Pad See Ew
Pad See Ew
Ingredients
For the Sauce
- 1/4 cup water, organic
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon MSG
- 1 tablespoon palm sugar
For the Marinated Chicken
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 teaspoon oil
For the Stir-fry
- 2 tablespoons oil, for cooking
- 3 cloves garlic, minced
- 1 cup broccoli stems, sliced
- 1 cup broccoli leaves, chopped
- 2 eggs, beaten
- 1 pound wide flat rice noodles, prepared according to package directions
Instructions
- 1
In a medium bowl, combine the chicken thighs with 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 teaspoon oil. Mix well and set aside to marinate while preparing other ingredients.
⏱️ 5 min
- 2
In a measuring cup or small bowl, combine 1/4 cup organic water, 2 tablespoons dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 1/2 teaspoon MSG, and 1 tablespoon palm sugar. Whisk until the palm sugar is dissolved and all ingredients are thoroughly combined. Set the sauce aside.
⏱️ 3 min
- 3
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until it is browned and about 90% cooked through, approximately 3-5 minutes. Remove the chicken from the pan and set it aside.
⏱️ 5 min
- 4
Add another 1/2 tablespoon of oil to the same pan. Add the minced garlic and sliced broccoli stems. Stir-fry for 2-3 minutes until fragrant and slightly tender.
⏱️ 3 min
- 5
Add the chopped broccoli leaves to the pan with the garlic and broccoli stems. Continue to stir-fry until the leaves are wilted, about 1-2 minutes.
⏱️ 2 min
- 6
Push the cooked garlic and broccoli to one side of the pan, creating an empty space. Pour the beaten eggs into the empty side of the pan. Scramble the eggs until just set, then mix them together with the vegetables until everything is combined. Remove the vegetable and egg mixture from the pan and set it aside with the chicken.
⏱️ 3 min
- 7
Add the remaining 1/2 tablespoon of oil to the pan. Add the wide flat rice noodles to the pan. Pour the previously prepared sauce over the noodles.
⏱️ 1 min
- 8
Toss everything together in the pan until the noodles are fully combined with the sauce and evenly coated, about 2-3 minutes.
⏱️ 3 min
- 9
Return the cooked vegetables, scrambled eggs, and cooked chicken to the pan with the noodles.
⏱️ 1 min
- 10
Give the entire mixture a final toss to ensure all ingredients are well combined and heated through, about 1-2 minutes. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pad See Ew
For the Sauce
- 1/4 cup water, organic
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon MSG
- 1 tablespoon palm sugar
For the Marinated Chicken
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 teaspoon oil
For the Stir-fry
- 2 tablespoons oil, for cooking
- 3 cloves garlic, minced
- 1 cup broccoli stems, sliced
- 1 cup broccoli leaves, chopped
- 2 eggs, beaten
- 1 pound wide flat rice noodles, prepared according to package directions
Instructions
- 1
In a medium bowl, combine the chicken thighs with 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 teaspoon oil. Mix well and set aside to marinate while preparing other ingredients.
⏱️ 5 min - 2
In a measuring cup or small bowl, combine 1/4 cup organic water, 2 tablespoons dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 1/2 teaspoon MSG, and 1 tablespoon palm sugar. Whisk until the palm sugar is dissolved and all ingredients are thoroughly combined. Set the sauce aside.
⏱️ 3 min - 3
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until it is browned and about 90% cooked through, approximately 3-5 minutes. Remove the chicken from the pan and set it aside.
⏱️ 5 min - 4
Add another 1/2 tablespoon of oil to the same pan. Add the minced garlic and sliced broccoli stems. Stir-fry for 2-3 minutes until fragrant and slightly tender.
⏱️ 3 min - 5
Add the chopped broccoli leaves to the pan with the garlic and broccoli stems. Continue to stir-fry until the leaves are wilted, about 1-2 minutes.
⏱️ 2 min - 6
Push the cooked garlic and broccoli to one side of the pan, creating an empty space. Pour the beaten eggs into the empty side of the pan. Scramble the eggs until just set, then mix them together with the vegetables until everything is combined. Remove the vegetable and egg mixture from the pan and set it aside with the chicken.
⏱️ 3 min - 7
Add the remaining 1/2 tablespoon of oil to the pan. Add the wide flat rice noodles to the pan. Pour the previously prepared sauce over the noodles.
⏱️ 1 min - 8
Toss everything together in the pan until the noodles are fully combined with the sauce and evenly coated, about 2-3 minutes.
⏱️ 3 min - 9
Return the cooked vegetables, scrambled eggs, and cooked chicken to the pan with the noodles.
⏱️ 1 min - 10
Give the entire mixture a final toss to ensure all ingredients are well combined and heated through, about 1-2 minutes. Serve immediately.
⏱️ 2 min