Pad See Ew (Rice Paper Noodles)
Pad See Ew (Rice Paper Noodles)
Ingredients
For the Sauce
- 10 grams oyster sauce
- 15 grams soy sauce
- 5 grams dark soy sauce
- 10 grams sweetener
- 5 grams fish sauce
- 5 grams vinegar
- 5 grams chili garlic sauce
- 10 grams water
For the Main Dish
- 100 grams chicken breast
- 100 grams rice paper
- 100 grams bok choy
- 1 egg
- 10 grams oil
- 5 grams garlic
Instructions
- 1
In a bowl, combine all the sauce ingredients: 10 grams oyster sauce, 15 grams soy sauce, 5 grams dark soy sauce, 10 grams sweetener, 5 grams fish sauce, 5 grams vinegar, 5 grams chili garlic sauce, and 10 grams water. Mix well until thoroughly combined and set aside.
⏱️ 5 min
- 2
Cut 100 grams of chicken breast into small, bite-sized pieces. Chop 100 grams of bok choy into smaller pieces. Mince 5 grams of garlic.
⏱️ 10 min
- 3
Heat a pan on the stove over medium-high heat and add 10 grams of oil. Once hot, add the cut chicken breast and cook until it is browned and cooked through.
⏱️ 5 min
- 4
Next, add the minced garlic to the pan, followed by the chopped bok choy. Cook the bok choy until it softens, about 3-5 minutes.
⏱️ 5 min
- 5
Take the 100 grams rice paper, dip it briefly in water (just enough to make it pliable), and then cut it into strips to form rice paper noodles. Add these "noodles" to the pan with the other ingredients.
⏱️ 5 min
- 6
Crack 1 egg directly into the pan and scramble it, incorporating it with the chicken, vegetables, and noodles.
⏱️ 3 min
- 7
Pour the prepared sauce mixture over all the ingredients in the pan. Stir everything together thoroughly until all components are well coated with the sauce and heated through.
⏱️ 2 min
- 8
Transfer the finished Pad See Ew to a plate and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pad See Ew (Rice Paper Noodles)
For the Sauce
- 10 grams oyster sauce
- 15 grams soy sauce
- 5 grams dark soy sauce
- 10 grams sweetener
- 5 grams fish sauce
- 5 grams vinegar
- 5 grams chili garlic sauce
- 10 grams water
For the Main Dish
- 100 grams chicken breast
- 100 grams rice paper
- 100 grams bok choy
- 1 egg
- 10 grams oil
- 5 grams garlic
Instructions
- 1
In a bowl, combine all the sauce ingredients: 10 grams oyster sauce, 15 grams soy sauce, 5 grams dark soy sauce, 10 grams sweetener, 5 grams fish sauce, 5 grams vinegar, 5 grams chili garlic sauce, and 10 grams water. Mix well until thoroughly combined and set aside.
⏱️ 5 min - 2
Cut 100 grams of chicken breast into small, bite-sized pieces. Chop 100 grams of bok choy into smaller pieces. Mince 5 grams of garlic.
⏱️ 10 min - 3
Heat a pan on the stove over medium-high heat and add 10 grams of oil. Once hot, add the cut chicken breast and cook until it is browned and cooked through.
⏱️ 5 min - 4
Next, add the minced garlic to the pan, followed by the chopped bok choy. Cook the bok choy until it softens, about 3-5 minutes.
⏱️ 5 min - 5
Take the 100 grams rice paper, dip it briefly in water (just enough to make it pliable), and then cut it into strips to form rice paper noodles. Add these "noodles" to the pan with the other ingredients.
⏱️ 5 min - 6
Crack 1 egg directly into the pan and scramble it, incorporating it with the chicken, vegetables, and noodles.
⏱️ 3 min - 7
Pour the prepared sauce mixture over all the ingredients in the pan. Stir everything together thoroughly until all components are well coated with the sauce and heated through.
⏱️ 2 min - 8
Transfer the finished Pad See Ew to a plate and serve immediately.
⏱️ 1 min