced
- 1 large egg
- 4 stems Chinese broccoli
Instructions
- Soak the noodles in warm water for about 30 minutes if using dried noodles, then drain.
- Mix the dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar in a small bowl; set aside.
- Chop the garlic and slice the chicken thighs.
- Heat 2 tbsp of oil in a large skillet over medium-high heat.
- Add the garlic and stir-fry for about 30 seconds until fragrant.
- Add the sliced chicken and cook for 4-5 minutes until cooked through.
- Move the chicken to one side of the pan and crack the egg into the empty space. Scramble the egg until almost set, then combine with the chicken.
- Add the soaked noodles and prepared sauce to the skillet. Toss to coat the noodles in the sauce and stir-fry for 3-4 minutes.
- Add the Chinese broccoli and stir-fry for an additional 2 minutes until the broccoli is bright and tender-crisp.
- Serve immediately, drizzling with remaining oil and tossing once more.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a pan to avoid mushiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 160mg
Keywords: Pad See Ew, Thai Noodles, Stir Fried Noodles
