Thai Stir-Fried Noodles (Pad See Ew)
Description
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.
Ingredients
•
1 (6 ounce) package rice stick noodles (rice vermicelli)
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2 tablespoons oyster sauce
•
2 tablespoons water
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2 tablespoons dark soy sauce
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2 teaspoons soy sauce
•
2 teaspoons distilled white vinegar
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2 teaspoons white sugar
•
2 tablespoons vegetable oil
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2 cloves garlic
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5 ounces Chicken, broilers or fryers, thigh, meat only, raw
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1 cup small broccoli florets
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1 large egg
Directions
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.
2
Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
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.
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.